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Packaging
:: PACKAGING
The coffee is ready
for consumption after roasting. However, if the
coffee is not perfectly stored, it takes no more
than a few days for it to lose its freshness and
aroma.
There are three coffee-packaging methods: in contact
with the air, vacuum packing, and pressurisation.
·
PACKAGING IN CONTACT WITH THE AIR: this method involves
use of containers or bags that are not hermetically
sealed. There is a constant turnover of internal
and external air and oxygen, enabled by a specific
aperture included for this purpose.
· NITROGEN FLUSHED PACKAGING : the air is
extracted from the container and replaced with nitrogen.
Nitrogen is an inert gas that does not form chemical
bonds with the substances contained in coffee. This
prevents coffee-fermentation. This packaging form
includes a one-way valve, enabling the outflow of
gases but no air inflow.
· PRESSURIZED VACUUM PACKAGING: the air in
the metallic containers is replaced by inert gases
the pressure of which is greater than that of the
atmosphere. |
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