Important Factors That Affect Coffee Packaging

After the baking processing is complete, coffee is ready for use. It is important to pack as soon as possible to avoid loss of aroma and keep it fresh. After contact with air, moisture and oxygen in the air accelerate the oxidation process, making the quality of the coffee worse.

Factors affecting packaging

Coffee packaging is an important and attentive process that protects coffee from the following factors:

1. Environment: When it exposed to air, coffee will deteriorate – it is more serious for coffee powder. Because of exposure to air, the coffee powder reacts with a larger surface area;

2. Oxygen: because it oxidizes the aroma components, especially oxidized fat, producing a rotten taste;

3. Temperature: The new mill will quickly absorb the moisture in the air, increase the weight and reduce the effectiveness of the extracted coffee ingredients, and the internal molecular pressure makes things more complicated. During the baking process, carbon dioxide is produced in the coffee beans, and carbon dioxide also reduces some aroma.

The purpose of selecting the type of packaging

It is one of the most important things for coffee producers to ensure that the aroma of the coffee does not change before use. In response to this problem, they and packaging equipment manufacturers continue to design new equipment to meet different needs. Although the most complete method does not exist, manufacturers must choose one of several methods to get the best results. The choice of packaging method depends on the type of consumer (bar, restaurant, family), transportation distance. And the way of supply.

1. Prevent coffee from coming into contact with air, oxygen and moisture during the process of storing coffee to avoid loss of flavor;

2, the packaging material should have strength to prevent accidental tearing or damage to external pressure;

3, easy to open;

4. It can prevent the influence of air and humidity after opening.

Manufacturers should consider the size of the package based on the type of user and the type of coffee. For example, household coffee powder should be in a small package so that it can be used up as soon as possible. Two common types of packaging are pouches and listening packages. The pouch is more widely packaged because it is small, cheap, and easy to vacuum package. However, the material is soft, easy to break, and can not withstand excessive pressure. Once opened, it is difficult to seal. Listening to the package is less common, it is more expensive, it takes up a lot of space, but it is more resistant to external pressure. If you have a plastic cover, you can be sealed again, so it is safer.

This shift from a “reactive” towards a “preventive” approach to food safety risks is subject to a general international consensus.

This new approach requires that inspectors have new skills (i.e the ability to analyse processes and assess the relevance and efficiency of different paths to reach a food safety outcome, rather than merely checking for compliance with prescriptive provisions).

While inspection primarily focuses at ensuring compliance of food business operators with regulatory requirements, monitoring programmes are aiming at a systematic gathering information on food safety  in a specific context, thus providing a “picture”of a given situation.

Food Inspection with software is commonly thought about with restaurants, but health departments actually check the safety of food conditions in a variety of settings beyond restaurants including day care centers, schools and universities, hospitals and nursing homes, grocery stores, meat and seafood markets,

Types of packaging

Flexible non-hermetic packaging

This is the most economical one. Usually used by local small bakeries because they guarantee a fast delivery. Coffee beans can be consumed in time. Coffee beans in this packaging method can only be stored for a short time.

Airtight packaging

Suitable for bars, households or indirect supply (supermarkets, etc.). The pouch and the canned clothes are all OK. After the coffee is finished, vacuum and seal it. Due to the formation of carbon dioxideduring the baking process, the package can only be packaged after the coffee has been allowed to degas for a period of time, so there are several days of storage. Coffee beans are placed longer than coffee powder. The cost is low since it does not need to be separated from the air during storage. The coffee in this packaging method should be used up within 10 weeks.

One-way valve packaging

Applied to both pouches. After baking, the coffee is placed in a special vacuum container with a check valve. This valve allows the gas to go out, but it cannot be taken. There is no need for a separate storage stage, but due to the deflation process, the aroma will be somewhat lost. It avoids the formation of a corrupt taste, but does not prevent the loss of aroma.

Pressurized packaging

This is the most expensive way, but it can save coffee for two years. The size depends on the type of user: family or bar. After a few minutes of baking, the coffee can be vacuum packed. After adding some inert gas, maintain proper pressure in the package. The coffee beans are stored under pressure to leave the aroma on the fat, thereby improving the aroma of the beverage.