Coffee Primer 5: The Difference Between Instant Coffee and Specialty Instant Coffee

In China, coffee has become a common drink in the lives of most young people, especially white-collar workers who work in offices. They are under great pressure at work and often stay up late to work overtime. When they feel sleepy, they will drink a cup of coffee to refresh themselves. With the improvement of the technology, the taste of instant coffee is getting closer and closer to freshly ground coffee. We call this kind of instant coffee "fine instant coffee".

Let me share with you the difference between ordinary instant coffee and boutique instant coffee.

Differences in preparation processes

Ordinary instant coffee : Ordinary instant coffee uses Robusta beans, also known as Robusta beans. Robusta beans are easy to grow, but their flavor and aroma are generally not as good as Arabica beans, and their caffeine content is high, twice that of Arabica. The coffee liquid is placed in a high-temperature ejector, and the water in the coffee evaporates under high temperature, leaving small particles of dry concentrated coffee extract. However, during the whole process, the high temperature will cause some volatile compounds in the coffee to evaporate and lose, especially caffeine and aroma.

Specialty instant coffee: Specialty coffee uses the finest coffee beans. Arabica coffee beans are originally produced in the Abyssinian Plateau of Ethiopia. Arabica coffee accounts for 70%-80% of the world's coffee beans. Arabica coffee beans are relatively small in shape and have a strong and mellow aroma. The coffee made from them has a richer flavor, and the bitterness and sourness of the coffee are well balanced, with a soft and smooth taste.

The difference in flavor

Ordinary instant coffee: The aroma of instant coffee is lost too much during the preparation process, so additives are used to enhance the aroma. In addition, instant coffee mainly uses cheap and slightly inferior Robusta beans.

Specialty instant coffee: Due to different production areas, different specialty coffees have various natural flavors, such as floral or fruity, or various nut and chocolate flavors. When you drink it, the flavor lasts long.

The cup of "Vilavie" I recommend to you today uses low temperature + slow extraction method to extract the essence of coffee through cold extraction, and then uses micro batches and customized intelligent technology for drying to ensure that the coffee powder contains the 25% most flavorful essence of coffee. Not only does it have a clean taste, but the aroma, freshness, sweetness and flavor details of the coffee are closer to perfection.