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Thread: Making ground coffee packets for businesses and restaurants

  1. #1
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    Making ground coffee packets for businesses and restaurants

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hello.
    I hope some one can help me solve my problem.
    For the past 2 years I have made and sold 2.0 OZ. ground coffee packets at farmers markets. They sell like hotcakes but my big problem is that after I roast the coffee I let it sit for one day then I grind it and put 2 ounces in each packet. I seal the packets and the coffee is fresh. It is so fresh that the packets start to swell within hours and become large swollen packets by the next day as though they are ready to burst. Very few have burst at the seams but occasionally it happens.

    I want to start selling my ground packets to businesses and restaurants etc. How long should I wait for the oxygens to come out of the coffee before I grind it to put the ground coffee portions into packets and seal the packets so that they remain flat like other companies sell.
    I have tried looking for the process used to making the packets with out all the swelling on the internet but it seems like it is top secret and I find no info at all.
    Does anyone make ground packets for sale to business that can help me solve my problem??
    Thanks in advance.

  2. #2
    Senior Member Barry O'Speedwagon's Avatar
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    You could use bags with one-way valves to let the beans de-gas (such as those sold through Beanbay, and used for roasted beans purchased through Beanbay). Easily available in Australia, but from your reference to ounces, I'm guessing you are not in Aus? You might also find yourself in a different regulatory environment once you start selling to businesses / restaurants.

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    I already use large bags for 454 Kg of both ground and roasted beans however the packets restaurants purchased are sealed with no valves so they just rip open at top and pour the grinds into the coffee makers filter basket and then hit brew button. They are usually sold in boxes of 4o packets or more.
    Each packet would contain 56.6 grams of ground coffee. here is example picture of my packets.[IMG]C:\Users\Brent\Desktop\roastery\2-oz packs\DSCF2370.jpeg[/IMG]
    I hope the picture came through for you as I don't know how to add picture here.

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    The bags are 76mm by 127 mm in size or 3 inches by 5 inches. just large enough to hold the ground coffee amount to make a 12 cup pot of coffee

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    I am in Canada and we are metric except it was imperial measurement when I was in school 45 years ago. I have never quite adapted to metric. Sorry about that.
    I have no regulatory issues only issue is to stop packets from swelling up because I seal them up just after roasting or within 24 hours.
    All I want to know is how long I should allow coffee to sit before grinding and packaging so all the oxygens have gone out with out letting the coffee become stale??

  6. #6
    Senior Member Barry O'Speedwagon's Avatar
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    Ahhh...I missed the word 'ground' in your original post. I suspect you are going to have a little trouble producing coffee that is genuinely fresh in a pre-packed ground form. I've never packed ground coffee, so I leave that to others for suggestions.

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    Senior Member chokkidog's Avatar
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    You need to find a bag supplier that manufactures 100gm heat sealable sample bags with one way valve and zip lock.
    Get yourself a benchtop heat sealer, which are cheap.
    I don't want to comment about your product and the appropriateness for commercial clients except to say that you
    could consider selling whole beans and onsell grinders as well, this is the only way to provide fresh product.
    I'm guessing these places are doing filter or press coffee?
    The degassing of the beans is a result of the beans losing freshness, they start to degrade as soon as the roasting is finished.
    It's not oxygen but carbon dioxide........ don't get 'fresh' and 'going stale' confused!! 8-D

    P.S. What you are possibly seeing, from manufacturers, is vacuum sealed packaging, which requires
    specific equipment.
    Last edited by chokkidog; 27th December 2012 at 05:49 PM. Reason: add comment and p.s.

  8. #8
    Senior Member Vinitasse's Avatar
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    Quote Originally Posted by chokkidog View Post
    P.S. What you are possibly seeing, from manufacturers, is vacuum sealed packaging, which requires
    specific equipment.
    Even vacuum sealing freshly roasted coffee will NOT prevent the packaging from swelling. If you want flat, inert coffee packages then you must pack flat, inert and very dead coffee.

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    Thank You. That clears up things greatly. Back to the drawing board with a new strategy. Thanks

  10. #10
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    Yes I agree and thanks for the help. Time for new strategy Thanks again

  11. #11
    Senior Member Vinitasse's Avatar
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    Get your hands on the smallest possible bags with one way valves, fill them with coffee within 2 hours of roasting and then pack the filled bags tightly into a box. The one-way valves will still allow the coffee to vent the excess CO2 and by being tightly packed together in the box the coffee will degas without swelling and once the degassing is complete you will be left with flat coffee packs of relatively fresh coffee.

  12. #12
    CoffeeSnobs Owner Andy's Avatar
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    My 2 cents worth...

    I think adding a valve will add too much to the packaging price. I've seen the US/Canadan single use brewer packaging and made the assumption that the beans were very well rested before packing.

    Illy "rest" (read: stale) their coffee for 20 days prior to packing then pack and flush the air out with nitrogen so they don't stale further. I don't think that the brewer market is nitrogen flushing but I would expect something closer to the 20 day rest as I've had trouble finding roast dates and all the ones I've tried were very flat flavours with nearly no bloom on the brewer.

    If it was me I would be tempted in packing in the 5" x 3" packets you are currently using and experiment with a pin prick through a label (which becomes a low budget valve) and packing them tightly into a box as soon as possible after sealing to stop the swelling. That would allow you to pack earlier and deliver fresher beans. You could then encourage the customers to purchase a fresher product more often instead of them buying a stock pile and leaving them sitting around.



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