There are many ways to package the coffee correctly
Roast coffee is packaged in either whole beans or ground. The packaging must be designed in such a way that the coffee remains biologically, tastefully and physiologically perfect. The airtight component is particularly important because the aromatic oils in roasted coffee react to oxygen and become rancid. It is therefore extremely important that the coffee is cooled down quickly and packaged promptly after roasting so that the full aroma of the coffee is retained. In addition, the right packaging protects the beans from odors, moisture, heat and light. In addition to oxygen, these are the other enemies of coffee aroma.
Which packaging techniques are used for coffee?
- The fumigated packaging : They extend the shelf life, offer coffee beans, as particularly sensitive food, protection and prevent discoloration. This type of packaging is made of film that is fumigated with nitrogen, carbon dioxide and often oxygen.
- The vacuum packaging : This is foil packaging from which the oxygen has been completely removed, so that it is then vacuum-sealed, with the result that coffee can be kept longer. Films made of polyethylene or polyamide or composite films are used for this type of packaging.
- Valve packs with aroma valve : With this type of packaging, the product does not need to be vacuum-sealed using protective gas. Carbon dioxide can escape through the integrated valve, but no oxygen can get into the packaging. With good storage, the minimum shelf life is between 11 to 13 months. This option is the type of coffee packaging that provides the best protection and is therefore perfect for packaging coffee.
- There is also the packaging variant with a combination of vacuum process and gassing.
- The packaging under atmospheric pressure is finally the last conceivable version. It also serves to extend the shelf life. The protective atmosphere consists of natural, odorless and tasteless components of the air, as is the case with nitrogen, carbon dioxide and other protective gases, the proportions of which can be varied depending on the product.
With the right packaging, you are always on the safe “coffee freshness side”!
In the old days, fresh coffee was hand packed and then sold. This is no longer in keeping with the times, because film vacuum packaging currently dominates with a 70% market share. “Grandma’s coffee can” is also hard to find, as it only accounts for 2% of all coffee packaging. In contrast, the percentage of wax-coated paper packaging is still 28%.
Protecting the coffee from oxygen, the main enemy of the sensitive aroma, is crucial for all packaging variants. Of course, this must also be guaranteed during transport! It is extremely important for the consumer that the coffee remains fully enjoyable for a longer period of time.
With all coffee packaging, the top priority is to preserve the full aroma of the coffee for as long as possible. Therefore valve packs with an aroma valve are the best alternative for every coffee lover. The “right” packaging protects the beans primarily from: