Removing Oxygen from Coffee Pods Utilizing a Nitrogen Chamber

Nitrogen-Filled Chamber

The entire process of grinding coffee beans, making a coffee pod and sealing it in a protective pouch must be done in an enclosed nitrogen-filled chamber.

Nitrogen gas is heavier than oxygen and falls to the bottom of the chamber. The oxygen floats to the top, just like oil floats on top of water. Small adjustable vents at the top of the chamber allow the oxygen to flow out. There are electronic oxygen sensors in the vents that constantly monitor for the presence oxygen. If there isn’t any oxygen coming out the top vents then there is no oxygen in the chamber.

The computer that controls the coffee pod making process is programmed to stop the entire process if oxygen is detected. If this happens, the process operator must open the chamber and dispose of all ground coffee and coffee pods that have been exposed to oxygen. Ground coffee or coffee pods that have been exposed to oxygen, air, during the pod making process will begin losing the fresh roasted flavor immediately.

Many of the coffee pod machines in use today are NOT equipped with nitrogen-filled chambers. Regardless of the quality of the coffee beans, the process and the protective pouch, these pods will not taste fresh roasted.

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