The History of Coffee Packaging

Jabez Burns

In 1864, Burns patented the first practical commercial coffee roaster in the United States (US Patent 35,194). His continuous-batch roaster enabled industrial-scale coffee production for the first time, directly creating the need for commercial packaging solutions to preserve roasted coffee during distribution. The Jabez Burns company remained a leading equipment manufacturer for over a century.

John Arbuckle (1839 to 1912)

Often called the 'Coffee King,' Arbuckle patented a process in 1864 that coated roasted coffee beans with a mixture of egg whites and sugar to preserve freshness, marketing it as Ariosa Coffee. He was the first to sell roasted coffee in branded, sealed one-pound paper packages with lithographed labels, transforming coffee from a bulk commodity into a branded consumer product.

Reuben W. Hills (1856 to 1931)

Under Hills's leadership, Hills Bros. Coffee introduced the first vacuum-packed coffee tins in 1900, a landmark that extended shelf life from days to months by removing air before sealing. Hills partnered with engineer James A. Folger's vacuum technology principles to pioneer this method, which became the industry standard for over half a century.

Joel O. Cheek (1852 to 1935)

Cheek developed the Maxwell House coffee blend in 1892, naming it after the Maxwell House Hotel in Nashville, Tennessee. By the early 1900s, Maxwell House became one of the first nationally branded, pre-packaged roasted coffees in the United States, demonstrating that consistent quality in sealed packaging could build national consumer trust.

Luigi Goglio

An Italian engineer who patented the one-way degassing valve for coffee packaging in 1970. This invention solved a fundamental problem in coffee packaging: freshly roasted coffee releases 5 to 10 liters of carbon dioxide per kilogram over several days, which can rupture sealed bags. Goglio's valve allows CO2 to escape while preventing oxygen from entering, and is now standard on virtually all specialty coffee bags worldwide.

1980s

One-way valve

The one-way degassing valve revolutionized roasted coffee packaging by allowing CO2 to escape while preventing oxygen ingress

1990s

Nitrogen flushing

Replacing oxygen with inert nitrogen gas dramatically extended shelf life

1864

Arbuckle Patents Packaged Roasted Coffee

John Arbuckle patented a process that coated roasted coffee beans with an egg-white and sugar glaze to preserve freshness, marketing it as Ariosa Coffee. He was the first to sell roasted coffee in branded, sealed one-pound paper packages with lithographed labels, transforming coffee from an open-bin commodity into a branded consumer product. This innovation established the principle that packaging itself could communicate brand identity and quality assurance.

1900

Hills Bros. Introduces Vacuum-Packed Coffee Tins

Hills Bros. Coffee, under Reuben W. Hills, introduced the first commercially successful vacuum-packed coffee in sealed tins. By removing air before sealing, the process extended shelf life from days to months, a transformative leap that made nationwide distribution of pre-roasted coffee feasible. Vacuum-packed tins dominated the coffee market for over 60 years until flexible valve bags emerged.

1906

Pure Food and Drug Act Mandates Sealed Packaging

The United States Pure Food and Drug Act of 1906 prohibited the adulteration of food products, forcing coffee sellers to transition from open-bin bulk sales to sealed, labeled containers. Roasters could no longer cut coffee with chicory or cereal grains without disclosure, and sealed packaging became a legal requirement that simultaneously protected consumers and elevated brand accountability.

1942

World War II Material Rationing Reshapes Packaging

During World War II, the United States War Production Board rationed tin, steel, and aluminum for military use, forcing coffee roasters to abandon metal tins and adopt paper-based packaging and glass jars. The wartime shortage accelerated the development of multi-layer paper bags with inner linings, laying the groundwork for the flexible laminate bags that would later dominate the industry.

1970

Goglio Patents the One-Way Degassing Valve

Italian engineer Luigi Goglio patented the one-way degassing valve, solving a problem that had plagued coffee packaging for decades. Freshly roasted coffee releases 5 to 10 liters of carbon dioxide per kilogram over several days, which could rupture sealed bags. Goglio's valve allows CO2 to escape while preventing oxygen from entering, and is now standard on virtually all specialty coffee bags worldwide.

1990

Nitrogen Flushing Becomes Industry Standard

By the 1990s, nitrogen flushing was widely adopted across the coffee industry, replacing oxygen within sealed packages with inert nitrogen gas to reduce residual oxygen levels below 1 percent. This technology slowed the oxidation of coffee lipids and preserved volatile aromatic compounds, extending the shelf life of roasted coffee from weeks to 12 months or more, enabling global distribution of pre-packaged specialty coffee.

2015

Sustainable Packaging Movement Gains Momentum

By the mid-2010s, consumer demand for environmentally responsible packaging drove roasters and packaging manufacturers to develop compostable, recyclable, and biodegradable coffee bags. Companies introduced plant-based polylactic acid (PLA) liners, water-based inks, and mono-material structures that could be recycled through standard municipal streams, addressing the fact that traditional multi-layer laminates had been virtually impossible to recycle.