TL;DR: Canned coffee is engineered to survive a year on a shelf. Qwang Coffee is engineered to survive until Friday, in a fridge, because that is when it gets drunk. If you are stocking a bomb shelter, buy cans. If you are stocking an office pantry, the maths changes.
Shelf-stable is a manufacturing choice
To sit at room temperature for months, a canned drink is processed for stability. That is legitimate engineering and we are not going to pretend it is a scandal. It is just a different product with different priorities: logistics first, drink second.
Ours goes the other way
Powder, milk powder, water, mixed properly, bottled, chilled, delivered, drunk. 3 to 5 days, in the fridge, and then it is gone — which, for a pantry that reorders weekly at $3.90 a bottle, is the system working.
Questions people actually ask
What is the difference between canned coffee and fresh bottled coffee?
Canned ready-to-drink coffee is processed to be shelf-stable for months at room temperature. Fresh bottled coffee like Qwang Coffee is made to order, kept chilled, and drunk within 3 to 5 days. One is inventory, the other is a drink with a date on it.
Why does Qwang Coffee only keep 3 to 5 days?
Because nothing is done to it to make it keep longer. It is coffee powder, milk powder and water, mixed and chilled. The short life is not a flaw in the product; it is the product.
Is canned coffee cheaper than fresh bottled?
Per can at the supermarket, often yes. Per fridge that empties itself by Friday because people actually want to drink it, results vary.