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You are here: Home » News » Food Packaging Bags » Introduction of Different Styles of Coffee Bags

Introduction of Different Styles of Coffee Bags

Views:2     Author:Site Editor     Publish Time: 2019-01-30      Origin:Site

When we select coffee, we always see different styles of coffee bags. How do they keep the fresh of coffee bean? What do we usually do with coffee bags to keep the fresh of coffee bean? Today, lets find out the different styles of coffee bags.


Coffee beans are packaged primarily to extend the flavor and quality of the beans. At present, our common coffee bean packaging preservation methods are: 1. no pressure air packaging. 2. Vacuum packaging.  3. Inert gas packaging.  4. High-pressure packaging.


1. No pressure air packaging

Pressure-free packaging is the most common type of packaging we have seen. To be exact, it should be called air packaging. The bag is filled with air, of course, the bag or container is closed. This packaging can simply insulate the beans from moisture, flavor loss, and light effects, but due to prolonged contact with the air in the bag or container, the coffee beans inside are severely oxidized, resulting in a shorter appreciation period. This kind of coffee bean package had better be packaged after the coffee bean exhausts, otherwise after the coffee bean exhausts in the bag can cause the bulge even burst. Now, a one-way exhaust valve is installed on the bag to ensure that the coffee beans will not burst the bag due to the exhaust.

Since the carbon dioxide released by the coffee bean when it exhausts is denser than oxygen, it naturally sinks to the bottom of the bag. As the carbon dioxide increases, the oxygen is forced out of the bag. This will reduce the degree of oxidation of the coffee beans, thus increasing the shelf life of the coffee beans. The air packaging of coffee beans is generally aimed at air-cooled coffee beans, but such packaging has its disadvantages, that is, a large degree of aroma will be separated from the coffee beans with the emission of carbon dioxide, thus affecting the taste of coffee.


2. Vacuum packaging

Vacuum packaging production has two conditions: 1, the air to vacuum. 2. A flexible and soft material. Of course, this technology can also be applied to some hard materials, such as: tinplate. But it is often the case that some soft materials are used to make it into a kind of "brick" like, hard products. This way, the coffee and the packaging materials will be closely adhered together, but in this way, the coffee beans must be completely exhausted, otherwise the whole packaging will become soft and bloated due to the reduction of the density of the coffee beans' exhaust. It's also the case that most of the bricks you see in supermarkets are coffee powder, not coffee beans. Such packaging is often used on water-cooled coffee beans, which have a shorter shelf life and a worse flavor. If the container is a hard material such as tinplate packaging, after the vacuum due to the coffee beans themselves and the tank pressure difference. Coffee beans release gases that saturate the environment, inhibiting the release of aroma. (below, sorry for the picture). In general, the vacuum extraction of hard materials is not as complete as that of soft materials.


3. Inert gas packaging

Inert gas packaging means that inert gas replaces the air in the bag and inert gas is added through vacuum compensation technology. In the earliest applications, the container was vacuumed after being filled with coffee beans, and then inert gas was injected to balance the pressure difference in the tank. The technology now is to pump liquefied inert gas into the bottom of the bag and squeeze the air out by vaporizing it. This is often done with nitrogen or carbon dioxide-though these are hardly inert gases. Coffee beans packed in an inert gas generally have a shelf life three times longer than those vacuum-packed. Of course, the premise is that they use the same packaging materials, have the same oxygen and water permeability. The pressure inside the package will reach saturation after being sealed and after the coffee beans have been exhausted. The shelf life and flavor of coffee beans can be changed and controlled by adjusting the inert gas conditions. Of course, similar to the air packaging, in order to prevent excessive pressure in the packaging, the coffee beans must be exhausted before loading, or using a single-phase exhaust valve packaging. By law, inert gas is a processing aid, not an additive, because it escapes as soon as the package is opened.


4. Pressurized packaging

Pressurized packaging is somewhat similar to the addition of inert gases, except that pressurized packaging raises the pressure inside the coffee container above atmospheric pressure. If the coffee is to be baked and packed immediately after it is air-cooled, the pressure inside the container usually increases as the beans exhaust. This packaging technology is similar to vacuum compensation technology, but in order to withstand these pressures, the material selection will use some hard materials, such as tinplate or aluminum, but also with a safety valve to ensure safety. However, pressurized packaging can delay the "maturation" of coffee and improve its quality. Indeed, the maturation of coffee can improve the aroma and body performance of coffee. Ripening locks the aroma and oil of coffee beans into the cellular structure. When the air is exhausted, the pressure increase in the container reduces the pressure difference between the inside of the coffee bean structure and the packaging environment. Since it is stored under pressure, which also affects coffee beans, it is better to let the oil form a "shield" against air oxidation on the surface of the cell wall. Caramelized substances and lipid products are shown in white.


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