I assume you are looking at this for the storage of beans?
The instructor at the commercial espresso course I attended said something like- If you see someone using vacuum packed beans - turn and run the other way - fast!! ;)
Beans after roasting out gas - that is give off carbon dioxide. They do that until the amount of carbon dioxide in the bean is at a "correct level". This carbon dioxide is, in part responsibe for the crema when you extract.
The only way beans will remain in the vacuum pack (solid brick) is they must be STALE before being packed. :(
Also applying a vacuum will remove more carbon dioxide (which you dont want to do.)
Store the roasted beans in a cool, dry, dark place in a container with a one way valve - so the carbon dioxide can get out but air cant get in.
Store grean beans in a cool, dry place in a natural fibre (say cotton) bag.
Dont of course store ground coffee at all!!!
Remember the rule of 3s
Green beans keep 3 years
Roast beans 3 weeks
Ground beans 3 minutes!!
I wouldnt use vacuum storage at all!! ::)