Dondurularak kurutulmuş kahve. Gerçekten biliyor musun?
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.
Yepyeni anidondurularak kurutulmuş kahve
Dondurarak kurutma teknolojisi aynı zamanda kahve hammaddelerinin kalitesini de test eder. Kahve ekstraktı konsantre edilir ve -55°C ortamda dondurularak kurutulur, granül haline getirilip vakum odasında suya süblime edilir. ekipman ve fabrika kontrolü açısından daha yüksek gereksinimlere sahiptir. Ancak kahvenin en özgün aromasını ve lezzetini koruyabilir.
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.
Doğrudan soğuk/sıcak su ile demleme
Sütle demleme
Köpüklü su ile demleme
Her içeceğin kendine özgü bir tadı vardır. Bu lezzetli ve yaratıcı yöntemler tüketiciler arasında giderek daha popüler hale geliyor. Kaliteli kahve aynı zamanda çok kullanışlı bir içecek de olabilir.
01 Dondurularak kurutulmuş kahve için ağaç türlerinin seçimi
Hazır kahve, içtiğiniz dondurularak kurutulmuş kahvenin ana lezzetini belirleyen ağaç türlerine de dikkat eder.
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.
Kafein içeriği: Robusta çekirdekleri Arabica'ya göre iki kat daha fazla kafein içeriğine sahiptir ancak bornoz çekirdeklerinin tadı daha acı olacaktır.
FİYAT: Robusta'nın fiyatı artık ortalama olarak Arabica'nın yarı fiyatındadır ve koşullar COFFEA Arabica'ya göre daha gevşek olduğundan üretim her yıl yüksek oranda artmaktadır.
Yukarıdakilerin üçü de temel olarak COFFEA Arabica'nın yüksek kaliteli ve zorlu pazarlarda neden her zaman daha popüler olduğunu açıklamaktadır. ve çoğu dondurularak kurutulmuş kahvenin Arabica'yı seçmesinin nedeni.
02 Arabica'nın Kökeni
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 Tazelik Kahve meyve
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.
Kolombiya, dağlık arazisi, farklı yağış dağılımı, benzersiz mikro iklimi ve diğer zengin coğrafi koşulları nedeniyle kuzeyden güneye kahve için farklı olgunlaşma dönemlerine sahiptir ve Kolombiya'nın tüm yıl boyunca en taze kahveyi sunmasına olanak tanır.
04 Özenle seçilmiş Kahve
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.
Kolombiya kahvesi, yüksek kaliteli ağaç türleri, tam yetişmiş mevsim taze tedariki ve özenle seçilmiş çekirdekleri ile yıl boyunca küresel pazar için en kaliteli çekirdekleri sunmaktadır.
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.
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