Coffee bean packaging design has knowledge _ how to pack coffee beans _ how much is it to pack coffee beans

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Coffee beans look hard, airtight, a hundred poison invulnerable appearance, in fact, in that dark brown coat, it is a very fragile product. Roasted coffee beans are easily oxidized by oxygen in the air, causing the aroma to dissipate and the taste to deteriorate. In particular, decaf coffee beans that have been treated in more layers undergo faster and more rapid oxidation, and the effects are more severe.

In order to maintain the aroma and quality of coffee beans, coffee beans roasted after the coat packaging has become a great knowledge. The outer packaging of coffee is like wearing clothes, we are to keep warm and cover the body, and then seek beauty and even become a symbol of identity and status; the outer packaging of coffee is to facilitate the packaging, carry, avoid contact with the air oxidation, and then pursue the design beautiful, let people see there is a desire to buy.

●BLUEBOTTLE American famous coffee chain

Coffee beans, especially ground coffee, are very sensitive, fragile and delicate. We use, cook and enjoy it so naturally every day, but we don't know that people who are interested in it have put a lot of effort and effort into its packaging! So what exactly is the ideal coat packaging? In the past, the outer packaging of coffee beans was casually packed in paper bags or plastic bags. Later, people found that as long as time went by, coffee would lose its aromatic smell more and more, so they thought of simply making it into cans like fish and meat. This can always isolate the air! It turned out that this didn't work either, as coffee beans produced three times as much carbon dioxide gas after roasting. In order to preserve the aroma, as soon as the beans are baked and canned, carbon dioxide gas is gradually released in the can, and the joints of the cans are often forcibly opened, so that oxygen enters the can, which affects the quality of the coffee beans. Some coffee manufacturers then let the beans cool and exhaust for a period of time before canning after roasting, but when the carbon dioxide gas dissipates, it also takes away the original aroma of coffee and allows oxygen to directly contact the beans, making the beans old and boring, and no matter how canning can be improved.

●illy

World's largest espresso producer

In order to solve this problem, the wise coffee merchant thought of a way to grind the coffee beans into powder immediately after roasting, and vacuum the air in the can. However, the so-called vacuum packaging of canned food can not reach 100% vacuum, and at most 90% of the air is removed, but the coffee powder is larger than the surface area of coffee beans, and even the remaining oxygen can be easily combined with the powder to affect the taste and aroma. Some coffee merchants think that cans take up space. In the 1950s, they invented bags made of soft metal to hold coffee beans, and then evacuated the air in the bags to compress the packaging, like a small brick, but its effect is similar to cans, unable to block 100% of the air.

After this, the coffee merchant thought of designing a pinhole in the soft metal bag. When packaging, he filled the bag with inert nitrogen to squeeze out the carbon dioxide gas in the bag from the pinhole, but when all the gas was exhausted, the oxygen quietly entered the bag from the pinhole.

● Barrel coffee that can be used with a bean grinder.

In the late 1960s, two ideal coffee packages finally emerged, both in bean form rather than powder form. One involves expensive machines that rapidly cool whole roasted beans and then fill them with inert nitrogen or carbon dioxide gas under pressure, eliminating oxygen altogether. The other is a one-way piston metal bag invented by an Italian engineer. It is very similar to the pinhole metal bag. The only difference is that the gas inside the bag can be discharged, and the one-way piston prevents the oxygen outside the bag from entering the bag. Coffee makers cool the beans and bag them immediately after they are roasted, filling the bags with nitrogen to help purge other gases.

To understand foreign coffee manufacturers only to retain the aroma of roasted coffee beans, and make great efforts to study packaging, and then look back at many old-fashioned coffee shops in China, a shop to prepare blue mountain, mantenin and other more than ten kinds of coffee beans, with glass bottles or plastic cans for a long time, waiting for guests to click, and then repeatedly switch access, in fact, beans have long been oxidized, aroma has long dissipated, but also do not know. If this is seen by foreign manufacturers who have worked hard to design packaging, I don't know how much heartache it will be!

● Recommended brand of packaged coffee beans

Front Street Coffee Fresh Roast & Italian-style coffee beans: Yerga Sherfi coffee, Brazilian coffee, Mantelin coffee and so on in the brand and quality are fully guaranteed, suitable for all kinds of brewing appliances More importantly, the cost performance is extremely high, a pack of half pounds 227 grams, the price is only about 80-90 yuan. According to the calculation of 15 grams of powder per cup of hand-brewed coffee, a pack can make 15 cups of coffee, and each cup of single-item coffee only costs about 6 yuan, which is extremely cost-effective for the normal price of 30 or 40 yuan for a cup in a cafe.

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