About Drink: How to make soluble coffee? Coffee History.



Some history

First instant coffee was invented in 1901 by the American scientist of Japanese origin Satori Kato. Satori Kato invented the technique of making instant drinks, which is suited for manufacturing and instant coffee, and tea. Five years later, George Constant Washington, British chemist living in Guatemala, has developed the first commercially successful process for the manufacture of instant coffee. This coffee was produced under the brand «Red E Coffee».

In 1938, the Nestle company, together with Brazilian coffee growers have started to explore the possibility of production of instant coffee as a way to preserve excess coffee produced in Brazil. The company Nestle, working on this problem has begun to manufacture «Nescafe» in 1938, using the process of drying coffee extract along with an equal amount of soluble carbohydrates. Instant coffee has been extremely popular among U.S. soldiers during the Second World War, stories of soluble coffee production was recorded case in which all produced instant coffee in the U.S. went to war needs.

Modern production

Instant coffee - a natural extract of coffee. Instant coffee is produced in three forms - depending on the technology: powder (spray), granular (agglomerate), freeze-dried (Freeze Dryden "). In general, once I want to note that the instant coffee is made from cheaper varieties of Robusta. This type of coffee is cheaper than Arabica, for several reasons. It is less fastidious to the climate that is more common in the world, has a less rich taste than arabica, and more resistant to pests. For the production of instant coffee, it was good also because the level of caffeine in it than in Arabica. At best, the instant coffee made with the addition of Arabica.

Manufacture of coffee powder is the cheapest. Coffee beans cooked in special tanks, then coffee concentrate is injected into the drying chamber pressure 0,29-0,58 MPa. Depending on the magnitude of pressure is obtained powder of various sizes. That is coffee brewed very strong, get a coffee concentrate, and then this concentrate is dried in thermostats under pressure. In order to maintain maximum flavor and aroma, oxygen is removed by extraction with coffee. This is achieved by foaming other gases such as carbon dioxide or nitrogen through the liquid before it enters a phase of dehydration of the production process.

The technology of production of granulated coffee is practically no different from the powder. Only at the very end of the resulting concentrate is dried additionally treated with steam, and the powder, as it were combined to form pellets.

Freeze-dried coffee is considered the most expensive in the production of instant coffee, the essence of the process is to freeze the coffee concentrate. In other words, coffee is brewed, and the fact that cooked, frozen under pressure. The resulting frozen coffee blend is dehydrated in a vacuum, and then dried under pressure. Well, at the end of flavored granules or powder.

The popularity of instant coffee around the world is very high. However, the share of consumption of instant coffee, compared with custard, depends on the "coffee" culture in different countries. According to the research of the European association of coffee producers, in Germany they drink mostly Brewed coffee, instant popularity it does not enjoy. In Scandinavia, 75% of residents drank only boiled coffee. Russians drink more instant coffee than Americans. The proportion of consumption of boiled coffee relative to soluble in 2008 was 1 to 7 among the inhabitants of St. Petersburg. But the Brazilians are the main consumers of all types of instant coffee in the world.

In any case, coffee - is the most popular beverage worldwide. Drink to your health!

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