Instant coffee

Put the granules in your mug and stir in a splash of cold water first to dissolve them, then top up with freshly boiled water that has cooled for about 30 seconds. Scalding water can make the coffee taste harsher.

Start with about 1–2 level teaspoons per 200 ml mug, stirring well; use a little more for a stronger cup. The granules dissolve directly, so there’s no need for a filter or cafetière.

Yes. Dissolve the granules in a teaspoon of hot water before adding them to chocolate cake, brownies or buttercream; this spreads the flavour without leaving gritty flecks. For a dry rub or biscuit dough, you can mix the powder straight in.

Stir it into cold milk for an iced coffee, or dissolve it in a little hot water before mixing it into a coffee-and-walnut cake or tiramisu. For a foamy whipped coffee, beat equal amounts of instant coffee, sugar and hot water, then spoon the mixture over milk.

Keep it tightly sealed in a cool, dry cupboard, away from steam and strong-smelling foods. Use a dry spoon: moisture makes the granules clump and can dull their aroma.

It does, but it takes more stirring than in hot water. For iced coffee, dissolve the granules in a small splash of warm water first, then add cold milk or water and ice.

The granules or powder used to make a drink are concentrated coffee solids; the prepared drink contains mostly water. That is why the dry powder has 355 kcal per 100 g, while a prepared instant coffee has 2 kcal per 100 g before milk or sugar.

Yes. The amount in a mug depends on how much coffee you use and the product, so follow its preparation directions if you need to keep track of caffeine. Decaffeinated instant coffee is also available.