Unlike Ground Roast Coffees, Instant Coffee Products Do Not Have The Same Intensity Of Aroma

 

Instant Coffee

Instant Coffee is a product made from brewed coffee beans that allows consumers to quickly make hot coffee by stirring hot milk or water into coffee solids in powdered or crystalline form. The dehydrated and packaged solids used to make instant coffee are known as instant coffee solids, also known as soluble coffee, coffee crystals, coffee powder, or powdered coffee. They are sold at retail outlets. Commercially available instant coffee solids can be rehydrated after being freeze- or spray-dried and then dried again. Also produced is instant coffee in a concentrated liquid form for beverages.

Fast preparation (instant coffee dissolves fast in hot water), reduced shipping weight and volume than beans or ground coffee (to produce the same amount of beverage), and a long shelf life are all benefits of Instant Coffee, albeit it can rot if not kept dry. Since there are no coffee grounds, instant coffee also requires less cleanup and, according to at least one study, has a lower environmental impact than drip filter coffee and espresso capsules when compared on the basis of prepared beverages, regardless of the flavour and appeal of the beverage produced.

The "Dry Hot-Air" technology was developed in 1890 and used to create instant or soluble coffee, which was created by David Strang of Invercargill, New Zealand, and sold under the trade name Strang's Coffee. Some contemporary accounts attribute the creation to the French comic and author Alphonse Allais. Satori Kato, a Japanese physicist working in Chicago in 1901, was originally given credit for the innovation. The powdered material was first presented by Kato during the Pan-American Exposition in Buffalo, New York. Shortly after, George Constant Louis Washington created his own Instant Coffee technology and launched its first commercial production (1910). In 1938, the Nescafé brand was developed, bringing a more modern method of coffee refinement.

High-vacuum freeze-dried coffee was created soon after World War II as an indirect outcome of research conducted during the conflict in other fields. The National Research Corporation (NRC), a process-development firm using high-vacuum technology, was established in Massachusetts. For use by the US military, it created high-vacuum procedures to manufacture penicillin, blood plasma, and streptomycin. NRC sought to modify its procedures for use in peacetime as the war came to a conclusion. Florida Foods Corporation was established to provide concentrated orange juice powder, and it initially sold its goods to the US Army. Later, that corporation adopted the moniker Minute Maid.