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Common packaging way for coffee


Air-filled packaging

The most common packaging, with empty cans, glass, paper bags or plastic containers to package beans, powder, and then capped or sealed packaging. Low storage, and due to contact with the air all the time, as soon as possible to drink, drink for a week or so.

Vacuum packaging

Packaging containers (cans, foil bags, plastic bags) After the coffee is filled, the air inside the container is drawn out. Although it is called a vacuum, it actually removes at most 90% of the air and the area of the ground coffee is larger than the surface area of the coffee beans. Even the remaining air can easily combine with the powder to affect the flavor.

Gas filled packing

A metal pinhole is designed with a pinhole filled with coffee and filled with inert nitrogen to squeeze out the carbon dioxide from the pinhole. This method is more popular, but all the gas is discharged, the oxygen silently drill back into the bag from the pinhole.

Gas sorbent packaging

The deoxygenin, decarburized made of sorbent into the bag, the packaging of the air can be easily absorbed, and the carbon dioxide generated by coffee can inhale, but also the coffee aroma will be sucked away is its Disadvantages.

UCC Asian Rome packaging

For the current best coffee packaging, all based on the type of beans rather than powder packaging. It is similar to a pinhole metal bag, except that the gas in the bag can be expelled through the pinhole, while the unidirectional piston prevents oxygen out of the bag from entering the bag.

Coffee makers cool the beans immediately after the beans are baked, pour nitrogen into the bag, and discharge the bag of gas. Although this packaging method is ideal, but expensive materials, high cost, only the large selection of coffee companies will adopt this packaging method.


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