Maturation

Process description

During the roasting process CO₂ builds up in the coffee beans, this is slowly released during the maturing process in the silo. After a specific period, optimum maturity is achieved and maturity then develops into ageing.   

Messer solution

To prevent ageing the silo can be kept inert with CO₂.

In the case of very finely ground coffee, as is used for coffee pads, the tendency is to rinse the coffee beans with nitrogen in order to completely free them of CO₂. This prevents the escape of CO₂ from the coffee when it is in the coffee pads, the resulting gas pressure can burst the pads and release their aroma. 

Advantages:

• Longer product shelf-life
• Protects aroma
• No auto-oxidation
• Optimal product quality