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Permalink Reply by Tom Maegdlin on February 22, 2011 at 1:53pm

Mark,

I have done the 60 lb vac-packed coffees before and I have been really impressed with them. I think that this technique could be huge not only for keeping coffee longer, but the possibility of changing the burlap bag paradigm is very exciting. People are always thinking of ways to transport goods more efficiently. An example of this is the new milk container popping up around the US. The ability to stack these containers brings down shipping costs and makes it easier to stack and store large quantities neatly and efficently. So the benefit for me is the fact I can move these boxes of vac-packed coffee around my work space with ease rather than dragging the bags around. I think it would be a great study for you guys to help a small farm utillize vac-packing and measure the savings in shipping for the importer and more importantly the cost savings to the roasting community. That would be a game changer in this industry.

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Permalink Reply by Mark Howley on February 22, 2011 at 3:00pm

Tom;

all commetns are appreciated and we are trying our best to help folks in central america learn about to do vacuum packaging ( no small feat), and we are also working with Cup of Excellence to study the benfits to the coffee specifically, and the benefit for import/logictics.

These things take time, and we will persevere.......

Thanks agin.

mark

 

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Permalink Reply by Mike McGinness on February 22, 2011 at 10:19pm

Pros:

Virtually eliminates the possibility of contamination

Locks in proper moisture level

If frozen while vac'd can keep an "elite" hard to get green pristine for a LONG time, over a year.

Yeah, in vac formed bricks stack nicely

 

Cons: believe it adds cost

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Permalink Reply by Matt B on February 27, 2011 at 9:35pm

con: can lock in improper moisture level

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Permalink Reply by Mike McGinness on February 27, 2011 at 10:38pm

In which case the greens were already sub-par.

Matt B said:

con: can lock in improper moisture level

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Permalink Reply by Matt B on February 28, 2011 at 9:14am

True, to an extent. Vac packing at origin is clearly the best option for preserving quality. I was just noting that if a producer does not have their moisture readings dialed in, it's possible to ruin what might otherwise be a nice coffee upon arrival. Whoever's packing coffee in non-breathable bags just has to have their stuff together, and the (relatively expensive) technology to make sure they are in the clear. I'm sure you've come across a Sumatra that pushed the envelope with moisture content, but that you liked well enough. And I've been told that vac packing naturals, in particular, can be a little dicey. In such cases, grainpro might be a better/more forgiving option for moisture migration, etc. 

Mike McGinness said:

In which case the greens were already sub-par.

Matt B said:

con: can lock in improper moisture level

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Permalink Reply by Mark Howley on March 1, 2011 at 3:54pm

We know the Grainpro and we are generally familiar with the benefits. As a company, we analyzed the Grainpro plastic bag construction, and it does offer barrier to oxygen and mositure. Punctures or holes in the plastic could quickly eliminate the benfits of the barrier, and the top of the bag is not hermetically sealed, it is pinched. Nonetheless, it seems to have credibility.

 

We have learned moisture is critical through our tests with Alliance for Coffee Excellence (ACE) -thanks for the confirmation. Moisture control may cause concerns, but we and ACE are trying to tackle the moisture problem at origin and then "lock it in" in an airtight and puncture resistant flexible package. The thought is that gaining control of the product at origin, and then using barrier packaging to control quality is better than allowing all the uncontrollable variables in transport. A jute bag or a plastic bag with a pinched top do not offer the same control.

 

Our tests at origin and along with ACE continue this year, and we hope to learn as we go.

 

More later..........

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