Instant Coffee Essay

885 words - 4 pages

Instant coffee was an invention made in the 1890s by David Strang. Instant coffee has been improved over the years by many other scientists. What makes this coffee instant is the powder state it’s in. The purpose of this invention is to make making coffee easier and quicker. When you are in a rush in the morning you want to be able to get coffee without the expense, time and still get great tasting coffee. This is why instant coffee was made.
David Strang first patented his idea in 1890 as the Dry Hot Air process. It is also said that Britain started the coffee invention in1771. The first American product of coffee was made in 1853. In 1901 Satori Kato, a Japanese scientist successfully ...view middle of the document...

These types of coffee are the stronger flavors. It all depends on what kind of coffee you like. Some companies have stronger flavors than others.
Coffee contains caffeine. Caffeine can be used to help in many conditions. It can help with mental alertness, improves athletic ability, prevents dizziness, prevents Parkinson’s disease, helps with asthma, prevents type 2 diabetes and helps with weight loss. Caffeine contains substances that help each of these. Unless you like decaffeinated which is with no caffeine.
Instant coffee is made by going through three processes extraction, evaporation and crystallization. The process of extraction starts when the coffee is roasted and milled. It is extracted by using water. Water and coffee powder flowed into a series of columns passing through a filter at a temperature of 100-180 ° C. Water flows opposite of the coffee powder. Water first entered into column of high temperature 180o C while coffee was first entered into the lower column of a temperature 100o C. Unwanted particals pass through a filter column that aims to enhance the extraction of a water soluble coffee component. High temperature aims to extract components such as carbohydrates while the use of low temperature aims to extract the components that are easily extracted and sensitive to heat such as aroma and flavor components. From this stage will be produced coffee extract containing 20-30% dissolved solids component. Then the extract is cooled and ready for further processing. Next step is evaporation. Evaporation is process of the solution concentration that aims to increase the concentration of dissolved solids in the coffee extract, in order to obtain...

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