commercially practical in Switzerland just
before World War II. It’s made by brewing
ground coffee near the boil to obtain aroma,
then a second time at 340ºF/170ºC and high
pressure to maximize the extraction of
pigments and body-producing carbohydrates.
Water is removed from the two extracts by
hot spray-drying or by freeze-drying, which
retains more of the volatile aroma compounds
and produces a fuller flavor. The two are then
blended together and supplemented with
aromas captured during the drying stage.
Instant coffee crystals contain about 5%
moisture, 20% brown pigments, 10%
minerals, 7% complex carbohydrate, 8%
sugars, 6% acids, and 4% caffeine. As an
essentially dry concentrate, instant coffee is a
valuable flavoring for baked goods,
confections, and ice creams.
Wood Smoke
and Charred Wood