What is the harm of drinking instant coffee?

Instant coffee is produced by drying after extracting active ingredients from roasted coffee beans. In this process, some aromatic substances will inevitably be lost, so that the flavor and taste of the finished product is not as rich and pure as that of directly roasted coffee.

Its production process is generally as follows:

Pretreatment, →, roasting, → grinding, → extraction, → concentration, → drying.

In which the pretreatment is to remove impurities,

In the process of culture and frying, the substances contained in coffee beans undergo complex physical and chemical reactions to form unique coffee aroma substances. After grinding, the effective ingredients in the coffee are extracted into the water at a certain temperature and pressure. Through vacuum concentration, it is convenient for drying process.

Drying, which is the forming process of instant coffee powder, is also the process that has the greatest impact on the quality of coffee powder. 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.