With coffee producers trying to eradicate the snobby stereotypes around instant, it pays to know that modern varieties can mimic the mouth feel, punch and even decaf quality of your usual coffee shop order for a fraction of the cost.
According to Jem Challender – Dean of Studies at barista training provider, Barista Hustle – plenty of new wave specialist brands are now developing instant coffee via the freeze drying method. Compared to the spray drying approach (used by Nescafe Original) which typically aims to produce quantity over quality, the extraction of coffee using a freeze dry process “optimises the yield for great balance and flavour.” And there’s so much variety – from Italian to Colombian – that it’s sometimes mind-boggling to work out which is best for value and taste.
