From the plant to the cup

After forming the lots, the coffee beans are transported via a conveyor belt to the tanks of the packaging machines. Generally the most widely used packaging for packaging coffee can be:

  • Single wall, with or without gas exhaust valve;
  • Triple wall, where the 1st wall is exclusively to guarantee the seal of the package, the 2nd is for protection of the product (light, humidity and oxygen) and the exterior wall provides the look and the rigidity of the packaging;
  • • On the market there may also be tins, often used for vacuum packing and glass packaging, used particularly for instant coffee.

At Delta there are two types of packaging:

  1. 1. This means packaging coffee in a no air, so the packing looks rigid and hardened. This method is considered the best way to conserve roast coffee in packaging. Hermetically sealed packaging with a gas exhaust valve is normally used, enabling good protection against external influences.
  2. 2. This consists of reducing the level of oxygen inside the packaging and substituting this oxygen with an inert gas. Generally percentages of oxygen less than 0.5% are sufficient to stabilise the intrinsic qualities of the product for 18 months.

Process control:

To guarantee all the sensory qualities (body, flavour, aroma), we have packaging control. This control consists of the following:

  • Verification of the total product weight of the coffee;
  • Verification of the integrity of the packaging;
  • Control of the residual oxygen inside the pack.