Phần 1 : Overview
Hello Dr. Nguyen Chinh Nghia,
Hello Dr. Nguyen Tien Cuong,
My name is Phi Dieu Linh. Now, I’m representing my team to present our presentation on the
topic “Instant Coffee”. Our team consist of 4 members: me, Mr. Dũng, Ms. Ánh Linh, Ms.
Phương Thảo.
Before starting the presentation, I have two question for everyone, the first question: "Do you
often drink coffee in the morning?” You can raise your hand to answer this question. Let me
invite the first hand, Mr./Ms… Thanks for your answer! And the next question: “What if making
coffee every morning takes up too much of your time?" You can raise your hand to answer this
question. Let me invite Mr./Ms... Thanks for your answer, your answer is exactly what we are
looking for!
It is precisely because of the need to save time that instant coffee has become so popular.
Vietnam is the world’s second-largest coffee exporter, supplying over 18% of the global market
and producing more than 1.7 million tons annually. Although most of this output comes from
green coffee beans, Vietnam’s instant coffee sector has grown at over 10% per year in the last
decade, driven by modern, fast-paced lifestyles. . In today's presentation, we will explore why
instant coffee is increasingly favored and how it has impacted our coffee-drinking habits.
Our group’s presentation today consists of three parts: Overview, Introduction Process, Brands
and Current Trends.
Instant coffee is made by extracting and drying coffee beans, commonly through spray or freeze
methods. It offers convenience, diverse flavors, and significant global market.
Instant coffee has become famous worldwide for three main reasons. First, it offers convenience
by requiring only hot water for quick preparation, without the need for complex equipment.
Second, it comes in lightweight powder or granules, making it easy to carry and suitable for
many situations (travel, office, school). Finally, it has a longer shelf life than each type of coffee
because the drying process reduces moisture.
Instant coffee was first introduced in England in 1771 and began to be commercialized in the
late 19th and early 20th centuries. In 1938, Nestlé launched the Nescafé brand, which quickly
marked a major turning point for the instant coffee market. The product has become
increasingly diverse and convenient, matching modern fast-paced lifestyles and resulting in
steadily rising global consumption.
For the next part, let me invite Ms. Ánh Linh.
Phần 2: Introduction Process
Following Linh’s presentation, I would like to discuss the production process of instant coffee:
• Step 1: Start with Arabica or Robusta coffee beans. The beans are sorted by size
and ripeness, while defective beans are removed. The selected beans are then cleaned.
• Step 2: The cleaned beans are roasted at a temperature of 180°C to 230°C for
18-25 minutes per batch. Both batch roasting and continuous roasting methods are used at this
stage.
• Step 3: After roasting, the beans are rapidly cooled to dissipate heat and prevent
undesirable changes.
• Step 4: The cooled beans are ground into coffee powder with a uniform particle
size of 0.3-0.5 mm.
• Step 5: The coffee is then extracted using water at a stable temperature of 80°C
to 90°C degrees celsius. The coffee extract should reach a concentration of 20-25%. Both batch
and continuous extraction methods are used, and the process is repeated multiple times for
maximum efficiency.
• Step 6: The coffee extract is concentrated to a 45-50% concentration. Vacuum
concentration is used to reduce the boiling point of water and preserve the coffee’s flavor.
• Step 7: Next is the drying process. The drying process must reach a moisture
content of 3-5%, ensuring small losses. Drying the concentrated coffee extract is performed
using one of two methods: spray drying or freeze drying.
• Step 8: The dried coffee is blended with additives such as sucrose and milk powder to
enhance its flavor.
• Step 9: Finally, the product is packaged, expiration dates are printed, and the product
is stored in a warehouse.
Delving into between the two drying methods, spray drying and freeze drying,
Spray drying is widely used around the world, employing high temperatures and a quick drying
time. The coffee extract is sprayed into a fine mist and rapidly dried using a stream of hot air.
Freeze drying, the concentrated coffee solution is quickly frozen at very low temperatures (-
40⁰C to -50⁰C). The water in the coffee solution sublimates directly from solid to gas, skipping
the liquid phase, and is extracted from the drying chamber. After drying, the coffee takes the
form of a fine powder with a light brown color
After research, we concluded that the spray drying method is more widely used
For the next part, let me invite Mr. Dũng.
Phần 3 : Brands
Now I will present the section on coffee brands. First, let’s discuss global coffee brands. Some
well-known global brands include Nescafé, Starbucks, and Maxwell House. They are all very
popular among consumers.
Next, let’s look at Vietnamese coffee brands, such as G7, Vinacafe, and Highlands Coffee.
These are very familiar in Vietnam, and I’m sure everyone here has tried them at least once.
Now, let’s talk about the impact of coffee brands in Vietnam on consumer habits.
First, the growth of coffee brands in Vietnam has influenced consumer behavior by offering
convenience and meeting diverse preferences.
Second, local coffee brands play an important role in preserving and promoting Vietnam’s
coffee culture.
Third, the rise of local coffee brands increases competition with international brands and
improves the overall quality of coffee for Vietnamese consumers.
Fourth, Vietnamese consumers’ purchasing decisions are strongly influenced by social groups
like family and friends.
Finally, local coffee brands have achieved remarkable success in expanding their reach both
domestically and internationally, ensuring wide consumer access.
For the next part, let me invite Ms. Thảo.
Phần 4: Current Trends
I would like to present the current trends in the development of instant coffee:
Nowadays, with increasingly busy lifestyles and long working hours, the demand for convenient
products like instant coffee is on the rise. Consumers are shifting from freshly ground coffee or
standard instant coffee to mixed instant coffee blends. The key trends include:
1. Products Adapted to Health-Conscious Trends
A popular example is G7 Legend Passiona 4in1 from Trung Nguyên. This coffee is designed for
women, featuring low caffeine content, added collagen, vitamin PP, rare herbs, and sugar
substitutes. It helps improve skin beauty, fights aging, and enhances elasticity. Additionally,
sugar-free instant coffee is gaining popularity for its benefits, such as improving memory and
supporting weight loss.
2. Environmental impact:
Packing for instant coffee products often uses polymers derived from raw, materials like
cellulose, soy protein and lactic acid that ảe biodegradable and environmentally frendly. These
These biodegradable materials can be processed as green waste, meaning they decompose
without releasing harmful gases, unlike non-biodegradable waste disposed of in landfills.
Furthermore, spent coffee grounds (SCG) are being effectively reused. For example:
● Organic farming: SCG can be used as compost additives.
● Pollution control: It can absorb phenols and metal ions.
● Energy source: SCG has a high calorific value, making it suitable for combustion as fuel.
● Polymer fillers: Treated SCG can enhance both biodegradable and non-biodegradable
polymers.
3. Technological Innovations
Advancements in instant coffee production methods focus on enhancing flavor, modifying
packaging to reduce costs, and prioritizing sustainability. For example, freeze-dried or powdered
instant coffee is now packaged in recyclable films like PET/Al/LDPE or alternative structures,
ensuring quality preservation while reducing environmental impact.
In summary, instant coffee trends are focusing on health benefits, environmental sustainability,
and technological innovations to meet the evolving needs of modern consumers.
