Instant coffee is made. Instant coffee - varieties, benefits and harms of the product

Instant coffee has been popular all over the world for many years. Millions of people start their day with a refreshing instant coffee - you don't need to grind it and then brew it later. Poured boiling water over and done. People's recognition of this drink resulted in a separate holiday - Instant Coffee Day, which is celebrated on July 24th.

The first examples of instant coffee were known in the middle of the 19th century. So, in No. 17 of the Tiflis newspaper "Kavkaz" for 1852, it is proposed for sale "a newly-invented English preparation of COFFEE in tiles, completely ready-made, convenient for use on the road and not subject to deterioration from cold or heat, and in bottles, in a kind of syrup"

Instant coffee was invented and patented in 1890 by New Zealander David Strang. Also, a similar invention is credited to the Japanese scientist Satori Kato, who worked in Chicago in 1901. In 1906, the English chemist George Constant Washington, who lived in Guatemala, developed the first instant coffee suitable for mass production. In 1909, he launched Red E Coffee, the first commercially available instant coffee. And only in 1938 the first really widespread brand of instant coffee appeared - Nescafe, as a result of the joint efforts of Nestle and the Brazilian government. These efforts were aimed at tackling the country's coffee surplus problem. The product quickly gained popularity and spread throughout the world.

Instant coffee is not only a favorite drink of many, but also the basis of many different culinary masterpieces. Cakes and pastries, mousses and cocktails, sweets and lollipops are made with it.

They also get pictures and make cosmetic face masks with him. All in all, a versatile product worthy of its own holiday!

July 24, 1374 - the day of the founding of the city of Vyatka, better known to us as Kirov. This date marks the first mention of the city, which until 1780 bore the name Khlynov.

In 1412, the famous battle between the Vyatichi and the Ustyuzhans took place. The battle took place at night, in a ravine later called Razderikhinsky. According to one version, the Ustyuzhanians came to the aid of the Vyatichi for defense against the Tatars, according to another, they, in alliance with the Moscow princes, wanted to seize the city. In memory of those events, the Vyatka folk holiday "Swistoplyaska" appeared, and a chapel in the name of the Archangel Michael was built on the bank of the ravine.

In 1455, a wooden Kremlin with an earthen rampart was built in Vyatka for defensive purposes, which was given the name of the nearby Khlynovitsy river. Subsequently, the name Khlynov spread to the posad part of the city, and from 1457 the whole city began to be called Khlynov. In 1780, by the decree of Empress Catherine II, the city was named Vyatka.

After the October Revolution, the council of the supreme administration of the province announced the non-recognition of the power of the Bolsheviks and the separation of the Vyatka province into an independent republic, which did not last long on December 1, 1917, the Bolsheviks took power in the province into their own hands.

On December 5, 1934, in memory of Sergei Mironovich Kirov, the Presidium of the All-Russian Central Executive Committee adopted a resolution to rename the city of Vyatka to the city of Kirov and to form the Kirov region, which in 1936 became the Kirov region.

So the history of the Vyatka land is rich and unique, as well as the Vyatka cuisine. The Vyatka cuisine reflected the historical overlap of several cultures - Russian, Mari, Udmurt, Tatar, Chuvash. The variety of Vyatka dishes rests on the multinationality of the region. Various elements of folk recipes intertwined with each other and embodied in new dishes inherent in the Vyatka cuisine. Vyatka cuisine is an abundance of recipes with a large number of herbal dishes, simple field or garden ones - sorrel, nettle, dill and others, with practically no spices added. Also, its difference is the multitude of recipes for cooking tripe - liver, kidneys, lungs, stomachs and other entrails of animals.

The names of traditional Vyatka dishes are very peculiar: grouse, tepnya, ishenka, podkogol, korovech, bobnitsa. Vyatka gravy for pancakes, which were called "pomakusha", "lumps" also add flavor to this cuisine. There is also a "dozhinalnitsa" - milk soup with potatoes, "serdnitsa" - stewed liver with potatoes, and many other extraordinary dishes. The expression “Vyatka to all bread is a mother” was indicative for the residents of Kirov, since they always treated bread with respect and baked it a lot. And of course everyone remembers the “kvass? - kvass! Vyatka kvass ".

So, "they love their concoctions in every region!" Happy holiday, residents of Kirov!

National Tequila Day in USA.

Tequila is a strong alcoholic beverage made from the blue agave plant. No wonder this exceptional drink is dedicated to its own day. After all, a huge number of stories, myths, legends and beliefs have been around tequila at all times. Some of them are close to the truth, some are just fiction. Here is a small selection of theories about tequila:

There is always a worm in bottles with quality tequila. In fact, there were only a few such bottles, and they were sold in the 40s. The worm had no practical goals and did not affect anything, except for the interest in the drink itself. The worm marketing gimmick was invented by beverage makers to attract more customers. By the way, he was not even a worm, in fact, it is an agave moth larva.

In Mexico, tequila is drunk with salt and lime. This is not true. Just Mexicans drink tequila without diluting or eating. The "lemon + salt" method is considered tourist-oriented, i.e. another marketing gimmick. The very same "tradition" was born in the 20s of the 20th century during a great flu epidemic. In the absence of antibiotics, Mexican doctors prescribed tequila with lemon and salt as a medicine - salt restores the balance of minerals, and alcohol and lemon are strong antiseptics. The combination was remembered and someone came up with the idea of ​​giving it a touch of legend, which perfectly played into the hands of the producers, creating a beautiful ritual.

The history of tequila supposedly began in the 8th century, when the Toltec tribe learned to make pulque from agave - fermented juice, essentially agave beer, a viscous and slightly frothy milk-colored drink with a strength of 4 to 6 degrees. As the legend says, lightning struck the agave and split it into two halves, and nectar poured from the core, which the Indians noticed and decided to use it in business. Pulque played such a prominent role in the life of the Indians that even the divine feathered serpent Quetzalcoatlpo, according to legends, loved this drink. Pulque even had its own god in Indian mythology - Ome Tochtli. Before colonization, pulque was the only Mexican alcoholic beverage. The engine of alcoholic progress was the Spanish conquistadors, who brought European technologies of distillation of alcohol to the New World. History calls the father of tequila Don Pedro Sánchez de Tagli, the Marquis of Altamira, who in 1600 founded the first tequila factory on the Cuisillos hacienda. The popularity of tequila grew so rapidly that already in 1608 the government introduced a special tax on its sale. The first manufacturer to receive an official license to manufacture and sell tequila in 1795 was Jose Maria Cuervo. The Jose Cuervo brand still exists today and is rightfully considered the oldest in the world.

People are divided into those who know what instant coffee is made of and those who are in the holy ignorance. Getting a jar from the top shelf, measuring out a couple of spoons and pouring boiling water over them, when familiar with the production technology, is somewhat more difficult. So you can switch to a natural product, but first things first.

The history of cheap coffee

Instant coffee appeared in the first half of the 20th century:

  1. It was designed for soldiers on the fronts of the First World War;
  2. Notable for its cheapness and ease of preparation;
  3. Was available to everyone who fought;
  4. Not so much inferior in taste to the original drink, especially if there was nothing else.

After the end of the war, a crisis began and this cheap drink entered every home. This was the case when I wanted coffee, but there was simply no money for something normal. Then came the Second World War, so that instant coffee managed to firmly take its position, it had decades and "favorable" conditions for it.

When the situation stabilized somewhat, it turned out that for many, the use of soluble the drink became a habit. This is how a cheap substitute for natural coffee has come down to our days and feels pretty well, not complaining about low demand or a drop in sales, regardless of the level of well-being of the population.

Beverage production technology

Let's figure out how this drink is made:

  • Green grains are taken, unsuitable for anything else;
  • Fry for 15 minutes and grind, not too finely;
  • Coffee oils are added for flavoring;
  • The resulting mass is loaded into huge extractors;
  • The drink is boiled, with the help of boiling water, coffee is obtained;
  • The entire volume is poured into huge turbines;
  • Part of the liquid is removed, thickening the product and obtaining a concentrate;
  • Diffuse and create granules using cold freeze technology;
  • Packaged by adding sugars, flavors, stabilizers, etc.

If you remove essential oils and various chemical additives from the production scheme, the final product will have neither taste nor smell. Such a burning black mass that you won't even want to drink. And only the addition of these components makes it possible to disguise the drink as something acceptable.

For use grains robusta and arabica, more often giving preference to the first option. It is in this variety that contains the most caffeine, and during the production of coffee it loses some of its reserves. And this raw material is a little cheaper, which allows you to reduce costs and get more profit.

In this video, technologist Marina Lozhkina will tell you about the process and ingredients for the production of ground coffee:

How much coffee is in instant coffee?

Purely theoretically, in instant coffee really a large percentage of the content of the coffee itself (about 80%), although they are used for manufacturing:

  1. Green grains, not fit for anything else;
  2. Raw materials are not of the best quality, bought at a bargain price;
  3. Ground grains passed through the extractor;
  4. Coffee oils;
  5. Chemical additives.

The problem is not even what is used to make the product on the shelves. And in how many manipulations the grains go through before they get into the package and go to the final consumer, to you.

Arabica is rarely used to make an instant drink, more often Robusta is used as a cheaper variety with a high caffeine content.

Let's count:

  • The grains are ground and fried;
  • The mass is loaded into an extractor and brewed;
  • Moisture is removed from the drink to obtain a concentrate;
  • The thick contents are sprayed and frozen into granules.

Already four manipulations, and this is not taking into account the addition of oils, stabilizers and fragrances. As a result, practically nothing remains of the original taste and benefits.

This is a cheap product, a frozen extract of real coffee made from not the first quality beans. Perhaps not even the second. It is not surprising that instant coffee can be several times inferior to a natural product.

How many calories are in instant coffee?

Despite all its negative properties, coffee, like any other drink, contains practically no calories:

  1. 100 grams of the finished product contains only 2 calories;
  2. If you do not want to eat dry coffee, it is better to brew it - the indicators will change slightly;
  3. An average cup of instant coffee, without sugar, will contain 4 calories;
  4. A sweet drink will pull in all 8 calories;
  5. If the volume of the drink is more or less than 250 ml, the calorie content changes proportionally.

A couple of cups will not affect your figure in any way, and your energy hunger will not satisfy. The situation is the same with other drinks, the same tea contains practically no calories.

In some cases, a mug can pull 400-500 calories, and this is comparable to a bar of chocolate. The low calorie content of the grains themselves and the finished instant drink does not in any way affect the amount of calories contained in the same sugar or cream. This should not be forgotten by those who are on a diet and trying to lose weight.

The harm of instant coffee

In theory, instant coffee is almost as harmful as natural coffee:

  • It has a stimulating effect on the nervous system, gradually "putting" the brain on a daily dose of caffeine, without which it is already impossible to invigorate;
  • Increases heart rate and increases blood pressure, which is dangerous for "heart" and hypertensive patients;
  • Causes premature aging of the skin when consumed regularly in large quantities;
  • Increases the acidity of the stomach, which can lead to damage to the mucous membrane and the development of erosions and even ulcers;
  • Promotes the elimination of fluid from the body, which is useful for edema, but will only be harmful with reduced fluid intake.

The instant product, unlike its natural counterpart, boasts:

  1. Poor quality raw materials, which may contain berries and shavings, which increases the amount of glucose in coffee;
  2. The presence of essential oils;
  3. Using various chemical additives.

But, on the other hand, it contains slightly less caffeine - part of it is simply lost during the production process. Ultimately, the harm is roughly balanced.

Much still depends on the manufacturer, technology and quality of the product.

Should you drink instant coffee?

Instant coffee is made from robusta beans:

  • Grind and fry;
  • Brewed in huge containers;
  • Remove some of the liquid;
  • The resulting concentrate is sprayed and frozen;
  • Packaged by adding flavorings and sugar.

Strange as it may seem, coffee itself remains at a fairly high percentage (80-85%). Another conversation is through how many physical and chemical influences it goes through and what the consumer gets in the end.

It is possible to recommend such a drink only if, for some reason, there is absolutely no time to make natural coffee or the financial situation leaves much to be desired. In all other cases, it is better to drink a natural product.

After learning what instant coffee is made of, you might want to buy yourself a coffee grinder and some roasted beans. Otherwise, the hand will not reach the shelf on which there is an instant drink, which for some reason is called coffee, even after so many treatments.

Video about the process of making instant coffee

In this video, technologist Arkady Mitin will show the process of making modern ground coffee, what it is made from, what ingredients:

Most of us cannot imagine our morning without a cup of aromatic invigorating coffee. Someone prefers natural, but someone likes instant, if only because it is much faster and easier to prepare such a drink, and its quality is constantly growing, and the production technology is improving. Do you know the history of instant coffee and its production technology?

So, it all started in 1899, when the American scientist of Japanese origin Satori Kato invented the technology for the production of instant tea, after which he came up with a method of making instant coffee by analogy. This drink appeared on the market in 1909, when the Englishman George Constant Washington once noticed dust on a spoon in a cafe in Guatemala - which was the condensation of coffee vapor.
And already in the form we know, instant coffee appeared 30 years later. Then the Brazilians decided to mothball in order to save the surplus of coffee beans, and on July 24, 1938, thanks to the Swiss chemist Max Morgenstaller by Nestle, instant coffee was invented in the modern sense. A convenient way of utilizing excess production turned out to be so good that very soon a good half of the coffee produced was used to make an instant analogue. This is how the well-known NESCAFE coffee appeared.
During the First and Second World Wars, instant coffee was in great demand due to its ease of preparation, which prompted manufacturers to constantly improve the technology of its production.

SO WHAT IS INSTANT COFFEE AND WHAT IS THE TECHNOLOGY OF ITS PRODUCTION:

Coffee beans are first roasted, then ground and boiled for several hours under a pressure of 15 atmospheres until all soluble substances are transformed into liquid. The resulting extract is cooled, then filtered, and then further concentrated by evaporation.
This concentrated coffee extract is then dried in one of 3 WAYS:

1 way - POWDER. After cooling, the obtained extract is filtered, insoluble and resinous substances are removed and spray dried at high temperatures. The resulting mass is cooled. And you get the cheapest option for powdered coffee.

Method 2 - GRANULAR. It is a mass of small lumps knocked down by steam. The production technology is similar to the production of powdered coffee. The only difference is in the last stage, when the powder is churned into granules with steam.

Method 3 - SUBLIMED. Freeze-dried coffee in the form of crystals with clear edges. Sublimation is the dehydration and drying of frozen foods under vacuum. This coffee is also called “frozen”. Currently, this method of making coffee is the most expensive and newest. And the price of such coffee is sometimes more expensive than natural ground or grain.

Of course, no matter how expensive and modern way the instant coffee is made, the taste of the ground coffee is richer and more natural. Such coffee avoids unnecessary multistage technological influences, which most likely cannot but affect the quality, aroma and taste. Still, the choice of coffee is a matter of preference. Moreover, as already noted, the advantages of instant coffee over ground coffee are obvious: the speed of preparation and a longer shelf life.

INTERESTING FACTS ABOUT INSTANT COFFEE:

About 2.25 billion cups of coffee are consumed every day in the world, and more than half is made up of instant coffee.

A hallmark of quality instant coffee is good solubility in both hot and cold water. Instant coffee that dissolves quickly without leaving a residue will be of the highest quality.

The most popular and most bought brand of coffee in the world is Nescafe instant coffee, produced by Nestle. He is the leader in sales in more than 80 countries around the world.

A cup of instant coffee contains about 60 g of caffeine, while a cup of instant coffee contains 80 g.


In the production of instant coffee, the Robusta variety is often used because it is cheaper and contains more caffeine. Some manufacturers mix it with the more expensive Arabica.

In 1899, instant coffee was invented by Max Morgenthaler, a Swiss chemist. To make this type of coffee, he used a mixture of first and second grades of Robusta and Arabica coffee.

The implementation of the production of instant coffee is quite complex. Coffee made from strong natural infusion is meticulously filtered, sprayed in large chambers, which are initially filled with inert gases. Then the drops of the extract coagulate and dry on the fly, then they are converted into granules of light brown powder. The absence of sediment is a big plus of instant coffee.

In 1901, Satori Kato, a Japanese chemist who worked in the United States, also invented instant coffee technology. Further, five years later, George Kornstan Washington, a British chemist based in Guatemala, where coffee grows, established a production of instant coffee and founded the still living Red E Coffee brand. Luigi Bezzera, an Italian by origin, invented the very first coffee machine in the world, which later received the name "espresso" (steam passes through the ground coffee in it). And only in 1946 his idea was commercialized thanks to the entrepreneur Achilla Gadzhia, who carried out the production of coffee machines on the stream. With the help of automatic espresso machines, it became possible to produce cappuccino coffee, which got its name in honor of the monastic order of the Capuchins (the color of the cappuccino coffee is the same as the color of their robe).

In 1903, the world's first decaffeinated coffee was produced. The creator of this idea was Ludwig Roselius, a German entrepreneur. He commissioned research relevant to this area to several laboratories.

In the 1930s, research on improving instant coffee did not end. The issue of overproduction of green coffee for Brazil is very tangible. Every year, huge reserves of coffee were lost due to the fact that there was no technology for processing and preserving them after drying and initial finishing. The initial idea of ​​acquiring a high-quality drink from coffee beans that quickly dissolves and retains the original taste and aroma of coffee, as well as is able to endure long-term preservation, looked unrealizable at first. But this is exactly the request that the Brazilian government rushed to the bosses of Nestlé, a leader in instant drinks and famous for its innovations.

Initially, the product of the so-called "coffee cube" was calculated, which was supposed to retain all the properties of green coffee and could withstand long-term preservation. After lengthy experiments by Max Morgenthaler, a Swiss chemist, it turned out that coffee beans contain up to 50% of substances that are completely extracted into the solution. It took a few more years to acquire the first small brown cube. This was the prototype for instant coffee. It was made from brewed and dried coffee at a high temperature, mixed with sugar, which helped to preserve the aroma of the drink.

On April 1, 1938, after years of experimentation, people heard about Nescafe, the first instant coffee that was produced in an industrial setting. The name of the drink came from the combination of the words Nestle and Cafe. Incredible technological research has made Nescafe the # 1 brand in 83 countries worldwide. Coffee of this brand began to be consumed not only at home, coffee in the office has also become popular.

The first production of the drink began in the Swiss town of Orb at a factory 50 km from the Nestlé headquarters, which is located in the town of Vevey. Actually, from this date, the company began to count as a leader in the production of instant coffee.

Instant coffee is obtained only from roasted robusta and arabica coffee beans. The caffeine in instant coffee is 2 times less than in ground coffee, and there are no additional impurities such as sugar or other additives at all. At the same time, the natural aroma and taste of coffee beans are preserved to the utmost.

This concludes our informative article, but you can now learn a lot of new things. And if you do not yet have a coffee pot or teapot for making tea or coffee, from this article you will learn all modern types of tea and coffee utensils and can even purchase them at competitive prices.



Did you like the article? Share it
Print article
Up