Technique Of Lyophilized Cold Brew Coffee Powder
In recent years, increase in consuming promoted changes in the strategic layout of the entire food industry, especially the field of coffee. Instant coffee that used to lose coffee’s significant flavor, starting to combine the newly developed freeze-dry technique. Freeze-dry technique brings products to a more convenient and diversified future.
While talking about coffee’s flavor and taste, the raw material decides coffee’s upper limit, whereas the baking method decides its lower limit. The most initial instant coffee relies more on commercial coffee beans -- Robusta beans as raw materials. The high-temp involved in the making process oxides and dissipates its scent, while consumers brew and enjoy the instant coffee, it tastes with bitter and sourness.
Although, as the development of technique, consumers have higher requests on qualities, the taste of instant coffee in markets are improved a lot, there are still lots to be improved. In order to maximumly keep the aroma of the coffee, the cold brew technique was required.
The process of getting cold brewing coffee normally takes 8-12 hours, with slow brewing of 0-10℃ cold water. After that, coffee will be made into freeze dried coffee powder under minus 40 ℃. By this method, consumers could enjoy coffee better as its flavor are mostly kept.
The principle of freeze-dry technique is based on the change of three states of water. Water has three different states, solid, liquid and gas. These three states could convert to each other and can exists on the same time. Fresh food could be frozen by freeze dryers in a short-period of time, and under the proper vacuum environment, frozen water molecules could sublimate as vapor. This process is so be called as freeze drying.
