Why choose freshly ground coffee beans?

At present, spray drying is generally used, but because the aromatic substance of coffee is very sensitive to heat, it is very volatile at high drying temperature (there is a certain volatilization in the process of extraction and concentration). This is the main reason why instant coffee is not fried and ground coffee has a strong aroma.

Coffee in many high-temperature operating environment, the aroma has been basically lost. So how to make up for it? It's the essence. The manufacturer adds essence to the process of extraction, concentration or drying.

The second is the quality of coffee beans:

More than 90% of the coffee beans on the market are grown from two kinds of coffee beans: Arabica and Robusta.

Coffee trees planted in Arabica are planted on fertile slopes with good drainage about 1000 to 2000 meters above sea level. During the day, they like mild but not very hot temperatures and less than two hours of direct sunshine every day. If there is a lack of afternoon thunderstorms or thick fog to report to the mountains every day, farmers have to plant many taller trees in the coffee garden to shade and prevent frost.

At night, they hope to have an environment that is cold to about 10 degrees Celsius, but the temperature should not be too low. Too warm will make the coffee berries grow too fast and will not produce small, strong, hard and high-quality coffee beans, but if they are too cold to frost, the coffee trees will freeze to death.

Due to the strict planting conditions, Arabica coffee produced in different regions, different elevations and different climatic areas usually has its own characteristics. It smells like grass when it is not roasted, and after proper roasting, it shows fruity and caramel sweet aromas.

The coffee trees planted by Robusta can grow on flat land about 200 to 300 meters above sea level. their leaves and flowers are slightly different from those of Arabica, and wild trees are on average one or two meters taller than Arabica. It has strong resistance to disease and high temperature, and its yield is also high.

The flavor of Robusta beans is poor, sour and rigid, and the flavor produced by different regions and climates is not very different, so its price is only half that of Arabica beans.

In terms of cost, instant coffee chooses Robusta coffee, which is mainly produced in Vietnam, Hainan, Yunnan and some African countries. In addition, broken beans, bad beans and maldeveloped varieties are often baked and ground directly without screening. Anyway, it is only the extraction of caffeine, and the lack of aroma can also be reconciled by all kinds of flavors and additives, which results in the poor quality of coffee beans that make instant coffee.

Third, there is a risk of cancer:

In 2005, the Ministry of Health of the people's Republic of China issued a notice: acrylamide is a carcinogen, the intake of children is 2 to 3 times that of adults, and instant coffee also contains carcinogens.

The statement issued by Nestl é China also dodged the problem. Nestl é first accused the scientific and medical community that it had only recently noticed the presence of the compound in foods such as instant coffee. Acrylamide has existed since humans began to cook or heat food.

But Nestl é does not deny the fact that its products contain acrylamide in its instant coffee. So for the sake of your health, it's better to drink less instant coffee.

Freshly ground coffee beans, it is only raw beans directly roasted into cooked beans, without adding any spices in the baking process, maintaining the original aroma and quality of the coffee. So drink coffee or do it yourself, so it won't be bad for your taste buds and your health.