After roasting, the coffee has to be packaged to provide consumers with quality, freshness and a fragrant taste. The main packaging methods are four:


Vacuum packaging is used for ground coffee and consists in de-airing bags that are then sealed hermetically.
Grain coffee is generally packaged in one-way valve bags or in metal containers in a protective atmosphere with the addition of inert gas, mainly nitrogen. This last process can also be used for packing ground coffee.
The packaging of grain coffee in bags with a special high pressure unidirectional valve was adopted in 2006 by Caffè Cagliari and is used exclusively for professional blends. This special packaging system does not allow the natural aroma of freshly roasted grain coffee to escape, and ensures longer grain preservation in its original atmosphere.