- Long-lasting vs Fresh
Instant coffee lasts a long time. And not just because the jar lurks at the back of your cupboard (reserved for unwanted guests, am I right?). The process* of making it means all moisture is sucked out, creating stable coffee crystals.
So instant coffee has a long shelf-life. But so does a tinned Fray Bentos – a freshly baked pie would still taste 1000 times nicer. Our ground coffee is as fresh as gets.
- Cheap vs Value
Yeah, instant coffee is pennies. We get that that’s a big selling. But that low price tag comes at a cost – as the process to make instant coffee is pretty expensive, big spending cuts are made on the beans. They buy the cheapest green possible (usually bitter robusta).
Our ground coffee costs more, true – to us and to you. But that’s because it’s incredibly high quality. Like comparing the finest cut of Wagyu beef to mystery met in a dodgy kebab shop.
- Weak vs Strong
You might not know this one already. Another reason to say “err… no thanks” to instant coffee – it packs less of a punch, caffeine-wise. It’s true – brewed coffee has roughly 75-165mg of caffiene per cup while instant has just 65-85mg. Now that’s just wrong.
- Consistent vs Varied
Banging a lot of sub-standard beans together, brewing them insanely strong, freezing or superheating them, and scooping up the gritty remains means one thing – you’ll always get the same taste. The taste of rubbish coffee, that is.
Our commitment to single origin coffees (and the occasional carefully made blend, of which we always know its component parts!) means you get true variety. Tea-like African coffees, chocolatey Brazilians, fruity and full Colombians – we’ve got it all.
Who do you think wins overall?
How to make instant coffee*:
- (optional but often) brew coffee and concentrate it – as you would orange juice – to end up with something seriously strong. But not in a good way.
- spray it down a tall, heated column, so the water evaporates and coffee crystals fall down to the bottom to be scooped up
- freeze it very quickly, then place in a vacuum and heat up. The water will quickly revert to gas, leaving dry coffee granules behind