The image of brown colored coffee that occurs to us is different than its pre-roast self. Coffee beans have a green hue when they are picked from the farm. These beans are full of water, potassium, sugars, lipids, caffeine, and a variety of other substances. These green beans don’t have the delicious aroma of coffee we are aware of. The beans gain the aroma after they have been roasted. Roasting adds aroma, pushes out the carbon dioxide, and gives the coffee its brown color that we see in coffee pouches.

Roasting has a side effect too- as it pushes out carbon dioxide, it opens the door for oxygen to enter and make coffee stale. A solution to overcoming this problem lies in the use of coffee packaging that allows carbon dioxide to escape but doesn’t let oxygen enter. This can be done by using valves in coffee pouches. These valves open one side and let the gases escape without letting the outside air come inside.

There are several popular methods to package coffee: glass jars, paper bags and plastic pouches. Glass jars are an expensive packaging choice, and paper bags do not form an effective barrier against oxygen. Stand up bags provide an inexpensive and effective option in this situation. These pouches provide a strong barrier against oxygen, thus keeping coffee fresh for a longer period.