1. Flexible non-airtight packaging: This is the most economical packaging. Usually used by small local bakeries because they can guarantee quick supply. Coffee beans can be consumed in time. Coffee beans in this packaging can only be stored for a short period of time.

2. Air-tight packaging: After filling the coffee, vacuum and seal it. Due to the formation of carbon dioxide during the roasting process, this package can only be packaged after the coffee has been left for a period of time to deaerate, so there is a storage interval of several days. Coffee beans last longer than ground coffee. Low cost as no separation from air is required during storage. Coffee in this packaging should be used up within 10 weeks.

3. One-way exhaust valve packaging: After roasting, the coffee is placed in a special one-way exhaust valve. This exhaust valve allows gas to go out, but not in. A separate storage stage is not required, but there is a slight loss of aroma due to the outgassing process. It avoids the formation of rancid flavors, but does not prevent the loss of aroma.

4. Pressurized packaging: This is the most expensive method, but it can keep the coffee for two years. After a few minutes of roasting, the coffee can be vacuum-packed. After adding some inert gas, keep the proper pressure inside the package. The coffee beans are kept under pressure, allowing the aroma to flow onto the fat, thereby improving the aroma of the beverage.