Coffee packaging and preservation

It is important to package coffee correctly to keep it away from humidity and heat sources. When we open a package of coffee and are surprised by an enveloping aroma, we are doing well. On the other hand, when we open a package and notice that it is stale, things change. Oxygen has probably come into contact with the oils in the coffee and altered them.

The way of transporting processed coffee beans is important in order not to damage the product and to conserve all its properties. Traditionally, two types of sacks have been used to transport coffee: jute and sisal. In both cases we are talking about fibers extracted from natural materials. Currently, and depending on the country and even on each exporter, other types of materials are used that allow better conservation during the journey from the origin to the destination country. For example, materials such as polypropylene, GrainPro or Videplast allow the construction of a modified atmosphere for coffee to retain moisture. The bags are placed in containers that are usually made of metal. Although the containers are usually refrigerated, coffee stored in them at high temperatures and poor ventilation can sweat, i.e. evaporate some of its moisture. For this reason it is important that the gold coffee beans are well dried in order to maintain their quality during the time they are transported under these conditions.

Coffee preservation

For a correct conservation of the coffee, it is necessary to keep it in a cool environment, at a temperature ofapproximately 15 °C. The oxidation process will depend on the state in which the coffee is, i.e., the state in which the coffee is, The more the coffee is transformed, the faster its oxidation process will be. For green coffee, ehe optimum shelf life is usually one year, provided it is kept in ideal temperature and storage conditions. On the other hand, for roasted coffee beans, the optimum conservation time will be a maximum of one month. If the coffee has already been ground, the oxidation process is so rapid that even packaging and preservation of the coffee can be delayed.e could say that its optimum point is reduced after the first 15 minutes. Roasted coffee should be stored in a container that has a one-way valve, i.e. it allows the carbon dioxide produced to escape and does not allow oxygen to enter from the outside. Regarding the beverage itself, pn order to maintain all its sensory and organoleptic qualities intact, it should be consumed immediately after preparation. As soon as the beverage is prepared, the volatile aromas begin to be lost. For this reason, such a deep-rooted tradition as preparing an Italian coffee pot for a couple of days would not be the most appropriate thing to do, and would even be discouraged.