What part of the coffee tree is coffee made from? What is quick coffee made from?

Our ancestors were inventive not only in terms of cooking, all the most amazing drinks have been known since antiquity. Now the morning of almost every adult begins with a mug of coffee, without this constant attribute, few people imagine a normal life. But who ever thought for a minute what coffee is made of and how useful a modern product is?

History and culture of coffee consumption

Coffee has a stimulating effect on the body due to caffeine:

• Activates hidden reserves.
• It has an invigorating effect on the body.
• Leads to the formation of dependence with regular consumption.
• Stimulates motor activity, increases efficiency.

The main effect is on the nervous system and vascular tone. Formation dependencies- a scientifically proven fact, but it is not so significant as to add coffee to the list of prohibited substances.

Each person in the process of consumption formed their own preferences. Regarding the variety and type of coffee, about the method of its preparation and the degree of strength. All this is strictly individual, but there are generally recognized quality standards that are difficult to argue with.

However, today not every company can boast of compliance with all standards and preparation really high quality product.

The chemical composition of coffee

Man has not yet been able to perfectly repeat the mixture that nature was able to create. One coffee bean contains:

1. Caffeine. The main component that has the main effect on the human body.
2. Trigonelline. Its influence on our body is minimal, but it is this substance that provides the very unique taste of coffee.
3. sucrose is found in large quantities in thermally untreated grains.
4. At high temperatures, sucrose is converted to caramel, which provides color to coffee beans.
5. Cafeol formed by carbohydrates.
6. coffee fiber gives the grains a shape and a certain density.

You can paint the protein and fat composition of coffee for a long time, but all these components do not have a significant impact on the quality of the final product. And here are those substances that give the grains their taste, color, and shape. As well as the components of this noble drink that affect the human body.

Worth mentioning chlorogenic acid , which provides a specific tart taste, for which many gourmets appreciate this drink so much. By the way, the longer you store coffee, the less of this very acid will remain in it, so you should not put off preparing your favorite drink on the back burner.

Instant coffee composition

If everything is approximately clear with the preparation of natural grain coffee, then the process raises a number of questions:

• The concept itself was adapted from the algorithm for making instant tea.
• For the first time it was involved in the century before last.
• At the first stage, grains are selected and roasted, which will then be used to make coffee.
• There is a process of grinding grains and the ground mass is poured into special tanks.
• These tanks are somewhat reminiscent of home coffee makers, in which the extraction process takes place due to exposure to hot air and water.
• After that, the contents are pumped out to other tanks, the resulting coffee mass is “drying”, and part of the water is removed from it.
• The resulting thick is processed using low temperatures and subjected to the sublimation process.
• At the exit, a powder is formed, which is instant coffee.
• It is enough to pour a couple of spoons from the package into the Turks, add water and put on fire. After a couple of minutes, the drink will be ready.

Natural coffee and surrogates

If everything is so wonderful, why is there a prejudice against instant coffee in society? But the fact is that during its preparation, not all manufacturers follow for the quality of raw materials and finished products.

Initially, instant coffee was planned as a kind of surrogate, close in quality to bean coffee. And no one hid this, not trying to pass off the product as a quality standard.

But now marketing works wonders and the truth and the starting position are not so important for manufacturers if they can get additional profit.

Consumers also have their own motives. Someone does not have enough time to prepare whole coffee, someone can not afford daily use really high quality product.

Making real coffee

Coffee, oddly enough, they do from coffee beans:

1. Natural coffee in the process of preparation goes through a minimum number of manipulations.
2. It is fried to a certain state and this is where the processing ends.
3. Used to make instant coffee coffee beans not always top quality.
4. Also in the process of cooking involved water and steam under high pressure.
5. Some negligent manufacturers add coffee oils to the final product so that even instant coffee produces the same aroma as natural coffee.
6. Synthetic oils can be used for the same purpose. This affects the quality of the coffee even more.
7. In the process of cooking, the drink can deprive some of the caffeine.

As for varieties - more often used robusta, making instant coffee from it. But sometimes, when it comes to a really high-quality organic drink, grains are used. Arabica.

Industrial production must be regulated by the norms of the state standard, otherwise the end consumer is at a very serious risk. To obtain momentary benefits, many companies often turn a blind eye to the quality of their products.

Knowing what coffee is made from does not always add to the desire to get a pack from the shelf and brew a drink for yourself. Buy products only from companies that you are confident in.

Video: how instant coffee is made

This video shows the process of making modern instant coffee, and technologist Lina Vesnyaninova will tell you what it is usually made from, what ingredients are included in the composition:

The main botanical species of coffee trees are robusta and arabica. Arabica is characterized by an extreme taste variety, while Robusta has a high caffeine content. Arabica accounts for 85-90% of world coffee production, the remaining 10-15% - for robusta. The choice of varieties depends on the climatic conditions of the country involved in the cultivation of coffee. Coffee trees that are afraid of the cold can only grow in the tropics. The area of ​​coffee growth from the north is limited by the Tropic of Cancer, and from the south by the Tropic of Capricorn.

The acceptable temperature range for growing Arabica beans is from 15 to 25 degrees Celsius, Robusta - from 23 to 30 degrees. The ideal growing heights (meaning the height above sea level) range from 700-2200 meters for Arabica, 250-900 meters for Robusta. The exception is the Ugandan Robusta, which grows well at an altitude of 1200 meters.

Wild coffee trees can reach a height of 10-16 meters. Their maximum height on plantations is no more than 4.5 meters (pruning makes it easier to collect fruits). Since out of the 65 years that make up the maximum lifespan of coffee trees, they bear fruit for 20 years, industrial plantings are subject to periodic renewal. The first fruits appear on trees that have reached the age of three. The snow-white flowers of coffee trees are unusually beautiful.

During the flowering period, they shower branches like snow flakes. A few days later, dried flowers give way to coffee berries. Since the flowering of coffee trees is a continuous process, berries of varying degrees of ripeness constantly coexist on their branches: unripe - green, mature - red or yellow, overripe - dark red, dark yellow or black. The color of ripe fruits (red or yellow) is determined by the coffee variety.

How coffee is made. From picking to roasting

1. Timing and methods of harvesting

Harvest time in different parts of the globe occurs at different times. In Brazil, it is limited to the time frame from April to September, on the plantations of Costa Rica - from September to January, Ethiopian coffee is harvested in October-December, and Malawian - from December to February. The coffee year starts on October 1st and ends on September 30th.

Coffee pickers are much more likely to resort to "stripping" - a method that does not leave a single berry on the branches. Fruits of varying degrees of maturity are sent to the processing station ("wet mill"), where they are sorted. Mechanized coffee harvesting (using specialized combines) is not always possible due to the fact that coffee plantations are often located on too steep mountain slopes: agricultural vehicles simply cannot pass there. Coffee harvesting is most mechanized on Brazilian plantations. With "stripping" and mechanized harvesting, the collection of both immature and overripe fruits is inevitable.

Video: How is coffee made?

The harvested crop should still be consolidated. This is very milestone. Do not be naive to believe that coffee producers receive raw materials directly from the plantations or buy them on the coffee exchange. Such cases are so rare that they can be counted on the fingers. The export of coffee from the country of origin occurs in a different way. For example, in a country that grows coffee, there is a farmer whose plantation produces up to ten tons of coffee beans during the year. Where can he put the harvested crop? He simply cannot process coffee on his own, since there is a sharply negative assessment of “home-grown” processing in the coffee business. African coffee that has undergone a "washed" processing, carried out by the efforts of the farmer himself, is referred to as "washed". Coffee beans processed at a specialized processing station acquire the “fully washed” label and a higher price category.

2. Processing coffee beans

Before being exported, the coffee usually goes to a processing station. Today there are two types of such stations:

1. "wet mill" (wet processing point);
2. "dry mill" (dry processing point), although there is still a lot of confusion in terminology.

In fact, everything is very simple: coffee beans undergo either washed or natural (dry) processing. Confusion arises when translating terms into Russian. In English terminology, processed coffee beans are referred to either as "dry processed" (dry, or natural processing) or "wet processed" (wet processing). As a result of natural processing, natural coffee is obtained, and wet processing gives the consumer washed coffee. In the context of translation into Russian, it turns out that "natural" coffee is opposed to "washed".

Abstracting from linguistic subtleties, it is important to understand the following: dry (natural) processing of coffee fruits, not peeled, comes down to their elementary drying in the sun. Wet processing requires the presence of water to sort and process the coffee beans. Let's look at each of these methods in more detail.

In the coffee growing regions, two methods of fruit processing are used: natural (or dry - "dry") and wet (or wet - "washed"). During dry processing, coffee beans are dried either directly on the soil or on special clay and concrete platforms. Dry-processed fruits acquire a rich and strong taste, high intensity and pronounced sweetness. However, at the same time, they may have a specific aftertaste that not everyone likes. Grains dried on the ground often have a very unpleasant defect - a characteristic earthy taste.

Despite the richness and brightness of the taste of dry processed coffee beans, washed coffee beans are valued higher in all corners of the globe. There is a simple explanation for this. The choice of dry processing is sometimes not dictated by the desire for a rich taste. This method is often chosen by farmers who are deprived of the opportunity to transfer their coffee to the wet processing point in time. In this case, the desire for product quality is often not up to par. For real quality product, in no way inferior to washed coffee, can only be done if all technological rules natural processing. Ideal Conditions for dry processing of coffee beans exist in regions where the harvest coincides with a long dry period, eliminating the possibility of precipitation. Such climatic conditions exist in Brazil, Indonesia, Yemen, Ethiopia. The main technological nuance of natural drying is the prolonged contact of coffee beans with the extremely sweet tissues of the skin that envelops them.

Video: Film about coffee

In the process of wet processing, coffee fruits are depulped, completely freed from the skin, after which they are sent to huge tanks filled with water. In them, the fruits are aged until the gluten is completely discharged. When immersed in water, some of the defective grains, which have a very low density and are called "floats", immediately float up. All "floats" must be removed immediately, as they will turn into black coals in the fryer. With the help of special devices, unripe fruits are also sorted. At the end of wet processing, all grains are dried: either in the sun (as in natural processing), or in mechanical dryers.

Compared to naturally dried fruits, the taste of wet-processed beans is more balanced and soft. Wet processing, unlike dry processing, enhances the sourness of the coffee beans rather than their sweetness. Given this feature, wet processing is resorted to in regions that grow coffee varieties that have their own unique acidity. Wet processing of coffee is also forced to resort to countries that do not have the opportunity to subject the grains to long-term natural drying, since the harvest in them coincides with the rainy season. Thus, most of the coffee grown in the world is wet processed, and the ability to choose between beans that have undergone different ways processing, only enriches the taste palette of the drink loved by all.

3. Logistics and transportation of coffee

The notorious farmer, whose harvest amounted to ten tons of coffee fruits, has two options: either take them to a wet processing point, or engage in independent natural processing. With any option for processing the crop, the farmer will be forced to sell it to the exporter due to the impossibility of organizing the entire logistics chain to ensure delivery finished product from his plantation to the port and from it to the recipient of the cargo. Most farmers, who have no idea about the structure of the banking system, are not able to pay off the recipient of the products. The exporter, acting as an intermediary, sells the coffee beans to a stock trader who then sells them to either a reputable self-importing coffee roaster or a significant coffee importing firm. The shipment of coffee from the growing region is carried out by the exporter, and the guarantee of the arrival of valuable cargo at the destination is provided by an international company.

Video: As it is. Coffee

Direct negotiations with coffee producers on plantations are conducted in very rare cases. This mainly concerns the vast Brazilian plantations with an excellent worldwide reputation, as well as roasters who own their plantations in the place of cultivation. A great rarity is the direct purchase of microlots - very small (about two dozen bags) batches of coffee of the highest quality. In the vast majority of cases, the purchase and transportation of coffee is carried out according to the scheme described above.

The processed grains are dried before export and poured into bags. To acquire the desired taste, manufacturers (most often Brazilian) subject coffee to aging in special silos.

From the places of growth, coffee is exported in jute bags, the weight of which in Central American countries is 69 kg, in Colombia - 70 kg, in Brazil and countries in the Asian and African regions - 60 kg. Expensive coffees come in bags of arbitrary weight: the Galapagos standard is twenty-five kg, the Yemeni is twenty kg, New Caledonian coffee is packed in ten-kg bags, and Jamaica Blue Mountain coffee beans are exported in barrels holding fifteen kg. Polypropylene can be used as the bag material. For the transport of coffee, the exporter rents twenty-foot containers (with a capacity of at least twenty tons) from a shipping company and fills them with bags of green beans.

4. Coffee roasting

Coffee that arrived in the country of consumption and got to the roaster is roasted on special machines - roasters. They are:

• gas and electric;
• automatic and manual;
• convector and drum.

Each of these machines roasts beans in a different way.

There is only one rule for roasting coffee: the darker it is, the less acidity becomes, but the bitterness, strength and richness of taste only increase. The profession of roasting coffee is of extraordinary interest for a true connoisseur of this drink. The main difficulty of roasting is that during this process, the behavior of not only different varieties coffee, but also various roasting machines.

In addition to constantly looking for a roasting method that is suitable for a particular type of coffee, the roaster must take into account the individual behavior of the roaster used. You can't learn the art of coffee roasting from a book alone. It is acquired only empirically, necessarily taking into account the density of grains (depending on the height of cultivation) and their taste parameters. Roasting should be done only in the region of consumption, as close as possible to coffee consumers. In such a huge country as Russia, the roasting of beans intended for Muscovites should be done in Moscow, and for coffee lovers from Khabarovsk, in Khabarovsk itself. The reason is that coffee beans retain their intense taste and amazing aroma only for the first two weeks after roasting. Over the next eight weeks, coffee gradually loses these characteristics, and its quality is rated "four". After two months after roasting, the assessment of the taste properties of the drink is reduced to "C grade". Coffee that has been roasted for four months can simply be thrown away: its smell becomes rancid, which cannot but affect the taste.

One of the main components of the quality of coffee beans is the freshness of the roast, but it is in relation to this parameter that an incredible number of omissions occur. Despite the large number of Russian companies involved in roasting coffee at the highest professional level, the freshness of roasted coffee on the shelves of supermarkets is not always up to par.

To store coffee, it is best to use a bag with a valve (either foil or paper). It is advisable to drink it within two months after purchase. A person who has not undergone any special training can prepare coffee, which cannot be said about preparing it with the help of professional coffee machines. This should be done only by baristas - people who have completed a course of special training. The profession of a barista is akin to an art: in the hands of a true professional, even mediocre coffee can turn into a delicious cup of espresso, and an inexperienced specialist can ruin the best beans.

cup secret good coffee Thus, it consists of three components: the quality of the grains themselves, the professional level of the roaster and the art of the barista. The participation of a barista significantly complicates the consumer's task of assessing the taste parameters of their favorite drink. Another nuance of high-quality coffee is the date of roasting: the more time passes from its moment, the worse its taste.

What is instant coffee made from?

Instant coffee, at the moment, is actually made from coffee beans. True, as a rule, the cheapest varieties of coffee are used for this.

There are two ways to get instant coffee from coffee beans: high temperature and low temperature.

in the first case, raw coffee undergoes cleaning, after which it is fried, and the grains are crushed to particles up to 2 mm in size. The next step is the extraction of soluble substances. For this petty times ground coffee processed 34 hours hot water under high pressure. After that, the resulting mass is cooled, after cooling it is filtered and insoluble and resinous substances are removed, then dried with hot air. Then the finished powder is cooled again.

The second method, the low temperature process, is called sublimation. Sublimation is a dehydration, in other words, the drying of frozen foods in a vacuum. A relatively new method for the production of instant coffee. It is expensive, but it allows you to save the main biological qualities of the material, since this treatment does not oxidize oxygen and does not change the volume of the product. The essence of the production of freeze-dried coffee is that the coffee beans are again brewed, then frozen, then the coffee ice is crushed, and, subsequently, the product is fed through a vacuum tunnel, where the ice evaporates, bypassing the liquid state.

After completing any of the above procedures, the coffee can be left in a powder state or granulated, during which you can add dyes, flavors, caffeine.

It is very difficult and quite expensive, in the manufacture of instant coffee, not to lose the original taste and quality of this great drink.

There are also extracts from chicory, but they are called coffee drinkquot ;, since they are very similar in palatability with instant coffee.

I don’t like instant coffee dust of Brazilian roadsquot ;, it’s not for nothing that they say so, it is made from the worst grains, because good and whole grains are exported without damage, and instant coffee is obtained from the cheapest and most unsuitable varieties of coffee.

Although in Soviet time instant coffee was sold in stores and was in great demand, and coffee in beans or granulated was sold from under the floor, such coffee was in short supply, only for its own, by pull.

But by the way, the Serbs are very fond of instant coffee Pelequot ;, they came to work in our region, Pele ended.

All these procedures for the production of instant coffee from beans - in addition to roasting and grinding, also repeated brewing-evaporation reduce the amount of caffeine to nothing. Therefore, in order for at least something of this substance to remain in a cup of a coffee lover, use for Robusta instant coffee production, it will have more caffeine than in Arabica (3 times).

The technology for the production of natural instant, powdered coffee was invented in 1943. The essence of the production technology is as follows: - coffee beans are taken, roasted in a special roaster for coffee. Then it is ground in a large coffee grinder. Sweats are poured into a huge vat of water and poured into the boiling water, ground coffee. The coffee is brewed. Then it is necessarily evaporated, coffee (instant) settles on the walls of this boiler. Then it is removed with special paper clips - the final product - instant coffee is ready. then we package it and ... put it on sale. This is a rather simplified mechanism for the technology of instant coffee production. Freeze-dried and granulated coffees are produced using approximately the same technology, but with some changes. The essence of the changes is that after brewing ground coffee, a vacuum is created in the chamber, and the temperature drops sharply below zero degrees. In this case, freeze-dried coffee crystals are formed. Here is an approximate scheme for the production of instant and freeze-dried types of coffee. This process is very well reflected in the television series, produced by Colombia Coffee with the aroma of a woman!

Well, logically, coffee should be made from coffee beans, but in fact, instant coffee from coffee beans is a very expensive product that the average citizen of any country cannot afford. So most often and at best, in a can of instant coffee there is only a couple of percent of real coffee. The rest is a very high-quality ersatz made from plants that are common in our countries and their cultivation is not expensive. For the production of black instant coffee, oak acorns and carrots are primarily suitable.

Coffee illy, created from the finest 100% Arabica beans, is known all over the world. Before getting into the cup, coffee goes a long way, which starts on plantations in distant countries. To turn a green coffee bean into a unique blend illy, the company uses many years of experience and advanced technology.

ORIGIN

What is coffee made from? The fact that this product is of plant origin is known to all. However, coffee harvested from trees looks completely different from beans in their usual packaging. The coffee plant is an evergreen shrub of the genus Coffee and part of the botanical family rubiaceae. The familiar coffee beans are inside the red berry. In one berry there are two grains surrounded by a shell and a sweetish-tasting pulp.

PLANTATIONS

In order to provide the highest quality coffee, the company illycaffe cooperates directly with producers of raw materials, without buying coffee lots on the stock exchange. When purchasing raw materials, samples are subjected to rigorous selection and taste and smell tests. Grains that do not meet the standards for external parameters or aroma are ruthlessly screened out.

The best land for growing coffee is located in Asia, Africa and America in the tropical zone - between the Tropic of Cancer and the Tropic of Capricorn. World leader in the production of Arabica coffee - Brazil. They also play a significant role in coffee production. Indonesia, Colombia and India.

Ideal conditions - temperature 17-30 degrees Celsius, altitude up to 2500 meters, annual rainfall from 1200 to 2000 millimeters (for comparison, Italy averages about 1000 millimeters per year) and soil rich in nitrogen, potassium and humus .

The coffee plant begins to bloom with the advent of the rainy season. Coffee berries ripen eight to nine months after the flowers appear. Due to these characteristics of flowering, ripe and unripe fruits can appear on the same branch, so picking berries becomes a complex procedure that requires precision and accuracy.

VARIETIES

There are several varieties Coffee, of which it is recognized as the best quality Arabica, which today is 59 % world coffee production.

Arabica coffee beans are oblong, with a sinuous groove in the middle. The Arabica tree is very whimsical, does not tolerate temperature changes, requires a large number moisture, grows only on hills: (plantations are located at an altitude of 1000 to 2500 meters above sea level). Coffee made from Arabica beans has a rich aroma with floral notes and a sweet, rounded taste with a pleasant sourness and caramel aftertaste. The caffeine content in Arabica is low and ranges from 0.9 to 1.7%. This means that a cup of espresso brewed from these beans contains 60-80 milligrams of caffeine.

The second most popular variety, after Arabica, is Robusta. In terms of taste, it is much inferior to Arabica, in addition, its grains contain more caffeine. The taste of Robusta coffee is distinctly bitter, often sharp and astringent, and the aroma is barely perceptible. This is due to the lower percentage of aromatic oils compared to Arabica. Robusta is not used in its pure form: it is either used to make instant coffee or added to coffee blends to reduce the cost of the final product. The third variety of the coffee plant is called Liberica. Moreover, Liberica gives coffee of very low quality, so it has not received wide distribution.

Into a unique blend illy includes 9 elite 100% Arabica beans from four continents, carefully selected and skillfully combined to create the perfect balance of taste.

VARIETIES OF COFFEE

Through years of selection, specialists illycaffe identified the most preferred Arabica varieties that grow on 4 continents. In 2010, illy introduced a special edition "Monoarabica". Now coffee connoisseurs can enjoy the taste of each individual variety from Brazil, Ethiopia, Guatemala, Colombia, Costa Rica and India. Read more about coffee varieties and features of their taste.

Coffee is a drink that is consumed by almost every family in our city. Some cannot live without it, others consider themselves experts in it, others do not understand the difference between Nescafe Classic and Jacobs Monarch. Simply put, everyone drinks it, and only a few think about what it really is.

This is probably why, unlike, for example, Germany that appreciates quality, instant coffee is more popular in Russia. Although its centrosome was and is Brazil.

The fact is that the Brazilians had to store the remains of the coffee crop somehow and somewhere. Therefore, in 1938 they decided to preserve coffee by contacting the Swiss chemist Max Morgenthaller. However, his way of storing coffee made it tasteless non-condite. Surplus problems remained, and the famous Nestle company took up the production of the equally famous Nescafe.

It should be noted that this is not the first instant coffee on the market. The American scientist Satori Kato in 1899 invented the technology for the production of instant tea, after which he made instant coffee in the same way. And already in 1909, when the Englishman George Constant Washington, while waiting for his wife in a cafe, saw that dust appeared on the spoon (condensate of coffee vapor), coffee powder went on sale.

However, instant coffee was only truly appreciated during World War II. American soldiers liked that this drink can be prepared quickly without leaving the trench. After they returned home, they could not refuse him.

Instant coffee production

The technology for obtaining instant coffee - both in powder and in granules - is quite interesting. The only difference is that "lumps" are obtained at the last stage, pouring steam over the bulk mass. In general, the total production time takes just over two hours.

• I STAGE. It should be noted that the initial stage affects the taste of coffee for the most part. The first factor is the type of coffee itself. Many do not specify this, but simply write “100% coffee” on the jar, others sin with the inscription “arabica” (it is very doubtful). In order for the product to end up costing loyally, manufacturers usually take Robusta. It is less whimsical in cultivation, i.e. productive, and therefore less valuable. Yes, and caffeine in it is many times more than in Arabica. In fact, if the latter were used, then coffee would not invigorate, because. would lose this quality during cooking.
  The second significant factor is roasting.
• II STAGE. A large supply of green coffee is roasted at around 200°C for 6 minutes. This is the standard that gives the express dark color. A bit of theory. The darker the roast, the more flavor content, that is, the sensation of "bitterness". This is comparable to overcooking seeds. Plus, it’s easier to grind and bite through such a grain.
• STAGE III. Basically, shredding. In production, a huge mill is used, which diligently grinds coffee beans to a possible fine state. STAGE IV. Now ground coffee is brewed. Yes, yes, cook for two hours until the state thick syrup or condensed milk. Soluble condensed milk, which is formed into layers or poured into tanks.
• V STAGE. Further, the concentrated extract is processed using one of two technologies: "spray dry" or "freeze dry". During the "spray dry", the extract is sprayed with hot air, which "seizes" the coffee droplets, after which they turn into powder. This is an old technology, now it is rarely used. Most manufacturers use the "freeze dry" technology - freezing: the extract is fed into sublimators, sprayed and frozen.

Do they add garbage and chemicals

Many legends go from mouth to mouth about what else instant coffee is made from. One thing is clear that a serious manufacturer will not spoil his reputation by adding a foreign non-coffee substance. But it can leave the husk from the berry. But this is the limit. And it makes no sense to mix in something else, because cheap Robusta is already used. Another thing is that during production, all the flavor is lost. And to return it, the aromatic oil produced during roasting is used. Here you can cheat and take another instead of the “native” flavor. But also of natural origin. Therefore, there is no need to talk about chemistry. But with an amendment about a trustworthy seller of his goods.

The price varies depending on the type of coffee you choose. Therefore, the bank can quite adequately cost around 600 rubles. But the very low price tags do not promise delicious quality coffee.

We add that good instant coffee tastes like the same drink from a coffee machine, because. at the output, in terms of its properties, a similar product is obtained with a lower proportion of caffeine, aromatic and useful substances than, for example, coffee brewed in cezve. So, stock up on Turks and don't spare 5 minutes for really tasty coffee.

Text ORSK.RU magazine