While tasting delicious coffee, a delicate and elegant coffee packaging also gives people beautiful enjoyment.
Coffee packaging is an important and careful process, it can protect coffee from the following factors:
1. Environment : In contact with air, coffee will deteriorate -more serious for coffee powder. Because of exposure to air, the surface area of ​​coffee powder reaction is larger;
2. Oxygen : because it oxidizes the aroma components, especially the fat, it produces a spoiled taste (hala flavor);
3. Temperature : The new milling powder will quickly absorb the moisture in the air, increase the weight and reduce the effectiveness of extracting coffee ingredients. The internal molecular pressure makes things more complicated. During the roasting process, carbon dioxide is generated in the coffee beans, and the carbon dioxide will also reduce some aroma.
There are four main types of coffee packaging :
1. Flexible non-hermetic packaging
This is the most economical one. It is usually adopted by small local roasters because they can guarantee prompt delivery. Coffee beans can be consumed in time. The coffee beans in this packaging method can only be kept for a short time.
2. Airtight packaging
Suitable for bars, households or indirect supply (supermarkets, etc.). Both sachets and cans are fine. After filling the coffee, vacuum and seal it. Because carbon dioxide is formed during roasting, this type of packaging can only be packaged after the coffee has been left to degas for a period of time, so there are several days of storage interval. Coffee beans are left longer than ground coffee. Since it does not need to be separated from the air during storage, the cost is low. The coffee in this packaging method should be used up within 10 weeks.
3. One-way valve packaging
Both sachets and cans can be used. After roasting, the coffee is placed in a special vacuum container with a check valve. This valve allows gas to go out, but it cannot go into production. 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 rancid smell, but it cannot stop the loss of aroma.
4. Pressurized packaging
This is the most expensive way, but it can keep coffee for up to two years. The size depends on the user type: family or bar. After a few minutes of roasting, the coffee can be vacuum packed. After adding some inert gas, maintain proper pressure in the package. The coffee beans are kept under pressure, leaving the aroma on the fat, thereby improving the aroma of the beverage.
The above are the main types of coffee packaging, you can choose the coffee packaging according to your actual needs and budget.
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