Answer:
They are the result of freeze drying. The complete process is as follows:
1. Agglomerated wet coffee granule are frozen. For instant coffee this is a very historic stage. Freezing too fast lead to large rime crystals and a very porous product and can also affect the colour of the coffee granule.
2. Frozen coffee is placed in the drying chamber, normally on metal trays.
3. A vacuum is created within the chamber. The strength of the vacuum is critical within the speed of the drying and therefore the point of the product. Care must be taken to produce a vacuum of suitable strength.
4. The drying chamber is warmed, most commonly by radiation but conduction is used some plants and convection have been proposed within some small pilot plants. A possible problem with convection is crooked drying rates within the chamber, which would make a contribution an inferior product.
5. Condensation - the previously frozen water contained by the coffee granules expands to 10 its volume, the removal of this hose vapour from the chamber is vitally defining, making the condenser the most critical and expensive components in a freeze drying plant.
6. The freeze dried granule are removed from the chamber and packaged.
I have no clue. =]
Freeze-dried coffee crystals
During the freeze-drying process, and explicitly to remove ALL moisture from the coffee...what is left at the back by the moisture content of the coffee has presently crystalized.
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