What are the differences between instant coffee and specialty coffee? (I)

In our daily life, most people who stay up late, overtime workers and office workers drink instant coffee. In the eyes of every barista, instant coffee is often looked down upon. In the world of baristas, instant coffee and coffee are two completely different things. So what is the difference between instant coffee and traditional boutique coffee?

The difference in production process:

Instant coffee: Instant coffee is produced in batches on an industrial scale. The coffee beans are not screened very carefully, so they are likely to be mixed with impurities. After being roasted in large batches, the coffee beans are dried to become small soluble particles through some means, such as freeze-drying or high-pressure pulp spraying. In order to ensure the stability of the entire process, a series of stabilizers, flavors, stabilizers and edible disinfectants are added.

Specialty coffee: The production of specialty coffee is relatively less industrialized. After coffee farmers pick the coffee cherries, they are washed or sun-dried, peeled and made into green coffee beans, which are then packaged and sold. After they are delivered to customers, they are roasted. The roasting process is generally more sophisticated and delicate.

The difference in composition:

Instant coffee: If it is instant black coffee, in addition to the coffee extract plant, there will be a small amount of additives to maintain the stability of instant coffee or enhance the flavor of instant coffee. If it is two-in-one or three-in-one coffee, more additives will be added, such as non-dairy creamer (that is, creamer), emulsifiers, antagonists, glucose syrup, flavors, etc.

Specialty coffee: The ingredients of specialty coffee are purely extracted from the coffee beans themselves, including sugars, fats, proteins, as well as trace elements such as caffeine, tannins and alkaloids.