For some reason I think of it as an older concept. Now Starbucks and coffee chains are popular.

Seinfeld on instant coffee https://youtu.be/uDrh5pujB9I?si=VdlVEREjMTNd2Bs7

Highlighting carlcook’s advice:

dissolve in cold water, ONLY THEN add hot water. The rationale behind it is that aromatics evaporate too quickly when the instant powder is infused with too/boiling hot water.

  • @[email protected]
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    31 year ago

    Can you elaborate ?

    It’s supposed to be pressurised hot water through grinds, like espresso.

    • @whynotzoidberg
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      41 year ago

      Nespresso machines are definitely pressurized and temp controlled. Keurig, less so.

      I read something somewhere once (great source, right?) regarding Keurig temps, and they weren’t consistent or optimal. And the pressure is more like a hose with an attachment as opposed to a pressure washer.

      Some K cups will empty out when you use them, too. From what I’ve run into, that’s typically the fancy flavor ones. But some are just coffee grounds that get a suboptimal water flow at suboptimal temps going through them.

      Someone can correct me on what I’m remembering though.