Instant coffee was invented in 191.

In p>1889, David Strang, who once sold spices and coffee in the South Island of New Zealand, made soluble coffee powder and sold it as "Strong Coffee". In fact, this "Strong Coffee" is the first instant coffee product in the world.

In p>191, in the product hall of Pan-American Expo held in new york, Kato showed the "instant coffee" made of new technology. And tried to apply for a patent, but when it was patented in 193, it didn't realize that "instant coffee" could be commercialized.

Production process

It mainly consists of the following parts:

(1) Pretreatment, that is, screening and cleaning of raw coffee beans, and removing foreign bodies such as metal, stone particles and dust, as well as broken beans and moldy beans.

(2) roasting, in which the contents of coffee beans undergo complex physical and chemical reactions to form unique coffee aroma substances.

(3) grinding: in order to improve the extraction efficiency, the roasted coffee beans are ground into particles with a certain particle size.

(4) extraction: under a certain temperature and pressure, the effective components of coffee are extracted into water.

(5) concentration: through vacuum concentration, the concentration of coffee (generally 4%) is increased at a lower temperature (-5℃), mainly for the convenience of drying operation.

(6) drying, which is the forming process of instant coffee powder, is also the process that has the greatest influence on the quality of coffee powder in all processing processes. Generally, the spray drying method is adopted, but because the aroma of coffee is very sensitive to heat, it is easy to volatilize at a higher drying temperature (in fact, it has been volatilized in the previous extraction and concentration process), which is the main reason why instant coffee is often not fried and ground.