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Instant coffee, also calledsoluble coffee, coffee crystals, etcoffee powder, is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water or milk to the powder or crystals and stirring. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured.

Advantages of instant coffee include speed of preparation (instant coffee dissolves quickly in hot water), lower shipping weight and volume than beans or ground coffee (to prepare the same amount of beverage), and long shelf life—though instant coffee can spoil if not kept dry. Instant coffee also reduces cleanup since there are no coffee grounds, and at least one study has found that it has a lower environmental footprint than other preparation methods.

As food

Instant coffee is available in powder or granulated form contained in glass and plastic jars, sachets, or tins. The user controls the strength of the resulting product by adding less or more powder to the water, ranging from thin “coffee water” to very strong and concentrated syrupy coffee.

Instant coffee is also convenient for preparingiced coffee like the Greek frappé.

In some countries, such as Portugal, Espagne, and India, instant coffee is commonly mixed with hot milk instead of boiling water. In other countries, such as South Korea, instant coffee commonly comes pre-mixed with non-dairy creamer and sugar and is called “coffee mix”. Said to have been popularised in the UK by GIs during World War II, instant coffee still accounts for over 75 percent of coffee bought to drink in British homes, as opposed to well under 10 percent in the U.S. and France and one percent in Italy.

Non-food use

Instant coffee is one of the ingredients in Caffenol, a home-made, non-toxic black-and-white photographic developer. The other ingredients in the basic formula are ascorbic acid and anhydrous sodium carbonate; some recipes also include potassium bromide as a fog-reducing agent. The active ingredient appears to be caffeic acid. Initial experiments on Caffenol were performed in 1995 at the Rochester Institute of Technology; addition of ascorbic acid began around 2000, yielding the improved Caffenol-C, which is less likely to stain negatives than the original formulation. Experiments have shown that cheaper, less desirable brands of coffee work better for this application than more expensive brands.

Production

As with regular coffee, the green coffee bean itself is first roasted to bring out flavour and aroma. Rotating cylinders containing the green beans and hot combustion gases are used in most roasting plants. When the bean temperature reaches 165°C (329 °F) the roasting begins. It takes about 8–15 minutes to complete roasting. After cooling, the beans are then ground finely. Grinding reduces the beans to 0.5–1.1-millimetre (0.020–0.043 dans) pieces. Until here, the process is in general the same as for other types of coffee.^[15]

Extraction

To produce instant coffee, the soluble and volatile contents of the beans, which provide the coffee aroma and flavor, have to be extracted. This is done using water. Pressurized liquid water heated to around 175°C (347 °F) is used for this process. The coffee concentration in the liquid is then increased by either evaporation or by freeze concentration.^[15][16] 

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