The Coffee extract is brewed in specific conditions and then... dried. The first experiments involved attempts to cook water out of the coffee, until there was only residue left in the cauldron. Currently the production process is much smarter and there are two methods to choose. Drying through spraying involves spraying the coffee extract in a very high temperature chamber (up to 270°C). Water from the tiny drops of extract evaporates very quickly, and the only thing left are instant coffee pellets. Freeze drying (lyophilization) involves extracting water through sublimation. The coffee extract is frozen in the form of small crystals, and then the pressure in the chamber is significantly reduced, while the temperature is increased. As a result of the process, water evaporates from the coffee crystals. The same method is also used for the processing of food for astronauts. Instant coffee is milder and more delicate in its flavor than regular brewed coffee, but if it is of good quality, it does not lose its intense aroma, which is so adored by coffee enthusiasts.