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 lighter than oxygen and rises to the top of the chamber, just like oil floats on top of water. The oxygen falls to the bottom. Small adjustable vents at the bottom 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 vents then there is no oxygen in the podding areas of 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.

Continue to Grind the Coffee Beans

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