Technical guide to coffee and tea packaging: one-way degassing valves, oxygen barriers, flat bottom box pouches, and light-shielding matt laminates.
Coffee and tea packaging demands exceptional oxygen and moisture barriers (OTR < 1.0 cc/m²/day) to prevent staling and lipid oxidation. Freshly roasted whole-bean coffee also requires one-way degassing valves to vent emitted carbon dioxide without admitting oxygen. Flat bottom box pouches and stand-up pouches with resealable zippers represent the gold standard.
| Coffee / Tea Product | Recommended Format | Recommended Finish | Pactrum Size | Typical Capacity |
|---|---|---|---|---|
| Specialty Whole Bean Coffee | Flat Bottom Box Pouch | Matt Black (L049) / Matt White | 5.5 × 9 in | 250g (8.8 oz) standard roast |
| Commercial Ground Coffee | Stand-Up Zipper Pouch | Metallised (L018 / L026) | 6 × 9 in | 500g retail pack |
| Loose Leaf Orthodox Tea | Stand-Up Zipper Pouch | Matt White / Matt Black | 6 × 9 in or 7 × 11 in | 100g – 250g bulky leaves |
| 1 kg Roastery Wholesale Bag | Flat Bottom Box Pouch | Metallised (L059) | 6.5 × 10.5 in | 1 kg (2.2 lb) wholesale batch |
Coffee is among the most chemically complex foods on earth, containing over 800 volatile flavor compounds. Exposure to even fractional amounts of oxygen rapidly turns delicate aromatic esters into stale rancid lipids.
Standardized specifications relevant to Pouches for Coffee & Tea.
During roasting, coffee beans trap high volumes of carbon dioxide. Over the first two weeks post-roast, beans vent up to 5 liters of CO2 per kilogram. Without a one-way valve, sealed airtight pouches balloon and burst.
Yes. Green teas and delicate black teas contain catechins and chlorophyll that oxidize under light, turning green leaves brown and producing stale, astringent infusions.
Explore our complete catalogue across all standardized flexible pouch families.
