Oxygen absorbers and indicators
How oxygen absorbers and indicators are used in coffee packaging to extend shelf life and provide quality assurance.
Extend shelf
Whole bean vs ground stability
Why whole beans stay fresher longer than ground coffee, and how particle size impacts oxidation, aroma loss, and shelf life.
Packaging cold beverages
How packaging choices affect cold coffee quality, safety, and consumer experience, from café service to retail bottling.
Microbial safety and shelf life
Why microbial growth is a concern in cold coffee, how to minimize risks, and best practices for safe storage and shelf life management.
Oxidation and staling pathways
This topic explains how oxidation and staling occur in green coffee, the chemical pathways involved, and their impact on flavor, quality, and shelf life.