Roasted coffee beans/powder packaging is the most common form of coffee packaging. Since coffee beans naturally produce carbon dioxide after baking, direct packaging can easily cause damage to the packaging. Prolonged exposure to air can cause aroma loss and lead to fat and aroma in coffee. Oxidation causes a drop in quality. Therefore, the packaging of coffee beans/powder is particularly important.
Coffee packaging is available in a wide variety of materials. Don’t think that coffee packaging is the kind of colorful little bags that you usually have. In fact, the world of coffee packaging is very exciting. Here is a brief introduction to coffee packaging.
According to the form of coffee supply, coffee packaging can be divided into three categories: raw bean export packaging, roasted coffee beans/powder packaging, and instant coffee packaging.
Raw bean packaging generally uses sacks. Different coffee producing countries in the world usually use sacks of 70 kg or 69 kg (only Hawaiian coffee is packed in 100 lbs) when exporting coffee beans. On the coffee sack, in addition to the name of the country and its coffee organization, coffee production unit, and production area, it will also print the most typical pattern of its country on the sack. These seemingly ordinary commodity sacks, in the eyes of coffee fans It has become a footnote to interpret the background of coffee culture. It has even become a collection of many coffee fans, and this type of packaging is the initial packaging of coffee.
Roasted coffee beans/packages are generally divided into bags and cans
- Bags are generally divided into: non-hermetic packaging, vacuum packaging, one-way valve packaging, pressurized packaging.
- Non-hermetic packaging: It is actually a temporary package that is only used for short-term storage.
- Vacuum packaging: The roasted coffee beans need to be placed for a period of time to be packaged to prevent damage to the packaging by carbon dioxide. Such packaging can generally be stored for about 10 weeks.
- One-way valve packaging: Adding a check valve to the bag allows the carbon dioxide to be removed but blocks the entry of outside air, ensuring that the coffee beans are not oxidized but do not prevent the loss of aroma. This type of package can be stored for up to 6 months. Some coffees are also vented in the venting hole, that is, only the venting holes are made in the packaging bag without the check valve, so that once the carbon dioxide generated by the coffee beans is emptied, the outside air will enter the bag, causing oxidation, so its storage Time is greatly reduced.
- Pressurized packaging: After the coffee beans are baked, they are quickly vacuum-packed and then filled with an inert gas seal. This type of packaging ensures that the coffee beans are not oxidized while ensuring that the aroma is not lost and that there is sufficient strength to ensure that the coffee packaging is not damaged by air pressure. Can be stored for up to two years.
Cans are generally made of metal or glass, and are equipped with a plastic cover for easy sealing.
Instant coffee packaging: Instant coffee packaging is relatively simple, usually in a small sealed bag, mainly in long strips, and there is also an outer box. Of course, some of the canned instant coffee supplies are also available on the market.