Too Much Coffee

I had put some just roasted beans in a tight fitting container and was walking away already till the Idea hit me that it might be not such a good way to rest the beans in a tight fitting container.
Don't know why, but I have the idea that beans roasted and rested in 'open air' tasted better in the past than the beans in the tight fitting containers... Furthermore the Illy beans came in mind... they stale very quick once the container is opened (don't know though if they are put in the containers right after roasting...).

I don't know exacly what I want to say and ask but: Does any of you know for sure (and why) it is better to rest the beans in 'open air' or in a tight fitting container?
If not, I will investigate this myselve, and write a story about it. If so, You've just saved me time and effort...

Thanks,
Michel

I think it's something to do with permitting the outgassing of carbon dioxide. There's been an awful lot of stuff about this sort of thing on the SM list but frankly after the umpteenth detailed post about whether to seal under carbon dioxide, nitrogen, under vacuum or just in an old sock I tend to lose the will to live.

Maybe I'm not a true geek at heart?

Phil, you know you are!

Michel, I second your 'claims'. I cannot explain. Another reason to expose it to air: your container may crack/burst if the pressure from the degassing gets too much.

I've never really differentiated been 'resting' and 'degassing.' When I let it rest, I put a loose lid on it, and after the rest of 12 to 24 hours, I seal the lid tight. I've never had any explotions, and the coffee has always tasted good.

I do much the same. I normally roast in the evening. I put the roasted beans in the storage tin and don't fully seal the lid until the following morning.

I find the one way vaulve bags are the best way of resting. Yes I am still alive and I havent left the country

Thank you all for our comments...
Last night I had one of my 'sublime' ideas... I roasted two batches of Yrgacheffe and put one in an open container in my study (where the smell of roasting is obvious...), and the other batch in an open container outside, in my back garden... (as I was thinking about the whisky's of Islay... getting their specific taste by the sea-air (as from the peat and other rituals too of course...).
The result: I forgot about it! (making flashes all the time.. ) Just remembered the batch outside a couple of minutes ago and searched for it...
And I found it... finally... floating in snow/rain/hail (we have had everything the last 24 hours...).

So I have to do the experiment again... (preferably tomorrow), but was just wanting to let you know...

Michel