The whole method is: add water, stir. That's it. But there are a few small choices that make the cup noticeably better, so here's the rundown by drink type.
The default - a hot cup
One capsule into 150–200ml of hot water. Stir for five seconds. Drink.
Water temperature isn't fussy - anywhere from 70°C to just off the boil works. The crystals dissolve completely across that range. If you have a favourite cup at home, use it. The crystals don't care what vessel they're in - the ritual matters more than the equipment.
Iced coffee
Same one capsule, but into cold water - 200ml, ice cubes on top, stir hard for ten seconds. The crystals dissolve fully in cold water, which is one of the things they do that regular instant can't.
For a stronger iced coffee, use less water (150ml) and more ice, so the melt-down doesn't dilute it flat.
Iced latte or hot latte
Brew the capsule into a small splash of hot water first - 30 to 50ml. Stir until dissolved. Add ice and milk (150ml) into your vessel, then pour the concentrated coffee over the ice for your money shot. This concentrated-shot method mixes cleaner than dumping crystals straight into a cup of milk, which can leave undissolved specks.
Any milk works. Fresh Meiji milk is our house favourite for the crystals - the sweetness plays well with the origin acidity - but dairy, almond, soy all work.
On the road / office / travel
Drop a capsule or a sachet into a thermos of hot water before you head out. By the time you unscrew the lid, it's ready.
The capsules are pocketable - worth mentioning if you fly a lot and are tired of paying airport-lounge prices for filter coffee that tastes like it was made by a printer.
Ratios, quickly
| Drink | Capsules | Liquid |
|---|---|---|
| Hot cup | 1 | 150–200ml water |
| Iced coffee | 1 | 200ml water + ice |
| Latte (iced or hot) | 1 | 30–50ml water + 150ml milk to fill |
| Long black / americano | 1 | 250ml water |
| Strong shot | 1 | 60ml water |
None of these are rigid - stronger to taste, weaker to taste. Treat the numbers as a starting point.
What not to do
Don't refrigerate the sachets or expose them to humidity for long stretches - freeze-dried crystals absorb moisture from the air, and once they clump, they still work but they stop looking pretty.
Next up
If you want to understand why the crystals behave the way they do - dissolving in cold water, keeping their aroma - Freeze dried vs Spray dried is the article that explains it properly.
Or shop the range → and pick an origin to start with.