Instant Coffee, But Finally Decent: The Rise of Premium Freeze-Dried Blends

Instant coffee, but not as you know it

Say “instant coffee” and most people picture a dusty jar, a bitter brew, and the taste of regret. For decades, instant was about speed, not flavour. It filled a mug, it got you through, but it rarely made you happy.

Now, things are shifting. A new wave of freeze-dried blends is proving that instant can actually taste good — smooth, balanced, and even worthy of drinking black. And right in the middle of that shift is Kinlett.

Why freeze-drying matters

Most instant coffee is made by spray-drying. That’s quick, cheap, and great for bulk production. The trade-off? The heat destroys flavour, oils, and aroma. You’re left with something flat, harsh, and acidic.

Freeze-drying flips that. Brewed coffee is frozen at very low temperatures, and then water is removed through sublimation. The oils and aromatics are preserved, which means more of the original coffee character survives in your cup.

It takes longer, it costs more, but the result is night-and-day compared to the supermarket norm.

Where Kinlett goes one better

Freeze-drying was our starting point, but we didn’t stop there. We wanted instant that didn’t just copy ground coffee, but actually re-invented it.

• Blended backwards from flavour. Instead of bragging about single origin, we tinkered and tinkered until we found the balance that made us happiest.

• Premium Arabicas + a touch of Robusta. Arabicas for smoothness, Robusta for body.

• Swiss-made Chips™. Not the powdery dust you’re used to, but shards of freeze-dried coffee that dissolve cleanly in seconds.

• Microground magic. A sprinkle of freshly ground beans for brewed-coffee depth.

This is why Kinlett isn’t just “better instant.” It’s a new category of instant coffee altogether.

Why people are switching

The rise of premium instant isn’t just about flavour — it’s about life.

• Time back. Ten seconds to a cup, not ten minutes of gadgets, grinders, or cleaning.

• Versatility. Hot, iced, oat latte, black — it plays nicely however you take it.

• Consistency. Every pouch, every scoop, every mug tastes the same.

• Gentler lift. With around 30% less caffeine than ground, you get the buzz without the crash.

It’s not that people don’t love ground coffee. It’s just that good instant finally exists — so why wouldn’t you use it when it fits?

Premium doesn’t have to mean pretentious

The danger with “premium” anything is that it turns into snobbery. Coffee is no different. That’s why Kinlett was built with understatement.

No talk of “notes of passionfruit” or “hand-picked at dawn.” Just a flavour that’s smooth, low-acid, and quietly excellent. A pouch of coffee that does what it says: makes mornings better, without the ego.

The takeaway

Instant coffee is having a glow-up, and freeze-drying is leading the charge. But what really makes the new wave exciting is brands like Kinlett — who take the technology and push it further.

Smooth, never bitter. Balanced enough to drink black. Dissolves instantly, hot or iced. That’s not the instant coffee you grew up with.

👉 Try Kinlett today — premium freeze-dried coffee, re-engineered to be decent.