One of the best ways of preserving the taste of coffee is the Freeze-Dried Coffee method. More of the volatile oils remain in the product giving it that “real” cup of brewed coffee flavor.
Invented in 1901 by a Japanese scientist by the name of Satori Kato it was later marketed around 1920 by George C.L. Washington. Nescafe was developed 18 years later in 1938, the first name brand on the market.
Post WWII America saw the advent of instant coffee and since then freeze-drying has grown in popularity as it is a higher-quality product and more expensive.
The method of making freeze-dried coffee involves brewing large vats of coffee and placing them through evaporators making highly concentrated liquid.
To preserve the aroma and flavor “foaming” gases are infused through the coffee removing oxygen. The wet coffee granules are then rapidly frozen and placed in a drying chamber on metal trays.
The frozen coffee is ground into particles and the ice crystals are then removed by sublimation meaning transference from a solid state to a gaseous state without the liquification phase. A vacuum is created in the chamber is warmed, usually by radiation.
The frozen water in the coffee granules expands to ten times its size and is removed as vapor from the chamber. Volatile aromas are sprayed on the coffee granules.
The product is then packaged in a low-humidity, low-oxygen environment to maintain its integrity. The process is environmentally friendly.
The advantage of freeze-dried coffee is that it is portable and can be taken anywhere and mixed with hot water gives you a nice fresh tasting cup of coffee.
According to Dr. Ernesto Illy of Illy Coffee it is all in the technique of roasting the beans that makes an Italian Roast. Illy is the most common type of Italian Roast found in the United States.
For the true connoisseur purchasing the whole bean and grinding at home is the preferable method to brew providing a fresher tasting coffee and customization for the pot you will use be it espresso or drip. Beans can be found in specialty coffee shops and sometimes at grocery stores.
If you are concerned about serving this strong roast in the evening and staying awake no worries, it is also available in decaffeinated.
First made in the 1500’s in Italy, it exhibits the coffees found in Turkey at the time. It is a less acidic and sweeter tasting coffee than other dark roasts such as French Roast.
The longer roasting time depletes the natural caffeine sources in the beans resulting in a coffee that contains less caffeine. Italian Roast is a rich brown color with little or no oil.
Italian coffee uses Arabica coffee beans known for their full flavor and low caffeine content, Southern Italians tend to mix Robusta content in their coffee for a stronger flavor.
The method of grinding is different as well; a grinding wheel is preferred to allow a more thorough grind.
The rules of drinking Italian Coffee like the Italians do are as follows: the locals drink it standing at the bar, “caffe” is an espresso and drunk in two to three sips and coffee should not have milk in it after 11:00 a.m. Any other behavior will flag you as a tourist.
However you prefer your coffee know that Italian Roast will deliver a smooth full-bodied dark cup of sweet coffee with low acidity and lower caffeine content.