INSTANT COFFEE
Speed and quality
“Instant Coffee” is being prepared by brewing in large industrial pots. Coarse ground coffee is brewed in factory conditions for a long time, then the resulting mass is dehydrated. As a result, the so-called “sludge” of coffee is obtained. The sediment formed after the drying process is compressed under high pressure in special molds, taking the form of powder or, more commonly, granules.
The resulting granules can be stored in the packaged form for a long time, and when adding boiling water, a drink with a taste similar to natural Black Coffee can be obtained very quickly.
Robusta coffee beans are mostly used to make instant coffee. As a result of long-term brewing at high temperatures, coffee somehow loses a number of flavor characteristics. For this reason, the use of Arabica coffee, which has rich flavor characteristics, is inappropriate for the production of instant coffee.
The origin of instant coffee has a rather complicated history.
Actual Instant Coffee was invented and patented by New Zealander David Strang in 1890.
The invention of Instant Coffee is also attributed to a Japanese man named Satori Kato working in Chicago, IL, USA, since 1901.
According to the British “New Scientist” magazine, instant coffee was created in Chicago by order of the American army.
In 1906, an Englishman named George Constant Washington living in Guatemala created the first instant coffee recipe suitable for mass production and released the first product in 1909 under the name “Red E Coffee”.
In 1938, in order to solve the problem of excess coffee in Brazil, with the joint efforts of the Brazilian government and “Nestle” Corporation, the first truly commercial-scale Instant Coffee was released under the Brand “Nescafe”, which has a great success all over the world until today.
Instant Coffee became popular in the US after World War 2 and then spread around the world.
Currently, instant coffee is widely recognized in all over the world.
1. Pour 1-1.5 teaspoons of coffee into the mixer for each cup (you can increase or decrease the amount of coffee if you wish)
2. Add a small amount of boiling water (enough to slightly cover the coffee)
3. If desired, add sugar (amount as desired)
4. Stir the coffee quickly for about 5 minutes (until golden foam appears on the coffee)
5. Add hot water near boiling temperature
6. Mix until a homogeneous mass is obtained
7. Wait about 1 minute until the coffee “rests”
8. Pour into bowls and serve
| Coffee Type | 100% Robusta |
| Roasting Level | Dark (French Roast) Burned (Italian Roast) |
| Grind Size | Granules (Instant Coffee) |
| Water Temperature | Almost Boiling: 197 ÷ 205 ° Fahrenheit |
| Coffee / Water Ratio | 4-5 gr coffee / 100 ml water (1 tablespoon for every cup) |
| Preparation Time | 5-7 minutes |
| Serving Size | 180 ml (6 Fl Oz) |
| Caffeine Amount in 1 Serving | 47 mg |
| Nutritional Value | 3 Calories |
| Daily Dosage | No more than 5 Cups |
| Serving Method | – As is; – With Milk or Cream; – With Sweetener or Dessert. |
W A R N I N G !
The given numbers are average and may be different from the actual values.
– Instant coffee consumption accounts for about 13 percent of the global coffee market.
– Instant Coffee is mainly produced from Robusta coffee beans grown in Vietnam and Brazil.
– Instant Coffee was especially popular with the Army during World War 1 and 2.
– Soluble Coffee is widely used in the production of cakes.
– Non-English-speaking society also calls this Coffee “Soluble Coffee”.
“Instant Coffee” is being prepared by brewing in large industrial pots. Coarse ground coffee is brewed in factory conditions for a long time, then the resulting mass is dehydrated. As a result, the so-called “sludge” of coffee is obtained. The sediment formed after the drying process is compressed under high pressure in special molds, taking the form of powder or, more commonly, granules.
The resulting granules can be stored in the packaged form for a long time, and when adding boiling water, a drink with a taste similar to natural Black Coffee can be obtained very quickly.
Robusta coffee beans are mostly used to make instant coffee. As a result of long-term brewing at high temperatures, coffee somehow loses a number of flavor characteristics. For this reason, the use of Arabica coffee, which has rich flavor characteristics, is inappropriate for the production of instant coffee.
The origin of instant coffee has a rather complicated history.
Actual Instant Coffee was invented and patented by New Zealander David Strang in 1890.
The invention of Instant Coffee is also attributed to a Japanese man named Satori Kato working in Chicago, IL, USA, since 1901.
According to the British “New Scientist” magazine, instant coffee was created in Chicago by order of the American army.
In 1906, an Englishman named George Constant Washington living in Guatemala created the first instant coffee recipe suitable for mass production and released the first product in 1909 under the name “Red E Coffee”.
In 1938, in order to solve the problem of excess coffee in Brazil, with the joint efforts of the Brazilian government and “Nestle” Corporation, the first truly commercial-scale Instant Coffee was released under the Brand “Nescafe”, which has a great success all over the world until today.
Instant Coffee became popular in the US after World War 2 and then spread around the world.
Currently, instant coffee is widely recognized in all over the world.
1. Pour 1-1.5 teaspoons of coffee into the mixer for each cup (you can increase or decrease the amount of coffee if you wish)
2. Add a small amount of boiling water (enough to slightly cover the coffee)
3. If desired, add sugar (amount as desired)
4. Stir the coffee quickly for about 5 minutes (until golden foam appears on the coffee)
5. Add hot water near boiling temperature
6. Mix until a homogeneous mass is obtained
7. Wait about 1 minute until the coffee “rests”
8. Pour into bowls and serve
| Coffee Type | 100% Robusta |
| Roasting Level | Dark (French Roast) Burned (Italian Roast) |
| Grind Size | Granules (Instant Coffee) |
| Water Temperature | Almost Boiling: 197 ÷ 205 ° Fahrenheit |
| Coffee / Water Ratio | 4-5 gr coffee / 100 ml water (1 tablespoon for every cup) |
| Preparation Time | 5-7 minutes |
| Serving Size | 180 ml (6 Fl Oz) |
| Caffeine Amount in 1 Serving | 47 mg |
| Nutritional Value | 3 Calories |
| Daily Dosage | No more than 5 Cups |
| Serving Method | – As is; – With Milk or Cream; – With Sweetener or Dessert. |
W A R N I N G !
The given numbers are average and may be different from the actual values.
– Instant coffee consumption accounts for about 13 percent of the global coffee market.
– Instant Coffee is mainly produced from Robusta coffee beans grown in Vietnam and Brazil.
– Instant Coffee was especially popular with the Army during World War 1 and 2.
– Soluble Coffee is widely used in the production of cakes.
– Non-English-speaking society also calls this Coffee “Soluble Coffee”.