mix-and-dissolve technology

Spray-Drying : Powder
The spray drying method is to spray the espresso liquid, and then use hot air to evaporate the water instantly. The cost is low, but it is more popular; but because the drying effect is achieved by high temperature heating during the processing, it is also easy to make the flavor of the coffee Lost and get a finished product with a strong charcoal taste, and because the coffee powder is a fine powder, the surface area in contact with the air is relatively large, so the acidification reaction of the alcohols in the coffee occurs relatively quickly, so the coffee will acidify quickly , For example, the classic instant coffee (red packaging) of X Nest on the market is made by spray drying method, and it is also the first generation of instant coffee.

Spray drying crystallization method (AGGLOMERATED: massive
This is the microparticles produced by the above-mentioned spray drying method. After being injected into the coffee liquid, it is heated and dissolved, then dried with hot air, and then cooled to produce massive crystal instant coffee, commonly known as the second generation of instant coffee. The quality of coffee is the same as that of spray-dried coffee, only the appearance and shape are different, and this instant coffee is easier to dissolve in water. Due to the multiple dissolution and drying processes in the manufacturing process, the coffee loses more serious, has no aroma, and has a bitter taste. In terms of acidity, since the contact surface area is basically the same as the above, it will also acidify quickly after opening.

Freeze-dried method (FREEZE Dried): flake
It is a more advanced method of making instant coffee powder. It does not use high temperature so that the coffee powder will not produce burnt taste, and the coffee will be more like freshly brewed. The freeze-drying method is to reduce the espresso liquid to -40^.C to -50^.C is frozen, placed in a vacuum state, and the frozen moisture is then dried at room temperature to make instant coffee. The aroma of coffee can be better preserved by low temperature processing. This is commonly known as the quality of the third-generation instant coffee, which can approach the flavor of ground coffee. In addition, it is in the form of a block (flaky), and the surface area in contact with the air is small, so the acidification will be slightly slower.

Source: https://okogreen.com.tw/blog/4919