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| This false-coloured scanning electron micrograph (SEM) shows caffeine crystals. Photo by Annie Cavanagh, Wellcome Images |
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Ground Coffee
by Maria Carbajo, FEI
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A coloured scanning electron micrograph of a roasted coffee bean Picture: SPL / Barcroft Media
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Back in 2013 Nestle's in-house food scientists produced photographs of microscopic food particles that in their words "reveal hidden worlds in everyday products", and published them on their Flickr page. https://www.flickr.com/photos/nestle/sets/72157646848720320 Below are what they found when focusing on coffee particles.
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| These glittering flakes are particles of sucralose (a non-caloric sweetener) and roast and ground coffee. |
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"This image of freeze-dried coffee reveals its ‘micro gas’ cells and cavities.
When the cavities come into contact with hot water, they create ‘crema’, a naturally formed foam of coffee and air."
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"Cappuccino ‘foam booster’ granules are particles of carbohydrates and protein loaded with gas bubbles.
When they meet hot water, they release the gas, lifting the creamer to the surface to form an instant, milky foam."
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"What looks like a cave network is really the interior of a green coffee bean.
Changes that occur to a coffee bean’s internal structure during roasting can have an impact on its overall quality."
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"A meteorite shower?
We’d say it’s more of a storm in a tea cup…
These are particles of spray-dried instant coffee, with entrapped pieces of finely-ground roast coffee."
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| "It could be a piece of coral. In fact it’s the cell structure of roast and ground coffee." |
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