16 Facts About Instant coffee

Instant coffee is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water or milk to coffee solids in powdered or crystallized form and stirring.

Instant coffee solids refers to the dehydrated and packaged solids available at retail used to make instant coffee.

Instant coffee solids are commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated.

Advantages of instant coffee include speed of preparation, lower shipping weight and volume than beans or ground coffee, and long shelf life—though instant coffee can spoil if not kept dry.

Instant coffee reduces cleanup since there are no coffee grounds, and at least one study has found that it has a lower environmental footprint than drip filter coffee and capsule espresso coffee, on a prepared beverage basis, disregarding quality and appeal of the beverage produced.

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Instant or soluble coffee was invented and patented in 1890, by David Strang of Invercargill, New Zealand, under patent number 3518 sold under the trading name Strang's Coffee citing the patented "Dry Hot-Air" process.

High-vacuum freeze-dried Instant coffee was developed shortly after World War II, as an indirect result of wartime research into other areas.

Instant coffee is available in powder or granulated form contained in glass and plastic jars, sachets, or tins.

Instant coffee is convenient for preparing iced coffee like the Greek frappe.

In some countries, such as Portugal, Spain, and India, instant coffee is commonly mixed with hot milk instead of boiling water.

In other countries, such as South Korea, instant coffee commonly comes pre-mixed with non-dairy creamer and sugar and is called "coffee mix".

Instant coffee is one of the ingredients in Caffenol, a home-made, non-toxic black-and-white photographic developer.

Since the mass production of instant coffee began in post-WWII America, freeze-drying has grown in popularity to become a common method.

One study estimated that, when a cup of instant coffee was ingested with a meal composed of semipurified ingredients, intestinal absorption was reduced from 5.

Apparently there is no decrease in iron absorption when instant coffee is consumed 1 hour before a meal, but the same degree of inhibition as with simultaneous ingestion occurs when instant coffee is taken 1 hour after a meal.

Instant coffee has been associated with an increased risk of bladder cancer in women when compared to regular coffee, whereas for men both instant and regular coffee have been associated with an increased bladder cancer risk.