Fun fact: frappé means whipped in French!
Because I’m in the business of making tasty food, it’s also assumed that I’m picky about beverages—after all, good food and drink go hand in hand. But the truth is I always stick to cheap well whiskey, I won’t ever turn my nose up to a frosty box of wine, and I was born and raised on instant coffee. This horrifies most people I know, but with nearlyof the world’s coffee crop ultimately being turned into the instant stuff, I know I can’t be alone.
Obviously, the process of drying coffee concentrates its solids. When dissolved in a small amount of water, the resulting viscous solution easily traps tiny air bubbles, like a meringue. The foam is similar to the crema found on espresso, but much thicker and more stable because dissolved instant coffee is a more stable emulsion than regular brewed coffee.
Most instant coffee is made using the spray-dried method, wherein brewed coffee is reduced to a concentrate before spraying through an atomizer into a stream of hot air, instantly removing most of its moisture. This method is fast and cheap, however, it subjects the coffee to temperatures as high as 400°F , resulting in the loss of aromatics. Spray-dried coffee has aromas added back to it after the processing.
Thankfully for all the instant fans out there, more and more quality options are becoming available. The cool cats at
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