Freeze-dried and granulated coffee: what is the difference and how is it made?

History of appearance

The first attempts to produce instant coffee were made back in 1771 in Great Britain. The taste and aroma of the drink were very different from the natural one for the worse, so work continued to improve the quality of the product. The first technologies were patented at the end of the 19th century in three countries at once: France, America and New Zealand, but the revolution in the production of granulated coffee was carried out by the Nestle company.

Work on the product took almost ten years. The Wall Street Crash of 1929 led to a dire situation in the coffee market. The warehouses of Brazilian manufacturers were filled with unsold products, and falling prices brought companies to the brink of ruin. The director of Nestle at that time was Louis Dapple, who ordered the start of scientific work to create an instant drink with good taste.

Chemist Max Morgenthaler joined the development team. The scientist discovered that coffee with added milk and sugar, turned into powder, retains its taste better and lasts longer. As a result, Morgenthaler concluded that the secret to producing instant coffee was adding enough carbohydrates. It took two years to manufacture and install special equipment. The first batch of coffee was released only in 1938, and already in the 40s the Nescafe brand was sold in 30 countries.

Creator of Nescafe instant coffee, chemist Max Morgenthaler at work

What is the composition of freeze-dried coffee?

Despite the fact that instant coffee manufacturers insist that the regular and freeze-dried products are identical, in reality, of course, there is a difference - in taste, aroma, and composition. However, it is actually significantly less than between traditional bean coffee and instant powder/granulated coffee.

Like regular coffee, freeze-dried coffee contains:

• caffeine,
• antioxidants,
• B vitamins,
• minerals (potassium, calcium, magnesium, phosphorus, sodium, selenium),
• a small amount of carbohydrates (0.3 g per 100 g of product),
• 0 fats and 0 proteins,
• approximately 1 kcal per 100 g of drink.

Granulated coffee production technology

In 1950, researchers from the American company Borden discovered a way to make pure coffee extract without adding carbohydrates, and granulated coffee began to rapidly gain popularity. In modern production, two types of raw materials are used - Arabica and Robusta. The latter is used more often, since its cultivation is cheaper.

The beans are roasted in the same way as for the production of natural coffee. Then the raw material is crushed, making sure that no large particles remain. The softened water is pressurized through a series of five to eight columns containing ground coffee beans. The temperature of the chambers reaches 180 °C. Then the extract is gradually cooled to a temperature of 5°C.

The concentration of the filtered extract is increased in two ways: by passing the semi-finished product through a centrifuge or by evaporating excess liquid. The aroma lost during the heat treatment is restored by adding coffee oil. To preserve the taste, oxygen is removed from the extract. The cooled concentrate is dried at a temperature of 250°C. The final stage in the production of granulated coffee is agglomeration, that is, the moistening of dry particles, resulting in granules.

Rating of the best brands

From a huge number of names and manufacturers of freeze-dried coffee, it is not easy to choose the best product. The Test Purchase program compiled a rating of the most popular brands of this drink.

This list included:

1. Bushido is the highest quality, but very expensive, freeze-dried dark roast coffee. It has a natural bitter taste and strong aroma. Does not dissolve in cold water. We wrote separately about Bushido coffee from Japan here.
2. Carte Noire is a wonderful French coffee, with a balanced, pleasant taste, but it is not cheap. The granules dissolve well even in ice water. We reviewed the range of Carte Noire coffees in this article.
3. Tchibo Exclusive previously belonged to the premium price category, but recently manufacturers have reduced its cost. Oddly enough, the price reduction had no effect on the quality of the product.
4. Moccona does not have a rich taste, but it is much cheaper than expensive premium brands. Dissolves in cold water.
5. Nescafe is the cheapest freeze-dried coffee that does not have an expressive taste, but with a strong and bright aroma.

Did you know that not only tea is made from hibiscus leaves, but it is also used in confectionery, jams, jellies, etc. Read more about hibiscus tea: beneficial properties, contraindications, brewing recipes at the link.

Have you tried the so-called “long” espresso? You can get acquainted with this type of coffee - lungo coffee here.

In our next article we will talk about perhaps the most famous oolong tea - Chinese Tiguanyin tea: its amazing effect, properties, varieties and much more:

Differences from freeze-dried and powdered coffee

Powdered coffee (spray dried) differs from granulated coffee in that the particles do not undergo steam treatment at the last stage. The extract is sprayed into the hot air stream of a drying unit, where it loses moisture and turns into a fine powder. This production method is the cheapest, but such a drink is often not of high quality.

The technology for making freeze-dried coffee is fundamentally different. The extract is frozen at low temperatures, then placed in vacuum units to remove moisture. Cooling occurs very quickly, so the coffee does not have time to lose its properties. The dried mass is crushed to the state of crystals. The result is a product that is close to natural in taste and aroma.

How is it produced?

All types of instant coffee are made according to a similar principle. Many technological processes are the same at the beginning of production; differences appear only in the middle and end. The raw material is Robusta or a mixture with Arabica. The quality of coffee beans is lower than for the natural variety. The cheaper the instant products, the worse and lower-grade the main product for production.

Production of instant granulated coffee step by step:

1. The raw materials are preliminarily sorted and sorted, cleared of debris.
2. Roasting of coffee beans, accompanied by the removal of volatile substances.
3. Grinding the prepared mass in a production mill. The grind level is average.
4. Transferring coffee to extraction batteries followed by boiling, where water circulates through the granular mass, washing out the necessary substances from the particles. The result is an extract.
5. Removal of suspended matter and ground particles.
6. Evaporation of excess moisture.
7. The concentrated extract is processed using spray-dry technology. The mixture is sprayed under the influence of hot air. The moisture instantly evaporates, transforming the coffee powder into brown granules.
8. Adding taste and aroma using flavorings and essential oils. At the same stage, ground coffee is added to some products.
9. Packaging – glass, tin, plastic jars or moisture-proof bags.
10. Sales through commodity networks.

Advantages and disadvantages of granulated coffee

Granulated coffee differs from powdered coffee only in the last stage of production. The products are different in structure - the granules do not stick to the spoon and do not form lumps.

Benefits of coffee granules:

• low cost;
• ease of preparation;
• long shelf life.

The disadvantages of granulated coffee compared to natural and freeze-dried coffee include an insufficiently intense aroma, which quickly disappears from an open can, as well as a characteristic bitter taste.

This is explained by the addition of a large amount of robusta, which is cheaper to grow. The taste of the product is far from natural, especially for cheap varieties. Manufacturers often try to improve the situation with flavorings, which ultimately has a negative impact on quality.

Which is better - freeze-dried or instant coffee?

There is no clear attitude towards instant coffee in society.

Some people scold him and reject him, while others adore him and praise him. But judging by the sales rating (2/3 of all coffee sold in Russia is instant), there are significantly more fans of this drink than its opponents.

The main reason for its popularity is the simplicity and speed of preparation. People are willing to sacrifice nuances of taste for convenience. But if you take a closer look at the product, you will find positive features in instant coffee that may well become a worthy and justified reason to love it.

In today's article we will take a closer look at freeze-dried coffee. Using his example, we will talk about the pros and cons of this drink, debunk some generally accepted myths, answer frequently asked questions, and find out whether there is a difference between powdered, granulated and sublimation coffee.

Types of instant coffee

Currently, lovers of an invigorating instant drink can find instant coffee on supermarket shelves:

• simple – brown powder;
• granular - also in powder form, but consisting of larger fractions (granules). Color, depending on the manufacturer, can vary from light to dark brown;
• sublimated - represents crystals of different sizes, light brown in color with a golden tint.

Sublimation - what is it?

A special type of drying that is used in the food industry to extend the shelf life of products without losing their beneficial properties.

From the point of view of physics, sublimation is a transition of solid

substances into
gaseous form
, bypassing the liquid phase.

The product is first frozen and the water it contains freezes. And then they are placed for a short time in a chamber where a vacuum is created and high temperatures are applied. Under these conditions, the ice (frozen water) quickly evaporates and the product becomes dry.

Due to short-term exposure to high temperatures, almost all useful substances remain in the dried product, and the taste and aroma do not change.

Who is the author of the coffee patent?

The funny thing is that the idea of ​​​​producing instant coffee by sublimation came neither to a scientist nor a physicist engineer, but to the writer and journalist Alphonse Allais

, known in France as a lover of dark humor. His main occupation - literature - did not stop him from coming up with all sorts of unusual things. He was the first to define what minimalism and conceptualism are. Became the inventor of monochrome painting.

I also came up with the idea that you can use sublimation to get an instant drink.

It happened in the 19th century

, since the patent registration date
is 1881
.

But during his lifetime no one took advantage of the idea. And the brilliant inventor died with a reputation as an eccentric.

And only almost a hundred years later Max Morgentalen

, who worked as a chemist at Nestle, took advantage of A. Allais’s invention, modernized it and introduced an innovative method that allows the most gentle processing of coffee concentrate.

Production process: 10 steps from coffee beans to golden crystals in a jar

• In order to obtain the most pronounced taste and aroma, raw coffee beans of different varieties are mixed in specified proportions. At the same time, the created blend corresponds to a certain flavor bouquet of the future drink.
• Each batch of raw materials is cleaned of debris, foreign objects and other things using special vibrating screens.
• The grains, freed from debris, go to roasting, which takes place on huge roasters with mechanical mixing. The filling can be 420 kg
  of grains at a time (data from the Nestle factory).
  For the medium roast required to obtain the best instant coffee, the beans are roasted at temperatures above 200 °C
  , changing their color from green to brown.

• 
  The next step is grinding. The roasted beans are transported to the mill via a conveyor. Essentially this is a coffee grinder, but an industrial one with high productivity ( 1.5 tons
  of beans per hour - Nestle). The degree of grinding is coarser than at home.

• After this, coffee is brewed from the crushed grains. In production conditions, this is done like this: a batch of ground grains is poured with hot water to obtain a concentrate. It is much stronger than the drink you brew for yourself in the morning.
• While the infusion process is taking place, nitrogen gas is passed through the coffee grounds, which is saturated with coffee aroma. Next, the odorous gas is left for a while in a special tank until the required time.
• The resulting strong coffee concentrate is exposed to low temperatures, while simultaneously creating a vacuum in the drying chamber.
• Frozen coffee is fed into the drying chamber, where freeze drying occurs directly. The water is removed from the coffee concentrate to form crystalline dry coffee.
• The dry coffee crystals coming out of the chamber are treated with aromatic nitrogen gas, which was previously stored up to this point. This operation enhances the taste and aroma of the instant drink and is called “flavor return”.
• The final step of production is packaging. Weigh out a portion of the finished freeze-dried coffee crystals and fill them into labeled jars that you can see in your supermarket.

Is it true that freeze-dried coffee is the best instant drink of all types?

Today this is true

. The reason is a more gentle cooking technology, which allows the product to retain not only nutrients, but also the aroma, which becomes even richer and brighter during the drying process.

In the production of powdered instant coffee, the resulting concentrate is subjected to hot drying at high temperatures. This method is characterized by aggressiveness, as a result of which the product loses a significant part of its beneficial substances, its taste changes, and the aroma practically disappears.

Granulated coffee is produced using the same technology as powdered coffee, with the difference that the already dry drink is rolled through rollers, which create a larger fraction from the powder - granules

.

Which is better: natural ground or instant freeze-dried?

There is no definite answer, since it all depends on your tastes and preferences.

If you want to enjoy a rich aroma, cook ground

.

And if you need to quickly drink a cup of delicious coffee, prepare freeze-dried

.

Manufacturers do not stand still and, out of concern for the consumer, offer a middle option

, mixing ground and instant when packing.

This type of drink brews quickly, and particles of ground coffee enrich it and enhance the taste. In one circle – speed plus quality.

Of course, instant coffee, even freeze-dried coffee, is inferior to ground coffee in the bouquet.

But it is much closer to it in quality than powder or granular.

What's in freeze-dried coffee?

The set of substances in the drink completely replicates the composition of natural coffee. Is there:

• caffeine as well;
• vitamins (gr. B
  );
• antioxidants;
• minerals ( Ca, K, Mg, P, Na, Se
  );
• carbohydrates ( 0.3 g/100 g
  );
• no fat or protein;
• calorie content is about 1 kcal/100 g
  .

Of course, added sugar, milk or cream increases the calorie content of the drink.
What are the benefits of freeze-dried coffee?

The drink, contrary to popular belief, has valuable qualities and its reasonable use leads to:

• increasing metabolism;
• improving brain functions. Parkinson's
  and
  Alzheimer's
  diseases is reduced ;
• reducing the risk of type II diabetes
  ;
• improving liver health;
• increasing resistance to stress.

Plus, we must add that drinking a cup of freeze-dried coffee silences the voice of hunger, lifts your spirits, invigorates, and fills you with energy.
Who is it harmful to?

Here the recommendations are similar for any coffee and drink containing it - limited consumption if you have:

• diseased heart;
• hypertension;
• sleep is disturbed;
• mental problems;
• age less than 18 years;
• period of pregnancy or breastfeeding.

In addition, doctors give general advice: do not drink any coffee on an empty stomach, and also refrain from drinking it after lunch and in the evening.
Freeze-dried coffee: myths and facts

The drink contains additives

No.
Freeze-dried instant coffee consists of 100% coffee beans. Neither acorns, nor chicory, nor oats, nor any chemical additives are added to this drink. When it says “natural coffee” on the packaging, it is so. It contains no preservatives, dyes, stabilizers, and it is certainly not garbage collected from the floor of a production workshop. Each stage of production is strictly controlled and everything is carried out in accordance with the requirements of the standards.

Please note that when you decide to buy flavored coffee, you will definitely find an indication on the label that the drink contains flavoring. It could be vanilla, chocolate, cinnamon, amaretto.

It contains less caffeine compared to bean coffee

Yes.
This is true. Regardless of the type, instant coffee contains less caffeine than a drink brewed from ground beans. If you add just one scoop of powder or granules to your morning coffee, you will be providing your body with 30 to 40 mg of caffeine (depending on the brand). With the same proportions of brewing from ground grains, you will get from 70 to 140 mg of caffeine per glass.

The given figures show those who, for medical reasons, are recommended to reduce their caffeine consumption; instant coffee drink is an excellent solution.

And for those who like stronger coffee, you should add not one, but two spoons of crystals to the cup for the same portion of water. And you will get twice as much caffeine - 60-80 mg

.

The drink is made from coffee waste

No. The quality of grain is strictly controlled and only those that have passed a thorough selection are taken into production. Of course, premium beans are not used to produce freeze-dried or any other instant coffee (that makes no sense). But the raw materials in the factories that produce freeze-dried coffee are used exclusively fresh, without waste or garbage.

Moreover, the process of creating the blend is entrusted to high-class specialists. Their goal is to obtain the same taste and aroma in each newly released batch of dried coffee.

Proper brewing of freeze-dried coffee - with boiling water

No. It is not recommended to boil ground coffee when brewing, but only warm it well. The same should be done with freeze-dried food. Boiling water will destroy the flavor bouquet of the drink. The water temperature should be 85-90 °C
. This means, after the kettle has boiled, let it cool for 5-10 minutes and only then take this water for coffee.

Of all types of instant coffee, freeze-dried is the most expensive.

Yes. The main reason is the more complex technology of its production compared to how powdered or granulated coffee is obtained.

The drink contains a dangerous amount of acrylamide

No. Instant coffee does contain acrylamide, which is formed when the beans are roasted. Scientists have called this chemical a probable health hazard, and the fact that acrylamide causes cancer has not yet been proven, although research in this area is being conducted.

And even taking into account the fact that instant coffee contains twice as much acrylamide as ground coffee, its level is far from being a health hazard.

And if we add to this moderate consumption of the drink and an increase in raw vegetables and fruits in the diet, then the effect of acrylamide can not be taken into account at all.

Heat and moisture have a negative effect on the drink

Yes. Compliance with the correct storage conditions for freeze-dried coffee is very important. Otherwise, the product will lose its aroma, taste and consistency. To prevent this from happening, keep a can of your favorite drink in a cool, dry place. Then it will remain fresh and fragrant for a long time.

Freeze-dried coffee has advantages over ground coffee

Yes.
Business people who have everything planned down to the minute will immediately appreciate the benefits of making instant coffee. It only takes a minute or two to do everything. As a bonus, there is no grounds, which means that washing the cup takes even less time. At the same time, the pleasure from taste and aroma is at a high level.

In addition to people who are always in a hurry, freeze-dried coffee is highly valued by chefs

. It is actively used as a component of cocktails, and is also added to baked goods. The bright taste and aroma of coffee is guaranteed.

In order not to be unfounded, we present two recipes for cocktails based on freeze-dried coffee.

Frappe – great on a hot day.

Products you will need:

• ice – 2 cubes;
• instant coffee – 1 tsp;
• cocoa – 4 g;
• milk – 200 ml;
• condensed milk – 40 g.

Mix everything in a shaker and pour into a glass filled with pieces of ice.
Insert straw and enjoy. Dalgona coffee is a cold brew option.

For preparation you need to take in equal proportions:

• instant coffee;
• sugar;
• water.

You will also need milk, but more on that later.
Beat coffee, sugar and water until a fluffy, stable foam forms. You can do this in three ways:

• cappuccino maker
  - the process will take 1-2 minutes. The base will be fluffy, but fluid;
• manually with a whisk
  - you will have to work hard to achieve the desired consistency. But the result is worth it - the foam is stable and quite dense;
• with a mixer
  - fluffiness and stability are achieved very quickly.

Next, you need to pour milk into the glass, without adding 2-3 cm
to the edge, and put the prepared coffee filler on top.

How much milk to take and whether cow's milk or coconut milk depends on your taste and the amount of coffee and sugar you took initially. Experiment, there is room for creativity here.

Top most delicious instant coffee brands

According to the official rating of Roskontrol experts from the All-Russian Consumer Union, compiled based on the results of 2020

, the top of the pyramid of the best in quality was headed by instant coffee brand
Jardin
.

His rivals in the competition for the title of the very best were the eminent:

• Jacobs Monarch;
• Milagro;
• Tchibo;
• Globus Vita;
• "Black card";
• Today.

This assessment is not the ultimate truth, since coffee is a matter of taste . Some people like it this way, others like it another way. You can find your brand and never change it, or you can try something new every time, discovering previously unknown facets of taste.

Is granulated coffee harmful?

The dangers of granulated coffee have been greatly exaggerated by the media. Like all instant products, the drink is contraindicated for people with individual intolerance and a number of chronic ailments:

• diseases of the cardiovascular system - instant coffee contains less caffeine than natural coffee, but due to the ease of preparation, you can not calculate the dose;
• gastrointestinal diseases - high acidity of the drink causes heartburn and indigestion;
• tendency to allergies - the additives included in the composition can lead to allergic reactions.

Granulated coffee has a pronounced diuretic effect, so in large quantities it can cause dehydration. The product has a negative effect on the color of tooth enamel. When choosing a type of coffee, you should give preference to brands from trusted manufacturers and carefully study the labels.

Benefits and harms

The properties of the product are similar to all varieties of soluble product. It is recommended to consume coffee granules only when drinking natural ground coffee is prohibited. The drink does not have any beneficial qualities. The only exception is the decaf composition, which in some cases is necessary when the alkaloid is banned.

Granulated coffee is considered more harmful than freeze-dried coffee, since it contains more chemical additives.

Negative effects on the human body:

• increased acidity of gastric juice, resulting in the risk of developing gastritis, ulcers, and inflammatory processes in the gastrointestinal tract;
• excessive consumption leads to disorders in the cardiovascular system;
• depression of the central nervous system, irritability, nervousness, insomnia, drowsiness appear;
• increased blood pressure is dangerous for hypertensive patients;
• problems with the genitourinary and excretory systems;
• leaching of minerals from the body;
• an instant drink interferes with the absorption of some substances beneficial to humans;
• negatively affects the development of the fetus when drinking instant coffee during pregnancy;
• decreased potency;
• emerging drowsiness becomes the cause of road traffic accidents and accidents at home;
• swelling, cellulite, gray complexion, yellowing of tooth enamel, caries.

How is instant coffee different from natural coffee?

How to distinguish real instant coffee from fake? The difference can be understood from the first sip - the aroma and taste are very different. Natural coffee contains much more nutrients and more caffeine, and after processing the powder loses some of its rich taste. Natural coffee is prepared from selected beans, instant coffee is made from leftovers, adding a large amount of chemical additives, which further spoils the taste.

Which is better: freeze-dried coffee, natural or instant? If you have to choose, the best option is freeze-dried coffee. It is cheaper than natural and retains almost all the taste and nutrients.

Ground coffee began to be counterfeited using chicory, flour, and starch. Even whole grains have been learned to be made from plastic and paints. It’s easy to distinguish plastic from natural coffee: you just need to throw the product into the water; if the coffee is natural, it will sink to the bottom. But powdered coffee and sealed coffee are more difficult to distinguish:

— Real coffee costs more than fake coffee. Unnatural coffee is made from chicory, so the price is much lower.

— Branded coffee is always packaged in glass or iron cans, while counterfeit coffee is packaged in plastic packaging.

— The packaging must have a barcode, expiration date and country of origin.

— If the beans have a black or green tint, the coffee is unsuitable for consumption.

— Natural coffee will not settle in the ether.

Why you shouldn't drink instant coffee

Theoretically, the quick drink is made from natural coffee. True, the production involves unusable green grains that are already separated after sorting. To increase the glucose content, husks are sometimes added. The problem is that pure ground coffee on the conveyor has neither aroma nor taste. Coffee oil, sugar, flavorings and stabilizers help bring it into a state familiar to the consumer.

Pure Arabica is used extremely rarely due to its high cost. Mostly budget robusta, too rich in caffeine, ends up on the conveyor belt. After going through a multi-stage processing process, the raw material loses its natural beneficial properties. A beautiful package with an absolutely useless product, moreover, harmful to the body, ends up on the shelves.

• You might be interested in: Why you shouldn’t drink instant coffee

It’s not that you should absolutely not drink instant coffee, but trying to replace it with a natural grain drink is reasonable, and most importantly, very tasty.

How to make instant coffee at home

How to make instant coffee correctly? To make instant coffee at home, you need to buy beans and roast them until golden brown. Then cool, grind and add water.

Then spread the mixture in a thin layer on parchment and place in a warm oven.

Dry until the coffee is almost dry. After this, you need to dry it a little more with a hairdryer or put it in a warm, dry place. If you overdo it, the coffee will simply burn.

When the mixture is completely dry, you can prepare your favorite cup of espresso or cappuccino. Unfortunately, at home it will not be possible to preserve the fragrant smell, and all the positive qualities will disappear with the water.

Delicious coffee recipes:

— Invigorating coffee with hazelnuts. Roast a spoonful of hazelnuts and blend in a blender. Place the resulting mass in water, then add 1 teaspoon of coffee and a little milk. Place on the stove and wait for it to boil. When finished, pour the drink into a cup through a sieve and add a little whipped cream.

— With honey and garlic, the recipe will be useful in the cold season and for colds. Melt a spoonful of honey over the fire, pour it into a glass of water and add a chopped clove of garlic. Add coffee and cook for two minutes. Turn off the heat and wait another five minutes. Then pour the cocktail into a cup through a sieve and enjoy the pleasant taste.

— Northern residents love to drink tea and coffee with salt and orange: salt retains moisture in the body, and orange, rich in vitamins, gives freshness. Mix a coffee spoon of salt, add sugar and coffee to taste, add a glass of water and cook over low heat for a couple of minutes. When finished, add a spoonful of orange juice.

— Soothing coffee with mint. Place a couple of clean chopped mint leaves in the brewed coffee, cover with a lid and wait a couple of minutes.

— Eggnog coffee with yolk. Mix two teaspoons of coffee and water in a cup. Whisk a teaspoon of cream with the yolk and a spoonful of sugar. With the mixer running, add freshly brewed coffee and beat for another minute.

— Original recipe with melted cheese. Add ½ briquette of processed cheese to half a glass of hot milk and stir until it is completely dissolved. Make half a cup of coffee, add sugar (to taste) and the resulting mass.