"When java lovers think of "brewing," chances are that hot water comes to mind. But, instant coffee (like cold brew) totally dissolves in cold water, also. In fact, cold water is the key ingredient for making a knockout cup of instant brew - and one of the 11 common mistakes folks make with instant coffee is not making a cold water paste first. It's a quick step that helps eliminate instant coffee's most infamous drawback: a chalky mouthfeel."
"Instant coffee is made from real brewed coffee beans, which get steeped into a thick, concentrated liquid, then freeze-dried into powder or crystal form. Whipping up a cold water paste helps proactively break down the starchiness within each granule, which keeps them separated and clump-free during their storage tenure in the jar, but can prevent the granules from fully dissolving at brew time. More specifically, that chalky powder is called amylum, and it's a complex carbohydrate that's better water-soluble with a little extra help."
Instant coffee is produced by brewing coffee into a concentrated liquid and then freeze-drying it into powder or crystals. Granules contain a starch called amylum that can create a chalky mouthfeel if not fully dissolved. Preparing a cold water paste by wetting the instant coffee with just enough cold water and letting it sit breaks down starches, prevents clumping, and increases solubility. After the paste forms, adding hot water yields a smoother, grit-free cup. A typical ratio is 1 to 2 teaspoons of instant coffee per 6 to 8 ounces of water, and warming the mug before brewing improves results.
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