Revised Application technology maturation in the Food & Beverages sector - Coffee

Inertisation of coffee silos

Enhancing the shelf life


To prevent ageing the coffee silos can be kept inert with CO2.

In the case of very finely ground coffee, as is used for coffee pads, the tendency is to rinse the coffee beans with nitrogen in order to completely free them of CO2. This prevents the escape of CO2 from the coffee when it is in the coffee pads, the resulting gas pressure can burst the pads and release their aroma. 


  • Longer product shelf-life
  • Protects aroma
  • No auto-oxidation
  • Optimal product quality

Revised Customer process maturation in the Food & Beverages sector - Coffee

Maturation of coffee

To prevent the aging of the product in the silo

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