Handmade coffee is suitable for those coffee bean varieties flavor description taste treatment method introduction
Many roasters choose to pack coffee beans manually or semi-automatically, and the design of coffee bags may effectively speed up or slow down the packaging process. If you choose to pack your own bag manually, make sure the opening is wide enough to make it easy to pick up the beans. You also need to check whether the bag is easy to open, easy to pick up beans or put your hands in.
The top of the box bag or square sealing bag may have two corners and a sealing strip, or there may be four corners at the top but one sealing strip on the side, which needs to be checked before submission. In addition, if you consider buying a fully automatic packaging machine, you should know the type of packaging supported by this machine. Most machines now support both packaging types.
Sealing property
Generally speaking, bagged coffee will lose its original flavor soon after it is opened, but self-sealing bags can keep the beans fresh. Users need to pay attention to that when pulling the seal, it is best to vent the air inside first. Bags without seals are suitable for small amounts and of the same kind, which means they are more suitable for retail use or for households with low consumption. When choosing a self-sealing bag, we should pay attention to the quality of the sealing strip, so as to effectively ensure the freshness of the coffee and let the user use up every bean.
style
Every company needs to be distinguished from its competitors, and packaging is one of the easiest ways. Therefore, your packaging needs to establish its own style, with a unique attraction. You can choose different colors of paint, metal or neon lights, integrated seals, one-way intake valves, and even unique measurement printing patterns. You can also focus on consumer convenience, such as using laser piercing to make it easier to open the bag. Be creative at the same time, because it brings endless possibilities.
The boutique coffee industry likes their labels, and it's the right thing to do. You need a good label to indicate the origin of the coffee, how to handle it, the date of baking and more information about coffee beans. Don't rush to design, this key element takes enough time to complete.
For commonly used bags, you may want a large, pre-printed logo and label. But for custom bags, small and clean labels can convey the message of coffee, and the brand image can be better displayed by the packaging design. Try to match the label material to the bag. Matt plastic or paper labels are suitable for matte surfaces. Shiny labels are more suitable for shiny bags. Matt transparent plastic labels are best suited for Kraft paper bags.
Printing your own labels is cheaper and more flexible than purchasing off-the-shelf labels. Buy a good label printer and make a template in line with your own style, you can easily modify the details. If you want a color label, you can use the supplier's pre-printed logo and works, because the color cartridges of the label printer are very expensive. The color and different fonts on the label have a great impact on customers, and different colors and styles of fonts can be used to distinguish coffee bean information. Also ensure that the label information is intuitive and consistent as a whole, and if it is not clearly stated, the customer may choose another coffee bean on the shelf.

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What is the effect of the size of stomata on milking knowledge of coffee flower drawing?
The leaves of a plant. Because it is very attractive, so some people will develop other patterns on this basis, so you will also see heart-shaped or tulips and so on. Prepare Espresso coffee: since the Latte coffee we use to make flowers is made from Espresso, a cup of extracted Espresso is also essential, after all.
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. What if we interpret the example the other way around? At 4:4:2, deep baking, high temperature extraction, the emphasized sweetness was perfectly released, and even the ratio of acids did not exactly affect the interpretation of flavor; at 2:2:6, low-temperature brewing led to the complete release of bitterness and sweetness. there is no quintessence or a small amount of miscellaneous smell, but in terms of composition ratio, acids are better than
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