In the morning, all you need is a cup of coffee that instantly refreshes your mind and body. Coffee has been our partner for decades. Brewing coffee takes a lot of time, but that is not the case with freeze-dried coffee freeze-dried instant coffee.
The history of freeze-dried coffee dates back to almost a century. It was created by Satori Kato, a Japanese scientist, in 1901. Around 1910, George C.L. Washington was the first to promote the goods. Nescafe, the dominant brand name for freeze-dried coffee, was created 18 years later, in 1938. Today, freeze-dried coffee is liked by everyone for its simple to make process. Many companies are manufacturing it due to its constant demand in the market.
Colombian Coffee US is known to provide freeze-dried instant coffee that is obtained from Colombian farmers. They make it a point to stay connected with the Colombian coffee producers and deliver the best product all over America. They eliminate the middlemen from the process, which saves the manufacturing cost and reduces the overall price of a coffee container. The Colombian Coffee US works with only those coffee farmers who have years of experience in this industry.
Manufacturing Process
Freeze-dried coffee, or instant coffee, is dehydrated coffee made from coffee that already has been brewed (coffee liquor). The freeze-dried coffee is placed in hot water and rehydrated before use. Once rehydrated, it can be used in the same way as any other brewed coffee.
Crystallization Process
The next stage is to remove the water from the concentrate, which is commonly accomplished by placing the concentrate in an extremely hot chamber, causing the water molecules to crystallize. The coffee flavoring materials that form into a solid mass are separated because of this crystallization. The coffee granules are frozen during freeze-drying to minimize the formation of massive ice crystals, thereby generating a porous quality and an undesired color change in the granules.
Drying Chamber
The frozen mass is then placed in a drying chamber (vacuum chamber), on a metal tray. The chamber is vacuumed at a high level to swiftly dry the coffee granules. The rate at which the product dries is critical to its quality. The drying chamber is commonly heated using either radiation, conduction, or convection. The convection and conduction method are rarely utilized due to the issue of uneven drying rates degrading the final product’s quality.
Condensation Process
The water frozen into the granules is then expanded using a condenser, which grows 10 times in size as the water vapor is removed from the chamber. After condensation, the granules are packed and ready to use. The temperature of the frozen concentrate within the chamber is frequently elevated to just above that of cooling, but due to the vacuum, the concentrate does not soften. Instead, the solid ice decomposes into a gas. This vapor is vented out of the chamber leaving just the coffee residual. Several of the coffee’s valuable qualities are intact because of the water being extracted without the use of heat.
Freeze-dried coffee not only comes in big jars but in small pouches which can be carried in pockets and purses. The consistency and strength of the flavor can be balanced by adding water. Freeze-dried coffee is the best invention for every coffee lover.
