Flavored instant coffee in all imaginable flavors, such as chocolate, vanilla, hazelnut and brittle, provides variety.

Coffee cannot be prepared any faster than with instant coffee powder or granulate. All you need is a cup and water. There are one to two teaspoons of instant coffee for each cup. The exact dosage is of course dependent on your taste. You simply pour the desired portion with hot water, stir and the coffee is ready. You shouldn't use boiling water, as this will cause the aromas to be lost. After boiling, let the water cool down a little before you pour it into the cup. If you like to drink your coffee with sugar, it is best to add it to the cup before you pour it.

Tip: Before pouring hot water, pour some cold water onto the granules and mix them into a paste. The starch it contains is better dissolved by the cold water. This gives the coffee a softer aroma.

Since instant coffee dissolves in both warm and cold water, it is also ideal for making iced coffee. And refreshing frappé is also prepared with instant coffee.

If you like it particularly mild and creamy, you can also dissolve instant coffee directly in milk. However, this is only possible with warm milk.

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Instant coffee has a bad reputation in this country, but from a global perspective, it is one of the most popular types of coffee. The fact that there is a difference in taste between filter and instant coffee cannot be denied. However, this has to be determined without any judgment. Instant coffee is by no means inferior - neither in terms of quality nor taste. As is so often the case in life, it is only a matter of personal taste which one you prefer.

In fact, the different note only matters if you like to drink your coffee black. As soon as milk comes into the cup, it is the dominant flavor carrier of the drink. Instant coffee is therefore just as suitable for preparing coffee specialties as filter coffee. And here, too, instant coffee is a quick and practical variant. For example, you will find the following coffee variations in powder form:

  • Espresso
  • Cappuccino
  • Latte macchiato
  • Milk coffee
  • Iced coffee
  • Frappe

When looking for the right instant coffee, it quickly becomes apparent that it is a little more expensive than ground filter coffee. That shouldn't put you off. The price difference results on the one hand from the more complex production. On the other hand, and this is the main point, instant coffee consists of coffee extract - it is therefore more concentrated. You need fewer grams to prepare a cup, which means that instant coffee is considerably more productive than coffee powder for the filter machine with the same amount.

Open can of instant coffee You should also keep this in mind when deciding which amount is the right one. With us you will find cheap offers for glasses and cans with different filling quantities as well as powder in sachets. The latter are especially useful if you only drink coffee occasionally. They contain exactly the amount you need to prepare a cup. They are also ideal for on the go. Various brands offer so-called 2-in-1 and 3-in-1 sticks. In addition to coffee powder, the small sachets also contain milk whitener or milk whitener and sugar. When camping and traveling, you don't have to carry everything along separately.

To fill your fully automatic machine, it is worth buying packs with a capacity of 500 grams or more. However, pay attention to the information from the manufacturer that the soluble coffee is suitable for vending machines - this is not the case for all. Buying a bulk pack that contains several individual packs pays off, especially with shared machines, such as in the office.

Although instant coffee has a very long shelf life when unopened and stored in a cool and dry place and does not spoil, once the pack is opened, it loses its aroma after a few weeks. Therefore, when buying, you should choose the package size according to your coffee consumption. Ideally, you will use the opened pack within four weeks to enjoy the full quality.

Instant coffee does not consist directly of ground beans, but only of a coffee extract obtained from them. In the first step, just like with conventional coffee, the beans are ground after the roasting process. It is important that the grind is as coarse as possible. The next step is extraction. To do this, the ground beans are placed in a percolator, a kind of column-like vessel with a riser pipe and filter. Hot water at a temperature of around 200 degrees Celsius is passed through the percolators and pressed through the coffee. A high pressure ensures that the water does not evaporate. The soluble components are extracted. In order to obtain the characteristic granulate, the liquid coffee concentrate must now be dried.

There are various methods of removing moisture from the concentrate. A distinction is made between spray drying and freeze drying. In spray drying, the extract is sprayed in a drying tower using atomizer nozzles. Due to the temperatures prevailing in it, the water evaporates and fine coffee balls remain.

On the other hand, the freeze-drying method is used more frequently. In this process, the still hot, liquid coffee concentrate is frothed by adding carbon dioxide and cooled to around minus 5 degrees Celsius. It is then cooled down to around minus 50 degrees and ground in the frozen state. Finally, the water is removed from the substrate with the help of a vacuum dryer and the instant coffee is ready. This variant is more complex than spray drying, but the result is also of higher quality. Since the coffee is cooled very quickly and not exposed to such high temperatures, more aromas are retained.

Pure instant coffee contains nothing more than coffee. More is not allowed, because it is subject to the purity law. Accordingly, only roasted coffee and water may be used in its production. As with conventional coffee, the granules usually consist of a mixture of extracts from the Arabica beans and Robusta.

Attention: The purity law only applies to actual coffee and not to the powder used to prepare coffee specialties such as cappuccino. This mostly consists of sugar - they only contain a small amount of espresso powder. The list of ingredients serves as an indication of how large the sugar content is in the composition. The further up this sugar is listed, the greater the proportion. Note that ingredients such as sweet whey or milk powder are also sugar in disguise. That you cannot expect an actual cappuccino from this powder is already clear from the fact that the product name is preceded by the word ‘Type’ on the packaging

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