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This is a very important stage. In fact, once the roasted coffee comes into contact with the air it deteriorates quickly: it’s components oxidize and the fragrance fades away.

Therefore coffee should be manufactured as soon as it comes out of the roasting appliance.

This is difficult due to the gases under pressure that the beans hold after roasting (mostly carbon dioxide), which in the coffee beans fade away in a few weeks.

This is why different manufacturing methods are necessary. Segafredo Zanetti uses valve sacks for coffee grains. The valve sacks allow the carbon dioxide to come out and prevent the coming in of oxygen and water vapour.

For ground coffee, instead, which loses its gases in a few hours, vacuum-packaging is used generally.