Barista Style Coffee At the Office

Here at Quokka Coffee, we believe that instant coffee has the potential to be great. That’s why we want to clear instant coffee’s name, one cuppa joe at a time. 

There is no question that instant coffee is quicker and easier than using a French press or other fancy coffee-making contraptions, and it is definitely much cheaper than ordering from a coffee shop. Plus, you don’t have to queue for fifteen minutes when you’re making an instant coffee, which is a massive bonus if you want a quick coffee to tide you through your next meeting.

That said, we understand that sometimes a plain black coffee can be a little bit boring. Occasionally you want to inject a bit of excitement into your working day with a creamy flat white or a funky cappuccino. 

So if you’re searching out an easy, convenient caffeine fix at the office but still want to feel like you’re treating yourself, it’s time you learnt how to make the most of instant coffee!

Before we get into our top tips for a premo office instant coffee, let’s talk a bit about what instant is.

Instant coffee is a type of ground coffee that is either freeze-dried or spray-dried to make dehydrated crystals that are water soluble. Freeze-dried coffee is the premium product – a more involved and expensive process which retains much more of the flavour, making a far better cup of coffee - which of course Quokka Coffee and Quokka Decaf are made from! Instant comes from the same beans as other premium ground coffee products, yet it still seems to have a bit of a shaky reputation amongst coffee aficionados.

But instant coffee is SO much more straightforward to use than most other mediums! There is no standing over a hob waiting for the percolator to boil, or waiting ages for your V-60 to finish filtering. This convenience and ease can be a life-saver when you’ve got work piling up on your desk, and you need a speedy pick-me-up. 

So why not find ways to make this convenient little product even more exciting?

Our tips for a premium office coffee come down to three components: heat, milk, and the quality of the coffee. Each one plays a vital part in the final taste and finish of your beverage. 

So, let’s uncover why each factor is so crucial and how you can change your coffee-making habits for the better!

One of the leadest causes of a sub-par cuppa’ java is the temperature of the water being used. Underheating the water means the coffee granules won’t fully dissolve, preventing it from reaching its full flavour potential. On the other hand, if you overheat your water, you run the risk of burning your coffee and creating a very bitter taste. 

You might be surprised to learn that the optimum temperature for brewing instant coffee is 80°C to 85°C, which is nearly 20°C cooler than the temperature at which kettles boil. This means that most people drinking instant coffee are probably consuming scorched coffee with an ashy, sour flavour. No wonder, instant coffee gets such a bad rep!

Now hold on. This doesn’t mean you have to crack out the thermometer every time you want to brew a decent coffee. Make the most of your coffee and avoid scorching by simply adding about a little cold water or milk into your mug before pouring in your hot water. Or - leave your kettle to cool for a minute or two after boiling. It’s that easy!

What sounds do you notice most when you enter a coffee shop? The acoustic covers of ‘80s classics, maybe? For us, it’s the telltale hissing and bubbling of the milk being frothed to perfection!

Every good barista knows that in order to make a premium coffee, you need to froth or steam your milk. The frothing introduces air into the milk, making it light and creamy, perfect for lattes and cappuccinos. Additionally, baristas steam the milk when making coffees to get that deliciously velvety texture and ensure that your coffees stay hot. 

But you don’t need an espresso machine to achieve this satiny, smooth finish on your office instant coffee! Simply use the office microwave to heat your milk and invest in an easy-to-use, quality handheld milk frother. 

In our opinion, a frother is an office essential. Mid-morning cappuccino? Done. Post-lunch flat white? Why the hell not? You’ll be making latte art in the office kitchen in no time!

The final component to making a barista-level coffee in the office relies on the quality of the coffee you’re dealing with. But what makes a good roast really can depend on your desired flavour finish and the importance you place on the process. 

Some coffee connoisseurs are mad scientists who use test tubes and Bunsen burners (we assume, though we’re not scientists) to extract specific flavours and deliver a certain level of acidity. Others prefer to stick to traditional, authentic coffee-farming methods to naturally extract these qualities. But, regardless of the methods, most coffee suppliers agree that the beans need to be of a quality level to make a good cup of coffee. 

As instant coffee suppliers for offices, we believe that the quality of the roast is crucial. Nobody wants to be sitting at their desk drinking a miserable cup of woe all day. That’s why we deliver high quality instant coffee with an exceptional taste and an exceptional story. 

We use the finest Arabica beans, which are ethically sourced from Colombia by passionate coffee-farming experts. These experts then freeze-dry our coffee to preserve that authentic, rich flavour and all-round beany goodness.

Essentially, if you’re using high-quality instant coffee, there is no reason why you can’t be enjoying premium coffees any time of the day from the comfort of your own desk.

Are you interested in getting your office some quality Quokka coffee? Check out our site today to browse our preset and customisable business packages that’ll give your office the beanie boost it needs to keep on thriving!

Want to read more from a top barista, then head to Olive Magazine and hear Celeste Wongs take on the 'Best instant coffee to buy', spoiler alert... Quokka Coffee is rated number 1!