Containers have increased handling speeds decisively. The constant increase in container ship tonnage has increasingly reduced the supply of space in conventional ships. Approx. 95% of world wide coffee imports are already transported in containers - the change-over to containerized coffee transport is largely complete.

Two types of container are used to transport coffee:

1.) Standard container

Standard containers differ in the materials used for wall and ceiling construction. Corrugated steel sheet, fiber glass-reinforced plastics and, occasionally, plywood, are used. The floor always consists of wood or perforated pressure plate.

To simplify opening and closing of the containers, standard containers have a few small "ventilation holes", which have no ventilation effect but merely equalize pressure differentials on opening and closing of the containers.

A standard container stuffed with coffee should be stowed below deck. The extreme temperature differences on deck (up to 60°C between day and night) could result in container sweat during maritime transport.

In addition, a sharp drop in temperature in the container caused by the effects of the wind and weather of a northern winter may result in considerable container or cargo sweat. Below deck, these effects are considerably reduced.

The bottom, sides and top areas of the cargo block in the container should be lined with packing paper. Incipient container sweat (initial drips) may be soaked up and distributed by the paper.

2.) Ventilated containers ("coffee containers")

Ventilated containers have ventilation openings over the entire length of their side walls in the floor and roof areas. This ventilation is passive, i.e. the ventilated containers have to be actively ventilated from outside. Active ventilation can only take place when the hatch is closed. Upwardly directed air flow may be produced by extracting the hold air at the top and supplying fresh air in the area of the hold floor. This air then also flows through the ventilated container. This is the only way to ensure ventilation in the ventilated container.

Because the ventilated containers are ventilated in this manner, they must be loaded below deck. On deck, the airflow through such containers might not be sufficient and the containers would also be exposed to considerable temperature fluctuations. Furthermore, on deck the additional ventilation openings in the container create the risk of seawater spray deposition.

The container floor should be lined with paper. There must be no dunnage at the sides and in the top area, since the ventilation action would otherwise be impaired or completely prevented.

Unpacking/stripping of the containers: green coffee beans are stuffed at intrinsic temperatures of 30 - 35°C. Since they are loaded below deck, coffee containers have a core temperature of approx. 18 - 20°C even during the Northern European cold season, due to the short duration of the voyage. If such containers are unloaded at -10°C, speed is of the essence. The more quickly are the containers stripped, the lower is the risk of moisture damage. Long truck or rail journeys should be avoided, since the extremely rapid cooling of the container would inevitably lead to container sweat. A container should where possible be unpacked within 24 to 48 hours of unloading from the container ship. Top and side dunnage cannot prevent wetting damage, but they can delay it. This period of delay may have a crucial effect on whether the cargo suffers damage or survives transport without damage.

"Bulk containers": Approx. 1/3 of containerized coffee is transported as bulk cargo in 20' standard containers. Liner bags of plastic fabric are suspended in the containers. The container and liner bag are filled in a tilted position and both are then closed. The dunnage recommendations for "bulk containers" are the same as those for standard containers.

Alternatively, coffee bags may also be transported on flatracks in ventilated holds. However, handling of the flatracks is problematic, as the cargo is exposed to the ambient atmosphere without any protection.

In damp weather (rain, snow), the cargo must be protected from moisture, since moisture ingress may cause damage.

1.98 m³/t (jute bag, 61 kg, Mombasa, Kenya) [1]

1.72 - 1.81 m³/t (bags from Brazil) [11]

1.81 - 2.09 m³/t (bags) [11]

1.70 - 1.90 m³/t (bags) [14]

The containers should be stowed below deck away from heat sources. External meteorological conditions do not then have a direct effect on the containers. They are shielded from the external conditions by the surrounding containers and the ship's walls, so meaning that the hold air, with its temperature and moisture/humidity values, constitutes the decisive external influence. The risk of frost on the one hand and major daily variations in temperature may result in spoilage of the coffee, so stow below deck where possible.

Attention must also be paid to stowage patterns which may be required as a result of special considerations, such as ventilation measures.