When it comes to coffee packaging, speciality roasters must consider a variety of factors, ranging from color and shape to materials and additional components. However, one factor that is sometimes disregarded is size.
The size of the packaging can have a significant impact not only on the freshness of the coffee, but also on its specific features such as fragrance and flavor notes. The amount of space around the coffee when it’s packaged, also known as “headspace,” is critical to this.
Hugh Kelly, Head of Training at Australia-based ONA Coffee and 2017 World Barista Championship finalist, spoke with me about the significance of coffee package sizes.
What is headspace and how does it influence freshness?
Except for vacuum-packed coffee, the great majority of flexible packaging has an empty air-filled area above the product known as “headspace.”
Headspace is vital in preserving freshness and maintaining a coffee’s qualities, as well as protecting the coffee by forming a cushion around the beans. “Roasters should always know how much space is above the coffee inside the bag,” says Hugh Kelly, three-time Australia Barista Champion.
This is because of the release of carbon dioxide (CO2). When coffee is roasted, CO2 accumulates in the porous structure of the beans before gradually escaping over the next few days and weeks. The amount of CO2 in coffee can influence everything from the aroma to the flavor notes.
When coffee is packaged, it requires a particular amount of room for the released CO2 to settle and create a carbon-rich atmosphere. This helps to keep the pressure between the beans and the air inside the bag stable, preventing additional diffusion.
If all of the CO2 were to suddenly escape from the bag, the coffee would degrade quickly and its shelf life would be considerably reduced.
However, there is a sweet spot. Hugh discusses some of the alterations that can occur in the properties of a coffee when the container headspace is too small: “If the headspace is too tight and the gas from the coffee is heavily compacted around the beans, it can negatively affect the quality of the coffee,” he explains.
“It can make the coffee taste heavy and, at times, a little smokey.” However, some of this may be dependent on the roast profile, as light and quick roasts can react differently.”
The rate of degassing can also be affected by the roasting speed. Coffee that has been roasted fast tends to retain more CO2 since it has less time to escape throughout the roasting process.
What transpires as headspace expands?
Naturally, the headspace in the packaging will expand as customers drink their coffee. When this occurs, additional gas from the beans is let to diffuse into the surrounding air.
Hugh advises people to lower the headspace while they drink their coffee in order to preserve freshness.
“Consumers need to consider headspace,” he argues. “They need to limit the headspace to stop it from diffusing further, unless the coffee is particularly fresh and still creating a lot of CO2. To accomplish this, deflate the bag and secure it using tape.
On the other hand, if the coffee is particularly fresh, it’s ideal to avoid too constricting the bag when users close it because some gas still requires space to go into when it’s released from the beans.
Additionally, reducing headspace helps reduce the amount of oxygen in the bag. The oxygen that enters the bag each time it is opened might cause the coffee to lose its aroma and age. It lessens the likelihood of oxidation by squeezing the bag and reducing the amount of air surrounding the coffee.
Selecting the appropriate package size for your coffee
It’s crucial for speciality roasters to make sure the headspace of their packaging is both tiny enough to maintain freshness and large enough to prevent changing the characteristics of the coffee.
While there are no hard-and-fast guidelines for the amount of headspace a coffee should have, according to Hugh, the roaster is responsible for doing testing to determine what is effective for each of their products.
The only method for roasters to determine whether the amount of headspace is suitable for their coffee is to do side-by-side tastings, according to him. Every roaster strives to produce coffee with a unique flavour profile, extraction, and intensity.
In conclusion, the weight of the beans held inside determines the size of the packing. Larger packaging, such as flat bottom or side gusset pouches, may be necessary for larger quantities of beans for wholesale buyers.
Retail coffee beans typically weigh 250g for home users, therefore stand-up or quad-seal bags could be more appropriate.
Hugh advises that adding more headspace “might…be [beneficial] because it [will]…lighten up [the coffee] if you have a heavier coffee [with a darker] roast profile.”
Larger headspaces, however, may be harmful when packing light or medium roasts, as Hugh says, “It might cause [the coffee] to age…faster.”
Degassing valves should be added to coffee pouches as well. One-way vents called degassing valves can be added to any type of packaging during or after production. They prevent oxygen from entering the bag while allowing accumulated CO2 to escape.
Despite being an often ignored factor, the size of the packaging is crucial for maintaining freshness and the unique qualities of the coffee. Coffee will turn stale if there is too much or too little space between the beans and the packing, which could also result in “heavy” flavors.
At Cyan Pak, we recognize how crucial it is for speciality roasters to offer their clients the highest-quality coffee. We can help you build the ideal-sized packaging for your coffee, whether it be whole bean or ground, with the help of our skilled design services and totally customizable alternatives. We also provide BPA-free, totally recyclable degassing valves that fit tidily inside of pouches.
Contact us to learn more about our environmentally friendly coffee packaging.
Post time: May-26-2023