What are the practical packaging methods for coffee?

At present, roasted coffee beans are easily oxidized by oxygen in the air, which deteriorates the quality of the oil, volatilizes and disappears, and then deteriorates quickly through temperature, humidity, sunlight and so on.

Especially after multi-layer treatment of low-caffeine coffee beans, oxidation is carried out faster. Therefore, in order to maintain the aroma and quality of coffee, how to package and preserve coffee beans has become a great knowledge. Coffee beans produce three times the volume of carbon dioxide after roasting. Therefore, the main packaging of coffee is not only to avoid contact with air oxidation, but also to deal with the carbon dioxide produced by coffee beans. Next, I would like to introduce the packaging methods that can be used in the market:

Packaging method 1: gas packaging

In the most common packaging, beans and powder are packed in empty cans, glass, paper bags or plastic containers, and then sealed or sealed. Low preservation, and due to constant contact with the air, need to drink as soon as possible, drinking period is about a week.

Packaging method 2: vacuum packaging

The packing container (can, aluminum foil bag, plastic bag) draws out the air from the container after filling the coffee. Although it is called vacuum, it actually removes at most 90% of the air, and the surface area of coffee powder is larger than that of coffee beans. Even a little bit of remaining air can easily combine with the powder to affect the flavor.

Packing method 3: gas filling packaging

A pinhole is designed on the metal bag. After filling the coffee, inactive nitrogen is poured into the bag and the carbon dioxide pinhole is squeezed out. This method is more popular, but after all the gas is discharged, the oxygen is quietly drilled back into the bag from the pinhole.

Packaging method 4: gas sorbent packaging

Put the absorbent made of deoxidizer and decarbonate into the bag, the air in the package can be easily absorbed, and the carbonation produced by the coffee can also be inhaled, but the aroma of the coffee will also be sucked away is its disadvantage.

Packing method 5: UCC Euro packing

At present, it is the most ideal outer packaging of coffee, all in the shape of beans rather than powder. It is similar to the pinhole metal bag, except that the gas in the bag can be discharged through the pinhole, while the unidirectional piston can prevent the oxygen from entering the bag.

After the beans are roasted, the coffee manufacturers cool and pack the beans and pour nitrogen into the bag, which has discharged the gas from the bag. Although this kind of packing method is ideal, but the material is expensive, the cost is high, at present only the selected coffee of large companies will use this kind of packaging method.