Instant coffee and skillful use of homemade coffee jelly

Instant coffee was invented in 1901 by Gori Kato, a Japanese-American living in Chicago. In 1938, Nestle introduced instant coffee to the market for the first time. The taste and variety of instant coffee have undergone many improvements and changes, so today we can make a cup of delicious coffee from instant coffee. Compared with roasted coffee, instant coffee has many advantages besides convenient blending: it has a long shelf life, a long taste, and most importantly, it is faster, more economical and cleaner. Like other coffee products, instant coffee is made from coffee powder. The first procedure requires espresso to extract the water from the coffee. You can use the hot so-called "ray drying", or you can concentrate by freezing to produce soluble coffee powder or coffee particles. Coffee essence may be lost throughout the dehydration process, but later in the production process, these essence can be returned to the product.

Instant coffee is used skillfully:

Skillfully making ice cream coffee

Mix the instant coffee with hot water and cool with sugar (yellow sugar is better); choose cream ice cream balls or vanilla-flavored ice cream balls and rotate gently in the cup with a stirring stick; when the puck is soft, slowly pull out the mixing stick, ice cream floats on the surface of the coffee, slightly coffee-flavored, cold, soft and delicious.

Homemade coffee jelly

The raw materials are mainly coffee and gelatin, with a proportion of 5:1. First, turn the instant coffee with about 10 times the hot water, then stir the gelatin in a small amount of warm water into the hot coffee, mix until completely melted, and then put the mixture in the refrigerator to freeze. Before eating, add cream or condensed milk, bitter taste with a hint of sweetness, taste slightly elastic.