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Yes, instant coffee is indeed real coffee.
But coffee beans themselves? They are not actually “beans,” but seeds.
Coffee comes from the fruit of a shrub called the coffee tree. This round, red fruit resembles a cherry, which is why it is commonly referred to as a “coffee cherry”.
Inside each cherry are two seeds (in the case of peaberry coffee, the two seeds remain fused).
Coffee producers harvest these cherries, then proceed with what is known as coffee processing – the separation of the fruit from the seeds.
Depending on the processing method used, the coffee’s final flavors can vary considerably.
Subsequently, the seeds are dried, roasted, and prepared for brewing.
It is at this stage that instant coffee distinguishes itself from whole bean coffee.
Regardless of one’s opinion on instant coffee, this product is the result of remarkable science.
Upon entering an instant coffee factory, one observes immense tanks filled with liquid coffee, ready for processing.
But what exactly does this process entail?
In simple terms, it involves water extraction.
The aqueous components of coffee are removed, and then — once the product is dehydrated — water is reintroduced by the consumer at home when preparing their cup.
What remains are the soluble coffee substances.
Water removal can be achieved through two primary methods:
freeze-drying;
spray drying, where liquid coffee is dried by a stream of hot air.
It should be noted that certain coffee components — particularly caffeine and volatile aromatic compounds — can be partially lost during the process.
However, the quality of the dehydration process significantly influences the extent of this loss.
Some manufacturers compensate for these losses by adding aromatic substances or additives.
With instant coffee, preparation is remarkably simple:
simply pour a spoonful into a cup, add boiling water… and the coffee is ready.
For whole bean coffee, the process is slightly different:
you must first grind the beans, then prepare the brew — often using a filter — before separating the grounds.
This process opens up a fascinating world for coffee enthusiasts, allowing them to explore various extraction methods and adjust each parameter — coffee quantity, water temperature, brewing time — to create the perfect cup.
Are you looking for a more full-bodied coffee with a denser mouthfeel?
Instead, try the French press or Aeropress rather than a V60.
Do you prefer a smoother, less bitter taste, with a more pronounced sweet and acidic note?
Opt for a coarser grind, a shorter extraction, or slightly lukewarm water.
Instant coffee, however, has a constant and uniform taste, regardless of preparation.
In contrast, freshly ground coffee reveals unique flavors depending on the chosen extraction method.
There is no doubt that instant coffee is, in general, less expensive per cup.
Furthermore, it offers unparalleled simplicity: simply boil water, and it’s ready.
But does this affordability make it the best choice?
It all depends on your priorities: convenience, taste, or aroma.
On this front, whole bean coffee is the clear winner.
The primary reason lies in the quality of the beans used.
Instant coffee is often produced from robusta varieties, which are less expensive and more bitter, whereas specialty coffees generally use higher quality arabicas.
Instant coffees can be made from good beans, but this is exceptional.
Conversely, the whole bean coffee market offers a wide range of premium products, allowing for complete control over taste and freshness.
The chemistry of brewing also plays a crucial role:
Different aromatic compounds are released at distinct times during extraction.
Too long a brew will result in bitter coffee.
Thus, whole bean coffee allows for fine control over the aromatic profile, unlike instant coffee, which has its flavor fixed from the moment of its manufacture.
Finally, a portion of the volatile aromatic compounds volatils disappears during the instantanization process.
The most intense aromas are released upon immediate contact with hot water — a moment that instant coffee has already experienced months, or even years, before consumption.
However, aroma contributes significantly to the perception of taste.
This is also why it is recommended to remove the lid from your cup before drinking your coffee.
Instant coffee is not detrimental to health.
Despite some rumors linking its consumption to cancer, no serious scientific evidence supports this claim.
Instant coffee is neither better nor worse than classic coffee, provided it does not contain additives or added sugars — as found in “3-in-1” mixtures.
The instantanization process, in itself, has no known negative effect on health.
According to Maxwell Colonna-Dashwood, 2015 British Barista Champion and founder of Colonna & Smalls Specialty Coffee,
“If we consider only the environmental impact, instant coffee is surprisingly the most virtuous.”
Surprising? Perhaps.
In reality, instant coffee requires less packaging and produces less waste per cup.
Large factories have efficient waste treatment systems, making it a more environmentally stable option.
This does not mean that whole bean coffee enthusiasts cannot adopt a sustainable approach:
recyclingrecyclage, the reuse of coffee grounds, using reusable cups instead of disposable ones —
all actions that significantly reduce our ecological footprint.
Ultimately, it all depends on what you are looking for:
if you prioritize taste and aroma, whole bean coffee — whether for espresso, filter, or Turkish preparation — remains the superior choice.
However, if you are seeking simplicity and speed, instant coffee perfectly meets your needs.
Regardless, the most important thing is to enjoy your coffee all the while respecting the planet.
Thank you for reading this article on the debate between instant coffee and whole bean coffee —
and feel free to share your experience and opinion in the comments!
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