Instant coffee also known as soluble coffee is the dried water extract of roasted ground coffee. The product consists of brown colored, free flowing particles of uniform size. Most commercial products contain 100% pure "Coffee soluble solids". Instant coffee was included in the army rations during the Civil War and has been available in various forms, for a hundred years. However, it was not until after World War II that instant coffee became a popular consumer item. Its product quality is to better method, of manufacture as well as trend towards the use of convenience foods. Sale of soluble coffee has leveled off since 1961 but prior to 1961 there was a fivefold growth over ten years. However, coffee has been a widely accepted society’s beverage for many. The habit of drinking coffee spread rapidly across Europe, especially coffee become known in Vienna. Later its culture spread thoroughly in several countries in South America Central America. West Indies, Ceylon and Western Africa.

Instant coffee also known as soluble coffee is made up of soluble coffee solids and is completely soluble in water. It is prepared by a process involving the use of percolation with water to extract the ground coffee. The solution is then dried by one of several methods:

1. In Spray Drying the extract liquid is traced through coffee nozzles into a stream of hot air or inert gases, the result of which is almost instantaneous drying. The dried material cobalt in a suitable chamber.

2. Vacuum drying, on a moving belt yields a dried product in the form of flakes which are very soluble even in cold water.

3. Freeze drying, depends on the removal of water by evaporation in a high vacuum and at very low temperatures. The method yields a product which is closer to brewed coffee than the others, but it is expensive to produce. The larger amount of instant coffee is produced by spray drying.

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Since its invention, researchers have sought to improve instant coffee in a variety of ways. For example, some of the early powdered versions did not dissolve easily in water, leaving clumps of damp powder floating in the cup. Coffee aroma dissipates easily, and manufacturers have tried to develop treatments that will make a jar of instant coffee smell like freshly ground coffee when it is opened. More modern manufacturing processes make instant coffee granules that look more like ground coffee. Finally, a major goal has been to produce an instant coffee that tastes as much as possible like the freshly brewed beverage.

The primary advantage of instant coffee is that it allows the customer to make coffee without any equipment other than a cup and stirrer, as quickly as he or she can heat water. Market researchers have also found that consumers like making coffee without having to discard any damp grounds. Some coffee drinkers have become so used to drinking instant coffee that at least one manufacturer found in taste tests that their target audience did not even know what fresh-brewed coffee tastes like.

Two of the 50 known species of coffee beans dominate the beverage coffee industry. Coffee arabica varieties, grown primarily in Latin America, India, and Indonesia, are relatively mild in flavor and, consequently, bring a higher price. They are also relatively expensive to harvest, since individual coffee cherries must be handpicked at their peak of ripeness. Coffee robusta varieties, grown mainly in Africa, India, and Indonesia, have a harsher flavor, but they are cheaper to grow since they can be harvested over a range of ripeness and are more resistant to diseases and insects. Because of their more attractive price, the robustas are widely used in the manufacture of instant coffees.

Roasting at temperatures above 300°F (180°C) drives the moisture out of coffee beans. Beans destined for use in instant products are roasted in the same way as beans destined for home brewing, although the moisture content may be left slightly higher (about 7-10%). The beans are then ground coarsely to minimize fine particles that could impede the flow of water through the industrial brewing system.

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A driving force behind coffee's global popularity is its caffeine content: a six-ounce (2.72 kilograms) cup of coffee contains 100 milligrams of caffeine, more than comparable amounts of tea (50 milligrams), cola (25 milligrams), or cocoa (15 milligrams). Caffeine, an alkaloid that occurs naturally in coffee, is a mild stimulant that produces a variety of physical effects. Because caffeine stimulates the cortex of the brain, people who ingest it experience enhanced concentration. Athletes are sometimes advised to drink coffee prior to competing, as caffeine renders skeletal muscles less susceptible to exhaustion and improves coordination. However, these benefits accrue only to those who consume small doses of the drug. Excessive amounts of caffeine produce a host of undesirable consequences, acting as a diuretic, stimulating gastric secretions, upsetting the stomach, contracting blood vessels in the brain (people who suffer from headaches are advised to cut their caffeine intake), and causing overacute sensation, irregular heartbeat, and trembling. On a more serious level, many researchers have sought to link caffeine to heart disease, benign breast cysts, pancreatic cancer, and birth defects. While such studies have proven inconclusive, health official nonetheless recommend that people limit their coffee intake to fewer than four cups daily or drink decaffeinated varieties.

Coffee originated on the plateaus of central Ethiopia. By A.D. 1000, Ethiopian Arabs were collecting the fruit of the tree, which grew wild, and preparing a beverage from its beans. During the fifteenth century traders transplanted wild coffee trees from Africa to southern Arabia. The eastern Arabs, the first to cultivate coffee, soon adopted the Ethiopian Arabs' practice of making a hot beverage from its ground, roasted beans.

The Arabs' fondness for the drink spread rapidly along trade routes, and Venetians had been introduced to coffee by 1600. In Europe as in Arabia, church and state officials frequently proscribed the new drink, identifying it with the often-liberal discussions conducted by coffee house habitués, but the institutions nonetheless proliferated, nowhere more so than in seventeenth-century London. The first coffee house opened there in 1652, and a large number of such establishments (café;s) opened soon after on both the European continent (café derives from the French term for coffee) and in North America, where they appeared in such Eastern cities as New York, Boston, and Philadelphia in the last decade of the seventeenth century.

In the United States, coffee achieved the same, almost instantaneous popularity that it had won in Europe. However, the brew favored by early American coffee drinkers tasted significantly different from that enjoyed by today's connoisseurs, as nineteenth-century cookbooks make clear. One 1844 cookbook instructed people to use a much higher coffee/water ratio than we favor today (one tablespoon per sixteen ounces); boil the brew for almost a half an hour (today people are instructed never to boil coffee); and add fish skin, isinglass (a gelatin made from the air bladders of fish), or egg shells to reduce the acidity brought out by boiling the beans so long (today we would discard overly acidic coffee). Coffee yielded from this recipe would strike modern coffee lovers as intolerably strong and acidic; moreover, it would have little aroma.

INTRODUCTION
RAW MATERIALS
USES & APPLICATIONS
MARKET SURVEY
DIFFERENT TYPES OF COFFEE ROAST
LIGHT ROASTS
MEDIUM ROASTS
MEDIUM-DARK ROASTS
DARK ROASTS
TYPE OF COFFEE BEANS
MANUFACTURERS/SUPPLIERS/EXPORTERS OF ROASTED COFFEE
MANUFACTURING PROCESS OF COFFEE ROASTING OF GREEN COFFEE BEANS                       PROCESS FLOW DIAGRAM
PROCESS IN DETAILS
ROASTING OF COFFEE DETAILS
STEPS IN COFFEE ROASTING
GUIDE TO THE ROAST PROCESS
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED
IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
SUPPLIERS OF PLANT AND MACHINERIES
MAGNETIC SEPARATORS
PULVERIZERS
MATERIAL HANDLING EQUIPMENTS
LABORATORY EQUIPMENTS
PACKAGING MACHINE
INSTRUMENTATION AND PROCESS CONTROL EQUIPMENTS
D.G. SETS

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

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2.      RAW MATERIALS
3.      GREEN COFFEE PROCESSING
4.      COMPOSITION OF THE GREEN COFFEE
5.      INSTANT COFFEE MANUFACTURE
6.      PROCESS FLOW DIAGRAM FOR INSTANT COEFFEE MANUFACTURE
7.      MARKET SURVEY
8.      MANUFACTURERS OF INSTANT COFFEE
9.      LIST OF MACHINES REQUIRED
10.      ADDRESSES OF RAW MATERIAL SUPPLIERS
11.      COMPLETE PLANT SUPPLIERS
12.      SUPPLIERS OF PLANT & MACHINERY

APPENDIX – A :

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

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