![]() The best way to get the most flavor from your cup of instant brew is to place a teaspoon or two of coffee into your cup and mix it with a dash of warm water. You don’t have to suffer through less-than-spectacular coffee, however. That’s why many serious joe drinkers think instant coffee tastes flat, bitter, and uninspiring, especially when the granules are doused with boiling water! This is doubly true if you purchase instant mixes from subpar companies.Ĭompare your regular brewing process to the way this convenient option is made, and it’s easy to see how the fragile aromatics of the coffee bean can be damaged during the instant coffee production process. Like anything reconstituted, instant coffee cannot offer the subtle notes or intensity of bouquet that, say, a well-made Moka pot brew or fine espresso shot can. We know what you’re thinking: no instant brew matches the rich taste of regular brewed coffee. ![]() Of the two, most instant coffee enthusiasts prefer coffee crystals because the freeze-drying process allows the coffee to retain more of the delicious flavors and aromas java drinkers love so much. Powdered coffee results from spray-drying, while coffee crystals have been freeze-dried. The distinction lies in how the two are processed. Is there a difference between the two, and if so, which is the better choice? When shopping around for an instant brew, you might notice some of these products are powders while others are granules or crystals. ![]() As the coffee “mist” falls, it dries, turning into a powder by the time it reaches the bottom. This action takes place at the top of a massive tower, where the coffee extract is sprayed into a stream of hot air. The coffee is transformed into ice, then shattered into smaller particles, and dried again to remove any remaining moisture. Then, the frozen coffee is placed onto belts, where it cools down to about -40 degrees. The freeze-drying process sees coffee extract chilled down to a temperature of around 20 degrees Fahrenheit. You only have to add a few ounces of water to turn the result into a drinkable brew - that’s what makes it instant. This dehydration leaves a pure coffee extract behind that is then dried, usually through a freeze- or spray-drying method, before being packaged and shipped to your door. When brewing is complete, the water is removed from the beans, leaving a pure coffee extract behind. Once browned and broken down, these fresh coffee grounds are brewed in an industrial caffeinating kit that draws out as much of their flavor as possible. After being harvested, green coffee beans are roasted and ground as usual. Instant coffee’s journey begins the same way your favorite non-instant joe does. Now, there’s quite a bit of science involved in the instant coffee-making process, but hang with us we promise it’s fascinating stuff. Since then, Nescafé has pretty much cornered the instant coffee market, holding around 70 percent of its total sales! How does instant coffee work? In 1938, the company launched its first instant coffee, and the rest, as they say, is history. The start of something newĭid you know modern instant coffee was first patented by a Frenchman, Alphonse Allais, in 1881?įollowing a world glut of coffee beans in 1930, Nestlé began tinkering around with the process of making dried, reconstituted coffee. Whatever you call it, the stuff is all the same: coffee that brews when stirred into water. You may know instant coffee by one of its other names, like soluble coffee, coffee crystals, or coffee powder. ![]()
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