Quality is our priority
Oxygen is the main factor that affects the ageing process of coffee, whether in beans or ground.
The contact of coffee with oxygen produces in few hours alterations in the composition of the volatile components of the aroma and causes coffee oils to go rancid. To prevent this from happening, Caffè del Caravaggio decided to carry out the whole brewing process in a constantly controlled protective atmosphere.
The studies conducted by the University of Udine (in particular, sensory analysis and gas chromatography of the volatile substances) show that, 10 months after packaging, the coffee pods continue to present high levels of stability.