Is it good to drink instant coffee regularly? Some people say that caffeine in coffee is harmful to the body, and some people say that trans fatty acids in instant coffee are not good for health, so can instant coffee be drunk?
Let's talk about the concept of "instant" first, as long as the coffee that dissolves in water is called "instant" coffee, whether it is a three-in-one with non-dairy creamer, or the so-called "freeze-dried" black coffee in powder form or "block", it is collectively referred to as "instant coffee".
There are several main classifications of instant coffee: traditional instant coffee (regular 3-in-1 instant coffee and traditional instant black coffee), freeze-dried coffee powder, and cold brew coffee liquid.
Although the shape may be different, the main production process is roughly the same: green bean processing - roasting - grinding - extraction - concentration - drying.
The main difference is that some are hot extraction, some are cold extraction, some are high-temperature spray drying, some are low-temperature freeze-drying, some are added additives, and some are not.
Let's compare the processing technology, taste, nutrition, and health value of different instant coffees to make a rough reference choice for our friends.
Traditional instant coffee
Traditional instant coffee uses a spray drying process in which the extracted espresso liquid is sprayed in hot air at a high temperature to quickly vaporize the water to form dry granules or powdered solids. Including regular 3-in-1 instant coffee and traditional instant black coffee.
#普通三合一速溶咖啡
Regular 3-in-1 instant coffee is a coffee drink made in a certain proportion of about 10% coffee, non-dairy creamer (creamer, cream balls, etc.), sugar, etc. Most merchants will use low-quality Robusta commerce to make it.
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The taste is sweet and greasy, and the price is cheap and large.
But the coffee has a very light flavor and low nutrient content. High in calories and easy to gain weight. There are a lot of trans fatty acids in hydrogenated vegetable oil, which is not good for health and should not be consumed for a long time.
#传统速溶黑咖啡
Pure coffee with no milk, no sugar, and no flavorings. Traditional instant black coffee is ground into a powder to extract the coffee liquid, and then the water is dried using high-temperature steam.
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High-temperature fogging will lose most of the coffee flavor and nutrients, and the taste is not as good as freeze-dried coffee. But fortunately, it belongs to black coffee without additives, and it will retain some of the beneficial components of coffee. Less demanding little buddies can consider it. It's cheap and it's healthy.
Freeze-dried ground coffee
The freeze-drying process is used to rapidly freeze into ice at low temperatures, and then the ice is converted into vapor under a high vacuum, and finally into the form of pellets. Freeze-dried coffee in solid powder form can be stored at room temperature for about 18 months.
Freeze-dried coffee retains most of the coffee's flavor and nutrients, and the beans used are generally better than 3-in-1 and traditional instant black coffee.
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Freeze-dried coffee dissolves quickly, and while it is convenient, it also has a certain coffee aroma and flavor.
But it's more expensive than regular instant coffee. But if you are looking for the taste and taste of coffee, and need a healthy, convenient and long-term coffee, it is undoubtedly a good freeze-dried coffee.
Cold brew coffee liquid
Cold brew coffee liquid is a 10-hour low-temperature slow brew, and then through filtration, concentration, sterilization and other technologies, the high-concentration coffee liquid is extracted and packaged for sale to obtain the coffee liquid sold on the market.
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The bitterness of the coffee from cold brew is relatively low, and the taste is smooth, layered, and obvious sweetness when making iced American. However, the shelf life is short, it needs to be refrigerated, and long-term storage will affect the taste.
To sum up, it can be seen that there are many types of instant coffee, except for the three-in-one instant coffee, which contains additives such as non-dairy creamer and creamer. In terms of other choices, the overall difference is mainly in taste and nutritional value. Considering long-term health issues, it is not recommended to drink 3-in-1 instant coffee regularly. For those who pursue health and want convenience, you can choose instant coffee such as freeze-dried coffee and cold brew coffee liquid.
Extension of knowledge:
High Temperature Spray Drying:
Born in 1938, the first instant coffee invented by Nestlé overcame the problem of not being able to preserve coffee beans for a long time for Brazil, a major coffee country.
Most of the instant coffee in the supermarket is fog-dried, and the liquid coffee is sprayed in very hot and dry air, and the heat quickly evaporates the water in the coffee, turning it into a powder or small pieces in an instant.
Cohesion and fragrance:
On the basis of the spray drying method, the aromatic substances of coffee volatilized at high temperature are collected and added to the instant coffee product.
Freeze drying:
In 1965, Nestlé revolutionized the production of instant coffee by using freeze-drying to create a more advanced instant coffee. FD freeze-drying (i.e., vacuum freeze-drying), a widely used instant coffee production technology today, is optimized on Nestle's freeze-drying method.
The coffee extract is frozen, cut into small pieces, and then dried at low temperatures under vacuum. It avoids the damage of the high-temperature drying process to the coffee quality, and retains the flavor and taste of the roasted coffee intact.
Cold brew "freeze-dried coffee."
The popular "cold brew" freeze-dried coffee is different from ordinary freeze-dried coffee, which uses hot water to extract and concentrate.
Instead, low-temperature extraction and concentration are used to preserve the flavor of the coffee to a greater extent, which takes longer and costs less.
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