Instant coffee is probably the most convenient way to prepare coffee. But what distinguishes it from conventional coffee? We clarify how the coffee substitute performs in terms of sustainability and health.
Although instant coffee remains the second choice for most people, it has long been more than just a substitute product in times of crisis.
The powder was invented in New Zealand in 1890 and became a bestseller in the post-war period, especially as a Nestlé product. As a look at the supermarket shelves shows, the product has survived to this day. Connoisseurs will probably be less likely to use the cheap alternative, because aromas and caffeine are lost while the coffee dries. But its price and the simple preparation convince many.
How is instant coffee made?
Instant coffee is nothing more than dried coffee extract. Coffee is extracted from ground beans and dried so that it can be stored longer. According to the European Purity Law, only roasted coffee beans and water may be used as extraction agents during production. Instant coffee does not contain any additives – it only differs in the production process.
How the coffee extract is obtained:
After being roasted at around 200 – 230°C, the coffee beans are first ground. The degree of grinding of the beans is around two millimeters and is therefore significantly coarser than conventional coffee powder.
This ground coffee then goes into an extraction system in which water temperatures of up to 200°C prevail. High pressure is required to prevent water from evaporating at this temperature. The soluble components of the ground coffee are now extracted in the system – the “thin juice” remains. This process takes place in so-called percolators.
In the evaporation plant, water is extracted from the coffee extract and the “thick juice” is produced.
In the last step, the coffee extract is dried, whereby there are two different methods:
1. Spray drying: The coffee extract is atomized into fine droplets in the upper part of a spray tower. Hot, dry air is blown in from below, which causes the water in the extract to evaporate. What remains is the spray-dried instant powder. This very fine powder is often further processed by agglomeration into the typically coarse instant powder. In this process, the powder is moistened to make it stick together.
2. Freeze drying: Although this type of drying is gentler and flavors are better preserved, it is also more complex and expensive. The extract is foamed with air or CO2 and cooled down to around -5°C. In terms of its consistency, it is similar to soft ice cream. It is then deep-frozen at -50°C, ground and sieved. The water is converted in a vacuum dryer – it goes directly from the solid to the gaseous state. Instant coffee powder remains.
How healthy is instant coffee?
Overall, from a health point of view, instant coffee hardly differs from coffee from the machine. However, instant coffee contains a little less caffeine because it has been processed so laboriously. But it is also made from coffee beans – the ingredients and calorie content are therefore largely the same. Additives are not permitted under the European Purity Law. However, you should be careful with instant powder for cappuccino or other coffee drinks, as these often contain added sugar.
Some substances are present in instant coffee in a more concentrated form: The acrylamide content is slightly higher in instant coffee due to the processing methods used – the substance is suspected of being carcinogenic. While roasted coffee contains around 180 micrograms per kilogram, according to a study by the NCBI, it is 360 micrograms in soluble coffee powder. But: This difference is put into perspective – for a cup of instant coffee you need significantly less coffee powder than for conventional coffee.
A slight downside with instant coffee is the lower amount of antioxidants. For example, the healthy substance quinine is lost through extraction processes and drying – it helps against cramps and high blood sugar. Instant coffee also contains less magnesium than other types of coffee.
How sustainable is instant coffee?
Advantages:
Only a little powder needed: The extraction process through which the instant powder is obtained is extremely productive. That means the powder is very concentrated and you need less coffee powder for one cup than with conventional coffee.
Energy-saving thanks to simple preparation: Only a cup, a spoon and hot water are required for preparation. Boiling water in a kettle uses significantly less energy than operating a coffee machine.
Less waste: Only the packaging of the coffee powder has to be disposed of. Because filters, pads or capsules are not required for the preparation.
Disadvantages:
Complex production: Extracting and drying the coffee powder consumes a lot of energy.
Origin of the beans less traceable: If you buy whole coffee beans, you make a conscious decision about which type of coffee you buy. With instant coffee, it’s more difficult to determine where it came from and how it was grown – mostly Arabica beans and the slightly cheaper Robusta are mixed, the beans often come from different coffee farmers. That’s why you should pay attention to fair trade and organic seals here.
