Café liofilizado. Você realmente sabe disso?
For the early instant products, they use the "spray dry treatment method" in general, and the processing cost and the quality requirements of coffee raw materials are relatively low. The is so-called "spray dry". It simply means to atomize coffee extract and it is high-temperature instant blow-dry. The finished product only has the roasted coke and bitterness of caffeine generally, but the original flavor, aroma, and taste of the coffee will be lost greatly.
So, where does the "fragrant", "mellow" and "smooth" of spray-dried instant coffee come from?
If you look closely at the list of ingredients for instant coffee, you'll see that they're typically made with a combination of creamer, sugar, and other additives to counteract the bitter taste and enhance the smoothness of the coffee. However, we can not deny that there are some consumers who are pursuing the flavor of "bittersweet" and the function of caffeine.
However, it also creates a stereotype in most consumers' minds, as unhealthy (because of the additives) and cheap (because of the low cost of production and ingredients). Whether it tastes good or not, we do not comment, because it is the subjective feelings of consumers.
But today we hope to reshape the "stereotype" of instant coffee under the drive of a brand-new coffee consumption trend, breaking the traditional prejudice against instant coffee.
Novo em folha instantâneocafé liofilizado
A tecnologia de liofilização também testa a qualidade das matérias-primas do café. O extrato de café é concentrado e liofilizado em ambiente de -55°C, após moagem em grânulos e sublimado em água em câmara de vácuo. possui requisitos mais elevados para equipamentos e controle de fábrica. Mas pode manter o aroma e sabor mais autênticos do café.
That’s why the "big-grain" instant coffee on the market is packed in glass bottles to show you its granules clearly, and there is only a simple "coffee bean" item in the ingredients list.
Abandoning many additives that it may have an adverse effect on health, freeze-drying makes instant healthier and makes it more "coffee" at the same time. As freeze-drying technology retains the flavor of coffee, the quality of raw materials directly affects the taste of freeze-dried coffee, which is why most freeze-dried coffees use Arabica beans.
Now People's life is more and more inseparable from coffee and tea. More approaches of getting the "new taste" is revealed and there are many different ways to drink freeze-dried coffee.
Preparação direta com água fria/quente
Preparando com leite
Preparando cerveja com água com gás
Cada bebida tem seu sabor único. Essas formas deliciosas e criativas estão se tornando cada vez mais populares entre os consumidores. O café de alta qualidade também pode ser uma bebida muito conveniente.
01 A seleção de espécies de árvores para café liofilizado
O café instantâneo também presta atenção às espécies de árvores que determinam o sabor principal do café liofilizado que você bebe.
Arabica and Robusta are the world's most important commercial coffee tree species currently. There are many differences. The main differences are flavor, caffeine content, and price.
Flavor: Robusta's aroma is relatively weak, generally woody, with a bitter taste. Many manufacturers will use deep baking to cover some of its flawed flavors; on the contrary, Arabica has a strong and rich aroma, and high-quality Allah Bica beans can display a variety of flavors, such as floral, fruity, caramel, and other complex and wonderful aromas after careful baking.
Teor de cafeína: O feijão Robusta tem duas vezes mais cafeína do que o Arábica, mas o sabor do feijão Robe é mais amargo.
PREÇO: agora o preço do Robusta é, em média, metade do preço do Arábica, e a produção cresce a um ritmo elevado todos os anos porque as condições são mais flexíveis do que no COFFEA Arábica.
Todos os três pontos acima explicam basicamente por que o COFFEA Arábica é sempre mais popular em mercados exigentes e de alta qualidade. e a razão pela qual a maioria dos cafés liofilizados escolhe o Arábica.
02 a origem do Arábica
Colombia is just behind Brazil, with 14.3 million bags, According to the United States Department of Agriculture's forecast for COFFEA Arabica.
The International Coffee Organization ICO refers to coffee from Brazil, Ethiopia and Paraguay as "Brazilian Natural Arabicas" because of the impact of their high yields on the coffee market. The other one with that title is "Colombian Mild Arabicas", " Which is the third-largest coffee producer in the world, and the largest water-washing producer in COFFEA Arabica, Colombia".
The reason why Colombia can have this classification is somewhat different from Brazil. In addition to the stable large output, it is considered to be the most representative of COFFEA Arabica's coffee, and it is more due to the high quality and freshness of its washed coffee.
03 O frescor do café fruta
The reason for the high quality is not only the reform of the coffee tree (see "four species | the evolution of the Colombian coffee tree"), but also the fact that Colombia is one of the world's freshest coffee producers.
De norte a sul, a Colômbia tem diferentes períodos de maturação do café devido ao seu terreno montanhoso, à diferente distribuição das chuvas, ao microclima único e a outras ricas condições geográficas, permitindo à Colômbia fornecer o café mais fresco durante todo o ano.
04 escolhido a dedo café
Hand-picked beans are also one of the main reasons why Colombian coffee is famous around the world. Colombia's mountainous terrain is dominated by small plantations. During the harvest season, coffee farmers carefully select ripe coffee fruits one by one on the slopes, with unripe or half-ripe fruit left on the branch to continue to grow. Compared with mechanical picking, the quality of picked coffee beans is higher, and the coffee tree can be prevented from being over-picked and damaging the tree body.
Com espécies de árvores de alta qualidade, suprimentos frescos para a estação de crescimento e grãos escolhidos a dedo, o café colombiano oferece grãos da melhor qualidade para o mercado global durante todo o ano.
The treatment method used by Colombian coffee is also "washing", distributed in the three Andean branches from east to west throughout Colombia, providing coffee farmers with the purest source of spring water. It can be said that Colombian coffee is the magic of coffee and water from beginning to end.
O segredo do instante começa nas sementes.
Sua Copa merece produtos melhores.