Do You Know What is Instant Coffee?

Do you know what coffee beans are used in the coffee you grind and brew at home?

And what varieties of beans are used in the coffee powder used to make freeze-dried coffee on the market? What beans are used in your local coffee shop to make delicious coffee drinks? 

What would be the taste of instant coffee if we used the same varieties of coffee beans as above?

Of course, our instant coffees are not simply ground and brewed, and the final product is placed in a container. To make a good instant coffee, it takes a complex process to turn them from coffee beans into instant coffee, which can recover the flavor by adding water at any temperature from 0-100℃, and under good sealing conditions, it will have a much longer shelf life than fresh coffee.

To ensure that the flavor of the coffee is retained intact and to minimize the water wind content in the coffee, it is usually roasted at a low temperature for a long time (if the producer needs to make decaffeinated instant coffee, the caffeine will be removed before roasting.) 

After roasting, the beans are subjected to a coarse grind to ensure better extraction of the flavors and coffee aromas from the coffee during the brewing process. Special extraction equipment is used to brew the coffee powder, as it is the special equipment that retains the flavor of the coffee better and controls the taste of each batch of coffee beans to the same level.

The brewed coffee liquor is cooled, evaporated, or centrifuge technology is used to obtain a concentrated extract.

The gases collected during the last two processes are re-injected into the concentrate to enhance the aroma of the coffee.

Finally, the concentrate is dehydrated by "spray drying" (hot air turns it into fine powder or crystals) or freeze-drying (repeating the freezing process and then drying it in a vacuum chamber to turn it into coffee granules or crystals).

Spray drying is cheaper, faster, and produces greater yields, while the freeze-drying process takes longer, costs more, produces less, and produces better-tasting coffee. Either way, however, the end product is still coffee, and even after extensive processing, it will still act like coffee once it is in your system.