| 摘要 |
A container and container system are provided to reduce a loss of coffee aroma ingredients from a roasted coffee. The container includes a main body having walls made of a laminate of plastics materials. Contained in the main body is a roasted coffee which naturally releases aromatic ingredients. The laminate includes an outer or structural layer and a thin inner barrier layer, with the inner layer being in close proximity or in contact with the roasted coffee. The body has an Aroma Retention Effectiveness (ARE) of the aromatic ingredients of less than about 30%. Preferably, the outside plastic layer is HDPE, the inner barrier layer is EVOH, and the roasted coffee is fresh roast and ground coffee or roasted whole coffee beans. A method for reducing a loss of aroma ingredients is also disclosed. In accordance with the method, a main body of a container unit is made which includes an outer layer and an inner barrier layer.
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