How to Make Great Instant Coffee

by Jamie Robinson | | 0 comments

Contrary to popular belief, making a great cup of instant coffee doesn’t start in your kitchen. It begins with us. Egoiste is the preferred choice for coffee drinkers around the world due to our reputation for high-quality and attention to detail. Only the best beans are used during our production process which is controlled in collaboration with international coffee produces from Switzerland, Germany, India and Columbia. Egoiste is a result of long, laborious work in several countries of the world. Ours is an inimitable blend and original design embodiment. 

Our process begins with roasting the green coffee bean to bring out the flavor and aroma. Rotating cylinders containing the beans and hot combustion gases are used in most roasting plants. When the bean temperature reaches 329 degrees fahrenheit the roasting begins, accompanied by a popping sound similar to that which is produced by popcorn. These batch cylinders take abut 8-15 minutes to complete roasting with about 25-75% efficiency. Coffee roasting using a fluidized bed only takes from thirty second to four minutes, and it operates at lower temperatures which allow greater retention of the coffee bean aroma and flavor.

The beans are then ground finely. Grinding reduces the beans to pieces in order to allow the coffee to be put in solution with water for the drying stage. Sets of scored rollers designed to crush rather than cut the bean are used. Once roasted and ground, the coffee is dissolved in water. This stage is called extraction. Water is added to concentrate the coffee solution to about 15-30% coffee by mass.

Egoiste is produced using the freeze-drying method. The basic principle of freeze drying is the removal of water by sublimation. Since the mass production of instant coffee began in post-WWII America, freeze-drying has grown in popularity to become a common method. Although it is more expensive, it generally results in a higher-quality product.

Here are the basic steps to the freeze-drying process:

  • Agglomerated wet coffee granules are rapidly frozen (slow freezing leads to large ice crystals and a porous product and can also affect the color of the coffee granules).
  • Frozen coffee is placed in the drying chamber, often on metal trays.
  • A vacuum is created within the chamber. The strength of the vacuum is critical in the speed of the drying and therefore the quality of the product. Care must be taken to produce a vacuum of suitable strength.
  • The drying chamber is warmed, most commonly by radiation but conduction is used in some plants and conviction has bee proposed in some small pilot plants. A possible problem with convection is uneven drying rates within the chamber, which would give an inferior product.
  • Condensation — the previously frozen water in the coffee granules expands to ten times its previous volume. The removal of this water vapor from the chamber is vitally important, making the condenser the most critical and expensive component in a freeze-drying plant.
  • The freeze-dried granules are removed from the chamber and packaged.

As you can see, a lot goes in the producing a great cup of instant coffee, much of which happens before it arrives on your kitchen counter. We encourage you to make Egoiste your own by adding your favorite flavored creams and sweetners. But rest assured, should you choose to drink Egoiste Noir with nothing more than hot water, you will still enjoy a great cup of coffee.

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