![]() Judging from the other “more ambitious” instants I have tried, it seems like the most difficult aspect to replicate. My guess is that this is a blend of both medium roast and darker beans.įruity flavors are, of course, very common with light and medium roast specialty coffee, but you don’t see many instant coffees that try to pull it off. However, as you get to the aftertaste, it has more sweetness and even some actual hints of fruit. At first sip, it’s a bit like Kenco Smooth, just a bit more complex. On later evaluations, I realized that this is a fine instant coffee. It was the first cup I sampled, so for that reason, my expectations were unreasonably high. When I did my blind taste I was a bit too harsh on Davidoff Rich. The flavor profile is middle of the road but in a good way. Many instant coffees have an undesirable grain/corn aftertaste, but you don’t find that here. While this might sound like a criticism, I mean it in a positive way. It has some of those licorice notes, but besides that, there’s not a whole lot going on. The aftertaste is pretty clean and mellow. The roast is medium-dark but not too dark. It tastes like instant coffee but like a good one that wouldn’t offend anybody. It didn’t really stand out in any noticeable way, but nonetheless, it was decent – and dare you to say – a “smooth” experience. So if you’re into that kind of destructive nihilistic coffee philosophy and you just want a really dark roast, then this is it”įor my personal taste, this is too dark, but I could imagine that many people would be into this coffee. We also have some more of those licorice notes, but overall I will say this is not mellow or rich. “We’re almost into charcoal territory here. This is how I described the blend in the blind test: It tastes like an espresso roast, so if you like that or you take your coffee with milk, then this is a good bet. This was another coffee that tasted more realistic to me again it turned out to have some real coffee powder mixed into it. Of course, this is not going to replace normal coffee for me, but I can imagine that it will taste just as good as the supermarket coffee most normal people brew at home. It’s less harsh with a more clean and full aftertaste. When I tasted this one, what stood out to me at first, was how well-balanced it was compared to the other samples. (Among specialty coffee people, however, it would be a quite dark espresso roast) ![]() This coffee can be enjoyed either black or with milk. I would classify this as a medium-dark roast with a nice body and balance from a layman’s perspective. I think that gives the cup a more “realistic” feeling it tastes less like instant and more like regular coffee. I had never heard about this instant blend before, but it turns out that it’s a rather new invention that includes some ultra-fine “real” coffee in the sample. Overall, this was the highest-scoring coffee in the blind taste, although some other coffees were close. Nescafé Azera Intense was a big surprise to me. The three coffees in the list above are what I’d recommend to most people. The cups each had a number assigned for identification.Īfter the blind test, I performed an un-blinded cupping with the five best-performing coffees to get a more in-depth evaluation of the coffee as it cooled down. Coffee drinkers are also less likely to develop certain neurodegenerative diseases, such as Alzheimer's and Parkinson's, and are at less risk of diabetes and liver diseases such as cirrhosis and liver cancer.Behind the test & blind tasting Cupping instant coffee was an interesting experiment.Įach instant coffees was prepared in neutral cupping bowls by adding hot water and evaluated one by one. Studies show it also may contribute to improved brain function and increased metabolism. It contains many antioxidants, potentially even more than regular coffee due to the brewing process (via Healthline). Instant coffee retains many of the health benefits associated with regular coffee. In 2012, Nescafe made up 74 percent of the instant coffee market. It is still one of the most popular instant coffee products on the market. The remains became coffee when rehydrated. It was created by spraying liquid coffee into heated towers. ![]() The next major improvement in instant coffee came in 1938 when Nestle launched Nescafe. In 1910, a European immigrant named George Washington (not that one) refined coffee crystals from brewed coffee and introduced the first commercial instant coffee in the United States, which then became popular during World War I for its convenience. In 1906, Cyrus Blanke brought coffee powder to the retail market.
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