Protecting the modified atmosphere packaging (MAP) of coffee throughout its entire shelf life has always posed challenges. Traditional methods, such as the destructive bubble test by submerging a coffee package in water, or headspace analysis with needle punctures to validate shelf life months or years in advance, have lacked a thorough solution. However, technology has now advanced enough to enable non-destructive testing of coffee's MAP. This is achieved immediately off the production line by assigning quantitative values to both good and bad packages. In today's discussion, we will explore how manufacturers can utilize a package's quantitative leak rate to reliably forecast shelf life, in alignment with the coffee market's green initiative.