By: Caffeinated Gear Review Team
Are you searching for that perfect jar of instant coffee? As professional baristas and coffee experts, we’ve got something rather interesting to share with you.
Our journey through the world of coffee started much like yours – measuring spoonfuls of instant granules into mugs, searching for that ideal cup. But what we discovered might change how you think about your daily brew.
Here’s something fascinating: whilst instant coffee can certainly provide a quick caffeine boost, there’s an entire universe of coffee experiences waiting for you beyond those familiar crystals.
If you’ve noticed your usual instant coffee isn’t quite hitting the spot anymore, you’re not alone. Our taste testing sessions revealed something quite remarkable: as people experience better coffee, their expectations naturally shift.
We’ve watched this happen across the UK – more and more coffee lovers are discovering speciality coffee.
Looking to make this jump yourself? We recommend starting with these comprehensive guides:
Want something nearly as quick as instant but with dramatically better flavour? Our testing consistently shows that the Aeropress is brilliant for this. It’s affordable, straightforward to use, and incredibly versatile – perfect for making everything from espresso-style coffee to smooth filter brews, depending on your choice of filters and technique.
If you’re dreaming of creating café-quality lattes, cappuccinos, or Americanos at home, you’ll want to consider an espresso machine. For those transitioning from instant coffee, our extensive testing suggests a bean to cup coffee machine offers the ideal balance of convenience and quality.
Let’s clarify what makes speciality coffee different from your typical instant brew.
Think of it like this: commodity coffee (which includes most instant varieties) is rather like bulk-produced table wine – it serves its purpose, but it’s primarily focused on price rather than distinct flavour characteristics. It’s purchased in massive quantities, roasted industrially, and generally offers a fairly uniform “coffee” taste.
Speciality coffee, on the other hand, is more akin to fine wine. Every step of its journey – from cultivation to roasting – focuses on bringing out unique flavours and qualities. While most instant coffee comes from commodity beans, we’re starting to see some interesting developments in premium instant options (more on that later).
When you’re buying those familiar jars of instant coffee from your local shop, you’re in commodity territory. If you’ve always thought “coffee just tastes like coffee,” then you haven’t experienced what speciality coffee can offer.
The speciality coffee world prioritises flavour above all else. These beans are grown with exceptional care, purchased through direct relationships with farmers, and roasted in small batches by skilled artisans who understand how to bring out each bean’s unique characteristics.
A word of friendly warning: once you start exploring speciality coffee, there’s no turning back! You’ll discover a remarkable range of flavours, aromas, and textures that you never knew coffee could offer.
That said, we completely understand the appeal of instant coffee. It’s how many of us (including our team) first discovered coffee, and you simply can’t beat it for speed and convenience. However, as your coffee journey progresses, you might find yourself craving something more.
Let’s explore some of the best instant coffees available today, and then we’ll dive deeper into how they compare with freshly ground coffee.
Voila stands among the pioneers crafting freeze-dried speciality coffee. While their innovation excites us, the concept still needs refinement.
In our testing, we found their product significantly superior to conventional instant coffee, but it hasn’t quite reached its full potential. The main hurdle? Cost.
Small-batch instant coffee production carries hefty expenses. At £12.50 for five sachets (roughly £2.50 per cup), plus substantial shipping costs to the UK, it’s a significant investment.
We recently tested The Barn’s collaboration with Voila, available through their website. While pricey at about £3.87 per sachet (including shipping), it impressed us significantly.
Each 4.5g sachet could theoretically make two cups, but for a standard 280-300ml mug, we found using the entire sachet produced the best results.
The quality surprised us – it’s genuinely the finest instant coffee we’ve encountered. While it doesn’t capture every nuance of freshly brewed speciality coffee, it represents a promising step forward in instant coffee evolution.
These familiar sachets, often found in office kitchens across Britain, deserve honest consideration. While they can’t match a barista-crafted cappuccino, they offer remarkable convenience.
For casual cappuccino enthusiasts, they provide a quick fix. However, if you’re serious about quality cappuccinos at home, you’ll need to invest in proper equipment. These unsweetened sachets let you control your sugar intake, but don’t expect the picture-perfect chocolate dusting shown on the package – that’s up to you.
This German brand caught our attention with its organic, fair-trade credentials. Previously crowned “best instant coffee” by The New York Times, Mount Hagen consistently ranks well among premium instant coffees.
Mount Hagen uses 100% Arabica beans sourced from Papua New Guinea’s high-altitude regions. While pricier than standard instant coffee, it’s considerably more affordable than speciality instant options. For those seeking better quality without the premium price tag of speciality instant coffee, Mount Hagen offers a compelling middle ground.
In our extensive testing of commercial instant coffees, this stands head and shoulders above the rest for several compelling reasons:
Pure Arabica Excellence: Unlike most instant coffee brands that cut corners with Robusta blends, this is crafted from 100% Arabica beans. Through our testing, we found this creates a remarkably smooth, balanced cup that’s perfect for daily drinking.
We often enjoy robust Italian espresso blends with their characteristic Robusta punch – brilliant for a morning shot. But for instant coffee, which most people drink in larger quantities with milk, we’ve found pure Arabica delivers the ideal balance of flavour and drinkability.
Single-Origin Distinction: Every bean in this instant coffee comes from Peru. While they haven’t specified the exact varietals (something we’d love to see, as coffee specialists), having all beans from one origin helps maintain consistency and character in the cup.
Ethical Leadership: Most impressive is Cafédirect’s commitment to reinvesting 50% of profits back into farming communities. Our research shows this has resulted in £19 million invested in coffee-growing regions, above and beyond their fair trade commitments.
Through our extensive market research, we’ve found Azera has become one of Britain’s most popular premium instant coffees. It sits firmly in the “Barista Style” category, which means it combines soluble coffee with finely ground roasted beans.
While typically positioned at a higher price point, we recommend checking the current price of the 500g tubs on Amazon, as substantial discounts are often available.
During our analysis, we discovered Azera uses a blend of Arabica and Robusta beans. While Nescafé doesn’t disclose the exact ratio, our taste tests suggest a higher Arabica content than their standard instant range, though we can’t confirm precise percentages.
These portion-controlled sticks have found their niche in office environments, where hygiene and convenience take priority. While we initially questioned the need for individual packaging, our experience with shared coffee stations has shown their practical benefits, particularly in preventing cross-contamination between coffee and sugar containers.
In our analysis, we confirmed this is a 100% Arabica blend. The medium roast profile, while perhaps slightly darker than speciality coffee standards, delivers consistent results. Our understanding is that these carry Rainforest Alliance certification, though we recommend verifying this on the specific packaging.
From our research into Jacobs Douwe Egberts’ newer offerings, L’OR has quickly established itself in both instant and pod markets. Many may recognise them for their L’OR Nespresso compatible pods, which we’ve covered in our Best Nespresso Machines guide.
Through our investigation, we believe this uses an Arabica-Robusta blend, with Colombian Arabica beans in the mix. While precise blend ratios aren’t disclosed, this level of origin transparency exceeds typical instant coffee standards.
Our analysis of this “Barista Edition” instant coffee reveals it combines soluble coffee with micro-ground whole beans. Based on our testing, we’ve determined it uses a blend of Robusta and Arabica for the instant component, enhanced with finely ground Arabica beans.
The addition of ground coffee creates a visual effect similar to crema, though we should note this differs from true espresso crema. In our experience, authentic espresso crema carries distinct bitter notes that some prefer to either savour or stir in – something you won’t find in these hybrid instant products.
Gold Blend stands as a cornerstone in the instant coffee market, commanding an impressive market share that speaks to its widespread appeal.
This blend combines both Robusta and Arabica beans, though the exact proportions remain a trade secret that Nescafe carefully guards.
Our team finds it fascinating that Nescafe’s origins trace back to 1929, when Brazil’s coffee surplus sparked innovation.
The brilliant mind behind this revolutionary instant coffee was Max Morgenthaler, whose groundbreaking technique dramatically improved both solubility and flavour.
While our team now specialises in specialty coffee and rarely ventures into instant territory, we must acknowledge Gold Blend’s significance.
Many of us started our coffee journey with this very product, and its consistent quality has made it a household name.
Before their ventures into barista-style products and pod systems, Gold Blend represented Nescafe’s premium offering, backed by masterful marketing that cemented its position in homes worldwide.
Here’s an interesting tidbit from our research: Nespresso’s journey to market wasn’t straightforward.
Eric Favre, the inventor, showed remarkable persistence.
Starting in Nestle’s warehouse, he climbed the corporate ladder, faced initial rejection, continued his development work as a food scientist, and finally found success through Nestle Japan eight years later.
For the full story, see: The rocket engineer who invented the Nespresso coffee pod
In our professional assessment, this classic instant coffee presents a distinctive aroma that might not suit everyone’s palate.
However, our team recognises its historical significance and enduring popularity.
You’ll find this stalwart brand in office kitchens throughout Britain, where its robust flavour has fuelled countless workdays.
As Nescafe’s flagship instant coffee, it delivers a bold taste profile that we suspect stems from a significant Robusta content.
Like its Gold Blend sibling, Original combines Robusta and Arabica beans.
Despite our inquiries, Nescafe maintains strict confidentiality about their blend ratios.
Our team’s analysis suggests a higher Robusta percentage compared to their other instant offerings, which explains its characteristic intensity.
Through our research sampling, we’ve noted its distinctive profile, though it may not align with more refined coffee preferences.
Yet its enduring success and competitive pricing make it a practical choice for many coffee drinkers.
As coffee experts, we primarily focus on specialty coffee these days.
This brings us to an important discussion:
Recently, our team encountered a surprising conversation with someone in their early twenties who wasn’t aware of the fundamental differences between instant and freshly ground coffee.
This isn’t uncommon in the UK, where instant coffee often dominates household consumption.
We’ve created this guide to clarify these differences for anyone curious about the distinction between instant coffee and traditionally brewed coffee.
For seasoned coffee enthusiasts, this may cover familiar ground.
Every coffee journey begins with the coffee cherry, which typically contains two seeds.
The exception is the Peaberry, featuring a single oval-shaped seed that gives it its name.
Coffee thrives in warm climates across more than 50 countries.
The top producers by volume are Brazil, Vietnam, Colombia, Indonesia, Ethiopia, India, Mexico, Guatemala, Peru and Honduras.
Coffee Cherries Growing. The Red ones are the more ripe ones, they’re a deep red colour when ripe. Photo Credit: Joe Driscoll.
Here’s an interesting fact our team loves sharing: technically, coffee beans don’t exist.
What we call beans are actually seeds.
While all beans are seeds, only members of specific plant families (Fabaceae, Leguminosae or Papilionaceae – see Wikipedia for more) qualify as true beans.
Coffee seeds belong to a different family altogether.
Speaking of botanical curiosities, consider the cashew nut and its fascinating fruit!
After harvesting and processing coffee cherries, we get:
Photo Credit: Pen Waggener
These green beans might remind you of peanuts, though we wouldn’t recommend testing that similarity.
Their rock-hard texture before roasting could challenge even the strongest teeth!
These ‘greens’ represent coffee in its raw form, ready for export and roasting.
Post-roasting, they transform into the familiar coffee beans we know:
Roasted coffee beans. Photo credit: olle svensson
Roasting demands exceptional skill and expertise.
Our team has immense respect for professional roasters, whose craft significantly influences the final cup quality.
For exceptional British roasters, consult our list of UK coffee roasters, most offering online ordering.
We also provide freshly roasted single origins and blends, available whole bean or ground-to-order for optimal freshness.
After extensive testing and research, our team of certified baristas and coffee experts at Caffeinated Gear has compiled this comprehensive guide to coffee processing methods. We’ll explore the fascinating journey of coffee beans after roasting, comparing fresh and instant coffee preparation methods to help you make informed decisions about your daily brew.
When coffee beans emerge from the roasting process, they typically follow one of two main paths. The first leads to freshly brewed coffee, whether as whole beans for home grinding or pre-ground coffee in packets and pods. The second path transforms these beans into instant coffee through specialized manufacturing processes.
Instant (or soluble) coffee represents a fascinating intersection of convenience and chemistry. During our research, we discovered that major manufacturers typically handle the entire process in-house, from roasting green coffee beans to the final drying stage. The process begins with brewing concentrated coffee in massive quantities, which is then carefully reduced to a thick liquid before undergoing the drying process.
Through our market analysis, we’ve identified three key factors behind instant coffee’s success in specific regions: accessibility, price point, and convenience. This triumvirate of benefits explains its continued popularity, particularly in markets like the UK and Ireland.
The contrast between different coffee cultures is striking. Our research shows that in the United States, instant coffee never gained significant traction. Americans have traditionally favoured fresh-brewed coffee, with the ritual of brewing becoming deeply embedded in their daily routines. Whether using an electric
Similar patterns emerge across most of Europe, where fresh brewing traditions remain strong. During our travels, we’ve encountered many Europeans, particularly Italians, who find the concept of instant coffee rather perplexing.
The UK presents an interesting case study. While instant coffee still commands the majority of coffee sales, we’re observing a gradual shift towards fresh coffee appreciation, especially among younger consumers who are increasingly exposed to speciality coffee culture.
Our team has studied two primary methods of creating instant coffee:
Interesting Industry Insight: Those premium “Barista Style” instant coffees that have recently entered the market actually blend traditional instant coffee with ultra-fine ground coffee to simulate crema.
Fresh coffee offers tremendous variety in both beans and brewing methods. Our testing encompasses numerous coffee varieties, diverse blends, and multiple brewing techniques. In our Best Filter Coffee Machine Review, we explore various options for achieving the perfect fresh brew.
While taste preferences are personal, our extensive blind testing reveals significant differences between instant and fresh coffee. When comparing high-quality fresh coffee prepared by a skilled barista with instant coffee, the distinction becomes particularly apparent. However, poorly prepared fresh coffee using stale beans or unclean equipment can sometimes rival instant coffee in its mediocrity.
Beyond taste, we’ve found that fresh coffee offers a more complete sensory experience. The ritual of preparation and the rich aroma that fills your space create an atmosphere that instant coffee simply can’t replicate.
The remarkable difference in flavour between ordinary and exceptional coffee comes down to several crucial factors. Our team of certified baristas and coffee experts have discovered that fresh, properly sourced beans make all the difference – find out more in our detailed guide about this recent post.
When we discuss coffee quality, there’s a significant distinction that goes far beyond the simple choice between instant and fresh-brewed coffee. While varieties like Arabica and Robusta matter, we’re focusing on something more fundamental: the stark contrast between two distinct coffee industries.
The first is the world of mass-produced coffee. These are the beans you’ll find in supermarkets, processed in enormous batches and designed for long shelf life. Some brands craft clever marketing campaigns, even using terms like “single origin”, but our testing reveals they often fall short of true quality standards.
These mass-market coffees typically come with lengthy shelf lives – often a year or more – and notably lack a “roasted on” date. Through our extensive testing, we’ve found this approach prioritises convenience over flavour.
The second category – speciality coffee – represents an entirely different approach to coffee production. These beans come from dedicated smaller farms and cooperatives who prioritise cup quality above all else. Every step of their process, from choosing the perfect altitude for their trees to the precise timing of the harvest, focuses on producing exceptional coffee.
Think of it as similar to the distinction between mass-produced and fine wines – every detail matters. The small-batch roasters who work with these beans share this unwavering commitment to quality. They roast in limited quantities, allowing for precise control over the roasting process.
What sets these roasters apart is their deep understanding of each bean’s potential. They know exactly which flavour notes to expect and how to bring them out. Most speciality coffees reach customers just days after roasting, following a brief but crucial “de-gassing” period to release excess carbon dioxide.
Our team particularly appreciates how speciality roasters include “roasted on” dates, providing complete transparency about freshness. Many of these roasters supply both direct to consumers and to quality-focused coffee shops.
Local roasters often provide an added bonus – they’re typically happy to share their expertise, offering brewing advice tailored to their specific beans. While mass-market coffee often relies on darker roasts to mask inconsistencies, speciality roasters carefully choose their roast levels to highlight each bean’s unique characteristics.
When you first taste properly prepared speciality coffee, the difference is striking. Even “single origin” supermarket beans, which have often been over-roasted and stored for months, can’t match the vibrant, distinct flavours of fresh speciality coffee.
Through years of testing and brewing, we’ve confirmed that grinding your own beans is absolutely crucial for the best possible coffee experience. The flavour compounds in coffee begin changing within minutes of grinding, which is why pre-ground coffee can never quite match freshly ground beans.
If you do opt for pre-ground coffee, choosing a speciality roaster offers one significant advantage: they’ll grind specifically for your brewing method, whether that’s cafetiere, drip filter, V60, or espresso.
Supermarket pre-ground coffee typically uses a one-size-fits-all approach to grinding, which our testing shows significantly impacts the final cup quality. The right grind size makes a remarkable difference in extracting the best flavours from your beans.
Ready to start brewing better coffee at home? Here’s what you’ll need:
After extensive testing in our coffee lab, we’ve discovered that pour-over brewing offers exceptional clarity and brings out the subtle flavours in your coffee beans. The concept is beautifully simple: hot water flows through ground coffee in a paper filter, creating a clean, bright cup below.
Our testing shows you can start your pour-over journey for around £5 for a dripper, plus about the same for 100 filters. That’s pennies per cup for outstanding coffee.
The V60 stands out as our favourite pour-over method – we use it daily in our test kitchen. For different brewing styles, consider the flat-bottom Kalita Wave or the elegant Chemex, which works brilliantly for brewing larger batches.
Special Offer: Our friends at Pact coffee are offering Caffeinated Gear readers a free V60 coffee starter pack worth £11 – click here to claim. Alternatively, save £5 on your first order of their whole bean coffee, pre-ground coffee, or Nespresso compatible pods.
If manual brewing isn’t your style, consider an electric dripper. Just remember – coffee left on a warming plate gradually loses its charm. We prefer the manual pour-over method for its freshness and control.
Why we love pour-over:
The cafetiere (French Press) holds a special place in our testing kitchen. This simple plunger with a mesh filter creates a full-bodied cup that’s rich in coffee oils and flavour compounds.
Through our testing, we’ve found that supermarket cafetieres can work well for beginners, but investing in a quality stainless steel model pays dividends in durability and heat retention.
Pro Tip: Watch those capacity claims! A “cup” in manufacturer speak often means a tiny 125ml serving. For proper mugs (around 284ml), we suggest sizing up your cafetiere choice.
Cafetiere coffee offers a distinctly different experience from pour-over. The mesh filter allows more oils through, creating a fuller mouthfeel and robust flavour profile. Some mornings, nothing else hits quite right.
The Aeropress has revolutionised portable coffee brewing. Its meteoric rise to coffee stardom, complete with world championships, speaks volumes about its capabilities.
Our extensive testing reveals its unique brewing process: ground coffee meets hot water in the chamber, followed by a pressure-assisted extraction that creates something magical – a cup that combines the clarity of filter coffee with the body of a cafetiere.
The Aeropress’s versatility impresses us most. Whether brewing inverted or standard, using paper or metal filters, creating concentrated shots or longer drinks – it delivers consistently excellent results. For outdoor adventures, we’ve found nothing better.
The Moka pot holds its own as an affordable pathway to espresso-style coffee. While it doesn’t generate true espresso pressure, our testing shows it creates a remarkably rich, concentrated brew.
Perfect for camping or as a backup brewing method, the Moka pot proves particularly versatile. Use its concentrated brew as a base for Americanos, flat whites, cappuccinos, or lattes.
The convenience champions – Nespresso, Tassimo, and Dolce Gusto – have transformed home brewing. Their push-button simplicity delivers consistent results.
Most pods contain real ground coffee, not instant, ensuring a fresh brew every time. ESE coffee pods offer another option, compatible with many entry-level espresso machines.
The pod world keeps evolving – specialty roasters now offer Nespresso-compatible options, and reusable pods let you use your favourite beans.
Bean to cup machines represent the pinnacle of home coffee automation. From £100 to several thousand pounds, these machines handle everything from grinding to brewing.
Our testing lab features both traditional and bean to cup machines. While we enjoy the craft of manual espresso machines like the Gaggia classic (which we discuss in this post), bean-to-cup machines offer unmatched convenience.
Grinding Matters: Fresh grinding transforms your coffee experience. While pre-ground works, we’ve found nothing beats freshly ground beans for flavour and aroma.
We started with the Hario Skerton hand grinder, but quickly upgraded to the Sage smart grinder pro for its consistency and ease of use.
Looking for spectacular coffee without the wait? As coffee professionals, we’ve perfected the art of brewing outstanding coffee in minimal time.
Here’s our tried-and-tested method that combines speed with exceptional quality:
This portable kit needs just one additional ingredient: hot water.
When you’re out exploring cities, most self-service coffee machines offer hot water at the touch of a button. For outdoor adventures, a simple camping stove does the job brilliantly.
While not quite instantaneous, this method trumps traditional brewing speeds. Through extensive testing, we’ve found it significantly faster than filter coffee or cafetiere brewing.
Sure, instant coffee offers unmatched convenience – just granules and hot water. But we’ve discovered the minimal extra effort of our method delivers dramatically better flavour, aroma and overall satisfaction.
Our tests show that whether you choose an Aeropress or Wiccacopresso, you’ll have exceptional coffee ready in just a couple of minutes. That small investment of time transforms your coffee experience entirely.
We specifically highlight these brewing methods for their impressive balance of speed and quality. While other options exist – pour-over, syphon, cafetiere, espresso – the Aeropress stands out for matching instant coffee’s convenience while delivering superior results.
This isn’t about completely abandoning instant coffee – many of our team still keep it handy for certain situations. Rather, we’re sharing that you needn’t compromise on quality for convenience, as these methods offer both.
Flavour sits at the heart of coffee appreciation. While caffeine matters, our testing reveals coffee’s true magic lies in its taste complexity. We believe everyone deserves to experience this depth of flavour.
Fresh-brewed coffee opens up an entire world of taste experiences. Through countless cupping sessions, we’ve found some coffees might not suit your palate, while others become instant favourites. This variety simply doesn’t exist with instant coffee.
If you believe “coffee just tastes like coffee,” prepare for a revelation. Most instant coffee drinkers hold this view because typical soluble coffee uses similar dark-roasted Robusta and Arabica blends.
Mass producers use dark roasting for consistency across huge batches. Unfortunately, this process often masks the subtle flavour notes present in lighter roasts. Combined with Robusta’s strong characteristics, this creates that uniform “coffee taste.”
But our expertise shows coffee’s flavour spectrum rivals wine’s complexity. Just as grapes vary, coffee plants produce different varieties of cherries.
Origin significantly impacts taste – beans from different countries, altitudes, and processing methods each bring unique characteristics. Roasting then adds another dimension of flavour development.
Through our tastings, we’ve encountered coffees ranging from naturally sweet to pleasantly bitter, from marzipan-like to nutty notes. As I write, I’m savouring a coffee reminiscent of caramel and chocolate.
These aren’t artificial flavourings – they’re natural taste notes that emerge through careful sourcing, roasting, and brewing. While subtle, they create distinct and enjoyable characteristics.
The variety available means everyone can find their perfect coffee. Different origins and varieties offer unique profiles, and that’s before considering carefully crafted blends!
Until you explore freshly brewed coffee, you’re missing coffee’s full potential.
While instant coffee typically costs less than speciality coffee, the price gap isn’t as wide as you might think.
Some premium instant coffees approach fresh-brewed prices. Meanwhile, our calculations show home-brewed speciality coffee typically costs between 20p to 60p per cup, depending on your bean choice. For a drink that offers such pleasure and energy, we find this remarkably reasonable.
Compare this to wine – an average £8 bottle provides roughly £2 per glass. Most people don’t automatically choose the cheapest wine, understanding that price often reflects quality and taste.
Interestingly, our research suggests cost isn’t the main reason 80% of UK residents choose instant coffee – a percentage far higher than most countries. Instead, convenience and habit appear to drive this choice.
The massive popularity of Nespresso and similar pod systems supports this theory. Consumers readily pay several times more than instant coffee prices for the convenience these systems offer.
Britain boasts an impressive selection of small-batch roasters, with many communities having local options. Explore our UK coffee roasters directory to discover nearby roasters.
Our favourite purchasing method? Coffee subscriptions. Services like Blue Coffee Box and Pact Coffee not only ensure fresh coffee delivery but also help you explore different origins, varieties, and processing methods.
A fresh delivery from Blue Coffee Box has just arrived at our office.
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