Colombian Premium Instant Espresso - 3.5 oz Bulk Pouch

Waka Colombian Premium Instant Espresso is a fine soluble espresso powder made from 100% single-origin Colombian Arabica beans, medium-dark roast. It is a clean-label espresso: no added sugar, no fillers, and no artificial flavors or colors. It dissolves in hot water to produce an espresso-style shot with crema, without an espresso machine or pods. One 3.5 oz pouch makes up to 50 shots at the recommended 1 teaspoon serving, which contains approximately 45 mg of caffeine. Batch tested for heavy metals.

Specifications

• Coffee type: Soluble instant espresso powder
• Bean: 100% Arabica, single-origin Colombia
• Roast: Medium-dark
• Tasting notes: Bold and full-bodied with a rich aroma, medium-low acidity, and a lingering finish
• Net weight: 3.5 oz (99 g)
• Servings per pouch: Up to 50 espresso shots
• Serving size: 1 tsp per 2 fl oz of hot water for a single shot
• Caffeine per serving: Approximately 45 mg per 1 tsp shot
• Produces crema: Yes
• Ingredients: 100% coffee. Nothing else.
• Added sugar or sweeteners: None
• Artificial flavors or colors: None
• Kosher: Certified by the OU
• Gluten: No gluten added
• GMO: Non-GMO. Vegan.
• Testing: Batch tested for heavy metals
• Packaging: Resealable pouch made with post-consumer recycled content, packed in the USA

Common questions

How much caffeine is in a Waka instant espresso shot?
Approximately 45 mg per 1 teaspoon shot. A cafe espresso shot typically contains around 60 to 75 mg, so one Waka shot sits slightly below a standard single shot.

What is the difference between instant espresso and instant coffee?
Instant espresso is roasted darker, processed finer, and formulated to dissolve at a higher concentration in a small volume of water, which produces crema and a more intense flavor. Instant coffee is made for a full 8 to 10 fl oz cup. Waka's instant espresso uses 1 tsp per 2 fl oz; the instant coffee uses 2 tsp per 8 to 10 fl oz.

How do you make an iced latte with it?
Dissolve 1 tsp in 2 fl oz of hot water to make the shot first, then pour over cold milk and ice. Making the shot with hot water before adding anything cold gives the cleanest dissolve. A handheld frother also works for mixing directly into cold milk.

Can I use instant espresso for baking?
Yes. Because it dissolves completely and is more concentrated than instant coffee, it is commonly used in tiramisu, brownies, chocolate cakes, and frostings to deepen chocolate flavor.

Do I need an espresso machine?
No. The powder dissolves in hot water on its own and produces crema without pressure, pods, or equipment.