Instant Coffee - Smooth Operator

We're very proud of this instant coffee. Not only is Smooth Operator a superb coffee, but this instant is made with an amazing partner: Hasty Coffee (@hastycoffeecompany). Hasty Coffee was founded by brother duo: Ben & Josh McGaghey, and as it turns out, Ben is a P&S Alumnus. 

Make no mistake though, our decision to use Hasty was based on objective, blind assessments of all the instant coffee producers around, and Hasty's quality and consistency bested them all. Phil also visited their factory to work with them on water chemistry (as he does 😉), to squeeze out even more flavour and complexity from this coffee. The team at Hasty have done some truly incredible things in the world of instant coffee. We'll gladly put this head-to-head with any roaster's instant coffee, worldwide.

This particular coffee is from producer Fernando Vindas in the Central Valley of Costa Rica. 

Each box comes with 6 packets of coffee. We hope you love it!

IMPORTANT: For the best cup, we don't recommend that you use boiling water - sounds crazy, but trust us. We suggest 175°F / 80°C for ideal results, but most temperatures work, as long as it’s well below boiling. Just add hot-ish water and stir. Anywhere, any time.

Produced by Fernando Vindas in the Central Valley region of Costa Rica, the Smooth Operator instant coffee represents a unique offering from Phil & Sebastian Coffee Roasters. This lot highlights the potential for convenience-focused brewing methods to showcase the specific terroir of the Central Valley, an area renowned for its diverse microclimates and high-quality production standards.

When evaluating the profile of such coffees, enthusiasts often look to the flavor wheel to identify nuanced characteristics that distinguish regional origins. While instant coffee is frequently associated with utility, this collaboration between the producer and the roaster aims to bridge the gap between accessibility and the distinct regional identity of Costa Rican coffee. By focusing on the specific output of Fernando Vindas, this selection invites a closer look at how modern processing techniques can translate the essence of a specific farm into a portable, ready-to-brew format.