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Instant coffee is a beverage derived from processed brewed coffee beans that is quickly prepared by adding hot water or milk to powdered solid coffee extracts. Instant coffee solids in powdered or crystallized form (also called soluble coffee, coffee extract,coffee crystals, coffee powder, or powdered coffee, and often sold as "instant coffee") refers to dehydrated and packaged solids used to make the instant coffee beverage. The product was invented in 1890 in Invercargill, Southland, New Zealand.

Camp CoffeeCamp CoffeeCamp Coffee is a brand of coffee-and-chicory syrup from the United Kingdom. Originally intended as a concentrate that could be diluted to make coffee for drinking, it has since been primarily used in baking. It was first produced in 1876 by Paterson & Sons Ltd, in Glasgow. In 1974, Dennis Jenks merged his business with Paterson to form Paterson Jenks plc. In 1984, Paterson Jenks plc was bought by McCormick & Company.Spray dryingSpray dryingSpray drying is a method of forming a dry powder from a liquid or slurry by rapidly drying with a hot gas. This is the preferred method of drying of many thermally-sensitive materials such as foods and pharmaceuticals, or materials which may require extremely consistent, fine particle size. Air is most commonly used as the heated drying medium; however, nitrogen may be used if the liquid is flammable (such as ethanol) or if the product is oxygen-sensitive.ChicoryChicoryCommon chicory (Cichorium intybus) is a somewhat woody, perennialherbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to Europe, North Africa, and western Asia, it has been introduced to the Americas, Australia, and South Africa. Many varieties are cultivated for salad leaves, chicons, or blanched buds, or roots (var. sativum), which are baked, ground, and used as a coffee substitute and food additive.Freeze dryingFreeze dryingFreeze drying, also known as lyophilization or cryodesiccation, is a low-temperature dehydration process that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat. Because of the low temperatures used in processing, the rehydrated product retains many of its original qualities.Coffee beanCoffee beanA coffee bean is a seed from the Coffea plant and the source for coffee. This fruit is often referred to as a coffee cherry, but unlike the cherry, which usually contains a single pit, it most commonly contains two seeds with their flat sides together. The seeds are referred to as beans because of their appearance, though they are not true beans. A few coffee cherries, referred to as "peaberries" contain a single seed; they make up around 10% to 15% of all coffee beans.General FoodsGeneral FoodsGeneral Foods Corporation was a company whose direct predecessor was established in the United States by Charles William (C. W.) Post as the Postum Cereal Company in 1895. The company changed its name to "General Foods" in 1929 following several corporate acquisitions by Marjorie Merriweather Post after she inherited the established cereal business from her father, C. W. Post.American Civil WarAmerican Civil WarBelligerentsUnited StatesConfederate StatesCommanders and leadersAbraham LincolnXUlysses S. GrantAndrew Johnsonand others...Jefferson Davis(POW)Robert E. Leeand others...Strength698,000 at peak2,200,000 total360,000 at peak750,000–1,000,000 totalCasualties and losses110,000+ KIA or DOW230,000+ died from accidents or disease25,000–30,000 died in Confederate prisons365,000+ total dead282,000+ wounded181,193 captured828,000+ total casualties94,000+ KIA or DOW164,000+ died from…Alphonse AllaisAlphonse AllaisAlphonse Allais (20 October 1854 – 28 October 1905) was a French writer, journalist and humorist. He was also the editor of the Chat Noir, a satirical magazine. LifeFrom 1879, Alphonse Allais attended the ″Hydropathic Society″ of Émile Goudeau, from which the school of fumism grew.DehydrationDehydrationIn physiology, dehydration is a lack of total body water that disrupts metabolic processes. It occurs when free water loss exceeds intake, often resulting from excessive sweating, health conditions, or inadequate consumption of water. Mild dehydration can also be caused by immersion diuresis, which may increase risk of decompression sickness in divers. Most people can tolerate a 3–4% decrease in total body water without difficulty or adverse health effects.InvercargillInvercargillInvercargill ( IN-vər-KAR-ghil, Māori: Waihōpai) is the southernmost and westernmost city in New Zealand, and one of the southernmost cities in the world. It is the commercial centre of the Southland region. The city lies in the heart of the wide expanse of the Southland Plains to the east of the Ōreti or New River some 18 km (11 miles) north of Bluff, which is the southernmost town in the South Island.Shelf lifeShelf lifeShelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a supermarket shelf (unfit for sale, but not yet unfit for use). It applies to cosmetics, foods and beverages, medical devices, medicines, explosives, pharmaceutical drugs, chemicals, tyres, batteries, and many other perishable items.Southland RegionSouthland RegionSouthland (Māori: Murihiku, lit.'the last joint of the tail') is New Zealand's southernmost region. It consists of the southwestern portion of the South Island and includes Stewart Island. Southland is bordered by the culturally similar Otago Region to the north and east, and the West Coast Region in the extreme northwest. The region covers over 3.1 million hectares and spans 3,613 km of coastline.Grease (lubricant)Grease (lubricant)Grease is a solid or semisolid lubricant formed as a dispersion of thickening agents in a liquid lubricant. Grease generally consists of a soap emulsified with mineral, synthetic or vegetable oil. A common feature of greases is that they possess high initial viscosities which, upon the application of shear, drop to give the effect of an oil-lubricated bearing of approximately the same viscosity as the base oil used in the grease.

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