Instant coffee

The popularity of coffee is quite large. Especially - soluble. Poured a teaspoon of coffee with boiling water and - it's ready! In general, it is convenient. But true connoisseurs of ground coffee sincerely assert that ground (even low-grade) coffee is much more flavorful and tastier. And what kind of instant coffee is really better?

Let's try to understand. And we will start, perhaps, with the packaging and quality of raw materials. Note: on all packages speak about the use of the highest quality grains and mainly - unsurpassed grade "Arabica". Please note: almost no one indicates the presence of flavors, dyes, flavor stabilizers, etc. Much less can be seen in the composition of soluble coffee brand "Robusta", although it is, in theory, more profitable, since cheaper and almost not inferior to arabica. Arabica of the highest grade is bought from companies specializing in roasting grains and supplying truly natural coffee. Instant coffee is made from what was not sold. In addition, caffeine in robusta is much larger, and therefore for a soluble analogue it is more suitable namely robusta.

Instant coffee, outstanding for 100% natural, contains supposedly about 50% of useful extraction, while the content in coffee beans is 20%. Agree - very strange indicators when comparing. And how beautiful are the technologies for making coffee-like powder and granules!

Coffee powder: raw grains are cleaned, fried and crushed to a size of 1.5 mm, filled with hot water. Soluble substances are then extracted under pressure. The resulting extract is filtered and dried. Powdered mass is cooled.

Granulated coffee (agglomerated). The cycle is similar to the production of powder. I must say that agglomeration is a term related to the field of metallurgy. Due to this method, small metals are small. Coffee powder, too, gets lost, but already a ferry. To the granules. By the way, the molecular structure of the grain changes with intensive pressure, which negatively affects the flavor and taste.

"Freeze-dyer," or freeze-dried coffee . The term "freeze-dried" means "dehydrated and dried in a vacuum". Sublimation drying is able to maintain the basic quality of the material used, since there is no oxidation by oxygen. The indicators as a whole should approach the initial ones, i.e. To fresh. In theory, the best instant coffee is obtained with this method. But in the description of technology it is indicated: "the coffee broth is frozen ..." Actually, there is no sense to read further: long-suffering coffee "boils out" in this case too. This is enough: with prolonged cooking it is impossible to achieve high quality.
Just think: espresso is prepared for 25 seconds, the temperature is only 90
Degrees, the pressure is 9 barrels. The taste and aroma is even incomparable with instant coffee.

Try experimenting: cook coffee grains for four hours: they just dissolve in water. Is not this powder then dried and presented to us like the highest quality coffee?

Involuntarily you think: are the facts, presented by the manufacturer in advertising campaigns, reliable? So is natural coffee instant? And in general - is there any benefit in it?

The aroma of ground coffee is 0.6. The powder has the same value of 0.3. Fats, trace elements and proteins settle in the thick. About the aroma after a few hours of cooking speak and there is no sense. Advertising is set up to ignore the average buyer. And we, for the most part, "buy" for this advertisement. A sad fact: today Russia has become the first on the consumption of instant coffee.

The purpose of business is to spend minimally, to sell more expensively. Coffee production is business. And quite profitable. Increase profits can be at the expense of cheaper production. And without flavors and additives here is indispensable. Well, after such a long treatment, coffee can not remain fragrant and tasty. And flavors are much cheaper than a natural product. This is for you even a schoolboy will say.
I must admit that some manufacturers still indicate the presence of additives, using natural flavors and adding natural dyes. But if they are so honest, then why not call their products a coffee drink?

Draw conclusions, gentlemen ...