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Instant coffee lasts so long because of the processes used to make it.

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It lasts so long because instant coffee is already dried, with the moisture removed, unlike regular ground coffee. Because of this, it is not completely necessary to freeze your instant coffee. Like ground coffee and coffee beans, excess moisture can negatively impact instant coffee so it is better not to do it. Although, if you do choose to freeze it, the storage concept is the same as ground coffee. So what the difference between freeze dried coffee and freezing your coffee? Which method can keep your daily coffee fresher and for longer periods of time?

Donald Schoenholt, Coffee - Philosophy for Everyone: Grounds for Debate - PhilPapers

Freeze-drying is a method used when making instant coffee. The biggest decision when buying instant coffee is freeze-drying vs. These are two different methods used to create dried coffee crystals known as instant coffee. Spray drying involves using intense heat to dry the coffee.

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By using intense heat, it can create a burnt or bitter taste and it can ruin the natural taste of coffee. On the other hand, freeze-drying involves removing moisture from brewed coffee using sublimation. This process not only creates a super dried crystal, but also retains the natural and delicious taste of the coffee without the burnt flavor.

Freeze dried coffee is preferable to freezing your coffee. This is because the freeze-drying process creates super dried coffee crystals that can be stored for a long time. Its shelf life exceeds most other types of coffee. Even by freezing your ground coffee or coffee beans to extend it past its expiration date, instant coffee made of freeze dried crystals will still last longer. By using this type of instant coffee, you can have your coffee without the worry of it going bad quickly and without all of the risk that comes with freezing your coffee.

Properly storing your coffee, no matter if it is instant coffee, ground coffee, or coffee beans, is essential to maintaining the quality for as long as possible! There are a few important ways to make sure you are extending the life of your coffee to the fullest.


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The first detail to properly storing your coffee is to transfer it to an airtight container or a coffee bag with a one-way valve. By keeping your opened bag of coffee in these type of containers, you are able to keep airflow and oxygen from reaching it.


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Oxygen causes the coffee to oxidize and age faster. This means that the aroma and flavor of your coffee will deplete at a faster rate. There are plenty of special vacuum-sealed containers and airtight containers made especially for coffee to suit your needs! The next part to storing your coffee involves three elements: moisture, heat, and light.

This is because all of them lead to either ruined beans or flavorless and stable coffee.

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Because of this, it is important to keep your coffee in a place away from heat and light, such as your cupboard. The easiest way to keep moisture away is to not store it in the refrigerator or freezer. Instant coffees are not as prone to losing their freshness and quality flavor like ground coffee or coffee beans, due to the way they are made.

But several Scandinavian studies suggested a strong link between high cholesterol and coffee. To examine that finding more closely, Drs. Annette A. Bak and Diederick E. Grobbee of Erasmus University in Rotterdam studied healthy young men and women. They were divided into three groups--drinkers of filtered coffee, boiled coffee, no coffee. After nine weeks in which the coffee groups drank four to six cups a day, the researchers found no change in the cholesterol levels of the no-coffee and filtered-coffee groups.

Specifically, what increased was low-density lipoprotein cholesterol, the so-called bad form of the fat-like substance, which can build up in the arteries. Narrowed arteries can lead to blockages which, in turn, can interrupt blood flow and cause a heart attack. Hayes, president of the Specialty Coffee Assn. After a filtering step, the brewed coffee is treated in one of several ways to increase its concentration.

In some cases, the liquid is processed in a centrifuge, to separate out the lighter water from the heavier coffee extract.

Another technique is to remove water by evaporation before cooling the hot, brewed extract. A third alternative is to cool the extract enough to freeze water, and then mechanically separate the ice crystals from the coffee concentrate. Instant Coffee is prepared by either freeze-drying, or spray drying, and can be rehydrated. At least one brand of instant coffee is also available in concentrated liquid form. One advantage of instant coffee is its simplicity of preparation.

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It is virtually impossible to spoil the product accidentally during the rehydration process, and simple instructions are printed on the back of typical instant-coffee packaging. Instant coffee is available in powder or granulated form contained in glass jars, sachets or tins. The user controls the strength of the resulting product, by adding more or less water for a weaker or stronger brew.

In some European countries such as Spain, instant coffee is commonly mixed with hot milk instead of boiling water.

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Part of the enjoyment of making and drinking coffee is smelling the aroma. During the several steps of the manufacturing process, volatile aromatic elements are lost; they must be returned in a later step to produce an attractive instant coffee product. Aromatics can be recovered during several stages of the manufacturing process. Ground, roasted coffee can be heated to release additional aromatic gases.

Passing steam or appropriate solvents through a bed of ground, roasted coffee can strip and capture aromatic components. Aromatic oils can be expressed from spent coffee grounds by exerting pressure of at least 2, lb per sq in 14, kPa. Gases can also be distilled from coffee extract after the brewing process is complete. To preserve as much of the aroma and flavour as possible, oxygen is removed from the coffee extract. This is accomplished by foaming other gases, such as carbon dioxide or nitrogen, through the liquid before it enters the dehydration phase of the manufacturing process.

The point being made, is that the instant coffee flavour comes from synthetic sources, which detracts from it being an authentic brand coffee, as opposed to a natural flavour from the original coffee bean.


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  5. In fact, spent coffee grounds from the brewing process are the primary waste product. At least one manufacturer burns these grounds to heat water and generate steam that is used in the manufacturing process. Microbrewers often flavor their beers with coffee, and caffeine-liquor mixes, from the classic rum and coke to the infamous Four Loko, are nothing new.