The content of coffee beans in instant coffee is minimal. As a rule, it is about 15% of the composition. In addition, the quality of these grains can often be highly questionable. Many coffee factories that specialize in “”real”” coffee beans pass the “”bad”” grain to the producers of instant coffee. Although many manufacturers claim that they use Arabica for instant coffee, they actually use the cheaper variety – robusta, since the use of arabica is uneconomic. Plus, this variety contains much more caffeine.
Powder method of coffee production is the cheapest. Raw coffee is cleaned, roasted and crushed into tiny particles of 1.5-2 mm. The last stage of preparation is cooling of the obtained powder mass.
Agglomerated instant coffee is better known as granular. The main difference is that the powdered coffee is whipped into tiny lumps by steam. The intense pressure changes the molecular structure of the grain and has an adverse effect on the taste and color of the beverage.
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