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After the toasting, the coffee follows “ working ”. The wax and the fats that the grain contains age slowly, but they can become rancid. In addition, the grains oxidize by the contact with the air. This oxidation alters a grain coffee in 20 days, and a coffee ground in only 5. Therefore, the package does not stop being a determining factor as far as the quality of the coffee. Nowadays, the package to the emptiness is the norm, mainly for the worn out coffee.
One derives here, that the functions of the package are several:
a) To contain the product
b) To protect it of:
- Physical Deterioration (impacts...)
- Chemical Deterioration (water, oxygen, other gases, temperature...)
- Microbiological Deterioration (micro and macroorganisms)
- Possible adulterations (other products, aromas...)
c) To allow its manipulation, transports and storage.
d) To present/display it for the consumption.
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