Instant coffee first appeared on the mass market in 1909. Since then, manufacturing technology has changed significantly: the requirements for the production cycle and the components used have become more stringent, which has led to a quality product. And this did not affect the main advantages – fast speed and ease of preparation. However, discussions on the topic of which coffee is better, ground or instant, continue among coffee lovers.
We understand what is the difference between instant and ground coffee, talk about the advantages and disadvantages of the two manufacturers’ proposals. Note that the information concerns bona fide companies with a good reputation and reviews in the global market. Read the article, and then see the catalog of our store.
Ground = completely natural
The production of ground coffee begins with the collection of berries, processing and drying. Then specialists involved in roasting and blending come into play. The final is the grinding of grains, packaging in vacuum bags or cans. Thus, only roasted crushed grains are present in the hammer. At most, masters add flavorings to certain types of coffee – extracts obtained during the processing of plants and fruits. Ground coffee is 100 percent natural.
Soluble = “artificially” created
In soluble , there is more often robusta from different countries of origin. Arabica is used less often. Cause? Robusta contains more caffeine and has a high extractivity, which contributes to good solubility of coffee beans. At the first stage, instant or ground coffee is produced in the same way – the beans are roasted and ground.
Further, the production process is different: coffee particles are brewed, and moisture is removed from the resulting composition by one of the methods .
- “Spread dry” involves evaporating the liquid and spraying the extract, resulting in a powder.
- Freeze Dry, unlike the previous method, involves freezing and feeding the extract into sublimators (drums), on which grains stick. As a result, the moisture freezes out, the mixture crumbles into small granules.
Sublimation is considered the best technology for obtaining high quality coffee. Oils are collected between roasting and brewing and added to the pellets before packaging. Therefore, a rich and captivating aroma is captured in branded blends.
Relatively recently, a new product entered the market – ground in soluble. Microparticles of roasted ground grain are placed inside the sublimated granules. Classic instant or ground in instant – the choice of taste, but the brewing time in both options is fast: a portion of the mixture is poured with hot water and is ready for use.
The aromatic and taste characteristics of instant coffee, unlike natural coffee, are less pronounced, which is due to the specifics of production, which consists in the artificial production of coffee granules.
What is more useful?
We will not dissemble: ground grain and instant coffee contain useful substances, but in the first case, their final concentration is higher.
So, what is the difference between ground coffee and instant coffee in terms of the content of basic chemical elements and compounds:
- more lipid acids that prevent the development of cancer;
- more potassium, which is responsible for muscle contraction;
- more magnesium, which contributes to the narrowing and expansion of blood vessels;
- over 300 trace elements and vitamin PP, which improves the condition of the skin and hair.
Do not rush to draw conclusions. It turned out that instant coffee is better in terms of the concentration of cafestol, which in large quantities leads to the formation of atherosclerotic plaques in the vessels. In an instant drink, it is 2 times less. Again, a lot of organic compounds are released when cooked in a Turk. How to make coffee to avoid this? Strain the brewed infusion through a paper filter or prepare espresso in a coffee machine.
Can I drink ground coffee like instant coffee? Yes. Boiling water is poured over a ceramic cup, finely ground coffee powder is poured into it, poured with hot water (about 90 degrees Celsius), covered with a saucer, left to infuse for 5 minutes. Unfortunately, the drink will turn out to be less aromatic and tasty than obtained by traditional methods.
calories and caffeine
We give approximate figures: one teaspoon of soluble granules contains caffeine in the amount of 27 mg, crushed grains – 95 mg. According to the data, it is clear which coffee is better to drink to cheer up.
Which coffee is less high-calorie: in a cup of ground – about 5 calories, instant – 2-3 calories. The difference is insignificant.
The answer to the question of which coffee is better to drink, ground or instant, is ambiguous. Any coffee becomes harmful with excessive consumption, useful – when choosing a quality product without “chemistry” produced by famous brands. The benefits and harms depend on how many cups you drink daily. The daily dose of natural alkaloid should not exceed 400 mg.
Summing up
Better ground or instant? The first contains much more useful components and caffeine, respectively, freshly brewed espresso perfectly invigorates, energizes, and increases efficiency. It has a bright and unique flavor and aroma bouquet, but it takes time to prepare for coffee drinking.
Instant coffee is inferior in these indicators, but has significant advantages – convenience, brewing speed and excellent taste. It can be chosen for early morning rushes and short work breaks.
