How to Make a Cafe Latte with Nacho Instant Coffee

What you need

• a glass or cup
• a spoon or stirrer

Method

1. Tear open one 3g packet of Nacho instant coffee

   Each packet contains 3g of finely milled specialty coffee — notably more than many common instant formats

2. Pour 200ml of cold milk into a glass

   A standard 200ml serving of milk pairs with one packet at the concentration the creator recommends

3. Sprinkle the coffee powder evenly across the surface of the milk

   Distributing the powder rather than dumping it in one spot helps it disperse more evenly

4. Stir until the powder is largely dissolved

   A small amount of fine sediment at the bottom is normal; it does not significantly affect flavor

   Expert tipCheck the base of the glass after stirring — a brief second stir will lift most settled grounds

5. Taste and adjust the concentration to your preference

   If the latte is too strong, add more cold milk; if you prefer it stronger, use less than 200ml

Why this works

Nacho is formulated to dissolve readily in cold liquid as well as hot, so no heat is needed to integrate the coffee into milk. The 3g packet paired with 200ml milk produces a concentration the creator describes as just right for a latte, where a straight cup with water reads as noticeably stronger. Serving the drink cold allows the natural brightness and mild acidity of the Kenya coffee to emerge, qualities that would be more muted in a hot preparation.

Where beginners go wrong

1. 1

   Fine sediment collects at the bottom of the glass

   This is normal with this style of specialty instant coffee. Stir once more before drinking, or accept a small amount of grounds — the creator notes it does not meaningfully change the experience.

2. 2

   Latte tastes too strong or concentrated

   The packaging explicitly allows for adjusting the milk volume above 200ml to suit your taste. You can also split one packet between two smaller servings.

3. 3

   Powder clumps and resists dissolving

   Add the powder gradually while stirring continuously rather than all at once. The fine particle size dissolves well in cold milk with a little agitation.

What you should taste

A smooth iced latte with a subtle, characteristic Kenya aroma. The finish carries a gentle sweetness. When served cold, a mild acidity typical of Kenya coffee comes through lightly. The concentration with one packet to 200ml milk lands at a well-balanced point — distinctly coffee-forward without being heavy.

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