Locking Coffee Aroma: Tips For Preserving The Perfect Brew

Coffee's aroma is an essential part of its flavour. The scent of a cup of coffee is often used as a measure of its freshness, and the more aromatic components present in the bean, the fresher and more delicious it will taste. However, certain environmental factors can speed up the process of aroma dissipation. To preserve coffee's aroma, it is important to protect it from harmful influences such as oxygen, heat, moisture, sunlight, and foreign odours. Proper packaging and storage play a vital role in maintaining coffee's aroma characteristics during long-term storage.

Avoid oxygen exposure

Exposure to oxygen is one of the main reasons that coffee loses its aroma over time. This process, known as oxidation, causes the oils in the coffee beans to turn rancid, giving the coffee an unpleasant aftertaste.

To avoid this, it is important to store coffee in packaging that has high barrier properties to prevent contact with oxygen. The packaging should be tightly sealed and not porous to ensure that oxygen cannot enter.

One effective way to achieve this is through the use of multi-layered paper bags, with aluminium as the inner layer. Aluminium provides an effective barrier against oxygen and is commonly used in coffee packaging. It also offers protection against moisture, which can affect the quality of the beans.

Another option is to use metallised films, which are polymer films coated with a thin layer of aluminium. These provide similar protection against oxygen and moisture but are more cost-effective than mass-produced aluminium packaging layers.

In addition to choosing the right packaging, it is important to store coffee in a cool, dry place, such as a pantry. Avoiding temperature extremes will help to preserve the aroma and prevent the growth of mould.

For ground coffee, it is especially important to minimise contact with oxygen. Even brief exposure can cause a significant loss of aroma. Therefore, it is recommended to keep ground coffee in its original packaging and store it in an airtight container, such as porcelain or ceramic, to further protect it from oxygen and moisture.

Use multi-layered packaging

Multi-layered packaging is an effective way to preserve the aroma of coffee beans. This method of packaging helps to protect the beans from various factors that can cause them to lose their freshness and aroma. Here are some reasons why multi-layered packaging is beneficial:

Protection from Moisture, Oxygen, and Sunlight:

Coffee beans are susceptible to oxidation, which is the process of them coming into contact with oxygen and becoming stale. Multi-layered packaging, especially those with an aluminium foil lining, acts as a barrier to oxygen, preventing oxidation and preserving the aroma. Aluminium also provides protection against moisture, another factor that can cause coffee beans to deteriorate. Additionally, certain materials in multi-layered packaging can block out UV rays, preventing the degradation of aromatic compounds caused by ultraviolet radiation.

Temperature Control:

Higher temperatures can accelerate the oxidation process in coffee packaging, causing a faster loss of volatile aroma compounds. Multi-layered packaging can help insulate the coffee beans, regulating the temperature and slowing down the oxidation process. This preservation of temperature also aids in maintaining the overall freshness of the coffee beans.

Preservation of Aroma and Flavour:

The complex aroma and flavour profiles of coffee are due to the presence of volatile aromatic compounds. These compounds are delicate and can be easily lost if not properly preserved. Multi-layered packaging provides a robust barrier, preventing the escape of these compounds and retaining the unique aroma and flavour of the coffee beans. This ensures that consumers experience the intended tasting notes listed on the bag.

Environmental Considerations:

While multi-layered packaging offers superior protection, it is important to consider the environmental impact of the materials used. Some options for reducing environmental impact include using plant-based materials with polylactic acid (PLA) laminates, biodegradable materials, or recyclable coffee bags. These alternatives can serve a similar purpose to aluminium foil while minimising potential ecological harm.

Overall, utilising multi-layered packaging is a crucial step in preserving the aroma of coffee beans. By safeguarding against moisture, oxygen, sunlight, and temperature fluctuations, this packaging method ensures that the complex and delicate aroma compounds remain intact, providing consumers with a rich and desirable coffee experience.

Store in a cool, dry place

To preserve the aroma and flavour of coffee, it is best to store it in a cool, dry place. This is because coffee is sensitive to heat, cold, and moisture, which can all negatively impact its freshness.

When coffee beans or grounds are exposed to heat, the oils in the beans oxidise more quickly, causing them to become rancid and giving the coffee an unpleasant aftertaste. Therefore, it is best to avoid storing coffee in warm spots, such as above or next to the oven, or in cabinets exposed to sunlight or cooking equipment.

Moisture can also be detrimental to coffee freshness. Coffee should not be stored in the refrigerator or freezer, as the humidity can cause moisture to infiltrate the packaging. Instead, it is recommended to store coffee in a cool, dry place, such as a pantry or cabinet.

To further protect coffee from moisture and other external influences, it is best to store it in an airtight container, such as porcelain, ceramic, or non-reactive metal. Glass containers are also acceptable, as long as they are stored in a cool, dark cabinet. It is important to keep the container away from direct sunlight and any heat sources.

Avoid UV rays

Exposure to UV rays can cause the aroma of coffee to fade. To avoid this, there are several measures you can take:

• Use protective packaging: Choose packaging with high barrier properties that has multiple layers to protect the coffee beans from moisture, oxygen, sunlight, and heat. Aluminium is an effective oxygen barrier, but metallised films (polymer films coated with a thin layer of aluminium) are often used as a more cost-effective alternative.
• Store in a cool, dry place: Avoid storing coffee beans in direct sunlight or in high temperatures. A few degrees below room temperature is ideal.
• Avoid freezing: Freezing coffee beans can lead to condensation, which reduces their quality and dissolves some of the volatile compounds that contribute to the aroma.
• Use resealable packaging: To ensure freshness, most consumers prefer resealable coffee packaging. Options include ziplocks, velcro zippers, tin ties, or tear notches.
• Use a degassing valve: The one-way degassing valve allows CO2 to escape from the roasted coffee beans, preventing a build-up of pressure that can compromise the seal and integrity of the packaging.
• Use modified atmosphere packaging (MAP): MAP techniques, such as nitrogen flushing, remove or replace oxygen within the packaging, reducing the risk of oxidation and preserving the volatile aroma compounds.

By taking these steps, you can effectively preserve the aroma of your coffee and prevent it from fading due to UV rays and other environmental factors.

Use a degassing valve

Degassing valves are an essential tool to preserve the aroma of coffee. They are usually made of five parts: a cap, an elastic disc, a viscous layer, a polyethylene plate, and a paper filter.

Coffee beans produce carbon dioxide (CO2) during and after the roasting process. If the CO2 is unable to escape, it may cause the bag to expand considerably. Degassing valves allow the CO2 to escape without exposing the beans to oxygen.

Degassing valves act as a one-way airflow system, forcing carbon dioxide out of the bag without letting oxygen in. They achieve this by creating a pressure imbalance between the air outside of the bag and the gases within. When coffee beans produce carbon dioxide, the degassing valve opens to allow this excess gas to leave the bag without damaging the packaging. Then, when the pressure inside the coffee bag drops, the valve automatically closes. Therefore, the gases are only able to shift when the air pressure inside the bag is higher, which means the airflow system can only move in one way.

Degassing valves are designed to continue to work after the bag has been opened, as long as the consumer correctly reseals the bag after each use. They are also designed to work with almost any coffee bag structure, and can be applied at any moment during the packaging process.

Degassing valves are particularly useful for wholesale and retail sales, as they give coffee a longer shelf life and better preserve its freshness and aroma. They also allow customers to smell the aroma of the coffee through the bag, which can be an effective way to entice first-time customers.

Frequently asked questions