Instant coffee is a kind of drink that office workers, especially young people, like to drink very much. It's really one thing to drink a cup of hot instant coffee at work. So do we know anything about coffee? Let's learn about the advantages and disadvantages of drinking instant coffee.
Coffee contains some nutrients. Nicotinic acid in coffee contains vitamin B, and roasted coffee beans have higher content. But also free fatty acids, caffeine, tannins and so on. Coffee is good for the skin. Coffee can promote metabolic function, activate digestive organs and play a great role in constipation. Bathing with coffee powder is a kind of hyperthermia, which can lose weight. Yes; In addition, coffee also has the effect of hangover. Drinking coffee after drinking will quickly oxidize acetaldehyde converted by alcohol and decompose it into water and carbon dioxide to be excreted.
Coffee will interfere with the intestinal absorption of minerals such as calcium, iron and zinc, so children should not drink coffee. When adults drink coffee, try not to mix it with food. That is, drinking coffee by mothers will have adverse effects on fetuses and nursing babies. Women who are pregnant or may be pregnant are advised to reduce caffeine intake. The American Academy of Pediatrics Committee on Drugs recommends that mothers should not consume more than 300 milligrams of caffeine every day.
It seems that we'd better drink less instant coffee, just one cup a day. Otherwise, it will be counterproductive. From this, everything has two sides, good and bad. It depends on how we arrange it reasonably.
Instant coffee is just a mixture of coffee flavors. Do you think you are drinking powder extracted from coffee liquid? Will the ingredient list say how much coffee extract is? Does fresh orange still contain vitamin C?
This is why the cost of a cup of coffee in a cafe is five yuan, while the cost of instant coffee is only a few cents.
There are roughly two kinds of coffee in the world, the good one is called Arabica, and the bad one is called Robusta.
We basically buy and drink Arabica beans every day, but there are many kinds of Arabica beans. Common ones are Kenya, Yeagacoffee, Blue Mountain and Brazil. Both are good beans, which are often used with milk coffee and single cup coffee; There is also a common bean called "Yunnan Pill". Because coffee is a plant suitable for tropical growth, there are few places in China where the climate can satisfy coffee growth. Only parts of Yunnan can barely make coffee grow, so it is called "Yunnan Pill". This kind of coffee tastes bad in Arabica coffee beans. Because it is planted in China, this kind of coffee bean will be used in most instant coffee ingredients.
I recently bought Nestle's capsule coffee and found that the raw material is also "Yunnan granules". There are instant coffees, all kinds of instant coffees. As for the use of raw materials, they are increasingly reluctant to use real coffee beans. Even with Yunnan pills, coffee ingredients are getting less and less. Therefore, instant coffee can not be regarded as "coffee", but only as "coffee-flavored particles". As for why it can dissolve, it has something to do with the additives. After a period of time, the Arctic Ocean will still be stratified. The mirror question of this question should be: Why? I'm not an expert in chemistry, so I can't say.
Finally, call on Yunnan small seeds. After all, this is the only coffee category that can be grown in China now, and it is Arabica beans grown in China! !
What's the difference between instant coffee?
First of all, the raw materials for producing instant coffee are mainly "low-end" Robusta coffee beans (because of their bitter taste and high caffeine content), and only sick, broken and deformed discarded coffee beans are used to produce instant coffee. Of course, there have been some "excellent instant coffee" in recent years, which we will mention later, but the overall situation has not changed. Instant coffee is still produced with the worst coffee beans.
Secondly, in the production of instant coffee, the roasting degree of coffee beans is often not enough, which stays at a relatively primary stage, making the flavor unable to give full play.
Finally, most aroma substances in coffee disappear in the process of high temperature steam extraction, and most manufacturers add essence in the process of extraction, concentration or drying to make up for the lost aroma.
Therefore, instant coffee is about equal to artificially extracted bitter spices, and the nutrition of natural coffee beans is basically destroyed, without natural aroma and mellow taste.