How to Make Instant Granulated Coffee Taste Like Freshly Brewed

Here is a tip I picked up from a friend of mine some years ago. Indeed, he picked it up from a friend of his after complimenting him on serving up such a good cup of coffee. Now, both of us enjoy our coffee and I very rarely have the instant variety. Once used to the aroma and intensity of a fresh espresso from my Italian coffee machine then granulated tastes like... well... nothing.

My friend is of the same opinion hence the shock when his host proudly exclaimed that he'd just served up a cup of instant! It was even served in a coffee filter jug just to add to the illusion. Anyway, curiosity aroused he enquired as to how this coffee magician wove his spell. The secret was not to lose those essential aromatic oils.

The temptation when making a cup of instant is to pour the boiling water immediately over that spoonful of granules in the cup. This, however, releases many of the aromatic oils. Indeed, the manufacture of instant coffee strips out most of the oils, some of which are captured and added back into the granules later - but not all of them, hence the superiority of an espresso. The secret, therefore, is not to pour the boiling water immediately but rather to pour a small amount of warm water first - just enough to dissolve the coffee. Stir it a bit so that the granules have fully dissolved. If you take milk in your coffee this is also the time to add the milk. Then you can pour that boiling water into your cup.

Try it. It really does taste better!

OK, it also helps if the brand of coffee is good. The more expensive brands do try to put back more of those aromatic oils, which actually makes it even more important to have a way of keeping that flavour locked in.

Enjoy!