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This continual cycle of upward pressure to wage costs over time reaches a point of un-affordability for café owners. Why? Because most café owners are reluctant to raise the retail price of their coffees! The sad reality is that most café owners continually watch their competitors pricing, and refuse to raise prices unless their competitors do it first. What they fail to realise is that their competitors watch their prices in the same way. Very few café owners are willing to lead the way for fear of losing a percentage of their customer base and this situation becomes a 'stand-off'.

It seems like people who drink coffee are absolutely fanatical about it. This is quite obvious from the of recent success of corporate cafes that have been popping up in cities around the United States and around the world. It seems quite obvious that we are absolutely obsessed with our java.
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But, many people don't even know that there are many different ways to prepare coffee. Instead of relying on that old automatic drip maker, many people are switching to more exotic methods of preparation like French Press devices or coffee pod machines. All of these different methods of preparation raise the question, "How can you prepare the best tasting coffee?" Well, to answer that, we'll have to take a look at some of the most popular methods of preparing coffee.
A simple nitrogen purge system can greatly benefit packagers in the Food and Beverage Industry by removing oxygen from a container. Replacing oxygen with nitrogen - either just before performing the fill, just after the fill or right before capping a container - can prolong the product's shelf life while preserving the taste, color and texture of the food or beverage.
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To understand how the nitrogen purge system works, consider the packaging process and the effects of oxygen on foods and beverages. On automatic packaging lines, bottles and/or other containers will be loaded on to a power conveyor system using a laning conveyor, a loading turntable, using manual labor or in some other manner. Of course, the bottles that are loaded on to the conveyor are empty, and in the Food and Beverage Industry will likely travel through a rinsing machine or other container cleaning machinery to remove dust and debris prior to continuing down the packaging line.

While the container cleaning equipment helps keep the packaging process sanitary and removes dust and debris build up, it does not have the same benefits as using a nitrogen purge system. While container cleaning equipment helps keep the product free from outside contaminants, nitrogen purge creates an atmosphere that assists in prolonging the useful life of a product.
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Once rinsed or otherwise cleaned, containers will normally move to the filling machine. At this point, a nitrogen purge can be set up to inject nitrogen into a container before the container is filled with product. The main reason for using a nitrogen purge before a fill, however, is usually not the preservation referred to above. Instead, adding nitrogen to an empty container can strengthen the container, making it more rigid. This is especially useful for certain plastic bottles (like certain water bottles, for example) that are truly manufactured to be a rather flimsy bottle, sometimes to simply save on cost.

More often than not, a nitrogen purge system will be found between the filling machine and capping equipment on a packaging line. Once the container has been filled with a food or beverage product, some headspace will remain - the empty space between the product and the top of the bottle. This headspace, when not run through a nitrogen purge system, can have a detrimental effect on food and beverage products.

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