History of Instant Coffeeby Randy Wilson Instant coffee, or soluble coffee, as it was originally called dates back as early as 1771 when the British government granted a patent for a ‘coffee compound’. There have been many attempts since then to make instant coffee more palatable but capturing the essence of freshly roasted, freshly brewed coffee has proven a difficult task. Instant coffee is made by brewing a concentrated liquid solution of real coffee, then removing the water through various means of dehydration. What is left, the residue, is instant coffee. Early methods of dehydration involved spraying the concentrated solution into heated stainless steel drums and after the water had evaporated the drums were scraped and the powdery residue was packaged. The taste was scorched, pungent and bitter to say the least. If you have ever left a pot on the burner too long and have ended up with a charred disgusting mess in the bottom of the carafe, then you have made instant coffee. The next advancement in instant coffee came in the 1960’s when the process of agglomeration was introduced. Particles of instant coffee were steamed and made sticky so they would clump together. The clumps were then redried by reheating. The result was a better looking product that closer resembled ground coffee but the flavor may have actually been degraded even further by the additional heating cycle. Most recently the process of lyophilization or ‘freeze-drying’ has become the standard method of making instant coffee. This method is a vast improvement over other methods for two reasons. The first is that the coffee concentrate is extracted under high pressure so the water used never actually boils even though the water is well above the boiling point. The second is that the water is removed without adding heat which helps preserve the coffee flavor. The concentrate is then frozen and placed in a vacuum chamber and the temperature is raised to just above freezing, at which point one would expect the mixture to melt. However, since it is in a vacuum the frozen water is prevented from becoming a liquid. But since the temperature is above freezing the solid water (ice) goes directly from a solid to a vapor. It is then vented to a separate chamber where it is refrozen as pure water. What is left in the vacuum chamber is the coffee residue. Even with the improved process of freeze drying instant coffee remains a sad substitute for the real thing. © Copyright Randy Wilson, All Rights Reserved. About the Author Randy has more articles on coffee such as Colombian Coffee, Coffee and Alzheimers and Coffee Breaks. 5 of the Most Popular Flavored Coffee Syrups Flavored coffee syrups are a popular method of changing the basic flavor of coffee. The flavor can be added directly to the gourmet coffee bean or directly to that freshly poured cup of coffee. Which ever you choose, syrup allows you to change the flavor to your own custom approval. Some of the most popular syrups are listed below and not listed in any particular order. 1. Vanilla flavored coffee syrups. Mmm, vanilla is a popular flavored syrup. Vanilla is actually a wonderful smell as well. Vanilla is popular because it is basic but adds a touch of elegance to everything it is added. Choosing vanilla is a popular choice for both beginners and connoisseurs of coffee. If normal vanilla is not quite your cup of coffee, then there are numerous other types: French vanilla and vanilla bean are just a couple. 2. Chocolate flavored coffee syrups. Almost everyone loves chocolate. Chocolate is considered a true delicacy fit for the highest of royalty. Chocolate can be either cheap or extremely expensive. However, chocolate coffee syrup is usually quite inexpensive and offers the coffee connoisseur the chance to have the authentic flavor of our beloved chocolate in our coffee. Nothing beats the flavor of chocolate in coffee. There are even specialty gourmet coffees that are mixed with chocolate: mochas. 3. Buttered rum flavored coffee syrups. Perhaps my favorite, buttered rum is mmm, mmm, mmm, delicious! Extras sweet for those coffee connoisseurs that have a sweet tooth. I have tastes some syrup that reminds me of those butterscotch life saver candies. Buttered rum is exactly that: a sweet butterscotch. Of course, many coffee syrups are also just rum flavored. These actually taste like the alcoholic rum. Usually, they do not have alcohol though. However, should you want that kick only alcohol offers, try using a bit of the real stuff. 4. Any assortment of mint flavored coffee syrups. There is a mint to suit almost anyones taste buds. Mint gives a certain "kick" to anything it is added too. In addition, mint is known for its claming and soothing natural components. Although mint alone may not be a welcomed addition to your daily cup of Java, many people love mint when mixed with chocolate. Mint is plain goodness. 5. Caramel flavored coffee syrups. Who doesn't love caramel? Caramel is an extremely popular choice in coffee flavorings. Caramel can also be added to almost any other flavor and have a creamy, smooth result. Caramel is usually the mixture of brown sugar and butter. However your favorite caramel is created, be assured that it is a bit of pure ecstasy. Caramel is delicious and a good way to add a sweetener to your cup of morning delight. Whatever coffee syrup you desire, there is one specially created for you tastes. If you can't instantly find one, keep trying. It is out there. If you get brave, you can try to mix your own syrup. Coffee syrups offer sweet and flavor in one beautiful package. Tana has been an avid coffee and tea drinker her whole life. She has tried more than 100 different varieties of coffee and tea. At her site, Tana reveals to you her delicious secret blends of coffee and tea that she has experienced through her years. To learn more about premium gourmet coffee visit http://www.thelittleteahouse.com |
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