Tag: Coffee processing

Indonesia is a major global coffee producer, a fact that includes the island of Java where coffee cultivation began in the 17th century. It was this storied tradition and prolific export trade that solidified the term "java" as a global synonym for coffee itself.

While your cup of brewed black coffee has virtually no sugar, raw, green coffee beans contain a significant amount, primarily sucrose, that undergoes a dramatic chemical transformation during roasting. This process is what contributes to coffee’s complex aroma and flavor profile, not residual sweetness.

While commonly referred to as a bean, the coffee we drink is actually made from the seeds of a small fruit. The simple botanical truth is that the seeds grow inside a cherry-like fruit on a flowering plant, which answers the question of why is coffee a fruit.

According to the USDA, one teaspoon of standard instant coffee powder contains about 4 calories. This might come as a surprise to many who assume black coffee, in any form, is a zero-calorie beverage. These minimal calories exist for a reason, tied directly to the fundamental composition and processing of the coffee bean itself.

Over half of the UK's population turns to instant coffee, a form of powdered coffee, as their go-to at-home brew, but many people question its authenticity. So, is powdered coffee real coffee? The short answer is yes, because its origins are in roasted coffee beans, but it undergoes a significant transformation.

According to a 2022 study, instant black coffee registered a pH of 5.13, making it the most acidic among the coffee beverages tested. This challenges the popular assumption that instant coffee is less acidic than its freshly brewed counterparts, revealing a more nuanced reality behind its perceived mildness.

Before it becomes the rich, dark brew you know and love, all coffee starts as a small, pale green seed from the coffee cherry. What is green coffee made of, and why does it differ so much from its roasted counterpart?

The average coffee tree produces only enough cherries each season to yield about half a kilogram of roasted coffee. This incredible fruit is the source of all coffee beans, and it's the very plant that provides the raw ingredients for NESCAFÉ, which is not made from one type but a strategic blend of beans.

According to a 2020 study, some instant coffee tested contained significantly higher amounts of ochratoxin A compared to roasted ground coffee. For consumers concerned about contaminants, the question of which coffee has the least amount of mold is a valid one, and the answer lies in understanding the production process.

While regular coffee often gets a bad rap for its acidity, decaffeinated coffee is generally less acidic, with a pH level typically around 5.0 compared to regular coffee's 4.7. However, the assumption that it's entirely low-acid can be misleading, as factors like bean type, roast level, and the decaffeination process all play a significant role in the final acidity.