The creation of instant coffee

Oscar Sykes and Benjamin Stubbing explain why drying coffee without ruining it is so hard.This is the second article of Issue 23, which print subscribers will start receiving this week. Not yet a subscriber? You can sign up for the magazine here.The convenience of instant coffee masks a surprisingly difficult problem. Coffee’s appeal lies in the hundreds of volatile compounds that create its flavor and aroma, exactly the substances most likely to disappear during processing. Creating instant cof...