Attention, regular drinkers! 3-in-1 instant coffee is harmful, and white coffee is even more terrible

It can be said that there are many people who drink coffee in life. Friends who drink coffee frequently can read this article in detail, because it may have a certain impact on your health. Netizens who drink coffee frequently should pay attention! 3-in-1 instant coffee is very harmful, and white coffee is even more terrible.

As an IT professional, I often see programmers, coders, operations people, product people, and chicken shooters drinking coffee when they work overtime. The office always has a large pack of Nestle 3-in-1. I would like to advise everyone: stop drinking instant coffee, not because it is not cool enough, but because it is not real coffee at all and is very unhealthy.

How did instant coffee come about?

The invention of instant coffee is much earlier than you think. In 1890, New Zealander David Strang invented the earliest instant coffee and registered a patent. In 1901, Kato Satori, a Japanese scientist working in Chicago, USA, made improvements. After that, American George Washington (no relation to the founding father of the United States) invented the technology of mass production of instant coffee and launched it on the market in 1910.

But the real development of modern instant coffee technology was in 1938. In order to deal with the problem of coffee bean surplus, the Brazilian government cooperated with Nestlé to develop a more advanced spray drying method for instant coffee manufacturing. The specific method is to use hot steam to evaporate the water in the coffee bean extract, leaving a dry extract, which can be quickly dissolved in hot water, and it takes up less space and volume during storage and transportation, and is more durable, so it is widely popular in the mass market.

First of all, the raw materials for instant coffee are mainly "low-end" Robusta coffee beans (because of their bitter taste and high caffeine content), and only diseased, broken, deformed and discarded beans are used to produce instant coffee. Of course, some "fine instant coffee" have appeared in recent years, which will be mentioned below, but the overall situation has not changed, and the lowest-quality coffee beans are still used to produce instant coffee. Secondly, the degree of roasting of coffee beans for instant coffee is often not enough, and they remain at a relatively primary stage, and the aroma cannot be fully brought out. Finally, when high-temperature steam is used for extraction, most of the aromatic substances in coffee disappear, and most manufacturers add essences during the extraction, concentration or drying process to make up for the lost aroma. Therefore, instant coffee is roughly equivalent to artificially extracted bitter spices, and the nutrients of natural coffee beans are basically destroyed, and there is no natural aroma and mellow taste.

Instant coffee itself is almost considered "junk food", but what is even more junk is the so-called "coffee creamer", including various "three-in-one" instant coffees, which are instant coffee mixed with sugar and coffee creamer.