In this section we begin with an annotated bibliography where we chose 12 key sources that inspired or shaped our research. We follow with a list of additional research sources.

Annotated Bibliography:

  1. Capek, P., Paulovičová, E., Matulová, M., Mislovičová, D., Navarini, L., & Suggi-Liverani, F. (2014). Coffea arabica instant coffee—chemical view and immunomodulating properties. Carbohydrate polymers, 103, 418-426.
    In this highly technical scientific paper, the researchers focus on testing the molecular structure of instant coffee that was freeze dried versus instant coffee that was spray dried. The researchers conclude that the two finished products exhibit an overall similar composition. Although the paper’s scientific language and in-depth chemistry descriptions were complex for the purposes of our research, the paper usefully explained the production process of instant coffee as well as provided a basis to understanding the architecture of instant coffee and its composition.
  2. Dong, W., Hu, R., Chu, Z., Zhao, J., & Tan, L. (2017). Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans. Food Chemistry, 234, 121-130. doi:10.1016/j.foodchem.2017.04.156.
    One of the key aspects highlighted in the production process of instant coffee is the drying techniques. There are two drying techniques that are popularly used today–freeze drying (the most popular but more expensive option) and spray drying. This technical paper compares five drying methods–room-temperature drying (RTD), solar drying (SD), heat-pump drying (HPD), hot-air drying (HAD), and freeze drying (FD)–and the effects these drying methods have on the composition of robusta coffee beans, which are most commonly used for instant coffee. The composition factors tested are those that contribute to the flavor and aroma of coffee. The results of the study found that drying had significant effects on the chemical components of flavor and aroma but did not significantly influence other aspects such as caffeine. This study found that freeze drying was an effective measure to preserve certain aspects whereas hot air drying was ideal for others. Overall, this paper found that heat pump drying may have the most efficient and broadest drying technique use. Although much of this highly technical paper was more complex than we were qualified to assess, the introduction and conclusion contributed to our understanding of the architecture and algorithm of instant coffee.
  3. Ferdman, R.A. (2014, July 14). Almost half of the world actually prefers instant coffee. The Washington Post. Accessed from https://www.washingtonpost.com/news/wonk/wp/2014/07/14/almost-half-of-the-world-actually-prefers-instant-coffee/?utm_term=.5780ff5a4218.
    In this Washington Post article, Ferdman outlines instant coffee preferences around the world and describes possible reasoning why this may be the case. This piece was relevant to the social and modern narrative of instant coffee. We cited and utilized several aspects of the information provided by Ferdman. Most notably we adapted the map provided by Ferdman to illustrate the world divide between fresh coffee versus instant coffee preference. Ferdman points out that instant coffee preference closely aligns with tea drinking culture. Notably, although coffee sales are steadily rising in other parts of the world, the United States sales of instant coffee have remained stagnant for the past decade.
  4. Flament, I., & Bessière-Thomas, Y. (2002). Coffee flavor chemistry. John Wiley & Sons.
    This comprehensive book covers a range of topics relevant to several different aspects of our project. Coffee Flavor Chemistry is a comprehensive guide to understanding the nuances and complexities of coffee flavors. In addition to its description of coffee been origins and chemical properties, the book covers a brief history of coffee and then traces the different stages of coffee and provides an explanation of the coffee in each phase. This book was helpful in our architecture analysis of instant coffee.
  5. Free Documentary. (2014, July 24). How it works- Instant Coffee. Retrieved from https://www.youtube.com/watch?v=4G5LcVUcWAg.
    This video was an easy-to-follow and simple-to-understand video explained the production process of instant in coffee in a approximately four and half minute video. The video showed a production facility and followed the steps the coffee product went through to get to become the instant product recognize on our store shelves. This video served as a starting point to understanding the overview of the instant coffee production process steps as well as gave a nice visual to what the factory and equipment look like. A video lended itself well to following the follow through the different machines and aspects of the production that was not always abundantly clear in written articles or graphic depictions.
  6. Josefik, S. & Church, G. (1955, Feb. 11). Cheaper coffee. Wall Street Journal. Retrieved from http://proxy.library.georgetown.edu/login?url=https://search.proquest.com/docview/132236542?accountid=11091.
    Today, instant coffee in the United States is not nearly as popular as in other parts of the world but that does not mean coffee did not have its American booming moment. Our research into the historical timeline of instant coffee production revealed that instant coffee entered the popular market in the 1930s but really began to take over during and immediately after WWII. Moreover, housewives were one of the heavily targeted groups. This Wall Street Journal article from 1955 exemplifies the instant coffee moment during that time. The article’s very first sentence states, “that instant coffee that so many hurried housewives are taking to lately is exerting a heavy impact on one of the biggest items in inter-American commerce–the coffee bean.” Overall this article was able to provide a helpful first account to the historical moment of that time as well as contrast to the current market trends.
  7. Khamis, S. (2015). “It Only Takes a Jiffy to Make”. Food, Culture & Society, (12):2. 217-233.
    “It Only Takes a Jiffy to Make” outlines the transformation of Australian society from the leading per capita tea drinking society in the late 1920s to a leading embracer of instant coffee. Khmais credits several different factors for this change and notes that Nescafe’s influential marketing coupled with the desire for modern convenience and American glamour made instant coffee a hit in Australian culture. This article complimented the research that asserted that many traditional tea drinking societies came to adopt instant coffee within their societies. Australia is widely pointed to as an avid instant coffee society and this article was able to provide historical context as to why that was the case.
  8. Kobayashi, M.L. (2015). Impact of Packaging Characteristics on Consumer Purchase Intention: Instant Coffee in Refill Packs and Glass Jars. Journal of Sensory Studies, 30(3), 169 – 180.
    Part of the story told concerning instant coffee’s success is the story of effective marketing by Nescafe in its early production stages. Now, instant coffee continues to succeed in increasing sales in certain parts of the world but fails in others. Research shows that certain tea drinking societies are stronger proponents of instant coffee than other parts of the world. Kobayashi’s article helps provide a small insight into the marketing strategies and success of instant coffee in particular. By using focus groups to test specific branding techniques, Kobayashi draws the conclusions that consumers are influenced by targeted branding methods, such as the depiction of coffee beans or a cup of coffee with foam. This is useful in understanding a modern take on instant coffee marketing.
  9. Koehler, J. (2017, April 6). In WWI Trenches, Instant Coffee Gave Troops A Much-Needed Boost. NPR. Accessed from https://www.npr.org/sections/thesalt/2017/04/06/522071853/in-wwi-trenches-instant-coffee-gave-troops-a-much-needed-boost.
    Koehler’s NPR piece was a useful narrative to include in our historical analysis of coffee and coffee consumption in the United States. Koehler focuses on the influence of the military on coffee and the military’s love of coffee consumption over the years. From this piece we were able to garner two aspects of our research. We were able to include a fun fact about how the term “joe” to describe a cup of coffee is credited to the G.I. Joe and we were able to solicit the ROTC for an interview about their experience with instant coffee and coffee as a whole.
  10. Moore, K. (29, September 2008). What’s that Stuff? Instant Coffee. Chemical and Engineering News (86).
    Featured in a 2008 issue of Chemical and Engineering News, this article was especially useful in providing an overview of what instant coffee is and what makes the production process distinct. The succinct and easy to follow manner of this article allowed us an easy to understand overview of instant coffee. In this article, Moore points out that the water content of instant coffee is no greater than 4% and that spray drying is a cheaper alternative to freeze drying but that freeze drying is the preferred method because of taste perseverance.
  11. Sangmee, B. “From strange bitter concoction to romantic necessity: the social history of coffee drinking in South Korea.” Korea Journal 45.2 (2005): 37-59.
    Sangmee provides an excellent example of the diverse relationship of coffee and society in the case of Korean culture. The lessons learned from this article helped frame and fit nicely into the wider narrative of our larger research. In this article, Sangmee uses the Starbucks chain’s infiltration into South Korea as a way of demonstrating the different facets of globalization, multinational business models, and the influence of outside “American” norms. Sangmee asserts that this process has led Korea to adapt and create their own ways of consuming this caffeinated beverage and this is a reflection of a wider effort toward “global modernity”. This is what would be understood as the socio-technical relationship between coffee culture and South Korea.
  12. Smith, K.A. (2014, June 23). Is There a Future For Instant Coffee. Smithsonian.com. Accessed from https://www.smithsonianmag.com/arts-culture/there-future-instant-coffee-180951821/.
    Smith’s Smithsonian article on the future of instant coffee complimented the Washington Post Ferdman piece in its ability to frame the current instant coffee moment in the world Smith argues that instant coffee does indeed have a future and that future resides in China, where instant coffee sales continue to grow. Moreover this article provided a valuable historical narrative on instant coffee and referenced the term ready to drink (RTD), a term derived from the same ready to eat (RTE) concept we heard repeated during our expert interview.

History and Description

  1. Alfred, R. (2009, August 11). Aug. 11, 1903: Instant Coffee, a Mixed Blessing. Wired. https://www.wired.com/2009/08/dayintech-0811/
  2. Avey, T. (2013, April 8). The Caffeinated History of Coffee. PBS. http://www.pbs.org/food/the-history-kitchen/history-coffee/
  3. Celebrating 75 years of the Nestlé brand that invented instant coffee. Nestle. https://www.nestle.com/aboutus/history/nestle-company-history/nescafe-75-years
  4. Ferdman, R.A. (2014, July 14). Almost half of the world actually prefers instant coffee. The Washington Post. https://www.washingtonpost.com/news/wonk/wp/2014/07/14/almost-half-of-the-world-actually-prefers-instant-coffee/?utm_term=.5780ff5a4218
  5. Koehler, J. (2017, April 6). In WWI Trenches, Instant Coffee Gave Troops A Much-Needed Boost. NPR. https://www.npr.org/sections/thesalt/2017/04/06/522071853/in-wwi-trenches-instant-coffee-gave-troops-a-much-needed-boost
  6. Smith, K.A. (2014, June 23). Is There a Future For Instant Coffee. Smithsonian.com. https://www.smithsonianmag.com/arts-culture/there-future-instant-coffee-180951821/
  7. The History of Coffee. National Coffee Association. http://www.ncausa.org/About-Coffee/History-of-Coffee.
  8. Zuraw, L. (2013, April 23). How Coffee Influenced The Course of History. NPR.  https://www.npr.org/sections/thesalt/2013/04/24/178625554/how-coffee-influenced-the-course-of-history

Architecture of Instant Coffee

Article

  1. Barry, R. J., Clarke, A. R., Johnstone, S. J., & Rushby, J. A. (2008). Timing of caffeine’s impact on autonomic and central nervous system measures: clarification of arousal effects. Biological psychology, 77(3), 304-316.
  2. Capek, P., Paulovičová, E., Matulová, M., Mislovičová, D., Navarini, L., & Suggi-Liverani, F. (2014). Coffea arabica instant coffee—chemical view and immunomodulating properties. Carbohydrate polymers, 103, 418-426.
  3. Choi, E. J., Bae, S. H., Park, J. B., Kwon, M. J., Jang, S. M., Zheng, Y. F., … & Bae, S. K. (2013). Simultaneous quantification of caffeine and its three primary metabolites in rat plasma by liquid chromatography–tandem mass spectrometry. Food chemistry, 141(3), 2735-2742.
  4. Flament, I., & Bessière-Thomas, Y. (2002). Coffee flavor chemistry. John Wiley & Sons.
  5. Moore, K. (29, September 2008). What’s that Stuff? Instant Coffee. Chemical and
    Engineering News (86)

Webpage

  1. Engineering News (86). https://cen.acs.org/articles/86/i39/Instant-Coffee.html
  2. How it’s Made: Instant Coffee  http://coffeestrides.blogspot.com/2014/09/how-its-made-instant-coffee.html

Wikipedia

  1. Caramel color https://en.wikipedia.org/wiki/Caramel_color
  2. Carbohydrates https://en.wikipedia.org/wiki/Carbohydrate
  3. Maillard Reaction https://en.wikipedia.org/wiki/Maillard_reaction
  4. Non-dairy creamer https://en.wikipedia.org/wiki/Non-dairy_creamer
  5. Preservative.  https://en.wikipedia.org/wiki/Preservative

Algorithmic Description of Instant Coffee

  1. High Yield Coffee Extraction Technology. Food Marketing & Technology. June 2013
  2. Loretta Hall. How instant coffee was made? https://www.linkedin.com/pulse/how-instant- coffee-made- instantcoffee-shinesunvn

Socio-Technical Analysis

  1. How Nescafé convinced women, AdWomen , 2009, Mar 25 2018
  2. Instant coffee in China, Statista. N.D. Mar 25 2018 https://www.statista.com/outlook/30010200/117/instant-coffee/china#
  3. Lacsamana, Pauline, Instant Coffee Popularity Increases in Global Market, The daily meal, Nov 30 2016, Mar 25 2018. https://www.thedailymeal.com/news/drink/instant-coffee-popularity-increases-global-market/113016
  4. Phillip Vannini, Jonathan Taggart. (2014) Growing, Cooking, Eating, Shitting Off-grid Organic Food. Food, Culture & Society 17:2, pages 319-336.
  5. Renard, Marie-Christine and Mariana, tr Ortega Breña. “The Mexican Coffee Crisis /.” [“Part of a special issue: Globalization, Neoliberalism, and the Latin American Coffee Societies”]. Latin American Perspectives, vol. 37, no. 2, Mar. 2010, pp. 21-33. EBSCOhost, doi:10.1177/0094582X09356956.
  6. Sangmee, Bak. “From strange bitter concoction to romantic necessity: the social history of coffee drinking in South Korea.” Korea Journal 45.2 (2005): 37-59.
  7. Sullivan, Rebecca, Australians love instant coffee, Euromonitor report says, news.com.au, Jul 16,2014, Mar 25 2018.
  8. Susie Khamis (2015) “It Only Takes a Jiffy to Make”. Nestlé, Australia and the Convenience of Instant Coffee
  9. Topik, Steven, et al. “Introduction: Globalization, Neoliberalism, and the Latin American Coffee Societies.” Latin American Perspectives, vol. 37, no. 2, 2010, pp. 5–20. JSTOR, JSTOR, www.jstor.org/stable/20684712.