A REVIEW ON INSTANT WHITE COFFEE AND INSTANT DECAFFEINATED COFFEE PROCESSING

Abstract

ABSTRACT
 
Instant white coffee is commonly associated with its preceding popular counterpart, the instant decaffeinated
coffee. Questions of whether the two products are made from different variety of coffee bean, underwent
different processing techniques, or shares different caffeine contents, are poorly explained. The purpose of
this review is to provide a better understanding on both products. Instant white coffee and instant
decaffeinated (black) coffee are made from similar coffee varieties, the Arabica and the Robusta. Both
products undergo similar coffee processing from harvesting, de-pulping, mucilaginous coating removal to
drying. The difference takes place in the decaffeination process and the roasting process. Consequently, as
instant products, both are processed through an instant making process. Instant decaffeinated coffee is
processed through a decaffeination process whereas it is not common for instant white coffee. Instant white
coffee is processed through a lower roasting temperature and a shorter roasting time, hence possesses a
detracted bitter aftertaste, a lightened colour, a higher caffeine content and a high acidic note. Instant
decaffeinated (black) coffee is processed at a higher roasting level (160 – 280
oC; 20 – 40 minutes), therefore
bears bitter aftertaste, dark colour, lower caffeine content and slightly acidic. The claim for health benefits,
although not specifically on lean body mass, in white coffee, it is maybe true due to the high caffeine,
chlorogenic and cafeic acid content. However, the claim for softness on the stomach is still debatable.
Keywords: coffee, white coffee, decaffeinated coffee, instant