How It's Made: Unbelievably Delicious Instant Coffee
Instant has never been associated with quality coffee, until now.
For the last six years, we've been delivering delicious coffee, responsibly, in pods, but simply having a Nespresso® machine has limited our community and the conversation we think is valuable to creating a healthier planet.
Conscious of this limitation, we had a crazy idea that instant coffee, done responsibly and deliciously could be the answer to helping our community grow. Requiring only hot water means that nearly everyone could enjoy a high quality cup of coffee at home without the machinery.
When we began to understand instant coffee we realised it was aimed at delivering the crappiest cup of coffee at the cheapest price to make big corporations the most money. This race to the bottom is not only bad for the customer but it's devastating to the coffee growers and the environment, forcing mass mono-cropping (which requires heavy use of pesticides and land degradation).
As gut wrenching as this was, we also saw an opportunity. What if we made an instant coffee from the highest quality beans from small farms (in our case a Co-Op in the Oromia region of Ethiopia) and we brewed the coffee to get the most flavour possible, instead of the most volume of coffee possible? This quest has resulted in what we're offering today: The Three Capes Blend, a premium instant coffee that goes head to head with the best beans in the world and the best tasting long-blacks in any cafe without the cafe price tag.
Here's a little breakdown of how our instant coffee is made, in comparison to how the international companies make it:
1. We start with Specialty-Grade coffee beans from small farms, officially graded and cupped for flavour, versus commodity-grade mass farm grown beans
2. We "extract" the perfect amount of liquid from the beans. This step is actually brewing the coffee, running hot water through the beans to make the coffee liquid. It's like a big filter brew. The big companies extract as much from the beans as possible, resulting in the most coffee liquid, resulting in an overly bitter tasting end result.
3. We then freeze dry and powder grind the coffee liquid. Freeze drying is a tried and true foodie technique to lock-in flavours and preserve food for a long time. This is in contrast to big companies "spray-drying" which is an elaborate, typically chemical induced, process that involves spraying the coffee through intense heat. This head crystalises the liquid and gives you the familiar instant granules.