When brewing instant coffee, people hope that it will allow you to enjoy a cup of hot aromatic drink without unnecessary delays. But for the sake of cooking speed, you have to sacrifice taste. And pleasure is no longer pleasure, and aroma is not aroma.
Instructions
Step 1
The technology for the production of instant drinks was developed by the Japanese Satori Kano in 1901. It is believed that he developed this technology commissioned by the US government for the needs of the American army. Indeed, during the Second World War, instant coffee enjoyed incredible popularity among American soldiers. Already in 1906, the drink was launched on the market, and when in 1938 the Nestlé company began selling its famous Nescafe, instant coffee gained worldwide popularity.
Step 2
There are three types of instant coffee - freeze-dried, granular and powdered. The technological processes of their production are significantly different, but about all types of this product, we can say that this is an extract of natural coffee, made from the cheapest Robusta beans and coffee waste.
Step 3
To prepare powdered coffee, a very strong drink from natural grains is brewed in special tanks. The resulting liquid is injected under high pressure into the dryer, so that a powder is obtained from the smallest drops of the finished coffee. This process is carried out without access to oxygen, since in the presence of oxygen, aroma and taste are lost. If you want to get granular coffee, powdered coffee is subjected to another procedure - steam treatment. During this process, the individual grains are glued together into large granules. Freeze-dried coffee is considered to be of the highest quality; its production consists in freezing the concentrate followed by dehydration in a vacuum.
Step 4
During the production process, instant coffee loses its aroma and taste, and in order to bring its taste closer to the taste of ordinary coffee, manufacturers of more expensive varieties treat their products with natural coffee oils.
