A frothy tech from CSIR-National Institute for Interdisciplinary Science and Technology that boosts coffee experience
The Hindu
Discover a groundbreaking technology from CSIR-NIIST that enhances the stability of coffee crema, elevating your coffee experience.
This one is for the coffee connoisseurs out there. The CSIR-National Institute for Interdisciplinary Science and Technology (CSIR–NIIST) has come up with something that seeks to enrich coffee experience.
NIIST, a constituent laboratory of the Council of Scientific and Industrial Research (CSIR), has developed a technology that significantly improves the ‘stability’ of instant coffee crema without the addition of external ingredients.
‘Crema’ is that golden-brown frothy, foamy layer that lingers at the surface of a hot cuppa. The NIIST technology, which improves stability for up to six minutes, is now in the news following the transfer of the technology to Tata Consumer Products Ltd at a function held at the CSIR, New Delhi, on February 18 in the presence of CSIR Director General N. Kalaiselvi.
Crema, which boosts visual appeal, is prized for enhancing aroma and the overall sensory experience. Nonetheless, achieving a stable and consistent crema poses stiff challenges to baristas, according to NIIST. This is mainly on account of its dependence on elements such as bean characteristics, roasting profile, brewing conditions and coffee composition, according to NIIST. Purists also tend to frown upon the use of additives such as surfactants or foam boosters, as they compromise product authenticity.
According to C. Anandharamakrishnan, Director, CSIR-NIIST, who worked on the project, the crema innovation was developed through the modification of the physical structure of instant coffee, enabling the formation of a rich, persistent crema with finer, more uniform bubbles. “The result is enhanced visual appeal and a premium crema experience, creating new opportunities for value addition in the instant coffee market,” he said.
Dr. Anandharamakrishnan had started work on creating a stable crema close to a decade ago when he was at the CSIR’s Central Food Technological Research Institute (CFTRI). Rapid collapse of the bubbles and thermodynamic instabilities had posed hurdles in achieving a stable foam.
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