Technology for the production of instant drinks was developed by the Japanese Satori Kano in 1901. There is a perception that he was developing this technology commissioned by the US government for the needs of the US army. And indeed, during the Second World War, instant coffee enjoyed incredible popularity among American soldiers. Already in 1906, the drink was put on the market, and when Nestle started selling its famous Nescafe in 1938, instant coffee gained worldwide popularity.
There are three types of instant coffee – freeze-dried, granulated and powdered. Technological processes of their production are significantly different, but about all types of this product we can say that it is an extract of natural coffee made from the cheapest grains of robusta and waste of coffee production.
For the preparation of powdered coffee in special tanks a very strong drink from natural grains is brewed. The resulting liquid is injected under high pressure into the dryer, thus powder is obtained from the smallest drops of finished coffee. This process is produced without oxygen access, as aroma and taste are lost in the presence of oxygen. If you want to get granulated coffee, powder coffee is subjected to another procedure – steaming. During this process, individual cereals are glued into large pellets. The highest quality is considered to be freeze-dried coffee, its production consists of freezing concentrate followed by dehydration in vacuum.
During the production process, instant coffee loses its flavor and taste, and to bring its taste closer to that of ordinary coffee, producers of more expensive varieties process their products with natural coffee oils.