Coffee Pod Preservation Technology
12 patents in this list
Updated:
Coffee pods present unique preservation challenges, with both physical and chemical degradation occurring over time. Within sealed pods, roasted coffee releases CO2 and volatile compounds while simultaneously being vulnerable to oxygen exposure—even trace amounts of oxygen can trigger oxidation reactions that degrade flavor compounds and accelerate staling. Current industry data shows that pod integrity and coffee freshness begin to decline noticeably after 3-6 months of storage.
The fundamental challenge lies in designing pod structures and barrier systems that can simultaneously contain outgassing, prevent oxygen ingress, and maintain structural stability during brewing—all while keeping manufacturing costs viable for mass production.
This page brings together solutions from recent research—including multi-layer barrier systems with oxygen scavenging properties, modified sealing mechanisms that reduce permeability, structural designs that resist brewing forces, and controlled atmosphere packaging techniques. These and other approaches focus on extending pod shelf life while maintaining brew quality and manufacturing efficiency.
1. Single-Use Beverage Capsule Packaging with Flexible Sheet and Inert Gas Compression
AZIONARIA COSTRUZIONI MACCHINE AUTOMATICHE A.C.M.A. S.p.A., 2021
Packaging single-use capsules for portioned beverages like coffee that reduces material waste and packaging size compared to conventional methods. The packaging involves wrapping the capsule in a flexible sheet, filling the sheet with inert gas, then removing air from the other end. This compresses the capsule and sheet together into a compact pack. The pack has a single-ply sheet instead of a larger multi-ply tube used in vertical packaging. This avoids excess material waste and allows tightly packed containers with fewer capsules. The compression also eliminates air pockets inside the pack.
2. Single-Use Beverage Pod with Dissolvable Barrier and Integrated Support Ring
Club Coffee L.P., 2021
Single-use beverage pod with dissolvable packaging to reduce waste. The pod has a barrier around the beverage medium that seals it from the environment to provide oxygen and moisture barriers. However, the barrier has a dissolvable region that dissolves during brewing to create a passage for the beverage to exit the pod. This eliminates the need for separate packaging that must be disposed of each time. The barrier can have multiple layers with the outer layer dissolvable, or a coating on the inner barrier that dissolves. The pod also has a support ring to secure it in brewing machines.
3. Coffee Pod with Sloped Sidewall and Stacking Shoulder for Enhanced Structural Integrity and Sealing
Kraft Foods Group Brands LLC, 2019
A coffee pod for single-serve coffee machines that resists buckling when pierced. The pod has a container body with a sloped sidewall, bottom wall, and stacking shoulder. The sloped sidewall helps strengthen the body against buckling when the bottom wall is pierced. The sidewall also has an improved sealing surface for the filter inside to minimize unadhered portions and prevent ground coffee from bypassing the filter.
4. Coffee Container with Integrated Electrochemical Oxygen and Humidity Scavenging System
BSH HAUSGERAETE GMBH, BSH HAUSGERÄTE GMBH, 2019
Coffee container for storing coffee that reduces aging and improves quality of stored coffee and coffee drinks. The container has a housing with lid, and a freshness-keeping device inside. The device can be an electrochemical cell that binds oxygen from the housing during operation by electrolysis. It can also have a scavenger to bind oxygen and water from the housing. This reduces oxidation and humidity in the container, preventing coffee quality degradation.
5. Coffee Bean Preservation System with Nitrogen-Flushed Low-Oxygen Containers and CO2-Resistant Packaging
Federico Bolanos, 2014
Preserving coffee beans, both green and roasted, for longer shelf life without compromising quality. The green coffee preservation involves storing the beans in low-oxygen containers flushed with nitrogen and containing oxygen absorbers. The roasted coffee preservation uses nitrogen-flushed containers that can withstand CO2 pressure. This reduces oxidation and maintains freshness. By combining these methods, coffee from different harvests can be preserved for months/years.
6. Frustoconical Coffee Capsule with Tearable Membrane and Perforated Retaining Plate for Aroma Preservation
ALICE ALLISON SA, 2014
Coffee capsule design that allows using compatible capsules in existing espresso machines without blocking the injection needles while preserving coffee aroma. The capsule has a frustoconical shape with a tearable membrane on one end and a retaining plate with perforations on the other end. The retaining plate has a contact surface where an aroma-protective foil can be attached to cover the perforations. This prevents plastic melting when hot water enters the capsule. The foil encloses the coffee but allows air exchange for aroma preservation.
7. Coffee Packaging System with Vented Primary Containers and One-Way Valve Secondary Enclosure
Kristin Ann MOONEY, Derek J. ROMEO, 2012
Coffee packaging system that allows keeping opened coffee containers fresh for longer. The system uses vented primary containers with a small opening to let out carbon dioxide and other gases. The primary containers are then placed inside a secondary container with a one-way valve. This prevents air from entering the secondary container but allows gases from the primary containers to exit. This preserves the freshness of the coffee inside the primary containers even after opening.
8. Dual-Container System with Oxygen Absorber for Beverage Capsule Preservation
Tutoespresso S.p.A., 2010
Method and device for preserving packaged beverage capsules to prevent oxidation and maintain freshness. The method involves housing the beverage capsule in a first container that is partially permeable to oxygen. Then, housing the first container in a second, outer container that is less permeable to oxygen. An oxygen absorbing material is placed in the outer container with the first container. This removes oxygen from both containers to preserve the beverage inside the sealed capsule.
9. Coffee Container with Lift-Off Lid and Enhanced Seal for Reduced Oxygen Ingress
Leonard S. Scarola, 2009
Coffee container system with improved oxygen barrier to extend shelf life of coffee. The container has a lift-off lid with a seal mechanism around the lid edge that seals against the container rim when the lid is closed. The seal is modified iteratively to reduce oxygen ingress into the container headspace. The container is also filled with an inert gas like nitrogen before sealing to further reduce oxygen. This prevents oxygen from diffusing into the coffee during storage. The container with the modified seal and nitrogen filling extends the effective pantry life of the coffee by reducing oxidation compared to regular containers.
10. Laminate-Walled Container with EVOH Barrier Layer for Coffee Aroma Retention
Leonard S. Scarola, 2008
Container system for roast coffee that significantly reduces the aroma and flavor components absorbed by the coffee during storage. The container has a main body with walls made of a laminate of plastic materials. The inner layer of the laminate is a barrier layer like EVOH that prevents absorption of aroma compounds from the coffee. This inner layer is in contact with the coffee, allowing it to retain more of its aroma and flavor compared to containers with absorbent inner layers.
11. Sealed Coffee Packaging with Carbon Dioxide Absorbent and Carbon Monoxide Catalyst
Athula Ekanayake, Paul Ralph Bunke, 2006
Packaging freshly roasted coffee in sealed containers to prevent staling without using one-way valves that can collapse under pressure. The method involves adding an absorbent and catalyst to the coffee before sealing. The absorbent traps carbon dioxide released during off-gassing, and the catalyst converts carbon monoxide. This prevents internal pressure buildup and closure failure. The absorbent is a calcium/sodium hydroxide mixture. The ratio of absorbent:catalyst:coffee is optimized to effectively convert and trap off-gasses while minimizing packaging size.
12. Method for Preserving Roasted Coffee Beans Using Inert Gas Purging and Low-Temperature Storage
Michael Sivetz, 2003
Method to preserve the freshness of just roasted coffee beans by reducing oxygen levels and storing at low temperatures. The method involves evacuating or purging the storage containers with inert gas to below 1% oxygen. It also involves storing the roasted coffee beans at temperatures as low as 10-50 degrees Fahrenheit. This allows long-term storage without oxidation and loss of flavor.
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Enhancing the shelf life of coffee pods is a complex challenge that requires balancing protection, compatibility, and usability. Through advancements in materials and design, manufacturers are finding ways to keep coffee fresher for longer periods. These innovations not only benefit consumers by providing a consistently delicious cup but also contribute to reducing waste. As technology progresses, we can anticipate even more effective methods to preserve the freshness and flavor of coffee pods.
