The correct packaging of coffee beans-so that you can better preserve the flavor of beans

Abstract: roasted coffee beans are easily exposed to oxygen in the air to produce oxidation, which deteriorates the oil contained in coffee beans, and the aroma will volatilize and disappear. There are also many kinds of coffee bean packaging on the market, so what kind of packaging is the best for the preservation of coffee beans?

Roasted coffee beans, it is easy to come into contact with oxygen in the air and produce oxidation, so that the oil contained in coffee beans deteriorate, fragrance will evaporate and disappear. The deterioration is accelerated by the influence of temperature, humidity, sunshine and other external conditions. 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 a lot of carbon dioxide after roasting, so the packaging of coffee beans not only need to avoid contact with air oxidation, but also need to deal with the carbon dioxide produced by coffee beans.

Preservation and difference of Coffee Bean

1. Gas-containing packaging.

This is also the most common packaging, using glass cans, paper bags or plastic containers to pack beans and powder, then covered or sealed. The preservation of this kind of packaging is low, and because it is in contact with the air all the time, it should be drunk as soon as possible, and the best drinking period is about a week.

2. Vacuum packing.

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 up to 90% of the air, not 100% vacuum, and is not suitable for preserving coffee powder.

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 in the bag is squeezed out of the pinhole. This method is more popular, but after all the gas is discharged, part of the air will be drilled back into the human bag from the pinhole. Some coffee capsules are also packed with nitrogen, such as silvestre coffee capsules

4. Packing of gas absorbent.

When the absorbent made from deoxidizer and decarbonization is put into the bag, the air in the package can be easily absorbed, and the carbonation produced by the coffee can also be absorbed, but its disadvantage is that the aroma of the coffee will also be absorbed.

5. UCC Euro packing.

This is the most ideal outer packaging of coffee at present, all in the form 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 air from entering the bag. Immediately after the beans are roasted, the coffee manufacturers cool and pack the beans and pour nitrogen into the bag to discharge the gas from the bag. Although this kind of packaging is the most ideal, but the material is expensive and the cost is high. At present, only selected coffee from large companies will use this packaging method.