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Coffee and tea
All Containers›Shop by use case›Coffee and tea›Roasting, blending and the package that has to let gas outShop all coffee and tea →
Coffee and tea

Roasting, blending and the package that has to let gas out

By Dwight Davis, Founder

Updated

On this page9
Fresh coffee releases carbon dioxide for days after roasting, so a sealed rigid container pressurizes and an open one lets oxygen in. The package has to solve both at once, and that is the hardest thing about this craft.

Getting started

Before the first roast.
Is this for you at allWhat it costs to startTurning a roast into a productWhat your state allows

Roasting

What it does, and what it leaves still happening.
What roasting actually doesDegassing, and the contradiction at the heart of this craftRoast consistency, and what moves itBlends and single origins

Tea and tisanes

A different product with a different vocabulary.
What tea is, and what it is notTisanes, and the claim problemBlending tea, and keeping it the sameMatcha, and why a powder is a different problem

Staling

Oxygen, moisture, light and time.
What staling actually isWhole bean or groundMoisture and absorbed smellsNitrogen flush and vacuum, and when they are worth it

What goes wrong

Named failures, with the cause for each.
The bag inflated, or the container pressurizedIt tastes flatIt clumped or went stickyIt tastes of something elseThe batch is inconsistent

Packaging

The valve, the canister and what we actually stock.
What we actually stock for thisThe valve bag, and why it existsGaskets and seals on a bulk containerSizes, and the headspace that does not shrinkLight, and when it actually matters here

Selling it

Claims, dates and what you can substantiate.
What the label has to carryOrigin and process claims, and what you can substantiateDating it honestlyDecaf, and the one hard number in this propertyWho inspects youWhat to charge

Growing the operation

What breaks first.
What breaks firstConsistency at volume

Tools and directories

Things to use rather than read.
The roast log, and the fields that matterCupping, and why it is a procedure rather than tasting
Written from 21 CFR 173.255, the Federal Tea Tasters Repeal Act of 1996 and the published chemistry of staling. Every page names its source.