In 1901 the first instant coffee acceptable invented the American chemist Satori Kato Japanese descent in Chicago. Ease of obtaining the finished beverage has provided this wonderful invention and more popular in the US Army during the First World War.
In 1906, George Constant Washington, an English chemist living in Guatemala, noticed sediment in the form of powder, which met in his silver coffee maker. After a series of experiments, he created the first mass-produced instant coffee in 1909 and brought to market a "Red E Coffee" - the first commercially produced instant coffee.
July 24, 1938 there was the first really widespread brand of instant coffee - "Nescafe" as a result of joint efforts of the company "Nestle" and the Brazilian government, to solve the problem of coffee surpluses. The product quickly gained popularity in the United States after World War II, and then spread around the world.
Whatever may be said in defense of instant coffee - its very big advantage - it is speed of preparation. Perhaps the first of its biggest drawback - low flavor compared to a real coffee. If we take the aroma of roasted coffee beans for 100%, the coffee, prepared in compliance with all the necessary rules, it is only 72%, and in instant coffee, and even less - 53% (study conducted on high-quality Arabian coffee - mocha). The second drawback - the high acidity of the drink. It is due to the fact that the preparation of the coffee beans must be optimal extraction of 19%. So it turns out if all the coffee brewing traditions. In the production of instant coffee are thinking more about profitability than on taste and aroma. The coffee bean contains about 50% of water-soluble substances, which are completely extracted into the solution. In other words, in the extraction process after the 19% yield of the substances of the coffee powder into the solution extracted start organic acids and other substances that are not responsible for the flavor and aroma of coffee and, therefore, do not improve advantages of the beverage.
The manufacturing process of soluble coffee rather complicated. Strong natural coffee infusion is carefully filtered, and then sprayed into the chamber at an elevated temperature, filled with inert gases. Droplets of the extract on the fly roll up and dry out, turning into granules of a light brown powder. This is instant coffee.
Very interesting