Add the powder to your cup, then pour in water. Less water for a stronger cup, more for something lighter. That's really it.

As a general guide: for an espresso-style double shot, use about 1 oz (~30g) of water. For a regular cup, anywhere from 7.5 to 9.5 oz (~210–270g) depending on how strong you like it. But honestly, adjust to your taste. There's no wrong answer here.

It dissolves instantly in hot or room temperature water, and works fine in cool water too. Iced water is a little trickier —
same reason salt and sugar struggle to dissolve when things get too cold. It still dissolves better than most instant coffees out there, but if you're making iced coffee, the easiest method is to dissolve it in room temperature water first, then add ice. No hot water needed.

It also works in milk, oat milk, sparkling water, pretty much anything. And it's great in baking too. Stir it into batters, creams, or frostings for a coffee flavor boost without adding extra liquid.

Absolutely! The easiest method: dissolve in room temperature water first, add ice. No hot water needed, and you barely need to stir. Cold water works too, but dissolving is slower — same reason sugar and salt take longer in ice water. Room temp first is just easier.

Check the best by date on the box — that's your official reference. But honestly, freeze-dried coffee is one of the more shelf-stable things you can buy. As long as it stays dry, it stays good. Moisture is the only real enemy here.

If you open a packet and leave it out for a bit, it might start clumping. That's just the powder reacting to humidity in the air. Nothing's gone wrong. Add water and it dissolves just fine.

Keep it somewhere dry. No fridge needed.

Most instant coffee powder looks dull and fine. Mezza has a natural shimmer and a chunkier, crystalline texture — that's what properly freeze-dried coffee looks like when the oils and aroma compounds are preserved instead of burned off by heat.

Once dissolved, it's also noticeably clear, not murky. Most instant coffees carry particles from overextraction — and some manufacturers spray coffee oil back onto the powder to compensate for what burned off during processing. When you add water, that oil doesn't fully dissolve. Mezza doesn't need any of that. The oils were never burned off in the first place.

It's slower and more expensive to produce. That's kind of the point.

It starts with the beans. We use high-altitude beans only, some specialty grade, all harvested within the last season. A lot of manufacturers use commodity or defective beans because consumers never see them. We don't.

During extraction, we focus on drawing out only the best flavors — which means we don't overbrew, and we accept lower yields as a result.

Not all freeze-drying is the same either. Some manufacturers apply heat before freeze-drying to speed things up — but heat is what burns off the aroma and depth. We freeze-dry for a full 48 hours without that shortcut. Slower, more expensive, but the flavor stays intact.

We also visited the factory ourselves, walked the production line, and saw exactly how it's made. We source and produce in Taiwan — a country most people outside the industry don't know takes coffee seriously. World-class roasters, award-winning baristas, coffee shops ranked in the world's top 100.

Honestly, we were surprised when we got the lab reports back! We weren't trying to make a high-caffeine product — this is just what happens when nothing gets lost in the process.

Most instant coffees are made with heat-heavy processes that degrade caffeine along the way. Overextraction does the same thing — you end up with more bitter particles, not more caffeine.

Our numbers are what you'd expect from a well-made cup of coffee. We brew precisely, extract every bean to its fullest without pushing it past that point, and freeze-dry without heat shortcuts. Nothing gets burned off or lost in the process.

If you're ever comparing instant coffees, caffeine per gram is actually a good indicator of quality. High numbers mean the coffee was handled carefully. Low numbers usually mean something was lost along the way.

Honestly, the search took a while. A lot of manufacturers are playing the pricing game. When you're competing to be the cheapest, quality is usually the first thing to go. We weren't building Mezza to win that race.

That search eventually led us back to Taiwan, where one of our founders grew up. We already knew the culture, the standards, the way people there approach craft. It wasn't a surprise that the answer was there. Taiwan has a quiet but serious coffee culture — world-class roasters, award-winning baristas, coffee shops ranked in the world's top 100. Strict import regulations, tighter pesticide limits than most markets. The standard was already high before we even walked in the door.

We visited the factory ourselves, walked the production line, met the people making it, and asked way too many questions. We left confident we'd found the right partner.

It starts before the beans even reach our factory. Taiwan enforces strict import regulations on raw coffee beans — frequent batch inspections, tighter pesticide limits than most markets, and full traceability from farm to factory. Once the beans arrive, they're stored in a temperature and humidity controlled environment and used within the year.

We're launching with two, with more to come. If there's a coffee you'd love to see us carry, we'd love to hear it!

Absolutely! If you're an Airbnb host, office manager, hotel, or event planner — we offer bulk packs of our single-serve packets so your guests and team always have a great cup on hand.

For cafés, bakeries, and restaurants that want to use Mezza as an ingredient or serve it directly — we sell in 1kg bags. No equipment to buy, no barista to train. Our local bakeries love it because they get to focus on what they do best and let us handle the coffee.

Reach out to us directly and we'll work something out.