What about soluble coffee?

They say that in every family there is a black sheep. In the coffee family there is soluble coffee, also known as instant coffee. It is a product that in spite of its popularity in some countries has a quality far below that of organic coffee.

It is an invention attributed to various people in Europe and the United States between the end of the XIX century and the beginning of the XX century. However, its commercial exploitation began in 1948. The majority of soluble coffees are made with the coffee species known as robusta, which is cheaper due to the fact that it is not as rich in flavor and aroma as its sister species, the arabica.

On the other hand, one of the main disadvantages of soluble coffee is its elaboration process. Basically the coffee is prepared and then dehydrated in such a way that the powder that remains is once again soluble in water. There it loses its flavor properties, which is why many of these products have artificial additives to compensate for this and prolong its shelf life.

The preparation of instant coffee is quite simple, very different from the experience that can be lived with organic coffee, for many a ritual, that also provides the opportunity to experiment with methods in such a way that diverse flavors can be obtained. In other words, soluble coffee is a standardized product, while organic coffee is more customizable.

The organic coffee that you buy in bean or ground form does not contain flavor or aroma additives, much less sugar or sweeteners that you can find in soluble coffee presentations.

Additionally, there are studies that indicate that instant coffee has certain adverse health effects. An investigation reviewed by the National Institutes of Health of the United States indicates that this type of beverage hinders the absorption of iron, while other studies link the high consumption of this product with the risk of bladder cancer.

Share this content: