Instant Coffee Powder – Organic

Organic Instant Dark Roast Arabica Coffee Powder captures the bold, robust flavor of dark-roasted Arabica beans with a smooth, full-bodied finish. Perfect for starting the day or enjoying a mid-afternoon pick-me-up, it offers a rich aroma and classic coffee taste in a quick, easy-to-mix form.

This convenient, shelf-stable powder dissolves instantly in hot water and can also be added to smoothies, shakes, or baked goods for a deep coffee flavor. Versatile and easy to use, it’s a pantry essential for coffee lovers.

Organic Instant Dark Roast Arabica Coffee Powder

Here are some interesting facts about instant coffee and coffee in general that may surprise you.

• According to the Brazilian Soluble Coffee Industry Association, instant coffee accounts for around 25% of all coffee sales. That number grows by an average of 2% annually.
• The Brazilian coffee institute approached Nestle and asked them to develop a coffee that is soluble in hot water and retains its flavor.
• Instant coffee can be used in various recipes, from desserts to meat rubs.
• Light roast coffee has more caffeine than dark roast.
• Two primary coffee bean species are used for drinking are Arabica and Robusta.
• Instant coffee has, on average, 40% less caffeine than brewed coffee.
• The coffee bean is actually the seed of a cherry.
• Coffee berry is considered one of the most antioxidant-rich foods.
• Decaf coffee does not mean caffeine-free. It contains 2 to 4 milligrams of caffeine per cup.
• To get the same amount of caffeine in a brewed cup of coffee (100 milligrams), you need to have a double shot of expresso.
• Americans drink, on average, three cups of coffee daily.
• While there is no actual proof of this fun fact, it has been stated that a cup of coffee tastes better when you are in nature.

As much as we know about coffee and its nourishing benefits, we are only beginning to discover and understand the power of polyphenols in coffee and their potential benefits. 

However, it should not surprise you that according to the Phenol-Explorer database, coffee was ranked #11 in the top 100 best antioxidant foods. Maillard reaction products, which occur during the roasting process, provide all the different flavors and aromas and contribute to coffee’s antioxidant activity, which nourishes our brain, heart, and soul. Some of those include, but are not limited to, hydrocinnamic acids, diterpenes, trigonelline, cafestol, and melanoidin, with caffeine and chlorogenic acid being the most predominant.

Many health experts believe a diet focused on high amounts of compounds like flavonoids is critical to supporting a healthy aging process because these compounds are known as nature’s biological response modifiers.

There are over 8,000 different types of flavonoids found in nature. Based on the research, it does not seem to matter if you acquire them from food or supplements; what counts is the total daily amount you consume. These experts also believe we should consume 500 to 2000 milligrams of flavonoids daily sourced from various foods and supplements: 

Berries, cacao, and green tea, just to name a few, but the other superstar that is already a part of most people’s daily routine, coffee. 

One cup of coffee provides 400-600 milligrams (12 ounces of decaff provides 400 milligrams) of these potent compounds, making reaching your daily polyphenolic goals easier. According to some studies, the average American acquires around 950 mg of potent antioxidant compounds just from their daily coffee consumption.

That means your daily Java consumption will get you halfway to your daily goal. It is also important to note that the average cup of conventional coffee provides only 92 milligrams of chlorogenic acid. However, soaking and draining the beans before roasting helps retain the polyphenolic compounds. A cup of coffee that has undergone this process provides around 172 milligrams of chlorogenic acid.

In a study discussing the effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes, the following was stated:

• Coffee consumption increased coffee-derived compounds, mainly serum caffeine, chlorogenic acid, and caffeic acid metabolites.
• Significant changes were also observed for serum concentrations of interleukin-18, 8-isoprostane, and adiponectin (medians: -8 %, -16 %, and 6%, respectively; consumption of 8 cups compared with 0 cups coffee/d).
• Serum concentrations of total cholesterol, HDL cholesterol, and apolipoprotein A-I increased significantly by 12%, 7%, and 4%, respectively, whereas the ratios of LDL to HDL cholesterol and of apolipoprotein B to apolipoprotein A-I decreased significantly by 8% and 9%, respectively (8 cups coffee/d compared with 0 cups).

Therefore, the following was concluded. “Coffee consumption appears to have beneficial effects on subclinical inflammation and HDL cholesterol, whereas no changes in glucose metabolism were found in our study. Furthermore, many coffee-derived methylxanthines and caffeic acid metabolites appear to be useful as biomarkers of coffee intake.”

In a review titled Flavonoids: antioxidants or signaling molecules discusses the functions of flavonoids, it was stated:

• Many studies report dietary flavonoids’ neuroprotective, cardioprotective, and chemopreventive actions.
• While the primary focus has been on antioxidant properties, there is an emerging view that flavonoids and their in vivo metabolites do not act as conventional hydrogen-donating antioxidants but may exert modulatory actions in cells through actions at protein kinase and lipid kinase signaling pathways.
• Flavonoids, and more recently, their metabolites, have been reported to act at phosphoinositide 3-kinase (PI 3-kinase), Akt/protein kinase B (Akt/PKB), tyrosine kinases, protein kinase C (PKC), and mitogen-activated protein kinase (MAP kinase) signaling cascades.
• Inhibitory or stimulatory actions at these pathways are likely to profoundly affect cellular function by altering the phosphorylation state of target molecules and modulating gene expression.
• A clear understanding of flavonoids’ mechanisms of action, either as antioxidants or modulators of cell signaling and the influence of their metabolism on these properties is critical to evaluating these potent biomolecules as cardioprotectants and inhibitors of neurodegeneration.

Finally, in a comparative study looking at the risk of mortality from cardiovascular disease in those who drink coffee, green, and oolong tea versus those who don’t, it was found that the “risk reduction for total CVD across categories of caffeine intake was most prominently observed in the second highest quintile, with a 38% lower risk among men and 22% among women.” It was concluded that consuming coffee, green tea, oolong tea, and total caffeine intake was associated with a reduced CVD mortality risk.

Caffeine and Chlorogenic Acid

Stimulants cover a broad class of compounds and drugs that are specifically used to increase the activity of the central nervous system, which increases alertness, attention, energy, and physical activity.

Two of coffee’s primary components are caffeine and a family of compounds called chlorogenic acids. The mechanisms of action for caffeine are mediated in four different ways:

• Antagonism of adenosine receptors
• Inhibition of phosphodiesterase
• The release of calcium from intracellular stores
• Antagonism of benzodiazepin receptors

It is vital to note that caffeine essentially does the same thing, whether it is consumed as an isolated compound or as part of the complexity of compounds found in coffee. However, those other compounds bring a nourishing and supportive aspect to caffeine’s mechanisms of action.    

A review discussing the quantification of caffeine and chlorogenic acid in green and roasted coffee samples found the following:

• More than eighty different chlorogenic acids were detected in green coffee.
• The roasting process reduced chlorogenic acid but increased caffeine to a specific roasting level. Medium-roasted coffee has the highest amount of caffeine.
• On average, Dark roast has the lowest caffeine and chlorogenic acid content.
• Caffeine levels can also vary depending on the coffee bean type. For instance, Robusta beans have a higher level of caffeine than Arabica beans. While green coffee was found to have, on average, about one-fifth the amount of caffeine as medium-roasted beans, it does contain enough caffeine to be considered a mild stimulant.

What is instant coffee? 

In simple terms, instant coffee is created by taking the roasted bean and either freeze-drying or spray-drying it to remove the water, essentially creating dehydrated coffee. It is critical to understand that instant coffee is real coffee and comes from real coffee beans.

Arabica vs Robusta: What’s the difference? 

For many years, instant coffee has been made with the robusta bean. However, today, we’re seeing more instant coffee products made with arabica beans. While it has always been believed that robusta beans are of lower quality, that is simply untrue. Over the years, we have learned that each species’ growth and processing are the determining factors affecting their flavor profiles.

• Arabica beans have a smoother and sweeter taste and are known for their chocolate flavor notes and fruity undertones. It provides a balanced flavor profile. In contrast, robustas’ flavor profile is described as deep and bold with nutty undertones.
• These differences in flavor profiles are often due to how the beans are processed. Robusta is naturally processed, and arabica is washed. Arabica is indeed more costly because it requires specific growing conditions(above 3000 feet and only subtropical climates) and is more labor intensive.
• Robusta is hardy and highly resistant to weather, pests, and disease. In contrast, arabica is more delicate and less resistant to those factors.
• The difference in flavor profile is also caused by robusta beans having 60% less naturally occurring sugar and fatty acids, which creates its deep and bold flavor.
• Robusta has almost twice the amount of caffeine as arabica.
• While there can be some variation, the average amount of chlorogenic acid found in robusta beans is 7-14% compared to the 4-8% found in arabica beans.

In the end, neither is better than the other. Each species has unique characteristics that create an exceptional cup of coffee.

Before we discuss the value of adding the correct nourishing ingredients to your coffee, let’s look at what not to include.

Is Adding Ingredients to Your Coffee Optimal? 

While many studies suggest coffee drinkers live longer than non-coffee drinkers, some typical ingredients most people add to their cup of coffee may, in fact, prevent them from obtaining the full benefits of these nourishing compounds. More research shows how adding conventional dairy to your coffee, tea, or cacao (like chocolate milk) may weaken flavinoid antioxidant capabilities.

While more human studies are necessary, according to Oregon State University and the Linus Pauling Institute, preliminary studies suggest that the presence of milk protein binding to the flavinoids may be the reason for this issue.

Furthermore, the following was stated in a study examining the effects of adding milk to tea on its vascular benefits:

• Black tea significantly improved FMD (flow-mediated dilation)in humans compared with water, whereas the addition of milk completely blunted the effects of tea.
• Of the various kinds of milk proteins, caseins accounted for these inhibiting effects of milk, probably by forming complexes with tea catechins.

Finally, the following was stated in a review discussing the Effect of simultaneous consumption of milk and coffee on chlorogenic acids’ bioavailability in humans:

• Subjects were subjected to consumption of water, instant coffee (609 mmol of CGA) (chlorogenic acids’) dissolved in water, and instant coffee dissolved in whole milk.
• Urine was collected 24 hours after each treatment was consumed to analyze CGA and metabolites by HPLC/LC-MS.
• The amount of CGA and metabolites recovered after consumption of combined coffee milk (40% ± 27%) was consistently lower in all subjects than in coffee alone (68% ± 20%).
• Concluding, the simultaneous consumption of milk and coffee may impair the bioavailability of coffee CGA in humans.

Summary of Important Information

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in human

Important summary points

• In the Phenol-Explorer database, coffee was ranked #11 in the top 100 best antioxidant foods.
• Two of coffee’s primary components are caffeine and a family of compounds called chlorogenic acids.
• One cup of coffee provides 400-600 milligrams (12 ounces of decaff provides 400 milligrams) of polyphenols and flavonoids, making reaching your daily polyphenolic(2000 milligrams daily) goals easy. According to some studies, the average American acquires around 950 mg of potent antioxidant compounds just from their daily coffee consumption. That means your daily Java consumption will get you halfway to your daily goal.
• The average cup of conventional coffee provides only 92 milligrams of chlorogenic acid. However, soaking and draining the beans before roasting helps retain the polyphenolic compounds. A cup of coffee that has undergone this process provides 172 milligrams of chlorogenic acid.
• The roasting process reduced chlorogenic acid but increased caffeine to a specific roasting level. Medium-roasted coffee has the highest amount of caffeine.
• Instant coffee is created by taking the roasted bean and either freeze-drying or spray-drying it to remove the water, essentially creating dehydrated coffee.
• Arabica beans undergo a washing process, helping to extenuate a smoother and sweeter taste. They are known for their chocolate flavor notes and fruity undertones because they contain 60% more naturally occurring sugar and fatty acids. Arabica is indeed more costly because it requires more specific growing conditions (above 3000 feet and only subtropical climates), is more labor intensive, and is less resistant to various factors.
• Robustas’ flavor profile is described as deep and bold with nutty undertones. Robusta beans are naturally processed, hardy, and highly resistant to weather, pests, and disease. While there can be some variation, the average amount of chlorogenic acid found in robusta beans is 7-14% compared to the 4-8% found in arabica beans.

Miscellaneous Facts about our Organic Instant Coffee 

Suggested Use: Mix one tablespoon (9g) with 6-8 oz hot water. Add sweetener, milk, or creamer as desired to enhance flavor.

Certification: USDA Certified Organic.

Ingredients: Organic Instant (Soluble) Coffee Powder.

Origin: Grown, Roasted, and Dried in Mexico. Packaged with Care in Florida, USA.