Different degassing systems

Special attention must be paid to the degassing process. Degassing is a natural chemical reaction that occurs inside the coffee beans after roasting and grinding. Preventing package swelling and avoiding oxidation are major factors in the popularity of degassing technology in recent years, especially in the single-serve market. Degassing time can range from 4 to 48 hours depending on room temperature, roasting parameters, particle size and pressure of the coffee in the storage silo.

Production requirements mean that degassing time must be kept as short as possible without any loss of aroma. Techniques used to accelerate degassing time can reduce the time while still maintaining product quality.

IMA Coffee Petroncini has developed different degassing systems with various configurations to achieve the desired degassing process. Degassing can be done under natural conditions with nitrogen protecting the aroma, or vacuum technology combined with nitrogen injection can be used to speed up the degassing process. The next generation degassing solution is designed to accelerate the degassing process in vacuum closed loops through nitrogen injection and product recirculation: this is the Petroncini CO-Tube degassing system.