Instant coffee is a popular beverage choice for those seeking convenience in their daily routines. Whether you’re traveling, camping, or simply need a caffeine boost at work, instant coffee offers a convenient solution. Instant coffee is a form of coffee that has been processed and prepared for quick and easy consumption. Unlike traditional brewing methods that involve grinding coffee beans, measuring water, and waiting for the brewing process to complete, instant coffee can be prepared almost instantly. Simply add hot water to a spoonful of instant coffee granules, stir, and it’s ready to drink. But amidst the hustle and bustle, one question lingers: Does instant coffee expire? Can that jar of powdered goodness still deliver a flavorful experience after months or even years on the shelf?

DOES INSTANT COFFEE EXPIRE?

Well, instant coffee does not have a strict expiration date. Instant coffee has a very low moisture content and water activity. According to the United States Department of Agriculture, instant coffee has a water activity of 0.2. Microorganisms have specific water activity requirements for growth. The water activity range in which most microorganisms can thrive is typically between 0.95 and 0.99. But since instant coffee has a very low water activity, microorganisms become dormant or unable to reproduce.

Various techniques are employed to control water activity in food products, including freezing, drying, salting, and the addition of preservatives. These methods reduce the amount of available water, making it unfavorable for microbial growth. For instance, freeze-drying or spray-drying coffee reduces the water activity. A low water activity is inhospitable for microbial growth and extends the shelf life of the product.

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Having said that, instant coffee is very shelf life stable as long as it is kept properly. According to a publication, a spray-dried instant coffee can last for several years provided that the product’s moisture content is less than 5% w/w. However, it is important to note that while the expiration date may not be a major concern for instant coffee, its quality can gradually deteriorate over time. This is caused largely by moisture absorption and flavor oxidation.

QUALITY DETERIORATION OF INSTANT COFFEE

We have often come across food packaging labels that advise us to store products in a cool, dry place, and there’s a valid reason behind it. Just like many processed food items, the quality of instant coffee deteriorates over time. However, using suitable packaging materials and proper storage techniques can slow down this process. It is advisable to keep the coffee away from direct sunlight and high temperatures, as heat and light can accelerate oxidation. Popular packaging options for instant coffee include cans, jars, and moisture-proof bags, which act as effective barriers against oxygen.

When instant coffee is exposed to oxygen, several chemical reactions occur, which can result in a deterioration of quality. The volatile flavor compounds in instant coffee readily react with oxygen, leading to their breakdown and a reduction in concentration. Consequently, the coffee may lose its distinct flavors and develop a stale or flat taste.

Oxidation becomes evident when instant coffee undergoes a browning effect, causing it to appear less vibrant and appealing. Many consumers may consider discarding a jar of instant coffee if the inside has clumped or hardened.

Despite its low moisture content, improper storage can still lead to moisture absorption in instant coffee due to its hygroscopic nature. This moisture comes from the surrounding air, and exposure to high humidity can compromise the quality and result in clumping or caking of the granules. When moist air enters the coffee container, the moisture condenses. If a jar of instant coffee is left open, the moisture can gradually penetrate the container, leading to the coffee clumping together. This caking effect starts when instant coffee reaches a moisture content of 7 to 8% w/w.

PROPER STORING IS KEY

The quality of instant coffee can deteriorate due to factors such as exposure to oxygen, moisture absorption, and flavor compound degradation, leading to a loss of freshness, flavor, and aroma. But there are several things that you can do to keep these things from happening.

Employing an airtight container is essential for proper instant coffee preservation. Place the coffee in a clean, dry container with a tight-fitting cover after removing it from its original package. This will create a barrier of defense against air, moisture, and odors, successfully maintaining the coffee’s flavor and freshness. Choosing non-reactive materials like glass or stainless steel, which are perfect for this use, can help you create the best storage conditions.

To prevent the entry of air and moisture, make sure to securely seal the container. Verify the lid or closure mechanism to guarantee a proper seal whenever you store the coffee. This practice will minimize oxygen exposure, decrease the likelihood of moisture absorption, and assist in preserving the coffee’s freshness. If you observe any issues with the container’s seal, such as improper sealing or damage, it is advisable to transfer the coffee to a new container or find an alternative airtight storage solution.

After transferring the instant coffee to a suitable container with a tight seal, ensure it is stored in a cool and dry location. As mentioned earlier, instant coffee is susceptible to heat, light, and humidity. Opt for a cool and dark spot, such as a pantry or cupboard, to shield it from direct sunlight. It’s important to avoid storing it near heat sources like stoves or ovens, as excessive heat and light can accelerate degradation, jeopardizing the coffee’s flavor and aroma. Additionally, steer clear of high humidity areas, such as near the sink or refrigerator, to prevent moisture absorption and clumping.

The post Does Instant Coffee Expire? Here’s The Answer appeared first on The Food Untold.

It is not a surprise that coffee is the most popular drink in the world. This beverage made from roasted coffee beans gives us an instant energy boost to power us through the day. According to British Coffee Association, we consume around 2 billion cups of coffee each day. But in today’s fast pace world that we live in, there is no wonder that most of us would opt for an instant coffee. This article from Washington Post says that almost half of the world prefers instant coffee instead of a cup of freshly brewed coffee. Sure, instant coffee is a quick caffeine fix to finish a busy day at the office. But are we losing some things with instant coffee that we would get from brewed coffee? A quick review of how instant coffee is made will better answer this question.

Spoiler alert: instant cofee is made from real coffee!

Let’s dive right in.

COFFEE CHERRIES TO GREEN COFFEE BEANS

Harvesting

It may sound simple, but the process of making coffee beans is labor-extensive, actually. This especially true when the coffee cherries are picked or harvested selectively. This way, the cherries are hand picked individually to carefully choose only those that are at their peak ripeness. Cherries of equal maturity ensures better quality of coffee. This is the reason why most coffee farmers use this method.

The less common way of harvesting cherries is by strip picking. In this method, the cherries are harvested or “stripped” off the branch simultaneously regardless of the stage of maturation. Strip picking can be done by a person or a machine.

Processing

After harvesting, processing follows to separate the bean from the cherry. This can be done in two main ways: dry method and wet method. Dry method is the oldest and simplest method of processing. This way, the cherries are spread out on a concrete or drying beds to sun dry. If an even pavement is not available, farmers use nets made of mesh wire. To ensure even drying and prevent spoilage, the cherries are turned every so often.

In some cases, sun drying is combined with and followed by mechanical drying to speed up the processing. Drying takes several weeks to complete (about 4 weeks). By the end of the process, the moisture content should be around 9-12%.

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In the wet method, a depulping machine removes the pulp of the cherries. What is left here are beans,  the mucilage (slippery outer skin) and a parchment skin. The beans are then cleaned and sorted out by weight. After that, the beans are placed in large fermentation tanks for 14 to 72 hours. By doing so, the naturally-occurring enzymes break down and remove the mucilage. Then, washing follows to remove fermentation residues. After fermentation, the beans should have a moisture content of around 56%. This is brought down to 9-12% by drying for up to 10 days.

As we can see, the wet method is a faster method of processing coffee cherries than the dry method. Furthermore, it helps produce better quality coffee. In fact, this Nepalese comparative analysis study found out that the wet method produced coffee of purer flavor and more pronounced aroma.

Milling of coffee beans

At this point, there are still layers that surround the beans. The milling process removes them. This a two-steps steps— hulling and polishing.

Hulling is an optional step during milling. And what it removes depends on how the beans have been processed. If the beans have been processed by dry method, It removes the dried husk entirely, which include the exocarp (skin), mesocarp (musilage) and the endocarp (parchment).

Hulling of coffee beans that have been wet-processed, on the other hand, only removes the parchment.

After hulling, polishing further removes the silver skin that has not been removed during hulilng. Some millers skip this step, but it is believed that polished beans are of better quality than unpolished ones.

Then, quality checking by hand and/or machine. Here, the beans are checked and sorted out depending on the parameters being checked. Commonly, the beans are sorted depending on the color, size, and weight. One way of checking the size and weight is blowing air using an air jet to separate the heavy coffee beans from the light ones. Coffee beans are also removed for any defects such as insect infestation, over-fermentation, mold growth, and cut or broken beans. This ensures only the finest coffee beans are packed.

Milled beans, commonly referred to as green coffee beans, that have passed the quality requirements are now ready for shipment to the coffee factory.

GREEN COFFEE BEANS TO INSTANT COFFEE

Here comes the interesting part.

These coffee beans are delivered to the factory via lorry. Every production day, tons of coffee beans are delivered to satisfy the demand for instant coffee. Prior to roasting, the beans are first sieved to ensure that debris and other foreign materials are totally removed.

Roasting

Then comes the roasting part. This is done by heating the beans in a large commercial roaster. Stirring prevents burning and ensures uniform roasting of the beans. The introduction of heat allows for chemical reactions to occur. One example is the formation of melanoidins, large molecules that are responsible for browning (Maillard reaction) of coffee beans. Along with browning is the thousands of volatile and non-volatile compounds that in general are responsible for the aroma and flavor profile of coffee. One particular volatile compound is 4-(4-hydroxyphenyl)-2-butanone, one that gives its fruity and sweet aroma.

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Roasting typically lasts for 10 minutes before immediate cooling to minimize the impact of residual heat. And this is carefully monitored. Any change, however little, in the length of exposure to heat and temperature may impact the aroma and flavor.

Grinding

Grinding uses a high-powered industrial roller mill grinder, which turns the beans into coarse powder. This kind of machine can grind over 1000 kilograms of coffee beans per hour. The bad thing about grinding is that takes away the freshness in the beans. Once the beans have been ground, aroma-producing compounds start to escape. The longer the beans are left exposed to air, the staler they become. Studies have shown that coffee beans tend to lose up to 60% of their aroma after 15 minutes. This is the reason why coffee packaging is flushed with nitrogen gas to displace oxygen. Doing so makes the coffee as fresh as the day it was packed while retaining the aroma.

To reduce the losses after grinding, nitrogen gas is pumped to collect the aromas (vapor), which are later added back.

Brewing

This part is what most is familiar about— brewing. This helps recover the flavor and aroma of the coffee. While most us do this part as well at home, adding hot water onto ground coffee beans to brew in the factory is different. There, brewing deals with over 600 kilograms of coffee that goes through a huge extraction pod.

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Evaporation

After brewing, the coffee is sent to an evaporation tank. This tank is huge that it can hold roughly a million cups of coffee. Through the evaporator, the coffee is warmed, evaporating and removing the water. Then, the coffee is heated until it condenses to an extract. Evaporation helps increase the coffee concentration. This extract is moved via conveyor to the next step, freezing.

Freezing

This is done in a large freezer. While working, workers require a thermal jacket in order to protect themselves from the extremely low temperature. The inside of the freezer maintains a temperature between -40°C and -50°C. This low temperature facilitates rapid freezing of coffee. Freezing the coffee extract helps preserve the aromas.

While frozen, the coffee is broken into granules using a granulator. At this point, the challenge is to remove the remaining water in the coffee. To achieve this, a process called sublimation is performed.

Sublimation

Sublimation is a process in which a substance in the solid state is converted into gaseous state, without first becoming liquid. If the coffee became liquid, the aromas that are locked in would be lost. To prevent this, the granules are placed in trays of a freeze-drier and heated at 60°C (140°F) in a vacuum. While under pressure, the remaining frozen water vaporizes directly into steam. A properly freeze-dried coffee granules have their aromas preserved. And they would remain solid at room temperature. For more details on freeze drying, see this post: The Process Of Freeze Drying.

What is next is adding back the aromas that have been saved during the grinding process. To do this, the aromas are sprayed over the coffee granules before packing them in sacks.

The coffee is now ready for packaging in individual glass jars that are lined up on a conveyor. Instant coffee is hygroscopic, it can absorb moisture from the air. To maintain the freshness of the coffee, a lid with an airtight seal is used to prevent oxidation.

Spray-drying (Alternative to freeze-drying)

Spray-drying is the other way of producing instant coffee. In this method, the liquid coffee is sprayed through a nozzle at 400mph into a hot, dry atmosphere chamber (200 and 300 °C). This high-speed air that moves downward instantly atomizes the liquid coffee, eliminating the water, and producing coffee in powder form that settles at the bottom. Then, the aromas that have been captured and saved in the earlier process are sprayed over the coffee.

Compared to freeze-drying, spray-drying has several advantages. First, drying the coffee takes little time. Second, it allows for rapid evaporation. And lastly, it can handle large volume and continuous production.

But despite these, freeze-drying is still the go-to method of producing coffee. The main reason for this is the excessive lost of aroma as a result of rapid evaporation during spray-drying, resulting in a lower quality coffee. A coffee lover who enjoys instant coffee both in granular and powder form will definitely tell the difference.

WHAT IS LOST DURING INSTANT COFFEE MANUFACTURING?

Aroma and flavor

Manufacturing of instant coffee is a stressful process. This is especially true during grinding, where volatile aroma compounds are released and lost to air. This oxidation starts as soon as grinding is started. This is the reason why it is recommended to brew ground coffee immediately. As already mentioned, 60% of the aroma of coffee is lost after 15 minutes. It is true that these aromas can be captured, saved, and added back at a later stage of manufacturing. But when it comes to retaining oils and aromas, a cup of fresh brewed coffee still beats most instant coffees.

Caffeine

Coffee is made up of over a thousand of chemicals. Of these chemicals, caffeine will always be more synonymous with coffee. In fact, we source this naturally-occurring stimulant from coffee. If consumed in moderation (50–300 mg), caffeine improves memory function, reduces fatigue, and enhances performance. A study found out that shift workers who consume coffee make less error at work.

But truth be told, instant coffee contains the least amount of caffeine.  The National Nutrient Database for Standard Reference says a 8oz (227ml) cup of instant coffee has 62 mg of caffeine. But a regular or freshly brewed coffee of the same amount will give you 95 mg of caffeine. These numbers still vary though. Instant coffee can contain up to 90 mg caffeine, whereas a regular coffee can contain up to 140 mg of caffeine. This depends on the manufacturing process (particularly roasting and brewing), and the stage of maturity and the type of coffee beans. Like for example, Robusta beans, which most instant coffees are made from, contain more caffeine (2.7%), whereas Arabica beans have 1.5% caffeine.

Obviously, instant coffee will benefit those who wish to lower their caffeine intake. Decaffeinated coffee is an instant coffee whose caffeine content has been reduced. This coffee has a milder taste. And hence for people who do not prefer the strong bitter taste of regular coffee. In the US, in order to carry the decaffeinated label, 97% of caffeine must be removed.

The post How Instant Coffee Is Made (And What Is Lost From Ground Coffee) appeared first on The Food Untold.

Would you dare try to have a cup of the world’s most expensive coffee from Asia? Why wouldn’t you? The more expensive it is, the better, right? Called kopi luwak (Indonesian word for civet cat), this type of coffee is mainly produced in the forests of Indonesia. The islands of Sulawesi, Bali, Sumatra and Java are particularly known for producing kopi luwak. Another major producer of kopi luwak is the Philippines, located just north of the Sulawesi sea. Locally called kape alamid, kopi luwak is produced in various regions of the country, mainly through farming.

The demand of kopi luwak is steadily increasing. Through social media and the internet, it is not surprising. This is true especially in Europe, where the top consumers of coffee are located, according to Statistica. From a region of high-income earners, Europeans would not mind spending top dollar for a cup. According to Most Expensive Coffee, a cup of kopi luwak can go as high as $100. That’s around Rp 1,454,200 (Indonesian rupiah) or ₱ 4,800 (Philippine peso).

To satisfy the rising demand for this luxury coffee, more producers have to answer the call. Apart from Indonesia and the Philippines, Asian countries, Cambodia, China, and Vietnam now produce kopi luwak. India, one of the largest producers of coffee ventured into the kopi luwak business in 2017.

You may be wondering. What makes it so expensive?

Kopi luwak and Asian palm civet cat

Growing this coffee isn’t the same thing as your regular coffee. With coffee luwak, there is one special creature required to make this coffee—the Asian palm civet cat.

The Asian palm civet cat is a cat-like animal native to South East Asia. It is not really like those domestic cats. Its close relatives include the mongoose. The Asian palm civet cat is a noctural animal— very active during the night and has a plant-based diet. It is particularly fond of consuming coffee cherries. But it is picky when it comes to it. It makes sure the coffee cherry it eats is ripe, fleshy, and flavorful. When digested, these coffee cherries undergo a special fermentation process. The pulp is removed. But the coffee beans are not digestible, and instead are defecated after 24 hours. This process is responsible for the complex, yet unique flavor profile of kopi luwak. The coffee is interestingly low in caffeine and less bitter.

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Sounds disgusting to bear the name of being the world’s most expensive coffee from Asia? It is not really, and is perfectly safe to consume. The farmers collect these beans and further processed them. Washed, dried, pounded, and roasted to become the final product—kopi luwak coffee beans.

The limited supply is keeping it to cost an arm and a leg

This unique way of production is just one of the reasons for its high price tag. Another is its rarity. We’ve mentioned several Asian countries that produce kopi Luwak. But at a production rate of 50 tons of coffee luwak annually, it is still a long way ahead.

At first, kopi luwak production was done naturally. Civet cats roam freely in the forests of Indonesia. And workers forage the forest for feces of civet cats. But relying with this method would not be able to keep up with the increasing demand. One immediate solution is the establishment of civet farms. In the Philippines, kape alamid is produced by farming on a large scale.

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But kopi luwak produced by caged civet cats usually produce lower quality coffee beans. This is mainly due to the fact that they are no longer able to select quality coffee cherries to eat, as they do in the wild. Because of this, there is a significant gap in the prices between farmed and wild kopi luwak. According to Eleven Coffees, a cup of farmed kopi luwak can go as little as $4 in producing countries like Indonesia. While the cheapest cup of wild kopi luwak is priced at $35. See the wide margin in the prices?

And like expected, these prices go higher outside the country of origin. If you are from places like Indonesia or the Philippines, try to search for kopi luwak at your local supermarket. The price will dictate its quality.

Watch out for fake kopi luwak

Kopi luwak is another victim food fraud, to no surprise. As you can imagine, wild kopi luwak—ones eaten, digested, and excreted by free-roaming Asian palm civet cat in the forest—is the highly valued here. Many sellers of this luxury coffee have started to have their presence online. And some have ridiculous prices, to say the least. You could find “wild” kopi luwak with prices as high as $2800 per kilo. The question is, are they legitimate kopi luwak?

Like most expensive items, there are more fake kopi luwak than real ones. In fact, around 70% of kopi luwak sold at coffee shops and those on online stores are not real. You can see it for yourself. Try to search for kopi luwak on ecommerce websites. Head to the customer reviews section. I hope you do not read words like, “just like a regular cup of coffee”, or “not real”. And since you are there, why don’t you check the stock. Is it available?

The most common fraudulent act with this coffee is labeling farmed as wild kopi luwak to increase the price. Sure, labels say “100% wild – civets are never caged or force-fed”, or “Collected by hand from wild Asian palm civets”. But how certain it is genuine?

Identifying genuine kopi luwak

There is not much work or study done on this exquisite Asian coffee. In order to determine if the coffee is real kopi luwak, one website suggests to check out pictures of the farm or the processed coffee beans. But what are the odds you are receiving fake photos?

In 2013, a group of Indonesian and Japanese biotechnologists led by Sastia Prama Putri of the Department of Biotechnology of Osaka University in Japan developed the first chemical test that authenticates Asian palm civet cat coffee.

They ground 21 coffee varieties, including 7 varieties of kopi luwak, from Indonesia. Through gas chromatography and mass spectrometry, the flavor compounds of these coffee varieties were studied and analyzed.

What they interestingly found is that, the digested beans by civet cat did not modify significantly the caffeine, caffeic acid, and quinic acid, the compounds responsible for the coffee’s bitterness. Instead, the level of citric acid in the beans rose significantly, thanks to the work done by the gastric juices and enzymes in the civet cat’s gut. A further study of determining the levels of citric acid, together with malic acid, and the inositol or pyroglutamic acid, could be the key in separating the highly-valued real kopi luwak from regular coffee.

Have you every tried a cup of kopi luwak, the world’s most expensive coffee from Asia? How was it? Did you like the taste? Or are you planning to try one? Either way, share it by leaving a comment below

The post Kopi Luwak (Kape Alamid): The World’s Most Expensive Coffee From Asia appeared first on The Food Untold.