What essential element is largely lost when coffee is processed into instant form?
Volatile aromatic compounds.
Instant coffee is created by brewing coffee initially and then subjecting that brewed liquid to processes like freeze-drying or spray-drying to remove the water content. This initial aggressive brewing and subsequent aggressive drying process inherently leads to the degradation or loss of the most fragile components that define high-quality coffee flavor and aroma. Specifically, the volatile aromatic compounds—the molecules responsible for the rich smell and nuanced taste—are significantly diminished or lost entirely during the dehydration steps. While instant coffee is convenient and generally low in diterpenes due to processing, this trade-off means it sacrifices the complex aromatic profile and depth of flavor characteristic of freshly brewed methods like pour-over.
