Five common preservation methods of coffee beans

Roasted coffee beans are easily exposed to oxygen in the air to produce oxidation, which deteriorates the oil quality, volatilizes and disappears aroma, and then accelerates deterioration through temperature, humidity, sunshine 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 a lot of carbon dioxide after roasting, so the packaging of coffee should not only avoid contact with air oxidation, but also deal with the carbon dioxide produced by coffee beans.

Coffee beans can be preserved in the following ways:

1. Gas-containing packaging.

In the most common packaging, beans and powder are packed in glass cans, paper bags or plastic containers, and then capped or sealed. Low preservation, and because of contact with air all the time, need to drink as soon as possible, 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 a vacuum, it actually removes up to 90% of the air 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.

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.