Brewing Instant Coffee vs. Ground Coffee: What’s the Real Difference?

Brewing Ground Coffee: A Ritual and a Craft

Brewing ground coffee means extracting soluble compounds (oils, acids, sugars) from freshly ground beans using water, pressure, time, and method. Every factor, from grind size to brewing method, influences the flavor, aroma, body, and character of your cup. Brewing with ground coffee is a crafted process, allowing you to customize and perfect every sip.

Brewing Instant Coffee: Convenience in a Cup

Instant coffee skips the extraction process for the consumer. It’s made by brewing large batches of coffee, then drying it into granules or powder. To prepare, simply dissolve in hot water; no brewing, no timing, no variables. While this offers speed and simplicity, it also means the flavor is fixed and often less complex than freshly brewed ground coffee.

At TZB, we believe both have their place. Whether you choose freshly brewed Zvegor for the full sensory experience or reach for a quick cup of instant coffee, knowing the difference empowers your perfect coffee moment.

Brewing Basics: The Elements of a Great Cup

Key Brewing Factors:

• Grind Size – Fine for espresso, coarse for French press, and everything in between.
  
  
• Water Temperature – Ideal range: 92°C–96°C. Too hot = bitterness. Too cool = flat.
  
  
• Coffee-to-Water Ratio – A good start: 1g of coffee to 16g (ml) of water.
  
  
• Brew Time – From seconds to hours, depending on the method.
  
  
• Water Quality – Use filtered water to let your coffee shine.
  
  

A great cup begins before the water even touches the coffee.

Grind Size Comparison Chart

Popular Brewing Methods

Let’s dive into how each brewing method works, step by step. This section focuses on the techniques behind each style, so you can replicate café-quality coffee right at home.

Drip Coffee (Filter)

How it works: Place a medium grind of coffee into a paper or reusable filter set in a drip machine or pour-over cone. Hot water (about 94°C) is poured or dripped steadily over the grounds. The water extracts flavor as it passes through and collects below.

Pro Tip: Use a 1:16 ratio (e.g., 20g coffee to 320g water). Keep the flow steady and even. Finish brewing in 3–4 minutes for optimal flavor.

French Press

How it works: Add coarsely ground coffee to your press, pour in hot water just off the boil (around 94°C), and stir. Let steep for 4 minutes. Then, slowly press the plunger down to separate the grounds from the liquid.

Pro Tip: Use a 1:15 ratio (30g coffee to 450g water). Don’t press too fast or you’ll agitate the grounds and over-extract the coffee.

Pour-Over (V60, Chemex)

How it works: Place a medium-fine grind into a rinsed filter. Pour hot water in circular motions, first a quick bloom (30 seconds), then continue in stages. The coffee slowly drips through, capturing delicate flavors.

Pro Tip: Use 15g of coffee to 250g of water. Keep total brew time around 2.5–3 minutes. Always pre-wet your filter and warm your vessel.

Espresso Machine

How it works: Finely ground coffee is tightly packed into a portafilter, and hot water is forced through at 9 bars of pressure. The result? A concentrated 25–30 ml shot of espresso in 25–30 seconds.

Pro Tip: Use about 18–20g of coffee for a double shot. Tamping evenly and pre-heating your machine is essential for consistency.

Moka Pot

How it works: Fill the bottom chamber with water and the filter basket with fine coffee grounds. As the pot heats, steam pressure pushes water through the coffee into the upper chamber.

Pro Tip: Don’t tamp the grounds. Use medium heat and remove from the stove just before it gurgles for the best flavor.

AeroPress

How it works: Add coffee and hot water to the chamber, stir, steep briefly, then press through a paper or metal filter. You can brew upright or inverted, depending on your strength preferences.

Pro Tip: Start with 16g of coffee to 240g of water. Adjust steep time from 1–2 minutes. Play with grind and pressure to explore flavor.

Cold Brew

How it works: Mix coarse coffee grounds with cold water in a jar or brewer. Let steep in the fridge or at room temperature for 12–24 hours. Strain through a fine sieve or filter.

Pro Tip: Use a 1:8 ratio for concentrate (e.g., 100g coffee to 800g water). Dilute to taste after brewing and store for up to a week.

Turkish Coffee

How it works: Mix ultra-fine coffee, sugar, and water in a cezve (or small pot). Simmer gently without stirring until frothy, just before it boils. Pour directly into a small cup with grounds included.

Pro Tip: Brew slowly over low heat for a thick texture and strong foam. Don’t stir after the heating begins.

Siphon Brewing (Optional)

How it works: Two chambers use vapor pressure and vacuum suction to brew. Heat water in the lower bulb; as it rises, add coffee to the upper chamber. After steeping, remove the heat and watch the coffee return below.

Pro Tip: Use a consistent heat source. Stir midway through steeping for even extraction. Great for showcasing light, aromatic beans.

What You’ll Need: Home Brewing Essentials

• Burr Grinder (for consistent grind size)
  
  
• Digital Scale (measure, don’t guess)
  
  
• Gooseneck Kettle (for pour-over control)
  
  
• French Press or AeroPress
  
  
• Espresso Machine (if you’re ready to level up)

Start simple, then build your home setup as your taste grows.

Brewing Mistakes to Avoid

• Boiling water (it scorches the grounds)
  
  
• Wrong grind size for your method
  
  
• Using stale beans
  
  
• Reheating coffee (just don’t)
  
  
• Skipping the bloom (especially in pour-over)

Tips for Better Home Brewing

• Always use fresh beans
  
  
• Grind just before brewing
  
  
• Filter your water
  
  
• Preheat your equipment
  
  
• Take notes and tweak

Great coffee isn’t complicated, it’s just mindful.

Ready to Brew Better?

You don’t need a barista badge to brew brilliant coffee. With the right tools, the right beans, and a little know-how, every morning is a masterpiece waiting to happen.

Discover beans that shine in every brew method. Explore the Zvegor range, curated by roast, region, and flavor.