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Instant coffee

Instant coffee is a form of coffee made from brewed coffee that has been dehydrated into a powder or granules, allowing it to dissolve rapidly in hot water to produce a beverage similar to traditionally brewed coffee.^[1] It is produced by roasting and grinding coffee beans, extracting soluble solids with hot water, concentrating the extract, and then drying it via methods such as spray-drying or freeze-drying to remove nearly all moisture while preserving flavor through aroma recovery.^[1] The process typically yields a product with 25–60% soluble solids concentration before drying, and the final instant coffee contains about 28–48 g of caffeine per kilogram, equating to 56–92 mg per standard 1.5–2.5 g serving in 150 ml of water.^[1] The origins of instant coffee trace back to early attempts in the 18th century,^[2] including a 1771 British patent for a "coffee compound" and a 1890 New Zealand patent by David Strang, but the first commercially viable product was developed in 1938 in Switzerland by Nestlé, initially consisting of 50% coffee solids and 50% corn syrup solids to improve solubility and taste.^[1] Its popularity surged during World War II when it was supplied to Allied soldiers for its convenience, leading to widespread post-war adoption in households, particularly in regions where brewing equipment was limited.^[3] By the 1950s, advancements allowed for 100% pure instant coffee without additives,^[1] and further innovations like freeze-drying in the 1960s enhanced flavor retention compared to earlier spray-dried versions. Instant coffee's production has evolved to include both spray-drying, where the concentrated extract is atomized into hot air at around 250°C to evaporate water quickly, and freeze-drying, which involves freezing the extract to -40 to -50°C and sublimating the ice under vacuum for superior aroma preservation, though at higher cost.^[1] These methods are applied to blends primarily of Coffea arabica and Coffea canephora (Robusta) beans, with Robusta often preferred for its higher yield of solubles and caffeine content.^[1]^[4] The product is aromatized by recapturing and reintroducing volatile compounds lost during extraction, ensuring a shelf life of over two years when vacuum-packed.^[1] Globally, instant coffee accounted for approximately 25% of all retail brewed coffee consumption as of 2020,^[5] with soluble coffee exports representing about 12% of total coffee exports in coffee year 2024/25 (12.1% as of October 2025), equivalent to a higher green bean volume when adjusted by the 2.6 conversion factor due to its concentrated nature.^[6]^[7] The market was valued at USD 80.2 billion in 2024, driven by demand in emerging economies and convenience in urban lifestyles, though it faces competition from premium brewed and single-serve options in developed markets.^[8] Its consumption varies regionally, dominating in Asia and parts of Europe while holding a smaller share in the Americas, where fresh brewing prevails.^[5]

Definition and Characteristics

Definition

Instant coffee is a dehydrated form of brewed coffee derived from roasted coffee beans, consisting of the soluble solids extracted through water-based processing, available as powder or granules that dissolve readily in hot water to yield a beverage resembling freshly brewed coffee, while leaving behind insoluble residues.^[9] This product is produced exclusively using water as the extracting agent, without additional chemical solvents, ensuring it captures the essential flavors and aromas of the original brew in a concentrated, portable format.^[9] The basic preparation of instant coffee involves several key steps: first, roasting and grinding coffee beans to prepare them for extraction; second, brewing the grounds with hot water to create a concentrated coffee extract; third, dehydrating the extract through methods like spray drying or freeze drying to remove moisture and form soluble particles; and finally, packaging the resulting powder or granules in airtight containers to preserve quality.^[10] These steps transform the liquid extract into a shelf-stable product that requires no further brewing equipment.^[9] Key characteristics of instant coffee include its exceptional convenience, as it prepares a hot beverage in seconds by simply adding water, making it ideal for fast-paced lifestyles; a long shelf life of up to 18–24 months when properly sealed to maintain low moisture and oxygen levels; and high solubility in hot water without producing coffee grounds or sediment.^[9] The first patent for instant coffee, known as "Strang’s Patent Soluble Dry Coffee-powder," was granted on January 28, 1890, to New Zealand inventor David Strang, marking the early conceptualization of this soluble form.^[11]

Types and Varieties

Instant coffee is categorized into main types based on drying methods and particle structures, which influence solubility, flavor retention, and texture. Spray-dried instant coffee, the most common form, involves atomizing brewed coffee extract into a hot air chamber to evaporate moisture rapidly, resulting in a fine powder or small granules that dissolve quickly in water.^[12] Freeze-dried instant coffee, considered higher quality, freezes the extract and sublimes the ice under vacuum, producing larger crystals or irregular granules that better preserve the original coffee's aroma and taste; this method is often used for premium varieties.^[13] Agglomerated instant coffee starts as spray-dried powder but undergoes a rewetting process to form clustered particles, improving dissolution and mimicking the appearance of fresh grounds.^[9] Beyond these types, instant coffee comes in various formulations to suit different preferences. Regular instant coffee contains natural caffeine levels from the beans, while decaffeinated versions undergo processes like Swiss Water or CO2 extraction to remove 97-99% of caffeine without chemicals, maintaining similar flavor profiles.^[14] Flavored varieties incorporate natural or artificial essences post-drying, such as vanilla for a creamy sweetness or hazelnut for a nutty undertone, enhancing appeal for casual consumers.^[15] Single-origin instant coffees derive from beans of one specific region, like Colombian or Ethiopian, to highlight unique terroir characteristics, whereas blends combine multiple origins for consistent, balanced taste.^[16] Post-2020 innovations have expanded instant coffee's versatility. Microground instant coffee fuses finely milled roasted beans with freeze-drying techniques to deliver bolder body and fresher notes, bridging the gap with brewed coffee.^[17] Ready-to-drink mixes, often pre-portioned powders for iced or cold brews, have surged in popularity due to convenience for on-the-go lifestyles.^[18] Commercial examples include Nescafé's spray-dried granules for everyday use and Starbucks VIA's premium packets, which emphasize robust blends.^[12]^[19]

History

Early Developments

Early attempts to create a convenient form of coffee date back to the 18th century in Britain, where the first known "coffee compound"—a concentrated extract—was patented in 1771 by John Dring, marking an initial effort to produce a soluble coffee product for easier preparation.^[20] This innovation involved processing roasted coffee into a paste-like substance that could be reconstituted with hot water, though it remained a niche experiment limited by rudimentary extraction techniques.^[21] In the 1860s, during the American Civil War, a more practical concentrated coffee product emerged as "Essence of Coffee," developed by George Hummel and supplied to Union troops as a portable ration in tins.^[22] This thick, syrupy extract, combining coffee with sugar and sometimes chicory, allowed soldiers to mix a teaspoon with hot water for quick brewing, representing an early step toward instant solubility despite its unappealing taste and short shelf life.^[23] The late 19th century saw significant advancements with David Strang's 1890 New Zealand patent (No. 3518) for a "dry manufacturing process of coffee compound," which produced soluble dry coffee powder using a hot-air drying method to create granules that dissolved readily in boiling water.^[11] This patented process, sold as Strang's Coffee, improved on prior liquid extracts by enabling longer storage and easier transport, laying groundwork for modern instant forms.^[24] Earlier in 1881, French writer Alphonse Allais patented a method for soluble coffee in France (No. 141520), an early European contribution to dehydration techniques for coffee extracts.^[24] At the 1901 Pan-American Exposition in Buffalo, New York, Japanese-American chemist Satori Kato demonstrated the first stable soluble instant coffee powder, brewing it on-site to showcase its convenience for public audiences.^[25] Kato's method, later patented in the U.S. in 1903 (No. 735,777), involved evaporating brewed coffee to yield dissolvable crystals, advancing the technology toward broader experimental adoption.^[26] Early 20th-century innovations culminated in George Constant Louis Washington's 1910 patent for an improved instant coffee production method, which sprayed brewed coffee into hot air to form fine, soluble particles, enhancing flavor retention and scalability in small-batch manufacturing.^[27] Washington's process, commercialized through his New York-based company, bridged experimental patents to eventual market viability in the following decades.^[2]

Commercialization and Global Spread

In the early 20th century, George Constant Louis Washington pioneered the commercialization of instant coffee in the United States by mass-producing Red E Coffee starting in 1909, which he rebranded under the G. Washington Coffee Refining Company in 1910. This product marked one of the first widely available instant coffees, though its taste was often criticized as inferior. Meanwhile, in the 1930s, Nestlé addressed Brazil's coffee surplus by developing Nescafé, a more flavorful instant coffee using a novel drying process involving coffee extract and soluble carbohydrates; it was launched in Switzerland on April 1, 1938, and began production at a London factory the same year. The brand expanded to the United States in 1939, quickly gaining traction as a convenient alternative to brewed coffee.^[28]^[29]^[30] The onset of World War II dramatically accelerated instant coffee's adoption, as Nescafé was included in U.S. military rations by 1941, with the armed forces purchasing over one million cases annually—essentially the entire output of Nestlé's U.S. plant. This supply to troops provided a quick, portable energy source that boosted morale and alertness on the battlefield, where traditional brewing was impractical. Soldiers' exposure to instant coffee during the war created lasting familiarity, leading to a surge in civilian demand upon their return home. By the war's end in 1945, instant coffee had transitioned from a niche product to a household staple in the U.S. and allied nations.^[2] Post-war, instant coffee experienced rapid market expansion in the 1950s, particularly in Europe where Nescafé became ubiquitous through aggressive marketing and infrastructure rebuilding that emphasized convenience for busy households. In Asia, adoption grew steadily, with Vietnam establishing instant coffee processing plants by 1950 to capitalize on emerging demand, while South Korea saw instant varieties enter homes via U.S. influences. This era solidified instant coffee's role in global beverage culture, evolving from wartime necessity to everyday essential. By 2025, it accounts for approximately 25% of worldwide coffee consumption, reflecting sustained growth in volume to over 1.6 billion kilograms annually.^[2]^[31]^[32] Key milestones further propelled its evolution, including Nestlé's introduction of freeze-drying in the 1960s, which preserved flavor and aroma far better than earlier spray-drying methods, becoming the industry standard for higher-quality instants. In recent years, the 2020s have seen a premiumization trend, with brands like Blue Bottle and Cometeer offering freeze-dried concentrates and single-serve options as eco-friendly alternatives to coffee pods, appealing to consumers seeking artisanal taste without brewing equipment. These innovations continue to drive instant coffee's global spread, blending convenience with sophistication.^[2]^[16]^[33]

Production

Raw Materials and Initial Processing

The primary raw material for instant coffee production is green coffee beans sourced from Coffea arabica and Coffea canephora (commonly known as Robusta) species, with Robusta often preferred for its higher yield of solubles and caffeine content.^[34]^[12] According to U.S. Department of Agriculture forecasts, approximately 11% of global green coffee production—equivalent to about 19.8 million 60-kg bags in green bean terms—is destined for soluble (instant) coffee in the 2025/26 crop year.^[35] Leading sourcing regions include Brazil, which accounts for around 12% of global soluble exports, and Vietnam at 13%, with beans selected based on quality grades such as screen size (e.g., screen 16-18 for premium lots) and low defect rates to ensure consistent flavor extraction potential.^[35] Upon arrival at processing facilities, the green beans undergo initial cleaning and sorting to remove foreign matter like dirt, stones, and defective beans using sieves, air classifiers, and electronic sorters, standardizing the batch for uniform quality.^[36] The cleaned beans are then roasted in industrial roasters at temperatures ranging from 180°C to 240°C for 8-15 minutes, achieving medium to dark roasts that develop the characteristic aroma, acidity, and body essential for instant coffee profiles.^[34]^[37] Post-roasting, the beans are rapidly cooled and ground to a medium-fine consistency, typically 0.5-1.0 mm particle size, to optimize surface area for subsequent solubles recovery.^[36] In some processes, the ground coffee may be pre-wetted with steam or water to adjust moisture content to around 25-30%, facilitating even extraction, though this step is optional depending on the facility's method.^[38] These preparatory steps ensure the roasted and ground coffee is ready for the extraction phase, where soluble compounds are isolated to form the coffee liquor base.^[36]

Extraction

The extraction process for instant coffee involves isolating water-soluble solids from roasted and ground coffee beans through percolation, the predominant industrial method. In this technique, hot water is passed through beds of coarsely ground coffee contained in large stainless steel columns, typically arranged in a battery of 5–8 vessels to enable efficient, multi-stage extraction. The water, heated to temperatures ranging from approximately 100°C to 180°C and applied under pressure (often 1,500 kPa or higher), percolates through the coffee beds, dissolving soluble compounds such as carbohydrates, proteins, and flavor components in successive cycles. This setup allows fresh water to enter the first column while extract from previous columns flows to subsequent ones, maximizing recovery until the grounds are exhausted and replaced. The process extracts 15–25% of the coffee's soluble solids by weight.^[39]^[40]^[41] Extraction systems operate in either batch or continuous modes. Batch systems process coffee in individual columns over several hours, with water recirculated or refreshed as needed until desired solubility is achieved, while continuous systems employ countercurrent flow where fresh grounds meet concentrated extract, improving overall efficiency and reducing water usage. The battery configuration bridges these approaches, functioning semi-continuously by isolating and replacing spent columns without halting production.^[39]^[38] Several factors influence extraction yield and quality, including temperature, pressure, and contact time. Higher temperatures and pressures accelerate solubilization and diffusion of compounds from the coffee matrix into the water, typically achieving an extract with 6–32% solids, though optimal conditions balance yield with preservation of desirable flavors. Contact times vary by system but often span 4–6 hours per batch cycle to ensure thorough extraction without excessive degradation of heat-sensitive components. Efficiency is high, with studies reporting up to 98% recovery of caffeine alongside the soluble solids, resulting in an overall yield of 20–25% instant coffee product from the original green bean weight after accounting for roasting losses.^[38]^[42]^[39] The resulting extract is then concentrated, typically via multi-effect evaporation under vacuum, to increase the solids content to 35–50% before drying, improving energy efficiency in the subsequent dehydration step.^[43] Roasting prior to extraction is essential, as it generates key flavor precursors through Maillard reactions and caramelization that are liberated during percolation.^[41]

Drying Methods

The drying process in instant coffee production serves to eliminate 95-98% of the water from the concentrated liquid extract, transforming it into a powdered or granulated form that is microbiologically stable, resistant to spoilage, and readily soluble upon rehydration.^[9] This dehydration is essential for extending shelf life without preservatives and facilitating convenient consumer use, as the final moisture content is typically reduced to 2-5% to inhibit bacterial and mold growth.^[44] Contemporary drying methods primarily encompass physical techniques such as spray drying and freeze drying, which have largely supplanted obsolete approaches like drum drying due to the latter's poor preservation of sensory attributes.^[45] Spray drying involves atomizing the extract into hot air for rapid evaporation, while freeze drying sublimates ice under vacuum; these methods are often followed by agglomeration to improve handling and dissolution properties.^[46] Specific details on freeze drying and spray drying techniques are covered in dedicated subsections. A key consideration in selecting drying methods is the balance between production costs and product quality, particularly the retention of volatile aroma compounds that contribute to flavor. Freeze drying excels in preserving 70-90% of these volatiles in premium applications, yielding a product closer to brewed coffee in taste, whereas spray drying, though more economical and scalable, can lead to 20-50% losses due to thermal degradation.^[47] These trade-offs influence market positioning, with higher-end instant coffees favoring quality retention despite elevated energy and equipment expenses. Post-2020 innovations have focused on hybrid drying approaches to optimize aroma preservation and efficiency, including spray-freeze drying and vacuum-assisted freeze drying, which combine elements of multiple techniques to enhance volatile retention while lowering operational costs compared to pure freeze drying.^[47] For instance, vacuum impregnation prior to freeze drying has demonstrated improved compound stability in recent studies.^[48] These advancements address ongoing challenges in replicating fresh-brewed coffee profiles amid rising demand for premium solubles.

Freeze Drying

Freeze drying, also known as lyophilization, is a low-temperature dehydration method used in premium instant coffee production to preserve flavor and aroma by removing water through sublimation and desorption. The process begins with the coffee extract, typically a concentrated liquid obtained from roasted and ground beans, being frozen to approximately -40°C to solidify the free water content without forming large ice crystals that could damage the structure.^[49] Following freezing, the primary drying stage involves placing the frozen extract into a vacuum chamber where pressure is reduced to 0.1-1 mbar, allowing the ice to sublimate directly from solid to vapor at controlled shelf temperatures of 20-50°C; this step removes about 95% of the water while maintaining the extract's porous structure. The secondary drying, or desorption phase, then applies mild heat under continued vacuum to eliminate bound moisture, achieving a final residual water content of 2-5% essential for stability and quick rehydration.^[49] Industrial freeze dryers for coffee are typically batch systems using trays for smaller-scale operations (50-7,000 kg per day) or continuous tunnel configurations for higher throughput (7,000-25,000 kg per day), equipped with vacuum pumps, condensers to capture water vapor, and de-icing units to prevent buildup; a full cycle, including loading and unloading, generally takes 8-12 hours.^[49] This method excels in retaining 90-95% of the original aroma volatiles, such as furans and pyrazines, resulting in a superior flavor profile compared to spray-dried instant coffee, with notes closer to freshly brewed coffee due to minimal thermal degradation.^[49] Despite its high quality, freeze drying is 2-3 times more expensive than spray drying owing to energy-intensive vacuum and prolonged cycles, limiting its use to premium instant coffee products that command higher market prices.^[49]^[50]

Spray Drying

Spray drying is a widely used method in instant coffee production, involving the atomization of concentrated coffee extract into a stream of hot air to rapidly remove moisture and form a dry powder. The process begins with the concentrated extract, typically containing 35-50% solids, being pumped into a spray tower where it is atomized into fine droplets using high-pressure nozzles or centrifugal atomizers rotating at up to 25,000 RPM. These droplets are then exposed to hot inlet air at temperatures ranging from 160-260°C, causing water to evaporate almost instantly in 5-30 seconds as the particles fall through the chamber. The resulting dry powder, with a moisture content of about 3-5%, is collected at the bottom of the tower via cyclones or bag filters.^[51] The equipment for spray drying instant coffee primarily consists of tall spray towers, often 20-30 meters high, equipped with either pressure-based nozzle systems for uniform droplet size or centrifugal atomizers for broader particle distribution to suit different product needs. To improve solubility and texture, the collected fine powder can undergo agglomeration, where it is rewetted and dried again to form larger granules that dissolve more readily in hot water. This step is common in commercial production to create free-flowing, instant-dissolving products. Spray towers are designed for continuous operation, enabling high throughput capacities of up to several tons per hour in large-scale facilities.^[51]^[52] One of the key advantages of spray drying is its efficiency and cost-effectiveness, allowing for mass production at lower operational costs compared to other methods, which has made it the dominant technique accounting for approximately 80% of global instant coffee output. It achieves high throughput while retaining a substantial portion of volatile aroma compounds, typically around 57-77% depending on process optimization, though some flavor loss occurs due to the elevated temperatures. However, the heat exposure can lead to thermal degradation of sensitive flavor components, potentially resulting in a less nuanced taste profile than premium alternatives. Unlike freeze drying, which is reserved for higher-end products emphasizing flavor preservation, spray drying excels in producing standard, affordable instant coffee for broad market applications.^[53]^[54]^[51]

Decaffeination

Decaffeination in the production of instant coffee involves removing caffeine from coffee beans or extracts to create decaffeinated variants, ensuring the final product retains desirable flavor compounds while minimizing caffeine content. This process is essential for catering to consumers seeking caffeine-reduced options without sacrificing the convenience of instant coffee.^[55] The timing of decaffeination can occur pre-extraction at the green bean level, where unroasted beans are treated before roasting and solubles extraction, or post-extraction in the liquid coffee concentrate stage, allowing integration with the overall instant coffee manufacturing workflow. Pre-extraction methods are more common as they preserve bean integrity throughout processing, while post-extraction approaches, such as solvent treatment of roasted extracts, enable targeted caffeine removal after initial brewing.^[56]^[57] Several techniques are employed for decaffeination, each balancing efficiency, flavor retention, and safety. Solvent-based methods, the most prevalent due to their cost-effectiveness, utilize organic solvents like methylene chloride or ethyl acetate to selectively extract caffeine from steamed green beans. In the direct solvent process, beans are directly contacted with the solvent, while the indirect method involves extracting caffeine into water first, then transferring it to the solvent; both limit residues to under 10 parts per million (ppm) as regulated by the U.S. Food and Drug Administration (FDA) to ensure consumer safety.^[58] Supercritical carbon dioxide (CO2) decaffeination represents a non-solvent alternative, where CO2 is pressurized to a supercritical state to penetrate beans and extract caffeine with high selectivity, achieving up to 97% removal efficiency without leaving chemical residues. This method, developed in the 1960s and refined for industrial use, is particularly valued in premium instant coffee production for its environmental benefits and preservation of aroma precursors.^[59]^[55] The Swiss Water Process offers a chemical-free option, relying on water immersion of green beans to create a caffeine-saturated solution, followed by adsorption of caffeine onto activated carbon filters while retaining flavor essences for reuse on subsequent batches. Patented in the 1930s and commercialized in Canada, this method uses osmosis and diffusion principles to achieve decaffeination without solvents, appealing to health-conscious markets.^[60] These processes typically reduce caffeine content to less than 0.1% of the original level in the final instant coffee product, resulting in approximately 3-5 milligrams of caffeine per 8-ounce cup—about 97-99% less than regular instant coffee. This low residual amount meets international standards for "decaffeinated" labeling and supports its use in sensitive applications.^[61] Decaffeinated coffee, including instant variants, represents a growing segment driven by health trends, with the overall decaffeinated coffee market valued at USD 3.12 billion in 2025 and projected to grow alongside the broader instant coffee industry.^[62]^[8]

Byproducts and Waste Management

The production of instant coffee generates significant byproducts, primarily spent coffee grounds (SCG), which constitute approximately 45% of the processed coffee beans by weight, and wastewater from the extraction process.^[63] Globally, instant coffee manufacturing produces an estimated 6 million tons of SCG annually, representing a major waste stream due to the scale of the industry.^[63] SCG, the insoluble residue left after hot water or steam extraction of solubles, is rich in organic matter and has been valorized in various applications to mitigate waste. It serves as a biofuel source with a calorific value of about 20 MJ/kg, enabling its use in energy recovery systems such as boilers or pellet production for renewable energy.^[64] Additionally, SCG is employed as a fertilizer due to its nutrient content, including nitrogen and potassium, or as a component in animal feed after appropriate processing to enhance digestibility.^[65] Wastewater from the extraction stage presents challenges owing to its high organic load, with chemical oxygen demand (COD) levels reaching up to 50,000 mg/L, which can strain conventional treatment systems. Anaerobic digestion is a common method for treating this wastewater, converting organic pollutants into biogas for energy recovery while reducing environmental discharge impacts.^[66] These management strategies help address the substantial waste volumes associated with instant coffee production.

Uses

Culinary and Beverage Applications

Instant coffee is primarily prepared by dissolving its granules or powder in hot water to create a quick black coffee beverage, often customized with additions like milk, sugar, or cream for enhanced flavor and texture. In many households, this simple method accounts for the majority of at-home coffee consumption, with instant varieties favored for their convenience and consistent taste. For example, in Vietnamese cuisine, instant coffee forms the base for cà phê sữa nóng, a hot sweetened coffee made by mixing the granules with condensed milk and hot water, then serving it steaming for a rich, creamy profile.^[67] Globally, instant coffee holds significant cultural prominence in various regions, reflecting local preferences and lifestyles. In the United Kingdom, it dominates home preparation, with 80% of households purchasing instant coffee for in-home use as of 2024, particularly due to its ease and widespread availability in supermarkets.^[68] South Korea exhibits strong instant coffee adoption, with about 36% of consumers drinking it at least once daily as of 2018, and 54% consuming it at home as of 2024, often in convenient single-serve sachets that blend coffee with sugar and creamer for on-the-go enjoyment.^[69]^[70] In Japan, instant coffee remains the most popular choice for home use as of 2024, particularly in forms suitable for iced preparations, aligning with the country's affinity for ready-to-drink and chilled beverages amid its high overall coffee culture.^[71] Beyond straightforward beverages, instant coffee enhances a range of culinary recipes, adding depth to both sweet and savory dishes without requiring brewing equipment. In desserts like tiramisu, it is commonly dissolved in a soaking liquid with liqueur to flavor ladyfingers, providing a bold coffee essence that complements mascarpone cream layers.^[72] For baking applications, such as coffee cakes or brownies, fine instant coffee powder is incorporated directly into batters to intensify chocolate notes and achieve a uniform flavor distribution, as the soluble form dissolves seamlessly during mixing.^[73] In cocktails, variants of the espresso martini substitute instant coffee dissolved in hot water for fresh espresso, shaken with vodka and coffee liqueur to produce a frothy, caffeinated drink that maintains the classic bitter-sweet balance.^[74] Effective preparation of instant coffee emphasizes water temperature to optimize dissolution and flavor release, typically recommending 80–90°C to avoid scorching the granules while ensuring full solubility and aroma extraction. Fine powder varieties are particularly suited for culinary integrations, as their quick-dissolving nature allows precise control in recipes.^[75]

Non-Culinary Uses

Instant coffee finds applications beyond consumption in various non-culinary domains, leveraging its chemical components such as caffeic acid and tannins for alternative purposes.^[76] In photography, instant coffee serves as a key ingredient in the Caffenol process, a low-cost, eco-friendly method for developing black-and-white photographic film. This technique combines instant coffee, which provides caffeic acid as the developing agent, with ascorbic acid (vitamin C) as a superadditive and sodium carbonate (washing soda) to raise the pH, enabling the reduction of exposed silver halides on the film emulsion.^[77]^[76] The process, popularized in the early 2000s, allows hobbyists to achieve usable negatives without commercial chemicals, though results may vary in contrast and grain compared to traditional developers.^[77] For crafts, instant coffee acts as a natural dye, imparting warm brown hues to paper, fabrics, and yarns through its tannin content, which binds to natural fibers like cotton and wool.^[78] Artists dissolve instant coffee in hot water to create a mordant-free dye bath, soaking materials for 30 minutes to several hours to achieve antique-like tones, often enhanced by adding salt or vinegar for color fixation.^[79] This method is favored in bookbinding, journaling, and textile arts for its simplicity and non-toxic profile.^[80] Instant coffee also contributes to agricultural, energy, and personal care sectors. As a fertilizer additive, spent coffee grounds from its production have a nitrogen-rich composition (approximately 2% by weight) that supports plant growth when diluted and applied to soil, particularly for acid-loving species like azaleas, though overuse can alter pH levels.^[81] In biofuel production, byproducts from instant coffee manufacturing, such as spent grounds, are processed into biodiesel via lipid extraction or pyrolysis, yielding up to 15% oil content convertible to fuel with properties similar to petroleum diesel.^[82]^[83] In cosmetics, finely ground instant coffee powder functions as a mild exfoliant in scrubs, removing dead skin cells and stimulating circulation due to its granular texture and antioxidant compounds, often mixed with oils for body or facial treatments.^[84]^[85] Emerging applications in the 2020s utilize instant coffee byproducts for sustainable materials. Spent grounds from production are incorporated into 3D printing filaments or bio-inks, blended with biopolymers like PLA to create compostable prototypes for packaging and consumer goods, reducing reliance on petroleum-based plastics while maintaining mechanical strength.^[86]^[87] Similarly, these byproducts are transformed into biodegradable plastics through compounding with polylactic acid, forming films and sheets that degrade in months under composting conditions, as demonstrated in pilot projects for food packaging alternatives.^[88]^[89]

Composition and Nutritional Profile

Chemical Components

Instant coffee, on a dry basis, is predominantly composed of carbohydrates, which account for approximately 47-48% of its mass and include polysaccharides like arabinogalactans and mannans, along with melanoidins generated through the Maillard reaction during roasting.^[90] Melanoidins, high-molecular-weight nitrogenous polymers contributing to color and flavor, can represent up to 25% of the dry weight in roasted and processed forms.^[91] Proteins and peptides constitute 10-20% of the dry matter, mainly as water-extractable nitrogenous substances derived from the original coffee beans.^[92] Lipids are minimal, typically ranging from 0.02% to 0.3%, as the extraction process favors soluble components, though some flavored instant coffees incorporate added coffee oil up to 0.5%.^[92] Minerals make up 4-9% of the composition, with potassium as the dominant element at 3.6-5.9%, alongside magnesium and trace amounts of calcium, phosphorus, and others essential for nutritional profile.^[92] Volatile compounds, numbering over 800 and responsible for aroma, include furans contributing caramel-like notes and pyrazines imparting nutty and roasted flavors.^[92]^[93] Certain commercial instant coffee varieties contain additives such as anti-caking agents, including silicon dioxide or sodium aluminum silicates, to enhance powder flow and prevent clumping.^[92] High-performance liquid chromatography (HPLC) is a primary method for quantifying these components, enabling precise separation and detection of carbohydrates, volatiles, and minerals through techniques like HPLC-UV or HPLC-FLD.^[94] The exact proportions of these components may vary slightly based on the production method employed.^[92]

Comparison to Brewed Coffee

Instant coffee generally contains less caffeine than traditionally brewed coffee. A standard 8-ounce serving of instant coffee provides 30–90 mg of caffeine, whereas the same serving size of brewed coffee typically delivers 70–140 mg, depending on the bean type, roast, and brewing method.^[95]^[96] This difference arises because instant coffee production involves extraction and concentration processes that may not capture caffeine as efficiently as fresh brewing.^[97] In terms of antioxidants, instant coffee offers 200–320 mg of polyphenols per 8-ounce cup, compared to 200–550 mg in brewed coffee. The lower levels in instant varieties result from losses during the drying processes, such as spray or freeze drying, which can degrade heat-sensitive compounds like chlorogenic acids.^[98] Despite this, both forms remain significant dietary sources of these antioxidants, contributing to potential health benefits from regular consumption.^[99] Sensory profiles differ notably between the two. Premium instant coffees, particularly those produced via freeze drying, retain 70–90% of the original flavor compounds, offering a balanced but milder taste. In contrast, brewed coffee exhibits fresher acidity, richer aroma, and more complex notes due to the direct extraction of volatile oils and acids without extensive processing.^[100]^[101] Nutritionally, both instant and brewed coffee are low in calories, with approximately 2–5 kcal per 8-ounce cup, primarily from trace carbohydrates. However, instant coffee contains lower levels of oils, including diterpenes like cafestol and kahweol, due to filtration and dehydration steps that remove these lipid-soluble compounds. Brewed coffee, especially unfiltered varieties, retains more of these diterpenes, which can influence cholesterol levels if consumed in excess.^[102]^[103]

Health Effects

Nutrient Interactions and Malabsorption

Instant coffee, like other coffee forms, contains polyphenols such as chlorogenic acid that can bind to non-heme iron in the gastrointestinal tract, forming insoluble complexes that reduce its bioavailability and absorption.^[104] This inhibitory effect is particularly pronounced with instant coffee due to its concentrated polyphenol content during processing.^[105] A seminal study demonstrated that consuming a cup of instant coffee with a meal significantly impairs iron absorption, dropping it from 5.88% to 0.97% compared to the meal alone.^[106] Overall, the polyphenols in a typical serving of instant coffee can reduce non-heme iron absorption by 39% to 90%, depending on the meal composition and polyphenol dose.^[105] Similar mechanisms apply to zinc, where coffee's polyphenolic compounds inhibit its uptake, though the effect is generally less severe than for iron.^[107] To mitigate these interactions, it is recommended to consume instant coffee at least one hour before or after meals, or separately from iron-rich foods and supplements, allowing optimal nutrient absorption windows.^[108] This timing strategy is especially crucial for at-risk populations, such as individuals with anemia who depend on efficient non-heme iron uptake, and vegetarians whose diets lack heme iron from animal sources.^[109]

Other Physiological Impacts

Instant coffee, like other forms of coffee, contains antioxidants such as chlorogenic acids that have been associated with a reduced risk of type 2 diabetes. A meta-analysis of prospective cohort studies indicated that each additional cup of coffee per day is linked to a 6% lower risk of developing type 2 diabetes, with effects observed for both caffeinated and decaffeinated varieties. More recent analyses up to 2023 confirm this inverse relationship, suggesting that moderate consumption of 3-4 cups per day may lower the risk by approximately 25% through mechanisms including improved insulin sensitivity and reduced inflammation.^[110]^[111]^[112] Moderate intake of instant coffee, typically 3-4 cups per day, has also been linked to cardiovascular benefits, including lower risks of heart disease and stroke. Prospective studies show that this level of consumption is associated with reduced cardiovascular mortality, potentially due to anti-inflammatory properties and improved endothelial function. For instance, up to three cups daily correlated with favorable cardiovascular outcomes in large cohorts, without increasing arrhythmia risk in healthy adults.^[113]^[114]^[115] A potential risk from instant coffee consumption involves acrylamide, a compound formed during roasting that is classified as a probable carcinogen by the International Agency for Research on Cancer. Levels in instant coffee average approximately 0.7 µg per cup, about twice that in brewed coffee (around 0.45 µg per cup) but still below thresholds posing significant concern for moderate drinkers. Regulatory monitoring continues, as chronic exposure at higher levels could contribute to cancer risk, though coffee's overall acrylamide contribution remains low compared to other dietary sources like fried foods.^[116]^[117]^[118] Post-2020 studies have explored instant coffee's effects on the gut microbiome, indicating potential modulation that supports beneficial bacterial diversity. Research shows that regular coffee intake, including instant varieties, is associated with increased levels of health-promoting microbes like Lawsonibacter asaccharolyticus, which may enhance gut barrier function and reduce inflammation. These changes could indirectly benefit metabolic health, though direct causation requires further investigation. Regarding bone health, recent analyses find no strong link between moderate coffee consumption and bone density loss or osteoporosis risk; in fact, caffeine intake up to 400 mg daily appears neutral or inversely associated with osteoporosis in some populations.^[119]^[120]^[121] The safe upper limit for caffeine from instant coffee is generally 400 mg per day for healthy adults, equivalent to about 4-6 cups (assuming 60-80 mg per cup). This threshold, established by health authorities, avoids adverse effects like jitteriness or sleep disruption while allowing for the noted physiological benefits. Exceeding this may amplify risks in sensitive individuals, such as those with hypertension.^[122]^[123]^[124]

Regulation and Standards

Quality and Safety Regulations

Instant coffee is subject to stringent quality and safety regulations to protect consumers from contaminants and ensure product integrity against adulteration. In the European Union, maximum levels for mycotoxins such as ochratoxin A are established under Commission Regulation (EU) 2023/915, limiting it to 5 µg/kg in soluble (instant) coffee to mitigate potential health risks from fungal contamination during production and storage.^[125] Similarly, heavy metals are regulated under general contaminant thresholds, though no specific maximum level for lead is set for instant coffee products, as per the same regulation and aligned national standards.^[126] To prevent adulteration, EU Council Directive 77/436/EEC mandates that soluble coffee must contain at least 96% coffee-based dry matter by weight in its solid form, prohibiting the addition of non-coffee substances beyond permitted processing aids.^[127] Artificial colors are not allowed, in line with broader EU food additive rules under Regulation (EC) No 1333/2008, ensuring the product remains a pure extract without synthetic enhancements that could mislead consumers or compromise safety.^[128] Testing protocols include microbiological assessments to maintain hygiene, with typical standards requiring a total plate count below 10^3 CFU/g, as outlined in industry specifications and good manufacturing practices, though the EU lacks product-specific criteria and relies on general food hygiene rules under Regulation (EC) No 852/2004.^[129] Enforcement differs by region: in the United States, the FDA enforces voluntary guidelines through current good manufacturing practices (21 CFR Part 117), focusing on hazard analysis and risk-based controls without mandatory composition standards, whereas the EU imposes binding requirements via directives like 77/436/EEC and Regulation (EU) 2023/915, with non-compliance leading to market withdrawal.^[127] For decaffeinated instant coffee, EU regulations briefly reference residue limits for decaffeination solvents, such as 2 mg/kg for dichloromethane in roasted and soluble forms.^[130]

International Standards and Labeling

The Codex Alimentarius Commission establishes international food standards that apply to instant coffee through general provisions on purity, additives, and contaminants, ensuring fair trade practices and consumer protection. The General Standard for Food Additives (CODEX STAN 192-1995) permits specific additives in instant coffee, such as acidity regulators and anti-caking agents, only at levels necessary for technological purposes and not exceeding maximum permitted levels (MPLs) to maintain product purity. Similarly, the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995) sets maximum levels for substances like ochratoxin A (OTA) at 10 μg/kg in instant coffee to minimize health risks from mycotoxins. Labeling requirements for instant coffee are guided by the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), which mandates clear identification of the product as "instant coffee" or "soluble coffee," along with a complete list of ingredients if additives are present, net quantity, storage instructions, and the name and address of the manufacturer or packer. Allergens, such as milk derivatives in flavored variants, must be prominently declared to alert consumers with sensitivities. Origin claims, like "fair trade" or "single origin," require substantiation to avoid misleading information and are often verified through third-party certifications. While there is no universal international mandate for caffeine content disclosure in instant coffee, some regional regulations require it for servings exceeding 50 mg, emphasizing transparency for high-caffeine products. Certifications play a key role in international trade by verifying compliance with sustainability and quality criteria beyond basic standards. The Rainforest Alliance certification, which incorporates former UTZ standards since 2018, ensures instant coffee is produced with environmentally sound practices, including biodiversity protection and fair labor conditions, with labeled products displaying the seal for consumer recognition. Organic certification under the EU Organic Regulation (EU) 2018/848 allows labeling as "organic instant coffee" only if at least 95% of ingredients are organically produced, free from synthetic pesticides, and traced throughout the supply chain. In global trade, ISO 22000:2018 provides a harmonized framework for food safety management systems, enabling instant coffee producers to demonstrate consistent control over hazards from production to distribution, facilitating smoother international exports. Additionally, the EU Deforestation Regulation (EUDR, Regulation (EU) 2023/1115), with application from 30 December 2025 (though a proposal to delay to December 2026 for larger firms is under consideration as of November 2025), imposes due diligence requirements on coffee supply chains to ensure products are deforestation-free, though highly processed forms like instant coffee may require geolocation data for upstream commodities to comply with import rules.^[131]

Environmental Impact and Sustainability

Production and Lifecycle Impacts

The lifecycle of instant coffee production encompasses cultivation, roasting and extraction, drying, packaging, and consumption, each stage exerting notable environmental pressures. Coffee farming, primarily in tropical regions, demands substantial water resources, with approximately 80 liters required to grow the green coffee beans equivalent to one cup of instant coffee, largely due to irrigation and rainfall dependency in water-scarce areas.^[132] Roasting and extraction processes are energy-intensive, consuming 1-1.5 kWh per kg of coffee for roasting alone, with extraction involving large-scale brewing that further elevates energy use to support solubles recovery.^[133] Spray drying, the predominant method for dehydration, contributes significantly to emissions as part of the processing phase, with total lifecycle assessments indicating 16.9-30.8 kg CO₂-eq per kg of product depending on energy sources like natural gas.^[134] Key environmental impacts include greenhouse gas emissions totaling 0.02-0.1 kg CO₂e per cup across the lifecycle, driven mainly by land-use changes and processing energy.^[135] Water pollution arises from wastewater generated during extraction and cleaning, which contains high levels of organic matter, pectin, and nutrients, potentially leading to eutrophication in receiving water bodies if untreated.^[136] Deforestation linked to coffee farming has replaced nearly 2 million hectares of tropical forest between 2001 and 2015, accounting for a notable portion of agricultural-driven habitat loss in biodiversity hotspots like Latin America.^[137] Byproducts such as spent coffee grounds represent a waste stream that, if landfilled, contributes to methane emissions. As of 2025, lifecycle assessments indicate that instant coffee often has a lower overall greenhouse gas footprint per cup than brewed coffee owing to reduced bean usage (about 2 g per cup versus 10-12 g for brewed), though the processing phase is energy-intensive.^[138] The global environmental footprint of instant coffee reflects approximately 20-25% of the broader coffee industry's 90+ million tons of CO₂ annually.^[139] Seminal lifecycle analysis studies, such as the 2009 assessment of spray-dried soluble coffee, have been updated with 2022 data incorporating improved energy efficiencies, demonstrating a 15% reduction in overall emissions through optimized drying and renewable integration.^[138] As of 2025, instant coffee production must comply with the EU Deforestation Regulation (EUDR), requiring traceability to deforestation-free sources, which has prompted enhanced supply chain monitoring.^[140]

Sustainable Practices and Innovations

Sustainable practices in instant coffee production emphasize shade-grown farming, where coffee plants are cultivated under the canopy of taller trees to mimic natural forest conditions, thereby enhancing biodiversity, sequestering carbon, and minimizing the use of synthetic pesticides and fertilizers. This approach supports ecosystem health and reduces environmental degradation associated with monoculture systems. For example, brands like Araku Boomi produce shade-grown instant coffee sourced from tribal communities in India, promoting pesticide-free cultivation that benefits local wildlife and soil integrity.^[141]^[142] Water recycling technologies in coffee processing further advance sustainability by capturing and reusing wastewater from wet milling, significantly lowering overall consumption and preventing pollution. In Colombia, eco-friendly mills such as Ecomill® have been adopted by one-third of coffee farms, saving approximately 10 billion liters of water annually while eliminating contaminated runoff into waterways.^[143] Renewable energy integration, particularly solar-assisted drying systems, optimizes the post-harvest stage critical to instant coffee; hybrid solar-biofuel dryers reduce electricity use by 80% compared to conventional methods and curb deforestation by replacing fuelwood, drying beans in 24 hours at controlled temperatures to preserve quality.^[144] Innovations in packaging and waste utilization address downstream impacts of instant coffee. Bio-based, compostable sachets made from plant-derived materials like starch and cellulose have gained traction in the 2020s, offering high-barrier protection for freshness while decomposing naturally in composting facilities, aligning with regulatory pushes in Europe and the US.^[145] Upcycling spent coffee grounds (SCG)—a byproduct of instant coffee extraction—into value-added products includes converting extracted oils via transesterification into biodiesel, potentially yielding up to 800 thousand tons annually from global SCG volumes, and producing biodegradable bioplastics such as polyhydroxyalkanoates through microbial fermentation.^[146]^[147] Certifications play a pivotal role in driving emission reductions; fair trade standards promote smallholder practices that yield lower greenhouse gas emissions than industrial plantations, as evidenced by studies showing small-scale Latin American coffee farming's superior environmental profile.^[148] By 2025, trends toward carbon-neutral operations are evident in initiatives like Nescafé Regenerative, which exceeded its target by sourcing 32% of coffee through regenerative agriculture practices that restore soil, enhance biodiversity, and mitigate climate impacts ahead of schedule.^[149] Supply chain challenges, including verifying sustainable claims, are being tackled via blockchain technology adopted post-2022, which provides immutable traceability from farm to consumer; surveys of Colombian producers indicate 84% willingness to engage, citing benefits for transparency and premium pricing despite barriers like connectivity.^[150] Emerging AI-optimized extraction processes, as of mid-2025, are reducing energy use in instant coffee production by 10-15% through precise control of drying parameters.^[134]

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Feb 6, 2025 · Caffeine content for coffee, tea, soda and more ; Brewed black, 8 (237), 48 ; Brewed black, decaf, 8 (237), 2 ; Brewed green, 8 (237), 29 ; Ready-to ...
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Evaluation of the Caffeine Content in Servings of Popular Coffees in ...
Jul 23, 2024 · According to the International Food Council, a cup of instant coffee (approximately 225 mL) contains 60–85 mg of caffeine [30], and according to ...
[94]
Impact of Brewing Methods on Total Phenolic Content (TPC) in ... - NIH
Nov 12, 2020 · According to literature reports, instant coffee also contains more oxalic acid in comparison to ground coffee—an average of 19 mg/1 g in a dry ...
[95]
Coffee and Antioxidants: Everything You Need to Know - Healthline
Feb 20, 2019 · The researchers found that espresso contained the highest amount of polyphenols and caffeine, with instant coffee falling closely behind.
[96]
Influence of drying techniques on sensory profile and chlorogenic ...
To ascertain the best technique for retention of sensory properties and chlorogenic acid (CGA) in instant coffee, the present study involved several drying ...
[97]
Instant Coffee vs Brewed Coffee: Why They Taste So Different
Jan 25, 2024 · While instant coffee offers convenience and consistency, brewed coffee presents an intricate dance of flavors, aromas, and textures.Missing: 70-90% | Show results with:70-90%
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What's the healthiest way to brew coffee? - Harvard Health
Jul 1, 2020 · Unfiltered coffee contains diterpenes, compounds that can raise cholesterol, and researchers say a cup of unfiltered coffee contains 30 times ...
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Variability of some diterpene esters in coffee beverages as ... - NIH
Nov 7, 2016 · Boiled coffee had the highest diterpene esters content, while filtered and instant brews showed the lowest concentrations.
[100]
Iron absorption and phenolic compounds: importance of different ...
The inhibiting effect of coffee was explained mainly by its content of galloyl groups, but also by some other factor, probably chlorogenic acid. It is concluded ...
[101]
Inhibition of Iron Absorption by Coffee and the Reduced Risk of Type ...
Jan 22, 2007 · Hurrell et al report that the polyphenolic content typical in a cup of instant coffee reduces iron absorption from a test meal by 60% to 90%.
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Inhibition of food iron absorption by coffee - PubMed
When a cup of drip coffee or instant coffee was ingested with a meal composed of semipurified ingredients, absorption was reduced from 5.88% to 1.64 and 0.97%, ...Missing: polyphenols 2007
[103]
Effect of foodstuffs on the absorption of zinc sulfate - PubMed
Coffee also seems to inhibit zinc absorption. Publication types. Clinical Trial. MeSH terms. Adult; Calcium / pharmacology; Clinical Trials as Topic; Dairy ...
[104]
Coffee | Linus Pauling Institute | Oregon State University
Phenolic compounds in coffee can bind nonheme iron and inhibit its intestinal absorption (168). ... coffee and the major coffee components chlorogenic acid ...
[105]
Do Coffee and Caffeine Inhibit Iron Absorption? - Healthline
May 22, 2024 · The polyphenols found in coffee and tea are thought to be major inhibitors of iron absorption. These include chlorogenic acid, which is found ...
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Coffee consumption and reduced risk of developing type 2 diabetes
Jun 1, 2018 · The risk of T2D decreased by 6% (RR = 0.94; 95%CI, 0.93-0.95) for each cup-per-day increase in coffee consumption. Results were similar for ...
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https://pubmed.ncbi.nlm.nih.gov/1091398/
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Coffee Consumption, Additive Use, and Risk of Type 2 Diabetes ...
Consumption of coffee has been consistently associated with lower risk of type 2 diabetes (T2D). However, it is unknown whether the use of additives may modify ...
[109]
Light to moderate coffee consumption is associated with lower risk of ...
May 6, 2022 · Conclusion: Coffee consumption of up to three cups per day was associated with favourable CV outcomes. Regular coffee consumption was also ...
[110]
Good News for Coffee Lovers: Daily Coffee May Benefit the Heart
Mar 24, 2022 · Drinking coffee—particularly two to three cups a day—is not only associated with a lower risk of heart disease and dangerous heart rhythms ...Missing: moderate | Show results with:moderate
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Daily Coffee Drinking Is Associated with Lower Risks of ...
In conclusion, this study shows a beneficial effect of Italian-style coffee consumption (when limited to 4 cups per day) on all-cause and CVD mortality risks, ...Daily Coffee Drinking Is... · Statistical Analysis · Coffee Intake And Mortality...<|separator|>
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Studies of acrylamide level in coffee and coffee substitutes - PubMed
One single cup of coffee (160 ml) delivered on average from 0.45 microg acrylamide in roasted coffee to 3.21 microg in coffee substitutes.
[113]
Acrylamide in Coffee: Should You be Concerned? - Healthline
Fresh roasted coffee contained about 179 mcg per kg. · Instant coffee had 358 mcg per kg. · Coffee substitutes had 818 mcg per kg.What it is · Harmfulness · Concentration · Risk
[114]
Acrylamide in coffee: What is known and what still needs to be ...
Nov 1, 2022 · AA concentration in coffee ranges from an average of 249 μg/kg to 710 μg/kg (average values referring to the dry powder) for roasted coffee and ...
[115]
Coffee consumption is associated with intestinal Lawsonibacter ...
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Association between caffeine consumption and bone mineral ...
Jun 29, 2023 · Conclusions. Our study does not support a causal relationship between caffeine consumption and BMD in children and adolescents. However, more ...Missing: post- | Show results with:post-
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Caffeine | EFSA - European Union
May 27, 2015 · Intakes up to 400mg per day (about 5.7mg/kg bw per day) consumed throughout the day do not raise safety concerns for healthy adults in the ...Latest · Faq · Caffeine: Efsa Estimates...Missing: FDA | Show results with:FDA
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Caffeine in Instant Coffee
Instant Coffee contains 57 mg of caffeine in a 8 fl oz cup. This equates to 7.12 mg of caffeine for every fl oz and 24.09 mg for every 100 ml.Missing: 26-66 | Show results with:26-66
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Up to 400mg of caffeine a day is considered safe for most adults, but drinking more than four cups of coffee may indicate a need to cut back.Missing: EFSA | Show results with:EFSA
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[PDF] Commission Regulation (EU) 2023/915 - EUR-Lex - European Union
May 5, 2023 · Regulation (EU) 2023/915 sets maximum levels for certain food contaminants, replacing (EC) No 1881/2006, and aims for levels as low as ...
[122]
Food Contaminant Testing by EU Regulations - Measurlabs
Sep 15, 2025 · Table 2: Maximum levels of ochratoxin A in selected foods ; Roasted coffee. 3.0 ; Instant coffee. 5.0 ; Cocoa powder. 3.0 ; Wine and grape juice.
[123]
[PDF] Official Journal of the European Communities - EUR-Lex
means coffee extract in powder, granular, flake, cube or other solid form, of which the coffee- based dry matter content is not less than 96 % by weight and ...
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https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/caffeine/art-20045678
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[PDF] Granuled Instant Coffee Specification
Jan 25, 2024 · Microbiological Standards;. Test. Target. TVC. <1000 cfu/g. Enterobacteriaceae. <100 cfu/g. Moulds. <100 cfu/g. Yeasts. <100 cfu/g. S.aureus. < ...
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[PDF] The water needed to have the Dutch drink coffee
Surprisingly, the virtual water content of a cup of instant coffee is thus lower than the virtual water content of a cup of normal coffee. The figures ...Missing: farming | Show results with:farming
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Coffee Roasting Techniques: A Global Flavour Journey
Dec 4, 2024 · Coffee roasting contributes approximately 15% of coffee's total carbon footprint, with energy consumption ranging from 1-1.5 kWh per kilogram ...
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Life cycle assessment of instant coffee production considering different energy sources
Insufficient relevant content. The provided content is a webpage snippet with no substantive data on lifecycle stages, water use, energy, CO2, GHG emissions, or comparisons for instant coffee. It only includes a JavaScript disabled notice and a tracking image URL.
[129]
[PDF] Environmental effects of coffee, tea and cocoa
Nov 9, 2022 · In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), ...
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Nov 18, 2019 · It has been reported by several studies that coffee wastewater is characterized by very high chemical oxygen demand (COD), biological oxygen ...
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Deforestation Linked to Agriculture | Global Forest Review
Apr 4, 2024 · Nearly 2 Mha of forest were replaced by coffee plantations between 2001 and 2015, of which 1.1 Mha were for robusta coffee and 0.8 Mha were for ...
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Life cycle assessment of spray dried soluble coffee and comparison ...
This paper aims to evaluate the environmental burdens associated with spray dried soluble coffee over its entire life cycle and compare it with drip filter ...Missing: instant | Show results with:instant
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Carbon footprints in kg CO2 eq per 1-l coffee - ResearchGate
Results and discussion The carbon footprint was found to be 3.14 kg CO2 eq/kg green coffee, with the cultivation stage contributing over 90% of the impact in 15 ...
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9 Fair Trade Instant Coffees – One Green Planet
” No pesticides and SHADE GROWN, which is better for the farmers and better for the birds, and better for the whole local ecosystem. The tin is really nice ...1. Araku · 3. Clipper Coffee · 7. Cafe Altura
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How Sustainable Coffee Protects Nature
### Summary of Fair Trade and Certifications Reducing Emissions in Coffee
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Lessons from Colombia's sustainable coffee sector
Jun 6, 2025 · In response, Colombian engineers pioneered eco-friendly mills that drastically cut water usage and reuse coffee by-products. Technology, such as ...
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Hybrid Solar/Biofuel Coffee Dryer
This hybrid system uses a combination of solar thermal and biofuel to dry coffee beans in high-efficiancy drying towers using natural convection.Missing: assisted instant
[138]
Compostable Coffee Bags Propel Sustainable Packaging Forward
Aug 15, 2025 · Manufactured from renewable, plant-based materials, compostable coffee bags can naturally decompose within industrial or home composting ...<|separator|>
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A Comprehensive Review on Sustainable Conversion of Spent ...
H2, with an energy content of 120.7 MJ/kg and zero GHG emissions upon combustion, is considered a highly attractive energy carrier [165]. Bio-oil is also a ...
[140]
New Fairtrade study demonstrates that smallholder coffee farming ...
Oct 1, 2024 · Small-scale coffee in Latin America are on average more environmentally friendly than large-scale plantations, new Fairtrade research ...
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Nestlé's coffee brand surpasses its regenerative agriculture goal for ...
Jun 12, 2025 · Nescafé procured 32% of its coffee from farmers that adopted regenerative agriculture practices last year, surpassing a 2025 goal of sourcing 20% of coffee ...
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Coffee producers' perspectives of blockchain technology in the ...
Therefore, the model enables both traceability and transparency in agro-food supply chains, yet several caveats and limitations remain (Bager et al., 2022b).Missing: post- | Show results with:post-