The harm of instant coffee to health instant coffee is poor in the process of making instant coffee.

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Coffee is not only abroad, but also a very popular drink at home. Many people drink a cup of coffee at work, leisure and entertainment. Coffee can be refreshing. White-collar workers who stay up late often drink coffee and stay up late, but in fact, our excessive drinking of coffee is harmful to our bodies. Let's talk about the harm of instant coffee.

Instant coffee is not even coffee in the coffee industry. It's just a simple industrial drink. (three-in-one) instant coffee is not good for your health at all.

First of all, please take a closer look at the ingredient list of instant coffee, basically plant fat powder (hydrogenated vegetable oil), essence, stabilizer, emulsifier, anti-caking agent, thickener, preservative these are essential, there are more than a dozen kinds of additives.

The production process of instant coffee

The coffee beans used in instant coffee are mostly robusta beans with vulgar flavor. The caffeine content of robusta beans is about three times that of Arabica, but because of its strong resistance to diseases and insect pests and high yield, it is widely used in instant coffee, bottled coffee and food industry raw materials (such as making coffee-flavored beverages, coffee-flavored biscuits, etc.).

With the instant production process, what we are destined to drink is coffee that is seriously over-extracted. in order to maximize profits, the coffee industry squeezes almost every ingredient in coffee beans, and even the fiber and starch insoluble in water are converted into carbohydrates through a special process, and then evaporated and dried into instant coffee powder.

What's more, instant coffee manufacturers use a lot of low-quality beans and defective beans in order to reduce costs and increase profits. According to the International Coffee Organization (ICO), coffee beans have a defect rate of at least 20%. It is estimated that there are more than 1 million tons of defective beans every year. These defective beans are usually sold cheaply to instant coffee factories to produce three-in-one coffee. Anyway, various flavors and modifiers will be added at the end.

What's the difference in instant coffee?

First of all, the raw materials for the production of instant coffee are mainly "low-end" Robusta beans (because of their bitter taste and high caffeine content), and only diseased, broken and malformed eliminated beans are used to produce instant coffee. Of course, in recent years, there have been some "boutique instant", but the overall situation has not changed, is still the use of the best coffee beans to produce instant coffee.

Secondly, the roasting degree of instant coffee beans is often not enough, stay in a relatively primary stage, can not give full play to the aroma.

Finally, most of the aroma substances in coffee disappear when extracted with high temperature steam, and most manufacturers add flavors to make up for the lost aroma in the process of extraction, concentration or drying.

Therefore, instant coffee is about equal to artificially extracted bitter spices, and the nutrition of natural coffee beans is basically destroyed, and there is no natural aroma and mellow taste.

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