Products need to ensure that the packaging remains sealed. Once the coffee beans are roasted, the oils penetrate the surface of the coffee beans and become sensitive to oxidation.
Products must provide vents to avoid over-pressurization in the packaging. As the roasting time increases, the coffee beans will also increase, and the micro cells will continue to release carbon dioxide. Once sealed, the aroma will be trapped in the packaging, which will destroy the natural aroma of the coffee and oxidize the natural oils of the coffee beans.
