Let’s talk oxygen. Oxygen’s penchant for stealing electrons gives it a sort of criminal reputation among chemists and MPE engineers. Coffee like any chemically organic matter is inherently delicate and an easy target for oxygen bandits which will chip away at your freshly roasted coffee’s delicate chemical beauty, leaving your coffee stale and with less aromatics. From the roaster to the grinding to the packaging, MPE can implement oxygen free conveyance systems, grinders, and degassing bins. This is achieved by pumping nitrogen, a relatively inert gas, into the system to prevent oxygen from stealing electrons from your coffee (oxidation). Additionally, this can be done in a cost effective way because Chain-Vey is already a significantly more efficient system by design than a comparable pneumatic tube system. An entire post-roaster oxygen free system will improve your coffee’s freshness and aroma making your customers happier. And happier customers lead to more business. Take our word for it.