Ground Coffee Degassing

Maximum Product Quality

• Continuous monitoring of the carbon dioxide content enables optimum degassing times to be determined, guaranteeing the highest quality ground coffee.

Maximum Efficiency

• Optional nitrogen inertization of the ground coffee silo reduces the oxygen content, guaranteeing shorter degassing times and extending shelf life.

Atmospheric oxygen and the carbon dioxide naturally bound in roasted coffee play a critical role in shaping its flavor. For consistent quality and extended shelf life, precise control of the degassing process is essential. The O₂/CO₂ Analysis Box offers a reliable, high-performance solution to monitor and manage this process effectively.

Designed to support the targeted ageing of stored coffee, the Analysis Box continuously measures oxygen and carbon dioxide levels to determine the ideal degassing time. Gas is centrally extracted from the ground coffee silo via an analysis lance and fed into the system. Advanced sensors – featuring zirconium oxide and non-dispersive infrared (NDIR) technology –accurately detect O₂ and CO₂ concentrations.

Once a predefined CO₂ threshold is reached, the system automatically terminates the degassing phase, ensuring optimal flavor preservation and product stability.

For enhanced control, an optional nitrogen gassing system is available. This feature reduces oxygen levels in the silo, minimizes unwanted reactions with ground coffee, and accelerates the degassing process through inerting.

Here you will find the right contact person for your request