Instant coffee is one of the products that is widely consumed on the market today. However, have you ever wondered how to make instant coffee packets? Although, each brand will have different flavors and colors. But it still goes through certain processes. We explore the fascinating process of how to make instant coffee.
1. Roast and grind green coffee
This is the first step in the instant coffee production process. According to international standards, each batch of coffee needs to be roasted within 18 to 25 minutes. The more advanced the roasting technology, the more fully the natural flavor of the coffee is preserved. The standards for coffee beans after roasting are:
- The beans are cooked evenly from the inside out
- There are no burnt edges
- They bloom evenly
- There are no calluses, and they are all colors.
After roasting, coffee needs to be ground into fine powder.
Read More: The Difference Between Ground Coffee And Instant Coffee
2. Extraction step
Soluble substances in roasted coffee powder are collected and put into water in the instant coffee production process. The extraction equipment is a tower containing temperature-insulated coffee powder. The manufacturer can moisten the coffee powder with saturated steam before pumping water into the extraction.
Hot water will be pumped in from the bottom of the tower through the column of roasted coffee powder in the tower. The water used for extraction must ensure a temperature between 80 and 90 degrees Celsius. At higher temperatures, the water will extract even bad substances.
Here, the phenomenon of extraction of soluble substances takes place. The coffee solution is collected at the top of the tower. The extraction is carried out many times to limit the amount of fine powder that dissolves deeply into the water during extraction. When passing through the towers containing coffee powder, the extract will have an increasing amount of solutes. The concentration of extracted coffee solution can reach 20 – 22%.
3. Concentration stage
During the extraction stage of instant coffee production, we obtain a coffee solution with a 20-22% concentration, which is too low for drying. To prepare it for drying, we must concentrate the extract to 30-33%. The most common method for concentration is the vacuum concentration method.
In this process, the coffee solution is pumped into a heating device, where water evaporates due to the temperature. The vacuum created by the barometer absorbs the water vapor and condenses it in the condenser. Once the coffee solution reaches the required concentration, the concentration process stops.
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4. Dry the coffee solution
This step converts the concentrated coffee solution into powder. This process involves transforming the concentrated coffee solution into powder using spray drying. The coffee solution is pumped into the top of the cyclone, while a rapidly rotating perforated disc causes the liquid to disperse as mist inside the hurricane. The fog is then dried by hot, dry air blown into the cyclone, resulting in the collection of instant powdered coffee at the bottom. Following the drying process, the ground coffee achieves a moisture content of 1-2% and a dark brown-black color.
5. Repatriation technology
After grinding, aromatic substances are extracted from ground coffee because the extraction and spray-drying process can significantly diminish the natural coffee aroma. Once the instant coffee powder is obtained, the manufacturer applies a repatriation technology to ensure the finished instant coffee retains its original natural aroma.
When it’s time to enjoy a cup of instant coffee, add a spoonful of the powdered coffee to a mug, pour hot water over it, give it a quick stir and use it!
Making instant coffee involves transforming freshly brewed coffee into a soluble powder through freeze-drying or spray-drying methods. These techniques preserve the flavor and aroma of the coffee, allowing coffee lovers to enjoy a convenient and quick caffeine fix anytime, anywhere.