Nitrogen, the secret of coffee freshness

A simple trick for fresher and more aromatic coffee.

Coffee is a natural product and like all products in its category, it has a specific shelf life and therefore a specific expiration date. As coffee is not particularly sensitive as a product, the expiration date is more about the time during which the coffee will retain its full aromas and taste and almost no possibility of it being unsuitable for consumption. Thus, each company defines a period (usually, one or two years after roasting) during which it considers that the consumer will fully enjoy its coffee as it did on its first day, with its full range of flavors and aromas.

With the modern processing and roasting conditions of coffee, but also with modern packaging materials and techniques, not only has the shelf life of coffee (whether it is ground or naturally in beans) been significantly extended, but above all the preservation of its freshness has been significantly improved coffee for an even longer period of time.

A hidden ace up the sleeve of many companies, used to keep coffee even fresher, is nitrogen – and its use in the coffee industry can really surprise us.

How is nitrogen used in coffee packaging?

Coffee loses its freshness (that is, basically its aromas and flavor) from contact with oxygen, which interacts with the coffee's oils, changing their form, weakening them, and weakening their flavor and aroma. coffee. The process is faster and more intense in ground coffee than in coffee beans and of course even faster if we leave our coffee open and uncovered. But even inside the coffee packaging, there is oxygen, which can affect the quality of the coffee.

The solution found in the coffee industry concerns the use of nitrogen during the packaging of the coffee. Once the coffee is packaged, the oxygen in the package is replaced with nitrogen and the package is hermetically sealed. Nitrogen has the advantage of being easy to handle, completely odorless and tasteless, without changing the natural taste of the coffee. But by replacing the oxygen from the packaging, it stops the oxidation of the beans, since unlike it, the nitrogen does not interact with the molecules of the coffee oils, keeping it unchanged, as it was at the first moment of its packaging. At the same time, the nitrogen completely removes even the slightest moisture that may have been trapped in the coffee package, which also helps to preserve its freshness.

Food packaging with nitrogen is also used for other foods in which the presence of oxygen and moisture can be problematic (such as potato chips), while in the coffee sector there are not a few coffee lovers who supply themselves with nitrogen gas and the relevant equipment, packing their own coffee. The whole process is completely safe and without any side effects – the only thing one needs to be careful is to get food grade nitrogen.



Illy: the most loved espresso blend always fresh, thanks to nitrogen

The Italian Illy ranks among the biggest names in the coffee market for many reasons. Beyond its undeniable quality and consistent taste of the beloved 100% Arabica Illy blend, Illy has managed to maintain its leading position in the world of espresso thanks to its constant innovation.

Illy begins to package its products under pressure as early as 1934, managing to preserve its freshness significantly longer than competitors and making its blend even more special. Today, pressurized nitrogen is used as a guarantee of freshness in many of the powerful company's packages. From the 250 gram packs of ground coffee, which combine high quality with practicality, to the professional Illy Pro Box of three kilos, nitrogen guarantees that the unique Illy aroma reaches the cup just like the first day it was roasted.



Coffee, as we know, is a science – and precisely thanks to this science, we can always enjoy the espresso we deserve!