Coffee — the drink made on the basis of fried ground grains of a coffee tree. Its history consigns to the distant past that did not prevent it to become one of favourite drinks of the present. The present industrial industry offers the consumer several types of coffee: in grains, ground and soluble, presenting the last as the most convenient for preparation. We will also talk about it further.
What is it?
Instant coffee is made of coffee beans. As a result of a certain processing the product in the form of water-soluble powder or granules turns out. Such coffee needs just to be filled in with hot water — and it is ready to the use.
The taste and aroma of drink is very similar to the same parameters at a natural product.
Some producers of instant coffee in the course of its production carry out the procedure of a dekofeinization (reduction of amount of caffeine).
Whether you know? Leaders in consumption of coffee are Finns. On average one adult Finn drinks 5 cups of drink a day.
Types on manufacturing techniques
To receive a soluble product, crude grains of a coffee tree need to be fried, crushed and drenched with hot water. The formed concentrated liquid is dried up in several ways.
Depends on a method of drying what type of a product will turn out.
Sublimated (frieze-drayd)
The name of this look speaks for itself. Friz-drayd means frozen. That is, the received concentrated liquid is frozen, located in a vacuum and by selection of temperature and pressure is transferred from crystalline state to gaseous, passing liquid state.
During such transformation is more best the composition of extract remains. But, unfortunately, this process too expensive that inevitably affects the cost of ready goods.
Powder (spray-drayd)
Perhaps, the cheapest process. Coffee powder turns out by spraying of the concentrated liquid in a stream of hot air. Drying, the sprayed droplets of liquid form poroshinka.
Granulated
The granulated or agglomerated product is received from the raw materials extracted by the previous method. Dry powder is in addition moistened that poroshinka formed agglomerates (stuck together among themselves).
In such a way there is a formation of small granules.
Whether there is an advantage of instant coffee
Around expediency of the consumption of soluble drink many disputes erupted.
Influence on an organism
Instant coffee possesses more negative action, than its natural analog. Reasons for that a little. First, the soluble product is preparing from the defective grains.
Secondly, during its production, many useful substances are lost, so, it has no necessary positive impact on an organism.
Here some aspects of influence of instant coffee on various systems of an organism:
- Regular consumption of drink leads to the fact that nervous system gets used to effect of caffeine. There is a dependence therefore without the next portion of doping the nervous system gets a stress. Because of it the person becomes quick-tempered, aggressive, angry. The dream worsens, the depression develops.
Learn how to improve a dream by means of a pomelo, a melissa, seaweed of a chuk, goji berries.
- Coffee is oxidizer for our organism. It negatively affects work of a GIT. There can be an ulcer, gastritis. Also some elements of drink of a trudnovyvodima that in addition loads a liver and kidneys.
- Drink possesses diuretic action. On the one hand, it is quite positive fact. In an organism excess liquid is not late, there are toxins. But with another — together with excess liquid the organism comes out calcium without which some systems cannot fully function.
Diuretic properties pine needles, cowberry leaves, a mountain ash red, pearl barley, broth of a dogrose, a lyubistok have.
- Drink also has negative effect on work of heart. Pressure increases, heartbeat accelerates that is very badly displayed on a condition of the people having problems with this body.
It is important! That loss by a liquid organism after the drunk cup of coffee was not notable, advise in about 10-15 minutes after acceptance of drink to drink a glass of water.
Where advantage
The advantage of soluble drink is minimum. There is an opinion that it is capable to improve exchange process and to force to be reduced more actively a stomach. Such action on an organism allows to carry drink to a series of the products helping with fight against extra kilos.
Of course, this effect is noticeable very poorly. Yes, it is possible to call a product low-calorie (100 g of powder — 75 kcal). But that changes in weight were noticeable, it is necessary to have a lot of coffee. And it is harmful to an organism.
Low-calorie useful products the silver salmon, small loafs, spinach, tomato juice, tofu cheese, fish a tilapia consider kohlrabi cabbage, beef tongue, fish.
A lot of benefit is brought by instant coffee in cookery. Will help to add new flavoring notes to favourite chocolate cake or other dessert the ground or soluble product mixed with dough. It is possible to create a tasty summer dessert — coffee ice cream. For this purpose it is necessary to mix a third of a cup of strong instant or scalded coffee and a half banks of condensed milk and to add to them two and a half glasses of whipped cream.
We shake up everything the blender to a creamy state and we freeze.
Coffee and in art is useful. With its help it is possible to create natural watercolor paint of brown color. For this purpose it is necessary just to make strong drink.
Strong coffee drink is suitable for rinsing of dark hair to make them more saturated.
Natural or soluble: to what to give preference
Shelves of shops dazzle from a variety of coffee. Therefore quite often before the buyer there is a question to what type of a product to give preference.
Tastes
On flavoring indicators the natural product undoubtedly is in the lead. It has pronounced taste and saturated aroma. It tempts all coffee-achievers. Among instant coffee the most approximate on aroma is sublimated.
But, unfortunately, that the product had true coffee aroma, producers should saturate in the mechanical way a product with essential oils. And will not always use for this purpose natural components.
Advantage and harm
It would seem, the natural product has to be much more useful, than the product received in the technical way. In relation to coffee it not absolutely so. The grain and ground product besides useful substances contains a row harmful which have negative effect on a human body.
What you will not tell about sublimated. In the course of its production a part of hazardous substances is lost, and the aroma and taste remain.
It is possible to carry to the hazardous substances which are contained in grains kafestol and kaveol. They are in any not filtered coffee. They increase amount of cholesterol in blood.
Such products as barley grits, coco, blackberry, radish black, oat flakes are capable to normalize cholesterol.
Also in a soluble product the percentage of caffeine is less, than in natural. Therefore from it there is less harm for heart and nervous system, but under a condition if you drink drink in moderate quantity. At the same time in the course of production of instant coffee together with hazardous substances also useful leave. Therefore such product contains a minimum of vitamins and minerals, sometimes there are no at all.
For obtaining aroma can use synthetic essential oils.
Price
It is considered the cheapest grain as process of its production takes away a minimum of resources. Further, on increase of the price, go: ground, powder, granulated and sublimated. Some producers expose grain and ground at one price.
The question is in whether there will be an economy if to buy grain and independently to crush it. In the presence of the coffee grinder process of receiving tea leaves absolutely not difficult also does not take away a lot of time. Or it is possible to get a ground product at once. But when you begin to cook drink, to reach its necessary fortress, you should fill powder more, than sublimated raw materials. Natural coffee leaves about one and a half times more, than soluble.
So, at the identical volume of packs natural will be quicker spent, than soluble. As a result the benefit becomes less obvious.
Periods of storage
If to consider only ready coffee raw materials, then on storage period on the first place soluble. It can be stored in unopened packing up to two years. The opened packing considerably reduces storage duration (up to 2-3 weeks).
It is connected with the fact that all flying components will quickly leave goods. If to store in tight packing, it is possible to prolong term up to two months. Rank second coffee beans. They can be stored in a usual can 10-14 days. It concerns only the fried grains. Crude 2-2.5 years can be stored. It is possible to increase a period of storage of the fried grains by their room in more sealed container.
It is possible to store them in the special foiled packages of a fastener and the non-return valve about a year. The smallest period of storage has ground coffee. It is stored several days.
Important! Producers specify on packings with ground coffee longer period of storage. But it is possible only in case of tightness of a container. From ground goods all aromatic oils instantly disappear.
How to reduce harm if you like instant coffee
If you cannot refuse consumption of coffee, then try to use a quality product and in moderate quantity.
We choose a quality product
Having got acquainted with technology of production of instant coffee, it is possible to draw a conclusion that the most expensive and the most qualitative will be sublimated. It is necessary to pay attention in shop to it. And than the high price, especially it is probable that goods natural.
Of course, the price has to be within limits. The kilogram of sublimated has to cost approximately as 2-2.5 kilograms of similar grain coffee.
In addition it is necessary to examine packing. It is desirable that it was the glass or tin container. It is more tight, so, will longer keep taste.
It is possible to spend once for goods in good packing, and further to get its analogs in packages of a fastener and to pour into tight ware. If you want to get a product in a glass jar, then look that at the bottom there was no powder or beaten granules. Let's allow only their small percent.
Study attentively the label. On it information on the producer, roasting and raw materials for a product contains. It has to be written: 100% of coffee.
It is possible to test it on naturalness in house conditions. Throw a spoon of instant coffee in a glass of cold water. It has to be dissolved independently, without foreign intervention. In boiled water this process has to happen instantly.
Rules of the use
The norm of the consumption of coffee should be measured not by cups, but amount of caffeine which gets to an organism with drink. Physicians claim that the norm of caffeine for the adult which can be safe is 100-200 mg at one time. Such amount of alkaloid contains in three teaspoons ground and two teaspoons of instant coffee. Per day it is possible to use no more than two-three such portions. It will allow to gain the desirable invigorating effect and to minimize negative impact.
If you give preference to scalded coffee, then try to make its minimum time that caffeine did not manage to be emitted. Recommend to fill in ground grain with hot water, to bring to boiling and at once to decant.
Learn more how affects health of coffee.
The aroma and taste is not lost, and here hazardous substances do not manage to get to liquid.
The less water you pour into a cup, the you will have more caffeine in drink.
Important! Caffeine is removed from a healthy organism about 5-6 hours. Therefore it is not necessary to have coffee often and for the night.
How safely coffee without caffeine, or that such dekofeinizirovaniye
Dekofeinizirovaniye — process of removal of caffeine of coffee beans, cocoa beans and tea foliage. Completely it is impossible to remove alkaloid. It there are about one-two percent from former quantity.
There are several methods of removal of alkaloid. Usually crude grains at first process the ferry. Further they are poured out in the solution extending caffeine. Such cleaning is carried out by 8-12 times.
At the exit the raw materials containing slightly more than 3% of caffeine have to turn out. According to standards of the EU grain has to be purified almost for 99.9%. Besides caffeine there is a number of useful connections which it is difficult to leave in grain in former volume in the course of a dekofeinization.
Regardless of a cleaning method for removal of alkaloid chemical compounds are used. Even if raw materials after processing are carefully washed out, there is no guarantee that hazardous substances will completely be washed away.
Because of it the beskofeinovy product will hardly be more useful, than its crude analog. In addition during long processing it is lost many elements which are responsible for taste and aroma.
That such coffee was nice to the taste, in the artificial way enter fragrances into it, chemical are more often. Also scientific it was established that coffee without caffeine increases amount of harmful cholesterol in a human body.
Whether you know? In 1675 the king of Great Britain Charles II disposed to close all coffee institutions in the country as considered that in them his opponents gather.
What it is possible to replace coffee for obtaining power effect with
It is possible to gain the invigorating effect not only of coffee, but also other drinks.
Cocoa
It contains about 5 mg of caffeine on 100 ml of drink therefore its use safer. Also cocoa is a source of flavonoids, magnesium, zinc, iron, potassium. Such list of elements is capable to support work of the main systems of an organism: heart and vessels.
Tea
Tea is also a caffeine source, more precisely, than one of its versions — theine. The toning effect of its use is similar, and here action on an organism softer and long.
Black tea contains 60-85 mg of alkaloid in 200 ml, white — about 75 mg on 200 ml, green — 30-60 mg on 200 ml.
Ginger
If to add a ginger root to tea, then its toning effect will increase many times and will be notable longer time. In addition, the aroma from a root crop calms nervous system. Fatigue instantly disappears. There is desire to work.
Scientists argue on harm of coffee long ago. Some make experiments and prove that there is no negative impact on an organism but only positive. Others go on about harm. And producers of a product, in turn, try to hold admirers of drink, thinking out all new and its new forms. Who is right, and who is not, it is difficult to judge to the consumer. Therefore it is better to follow the golden rule: everything is good moderately.