How Espresso and Instant Coffee Are Actually Made

You’ve sipped your espresso or torn open an instant coffee packet—but have you ever wondered how either one is actually made? From the high-pressure extraction behind a true espresso shot to the science that turned coffee into an instant powder, the processes behind your daily cup involve precise techniques, specific temperatures, and historical breakthroughs.

To make espresso, pressurized hot water extracts finely-ground coffee in seconds. Instant coffee, meanwhile, is created by evaporating brewed coffee into soluble particles using heat or freeze-drying—methods refined over decades. Both rely on exact ratios, temperatures, and equipment to deliver consistent results.

How Espresso Is Traditionally Brewed

Though not detailed in the original text, espresso is fundamentally made by forcing hot water (around 90–96°C) through finely-ground coffee (usually a 1:2 brew ratio, e.g., 18–20g in, 36–40g out) under pressure (9 bar). The result is a small, concentrated shot with a rich crema on top. This method emphasizes precision in grind size, dose, and extraction time (typically 25–30 seconds).

The Origins of Instant Coffee

In 1930, the Brazilian Coffee Research Institute partnered with Switzerland’s Nestlé to develop a dry coffee that could dissolve instantly in hot water. After eight years of research, Nestlé discovered that spraying concentrated coffee extract through a jet of hot air evaporated the moisture, leaving behind soluble coffee particles. This powder dissolved easily in boiling water, leading to the launch of Nescafé—the world-famous instant coffee brand. Later, freeze-drying (or lyophilization) was introduced, a method that preserves more of the coffee’s original flavors, though it wasn’t widely adopted until recent decades.

Manual Brewing Methods for Filter Coffee

1. Paper Drip (Filter) Brewing – The Easiest Method

This method uses a dripper (preferably with three holes) and a gooseneck kettle for controlled pouring. For a single serving, use 10–12g of medium-ground coffee and 120ml of water. Adjust the coffee amount for strength: 8g for lighter flavor, 12g for stronger. Heat water just below boiling (around 90–96°C), pour in a circular motion starting from the center, bloom the coffee for about 20 seconds after the initial pour, then continue with additional water. Stop pouring once you’ve reached the desired brew volume, and discard the filter before all the liquid has dripped through to avoid over-extraction or off-flavors.

Steps:

• Fold the filter along the seam and place it in the dripper.
• Add 10–12g of medium grind coffee, level the surface.
• Boil water, pour gently from the center in a spiral motion.
• Bloom the coffee for ~20 seconds after the first pour.
• Continue pouring to reach the target brew volume.
• Stop before the last drop to avoid impurities.

2. Cloth (Flannel) Filter Brewing – Maximum Flavor Expression

Flannel filters produce exceptionally flavorful and aromatic coffee, but require careful maintenance. Use a slightly larger filter than needed, rinse the flannel (without soap) before first use—either with a brush or by boiling used coffee grounds in water for five minutes. Store the damp flannel in the fridge in water to prevent oxidation, changing the water daily. For brewing, use 10–12g of coffee, pour water at 95°C for light roasts or slightly lower for dark roasts. Start with a slow center pour to bloom for 20 seconds, then add water in a circular motion from the center outward and back. Do not let all the water drip out; remove the filter while some water remains. Warm the brewed coffee slightly before serving.

Steps:

• Rinse the new flannel filter without soap (use coffee grounds and water if needed).
• Store used flannel damp in the fridge, changing water daily.
• Use 10–12g coffee, pour at 95°C (light roast) or lower (dark roast).
• Bloom for 20 seconds, then pour in a circular motion.
• Remove the filter before all water drips out.
• Serve slightly warmed.

3. Stovetop Moka Pot – Italian-Style Espresso Alternative

The moka pot brews strong, concentrated coffee using steam pressure. Though not a true espresso, it delivers a bold, dark brew reminiscent of traditional Italian coffee. The process involves heating water in the lower chamber, which creates steam pressure that pushes water through finely-ground coffee in the middle basket, resulting in a rich, dark coffee in the upper chamber. This method is valued for its intensity and is a staple in Italian households.

Key Traits: Uses steam pressure; produces a strong, dark brew; not a true espresso but similar in body.

Modern Instant Coffee Simplified

Today’s instant coffee often includes added ingredients like sugar and milk, allowing consumers to prepare a flavored drink such as a latte by simply adding hot water. This evolution makes instant coffee even more accessible, though it moves further from pure coffee flavor.

Frequently Asked Questions

What year was instant coffee first developed?

Instant coffee was first developed in 1930 when the Brazilian Coffee Research Institute partnered with Nestlé. It took Nestlé eight years to perfect the process, and the product was launched shortly thereafter.

How is instant coffee made?

Instant coffee is made by extracting coffee, then evaporating the water using hot air jets (spray drying) or freeze-drying. Spray drying was the original method, while freeze-drying preserves more flavor and became common in later decades.

What is the standard coffee-to-water ratio for paper drip brewing?

For a single serving, use 10–12g of medium-ground coffee with 120ml of water. Adjust the coffee amount to taste—8g for lighter coffee, 12g for stronger.

What water temperature is best for paper drip coffee?

The ideal water temperature is around 90–96°C. Do not use boiling water to avoid over-extraction or bitterness.

How should a flannel filter be stored after use?

After brewing, rinse the flannel filter with water, then store it damp in the refrigerator in water, changing the water daily to prevent oxidation and mold. Before reuse, rinse without soap or boil with old coffee grounds.

What grind size is used for a moka pot?

A moka pot uses finely-ground coffee, similar to table salt. The exact grind may vary, but it should be finer than drip and coarser than espresso to work with steam pressure.

Recommended FrontStreet Beans for Filter and Espresso

For filter brewing, try FrontStreet’s Ethiopia Humbera—bright with citrus and floral notes—or their Yirgacheffe offering, known for juicy berry and stone fruit flavors. For espresso, their Strawberry Candy Espresso delivers a sweet, fruity profile with chocolate undertones. All beans are freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.