Instant Coffee
So many people in this world consume Coffee, as their favorite beverages. It is definitely my liquid of choice, with all the invigorating caffeine, great taste, and wonderful-smelling volatile flavor, which gives coffee a sweet, fruity aroma. Organic, fair-trade whole-bean coffee is my preference, but those with less patience may desire long-lasting, easy-to-prepare "instant" soluble formulations.
Much modification to this product in order can save in long time, and still have good taste and flavor. Until the eastern country the Japanese begin their research to this product. The Japanese were the first to produce a stable instant coffee product in the early 1900s. During World War II, instant coffee gained fame among American soldiers after Nestlé marketed its Nescafé brand.
The instant beverage was updated in 1963, when Kraft introduced its Maxwell House freeze-dried instant coffee, which the company claimed tastes more similar to fresh-brewed coffee than other instant coffee products. Within a few years, all major manufacturers had freeze-dried coffee products on the market.
Taste and smell aside, most people drink coffee in all of its incarnations for that energizing alkaloid compound—caffeine. According to the National Nutrient Database for Standard Reference, instant coffee has about two-thirds the caffeine content of fresh-brewed coffee. More precisely, 8 oz of freshly brewed coffee contains 95 mg of caffeine, whereas the same amount of instant coffee has only 62 mg of caffeine.
But the caffeine content of coffee depends on many factors, including coffee bean species, bean ripeness, and the roasting and brewing processes. Thus, citations of caffeine content in different coffee beverages are reported with exceedingly wide ranges, and the database figures are more a rule of thumb than law.
All instant coffee production involves roasting coffee beans and then brewing them in hot water. Before the brew can be further processed into instant coffee, oxygen and insoluble particles such as coffee grounds must be removed. After this, the brew is dried by one of two methods to yield instant coffee.
One common way to desiccate the brew is through spray-drying: The coffee is sprayed through a nozzle to produce tiny 300-µm-sized droplets that fall through drying towers until they reach the base as a parched powder. The drying towers are kept at high pressures and temperatures near 270 ºC. The fine coffee powder may be rewetted to produce larger granules that are dried and finally packaged.
In the freeze-drying process, the brewed coffee is first frozen and then crushed to obtain the desired granule size. Standard & Alternative Products (SAAP), which produces instant coffee products, aims for granules of about 3 mm in diameter, for example. Granules that are too large or small are melted and refrozen. Frozen granules of the proper size are placed in low-pressure drying chambers at –50 ºC, and the water is removed by sublimation as the drying chamber warms.
Both processes run the risk of losing compounds that contribute to the desirability of the drink. For instance, caffeine sublimates at 180 °C at atmospheric pressure, so the high temperatures in spray-drying chambers may affect instant coffee's caffeine content and the content of organic compounds that provide taste and aroma. Whichever process is used, the final product is often packaged under carbon dioxide or nitrogen because the presence of oxygen will cause further loss of aroma and flavor.
Much modification to this product in order can save in long time, and still have good taste and flavor. Until the eastern country the Japanese begin their research to this product. The Japanese were the first to produce a stable instant coffee product in the early 1900s. During World War II, instant coffee gained fame among American soldiers after Nestlé marketed its Nescafé brand.
The instant beverage was updated in 1963, when Kraft introduced its Maxwell House freeze-dried instant coffee, which the company claimed tastes more similar to fresh-brewed coffee than other instant coffee products. Within a few years, all major manufacturers had freeze-dried coffee products on the market.
Taste and smell aside, most people drink coffee in all of its incarnations for that energizing alkaloid compound—caffeine. According to the National Nutrient Database for Standard Reference, instant coffee has about two-thirds the caffeine content of fresh-brewed coffee. More precisely, 8 oz of freshly brewed coffee contains 95 mg of caffeine, whereas the same amount of instant coffee has only 62 mg of caffeine.
But the caffeine content of coffee depends on many factors, including coffee bean species, bean ripeness, and the roasting and brewing processes. Thus, citations of caffeine content in different coffee beverages are reported with exceedingly wide ranges, and the database figures are more a rule of thumb than law.
All instant coffee production involves roasting coffee beans and then brewing them in hot water. Before the brew can be further processed into instant coffee, oxygen and insoluble particles such as coffee grounds must be removed. After this, the brew is dried by one of two methods to yield instant coffee.
One common way to desiccate the brew is through spray-drying: The coffee is sprayed through a nozzle to produce tiny 300-µm-sized droplets that fall through drying towers until they reach the base as a parched powder. The drying towers are kept at high pressures and temperatures near 270 ºC. The fine coffee powder may be rewetted to produce larger granules that are dried and finally packaged.
In the freeze-drying process, the brewed coffee is first frozen and then crushed to obtain the desired granule size. Standard & Alternative Products (SAAP), which produces instant coffee products, aims for granules of about 3 mm in diameter, for example. Granules that are too large or small are melted and refrozen. Frozen granules of the proper size are placed in low-pressure drying chambers at –50 ºC, and the water is removed by sublimation as the drying chamber warms.
Both processes run the risk of losing compounds that contribute to the desirability of the drink. For instance, caffeine sublimates at 180 °C at atmospheric pressure, so the high temperatures in spray-drying chambers may affect instant coffee's caffeine content and the content of organic compounds that provide taste and aroma. Whichever process is used, the final product is often packaged under carbon dioxide or nitrogen because the presence of oxygen will cause further loss of aroma and flavor.
Labels: Coffee Product
