Coffee
Coffee

We mean a “soluble” substance that can be dissolved in another substance, resulting in a solution. So far we are talking in purely chemical terms. Specifically, soluble coffee is just that: it is a granular, dry substance obtained by steeping coffee in water and subsequently depriving the liquid part, a process that gives the powder life.

This powder, then, with re-added water (or even hot milk, to your taste) will become the coffee we know, ready to be enjoyed.

It is obtained thanks to two different types of processes: either by drying or by freezing. During dehydration, ground coffee is left to steep in hot water, producing a highly concentrated liquid. The water is then evaporated in two stages, at very high temperatures, to obtain the famous powder that will then be canned.

In freeze drying, on the other hand, the same mixture of water and earth is frozen and sliced. These small lumps are then vacuum sealed and the existing ice turns directly into water vapor, leaving only small slivers of coffee grounds.

This second method, more than the first, preserves the original aromas and properties of the roasted beans.

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Instant coffee: history, characteristics and properties

The origins of this drink go back more than a century, up to 1881. Thanks to Dr. Kato, a Japanese chemist, the whole world today can taste this delicacy. But the wide spread owes it to the American engineer Washington.

The world of instant coffee opened in 1938, when the Swiss company Nestlé perfected its taste and marketed it worldwide. It also enters the homes of millions of people thanks to its increasingly low cost (due to the greater quantity of the product on the market) and long shelf life.

It has exactly the same properties as regular coffee. Of course, we can’t ask for the soft cream or the strong flavor of espresso. They are two different preparations. But the taste is similar, as are the properties (including caffeine, albeit in smaller quantities) and organoleptic properties.

It can also be used as an ingredient in the preparation of desserts (mousses, cakes, coffee drinks), first or second courses of a certain meat with a coffee aroma.

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