Gevriesdroogde koffie. Weet je het echt?
For the early instant products, they use the “spray dry treatment method” in general, and the processing cost and the quality requirements of coffee raw materials are relatively low. The is so-called “spray dry”. It simply means to atomize coffee extract and it is high-temperature instant blow-dry. The finished product only has the roasted coke and bitterness of caffeine generally, but the original flavor, aroma, and taste of the coffee will be lost greatly.
So, where does the “fragrant”, “mellow” and “smooth” of spray-dried instant coffee come from?
If you look closely at the list of ingredients for instant coffee, you’ll see that they’re typically made with a combination of creamer, sugar, and other additives to counteract the bitter taste and enhance the smoothness of the coffee. However, we can not deny that there are some consumers who are pursuing the flavor of “bittersweet” and the function of caffeine.
However, it also creates a stereotype in most consumers’ minds, as unhealthy (because of the additives) and cheap (because of the low cost of production and ingredients). Whether it tastes good or not, we do not comment, because it is the subjective feelings of consumers.
But today we hope to reshape the “stereotype” of instant coffee under the drive of a brand-new coffee consumption trend, breaking the traditional prejudice against instant coffee.
Gloednieuw ogenblikgevriesdroogde koffie
Freeze-drogentechnologie test ook de kwaliteit van koffie-grondstoffen. Het koffie -extract is geconcentreerd en gevriesdroogd in een omgeving van -55 ° C, na het malen in korrels en gesublimeerd in het water in een vacuümkamer. Het heeft hogere vereisten voor apparatuur en fabriekscontrole. Maar het kan het meest authentieke aroma en de smaak van de koffie behouden.
That’s why the “big-grain” instant coffee on the market is packed in glass bottles to show you its granules clearly, and there is only a simple “coffee bean” item in the ingredients list.
Abandoning many additives that it may have an adverse effect on health, freeze-drying makes instant healthier and makes it more “coffee” at the same time. As freeze-drying technology retains the flavor of coffee, the quality of raw materials directly affects the taste of freeze-dried coffee, which is why most freeze-dried coffees use Arabica beans.
Now People’s life is more and more inseparable from coffee and tea. More approaches of getting the “new taste” is revealed and there are many different ways to drink freeze-dried coffee.
Direct brouwen met koud/heet water
Brouwen met melk
Brouwen met sprankelend water
Elk drankje heeft zijn eigen unieke smaak, deze heerlijke en creatieve manieren worden steeds populairder bij consumenten. Koffie van hoge kwaliteit kan ook een zeer handige drank zijn.
01 De selectie van boomsoorten voor gevriesdroogde koffie
Instant koffie besteedt ook aandacht aan boomsoorten die de belangrijkste smaak bepalen van de gevriesdroogde koffie die u drinkt.
Arabica and Robusta are the world’s most important commercial coffee tree species currently. There are many differences. The main differences are flavor, caffeine content, and price.
Flavor: Robusta’s aroma is relatively weak, generally woody, with a bitter taste. Many manufacturers will use deep baking to cover some of its flawed flavors; on the contrary, Arabica has a strong and rich aroma, and high-quality Allah Bica beans can display a variety of flavors, such as floral, fruity, caramel, and other complex and wonderful aromas after careful baking.
Cafeïne -gehalte: Robusta -bonen hebben twee keer zoveel cafeïne -gehalte dan Arabica, maar de smaak van gewaadbonen zal bitterder zijn.
Prijs: nu is de prijs van Robusta gemiddeld de halve prijs van Arabica, en de productie groeit elk jaar met een hoog tarief omdat de omstandigheden losser zijn dan in Coffea Arabica.
Alle drie de punten van het bovenstaande verklaren in feite waarom Coffea Arabica altijd populairder is in hoogwaardige en veeleisende markten. En de reden waarom de meeste gevriesdroogde koffie kiezen voor Arabica.
02 De oorsprong van Arabica
Colombia is just behind Brazil, with 14.3 million bags, According to the United States Department of Agriculture’s forecast for COFFEA Arabica.
The International Coffee Organization ICO refers to coffee from Brazil, Ethiopia and Paraguay as “Brazilian Natural Arabicas” because of the impact of their high yields on the coffee market. The other one with that title is “Colombian Mild Arabicas”, ” Which is the third-largest coffee producer in the world, and the largest water-washing producer in COFFEA Arabica, Colombia”.
The reason why Colombia can have this classification is somewhat different from Brazil. In addition to the stable large output, it is considered to be the most representative of COFFEA Arabica’s coffee, and it is more due to the high quality and freshness of its washed coffee.
03 De frisheid van de koffie fruit
The reason for the high quality is not only the reform of the coffee tree (see “four species | the evolution of the Colombian coffee tree”), but also the fact that Colombia is one of the world’s freshest coffee producers.
Van het noorden tot het zuiden, Colombia heeft verschillende rijpingsperioden voor koffie vanwege zijn bergachtige terrein, verschillende regenvalverdeling, het unieke microklimaat en andere rijke geografische omstandigheden, waardoor Colombia het hele jaar door de meest verse koffie kan bieden.
04 met de hand uitgekozen koffie
Hand-picked beans are also one of the main reasons why Colombian coffee is famous around the world. Colombia’s mountainous terrain is dominated by small plantations. During the harvest season, coffee farmers carefully select ripe coffee fruits one by one on the slopes, with unripe or half-ripe fruit left on the branch to continue to grow. Compared with mechanical picking, the quality of picked coffee beans is higher, and the coffee tree can be prevented from being over-picked and damaging the tree body.
Met hoogwaardige boomsoorten, seizoensvers aanbod en met de hand geplukte bonen biedt Colombiaanse koffie het hele jaar door de beste kwaliteit bonen voor de wereldmarkt.
The treatment method used by Colombian coffee is also “washing”, distributed in the three Andean branches from east to west throughout Colombia, providing coffee farmers with the purest source of spring water. It can be said that Colombian coffee is the magic of coffee and water from beginning to end.
Het geheim van instant begint bij de zaden.
Uw Cup verdient betere producten.