Yes, I love my caffeinated drinks.
Each day, as the first sip of bitterness hits my lips, a Pavlovian sign to start things up, I muster the courage to clear the clutter that is my work inbox.
As such, instant coffee especially holds a special space in my heart. I love my measured dose in a satchel; rip one open, mix it up and viola, a little pick-me-up right before work begins. No worries about accidentally overdosing myself with a triple shot like that time I accidentally ladled a heaping soup spoon of instant espresso into my cup. That was one productive morning, to say the least.
Over the course of many mornings, I have tried a number of caffeinated options in pursuit of the optimal wake-me-up. Something convenient, but with as little compromise on taste as possible. A hint of citrus to cut the bitterness is often desired, but not in amounts that will upset an empty stomach.
A sight for sore eyes at Phoon Huat.
However, in recent years, one brand has had my unwavering loyalty. It started on a casual stroll through the aisles of Phoon Huat, lazily glancing around for what’s new in this flavourful wonderland.
After grabbing a bag of frozen summer berries, perfect for a sangria mix, I glanced across at the shelves filled with an assortment of umami-rich sauces. At a small section devoted to coffee, something on the bottom shelf caught my eye. My interest was certainly piqued; a new brew to try out?
I go on my knees in wonderment. Packaged in a thin rectangular cardboard box with the logo of a boy, brain hollowed out to display the coffee satchels was “INIC coffee”. INIC, or “It’s not instant coffee”. TLDR; INIC provides the convenience of a blend that can be prepared in seconds with the quality of a drip coffee.
It certainly works like Instant coffee
The promotional material states that the coffee utilises a “Spray Fresh Dry Technology from Japan” resulting in an ultra-fine coffee powder. What this means is that with the contents safely deposited into a cup, the powder should dissolve cleanly even in room-temperature water.
I start with a few taps on the side of the pack, evoking the satisfying, familiar slapping sound recognisable by all when one ushers the contents of the packet to one side. A quick tear and I empty its contents into the cup, add hot water and voila–it works as advertised. My first foray into the world of INIC coffee turned out to be a simple, therapeutic affair. Wait, isn’t this just instant coffee? Well, it definitely tastes a lot better than instant coffee. And it certainly is easier to prepare.
While other brands, especially 3-in-1, result in sludge at the bottom from improper stirring technique, INIC produces a dark amber liquid that could probably be filtered through cheesecloth with nary a waste. I have even gotten away with pouring the coffee powder into a cup of tepid water before swirling the cup around to mix it, which worked to my surprise.
The idea of single origin ‘instant’ coffee sounds insane, and yet… | Image: INIC
Hot water, of course, is best, but if I were to give myself a treat, cold milk together with a pack of INIC coffee’s Honey Coffee would be the perfect sinful beverage–and you can whip one up in a jiffy.
The honey coffee comes with a natural sweetness without having to worry about the thick honey clumping up in the cold, full cream milk, undiluted through the notable absence of hot water to dissolve the coffee. All this in a single cup and five seconds of preparation, the perfect balance of the lack of effort and notable rewards.
Without even talking about the taste, the ease of preparation and the resulting flexibility for recipes will certainly appeal to pre-caffeinated souls in the morning as they stagger towards their first hit.
Something for everyone
INIC’s range comprises single-origin beans hailing from Colombia, Brazil and other regions, or INIC’s blends. The “Morning Aroma” blend is perfect for those looking for a cafe au lait in the morning. Pour milk, cold or hot, and enjoy.
Other blends include a decaf variant “Night Aroma”, letting you enjoy the taste without having to worry about your coffee intake for the day. The “Aroma Beauty” comes blended with a nutrient boost in your morning cup of joe. The nutrients include water-soluble dietary fibre, iron, and collagen.
My personal favourite, “Natural Aroma” utilises single-origin Colombian beans and suits drinkers who prefer black coffee. It has a clean taste when prepared with hot water, and one can mistake it for a fresh pour-over. The flavours of the brew come through strongly from the start and leave no aftertaste. While a hint of acidity can be found, it does not sit on the stomach, so I can drink it on an empty stomach. What it lacks, is the slight lingering coat of aromatic oils on your tongue that you’d get from an actual pour-over.
Most INIC coffee blends come without any added sugars. However, sweet-tooth drinkers need not fear, INIC coffee provides a few flavours such as Honey Coffee or Okinawa Brown Sugar. This lets you brew a cold, sweetened coffee without biting down on sugar grains. Going beyond coffee, the INIC brand provides chocolate mixes as well.
When we think instant coffee, it’s hard to beat the ‘heavier’ 3-in-1 White Coffee mixes, because it beats the regular stuff that’s more functional than anything else. But in INIC, we have a viable option for true coffee lovers. If you yearn for a pour-over while stuck at your desk with only seconds to spare from the day’s drudgery, INIC is the way to go.
Currently, Singapore seems to be facing an INIC shortage. Phoon Huat, my once-trusty source, is noticeably bereft of the little satchels of caffeinated goodness. Yet, I hope that INIC will find a place in more local stores and provide a measure of clean, tasty coffee for the lazy. Having tasted the ambrosia that is INIC coffee, reverting to my classic instant mix will certainly be a bitter experience.
Shuyi loves to lah teh, make mead and cocktails, eat and SEO; not necessarily in that order. He has a food blog called lahteh to document his whimsical makan journies. He has, at one point, pondered about pursuing a food science degree so he can finally get the correct pantone colour for his milk-washed cocktails.
