Namely dissolve coffee and is actually invented by Japanese, there is a chemist Mr. Kato at the beginning of the 20th century, have invented and dissolved coffee promptly with the name of So-luble Coffee. Namely it is to start to dissolve quantity production of coffee after the thirties, when one company of Switzerland joined and developed the competition, in U.S.A. one company, develop one with coffee absolutely as dissolving coffee promptly of raw materials, and because of this welcome, then [Instant Coffee ] name fix formally from then on.
Namely dissolve coffee and is divided into two kinds of recipes, one is the spray-drying process, one freezes dry method.
The spray-drying process is to draw back liquid of coffee to construct with the spray thick, and then evaporate the moisture instant by hot air, the cost is lower, but relatively popular; It freeze it is thick to contract coffee liquid since dry method is until - 40. C is to - 50. C chill, put in state of vacuum, frozen the intersection of moisture and dry normal atmospheric temperature, to make and dissolve coffee promptly. Can relatively keep perfume of coffee by way of subzero treatment.

Namely quality and specification norm of dissolving powder of coffee include the control of respects such as fragrance, chemical composition, physical property and microbe,etc.. Fragrance can be said most important most difficult speciality that control, depend on abundant function judge and person who processes experience controls correctly, could produce fragrant the intersection of makings and the intersection of quantity and stable product.

A cup of good dissolving coffee promptly, there are sweet glycol, mouthfeel and full and thick and strongly fragrant fragrance of obeying throat naturally. But the fragrance of the natural coffee in the middle, it is liquid hydrocarbon, so it is easy to dry and disappear with extracting the liquid in the dry course, it is very difficult to keep to cause and dissolve the weak tendency that coffee can't be broken through on fragrance promptly on dissolving the particle promptly solidifying, but relative, namely it is relatively apt to leave the oil component of glycol mouthfeel to dissolve coffee, so except coffee of high-quality original beans that the high-quality coffee bean rich in oil extracted out, the looks relatively to generally ordinary coffee of extraction, namely dissolve usually comparatively glycol of coffee.

How to judge a cup of good dissolving coffee promptly by simple method

On the judgement, the fragrance when coffee just washed bubbles, could assist with a large amount of spices, so difficult to judge, adopt, dissolve coffee or dissolve coffee by perfume inferiorly promptly promptly while being high-quality on earth, but on the mouthfeel, high-quality dissolving coffee because of the great of oil content promptly, comparatively slip and arrange while entering the throat, the throat will go back naturally sweetly too, does not injure the stomach; The relative entry to the inferior coffee is relatively astringent, fragrance only stops on the oral cavity and enters the throat mouthfeel discrepancily at the same time.

Natural and adding the optimal judgement method of the spices, it is to dissolve coffee to put at the room temperature to cool directly after washing bubbles with the hot water promptly, if adopt and add dissolving coffee promptly of spices at this moment, because the spices quality is light apter to volatilize, so easy until hot aqueous vapor evaporate, at this moment while cooling, very apt to taste, offer, dissolve the intersection of coffee and essence of original document promptly. In glycol one degree of respects, if is by adding the sweet flavor of manpower, the sweet flavor is usually only stopped on the oral cavity, relatively unatural, with dissolve coffee enter behind the throat going back naturally sweet glycol completely different promptly while being high-quality in nature.

Namely dissolve coffee basically a pile of non- natural raw materials are composite, it is very sweet to not merely drink, and even perfume is uniform, however, hands rub coffee, because the original beans are ground into powder directly, in addition, go down with the machine and boil, can release all the quintessence of coffee out through the high temperature of the machine, not merely while boiled, perfume is pleasant, the full room is grown fragrantly, only smell coffee is fragrant, the mouth will begin to wait for a chance to cause trouble, can't help wanting to drink a cup, and while drinking, because varieties of the coffee bean are different, perfume and mouthfeel that every kind of hand rubs coffee and boils out are not the same, really glamour is limitless that hands rub coffee, not if believing, you go to Starbucks to have a look, know, why have large numbers of persons, would rather spend about hundred drinking the expensive coffee, also unwilling to go, buy, dissolve coffee, come back, drink let it be, know how, enjoy, drink the intersection of coffee and people of fun really promptly just, do not almost go to drink and dissolve coffee promptly very much.