User:BasilReyes

Reverse Vacuum Process

Pertaining to the preservation of coffee bean aroma and flavor whereby the gases developed after roasting are contained in a fixed volume. As the beans de-gass the pressure within the fixed volume increases until it reaches equilibrium with the gas pressure inside the bean.Therefor when the beans are finally ground the flavors and aroma trapped inside the beans are released providing OLFACTORY satisfaction to the consumer. Other advantages of this process is that it limits the oxidation of the coffee bean which is the main agent for the degradation of the coffee taste.