What are the types of coffee packaging?
1. Flexible non-airtight packaging
This is the most economical one. It is usually used by local small baking plants because they can guarantee prompt supply. Coffee beans can be consumed in time. Coffee beans packaged in this way can only be preserved for a short time.
2. Airtight packaging
Suitable for bar, household or indirect supply (supermarket, etc.). Small bags and tins are fine. after filling the coffee, vacuum and seal the coffee. Due to the formation of carbon dioxide in the roasting process, this packaging can only be packaged after the coffee has been degassed for a period of time, so there is a storage interval of several days. Coffee beans last longer than powdered coffee. Because the storage period does not need to be separated from the air, so the cost is low. The coffee in this packing should be used up within 10 weeks.
3. Packaging of one-way valve
Both pouches and tins can be used. After baking, the coffee is put into a special vacuum container with an one-way valve. This valve allows gas to go out, but not in. There is no need for separate storage stage, but due to the outgassing process, the aroma will be lost a little. It avoids the formation of the smell of corruption, but can not stop the loss of aroma.
4. Pressure packing
This is the most expensive way, but it can preserve coffee for up to two years. The size depends on the type of user: home or bar. After roasting for a few minutes, the coffee can be packed in a vacuum. After adding some inert gas, keep the appropriate pressure in the package. The coffee beans are preserved under pressure, leaving the aroma on the fat, thus improving the aroma of the beverage.
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What is the purpose of choosing the type of coffee packaging in this way?
It is the most important thing for coffee producers to ensure that the aroma of coffee does not change before use. To solve this problem, they and packaging equipment manufacturers continue to design new equipment to meet different needs. Although the most perfect method does not exist, the manufacturer must choose one of several methods to get the best results, and the choice of packaging method depends on the elimination.
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The factors affecting the degree of roasting of Coffee
Lightly fried beans contain more acid, so they are suitable for areas where alkaline water is used. Lower-grade coffee beans have the characteristics of poor taste, which can be easily revealed by stir-frying. So usually we use deep stir-fry to drive away the bad volatiles in the beans. From the previous discussion, mixing beans that have already been baked has many benefits. Habit and local people's love
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