Thanks to instant coffee, which has been commercially available since the late 1930s, saving weight in the backcountry and still getting zooted on caffeine is not new. When I started raft guiding a century ago in the late 鈥�90s, we used to mix up heaping spoonfuls of Folgers with General Foods International Coffees Suisse Mocha and Orange Cappuccino powders to get fired up in the morning. We called this our 鈥渃oncoction,鈥� and while it was efficient, it tasted horrible and put every guide who drank it in immediate gastric distress.

So while instant coffee鈥攁nd its usefulness to weight and time-conscious outdoor enthusiasts鈥攊s not new, we are experiencing a relatively new phenomenon of super delicious premium instant coffees. These can please a genuine snob and will not necessarily send you directly to a porta potty or cathole once ingested. We tested 24 different instant coffee varieties to bring you our favorites so you can maximize your enjoyment without having to sacrifice ounces.

Watch: The Instant Coffee Winners

Best Instant Coffee Blends

Generally speaking, blends are more approachable and less bold. If you like to put cream or sweetener in your coffee, I would suggest opting for one of these blends.

Doma Deep Instant Craft Coffee

• Weight: 7 g
• Tasters鈥� Rating: 7/10

The first word testers used to describe the flavor profile of this special edition blend from Coeur d’Alene, Idaho, was 鈥渂ig.鈥� The boldness of this blend was matched with well rounded sweetness. 鈥淚t is so caramel-y I almost get butterscotch, and then the finish is like cherry juice,鈥� said Case. 鈥淚t is more three dimensional than some of the other blends.鈥� The Doma Deep Instant manages to be extremely drinkable while also having, well, depth at the same time. I found it to be a killer start to the earliest mornings thanks to its inviting sweetness.

Swift Coffee Mainstay

• Weight: 6 g
• Tasters鈥� Rating: 7/10

Swift has their own instant offerings, but it鈥檚 also the instant coffee manufacturer that independent roasters like Doma, Case, and Verve use to make their instant coffees. It is not a surprise that they have so many winners on this list鈥攖hey have their hands in most of the best instant coffees available to us. Their Mainstay Blend features flavors that were the most pleasantly integrated of the coffees that we tasted. 鈥淚 like the balance of it,鈥� Case said. 鈥淭here is no sharp acidity, but it has sweetness and is a little bitter, which is what I want in instant coffee.鈥� Testers noted that what the Mainstay Blend may have lacked in subtle notes, it made up for in a lovely even mouth feel.

Verve Wilder

• Weight: 6 g
• Tasters鈥� Rating: 7/10

I was thankful that we performed the cupping blind when testers described this blend as 鈥渨ild.鈥� The fact that testers used the same adjective the name uses to describe the blend鈥檚 fruitiness followed by a little bit of wildflower notes at the end proved that the Santa Cruz roaster absolutely nailed it. 鈥淭his one’s really juicy,鈥� Case said. I found that juiciness to be delightful and refreshing as an afternoon cup, and, hot or cold, this will be the blend I bring for trips with long days when I need a late pick-me-up.

Case Epiphany

• Weight: 7 g
• Tasters鈥� Rating: 6/10

Case made this list even though testers gave it a six because it was my personal favorite and, frankly, I wanted to reward my local coffee shop for being honest enough to give their own blend a number below its competitors. Coffee taste is subjective, and this super-rich and caramel-forward blend is extremely drinkable and reminds me of working from the coffee shop down the street from my house. That nostalgia is what put it on this list for me, personally. When asked about giving his own blend a score of six on a blind test, Case felt great about it. 鈥淲e aimed to make a chuggable blend, and I do think it absolutely is that,鈥� Case said.

Best Single Origins Instant Coffee

A single-origin coffee comes from one bean that delivers an extremely unique and often bold flavor. With a single-origin coffee, roasters are really married to the taste of an individual bean because they can鈥檛 blend it with others.

Swift Burundi Heza

• Weight: 6 g
• Tasters鈥� Rating: 8/10

The depth of flavor on this single-origin coffee was off the charts and a clear standout for the connoisseurs. 鈥淚t has acidity, but is also so savory,鈥� said Case. Testers caught notes of berries on the front with a savory finish that delighted those who enjoy a flavor profile with a lot going on.

Swift Brazil – Cerrado

• Weight: 7 g
• Tasters鈥� Rating: 8/10

One taster who traditionally does not like the taste profile of single-origin coffees from Brazil was surprised that this one proved one of his favorites during the blind test. 鈥淭his is much more fruity than other light coffees here,鈥� said Case. Tasters noted a distinct creaminess in this single origin instant from Swift which was offset by a pleasant sharpness on the front that smoothed out in the end. Swift says it can hold up to cream, but after testing it with oat as well as cow鈥檚 milk, I found it to be significantly better on its own.

Canyon Instant Coffee

• Weight: 6 g
• Tasters鈥� Rating: 8/10

The acidity in this coffee was lemon or lime like on the front but offered a sweetness that balanced out the intensity. 鈥淒efinitely fruit forward,鈥� Case said after slurping a spoonful of this Ethiopian. The liveliness of this coffee was really enjoyable as a wake up in the dark hours of the morning and was also a great refresher after lunch. My personal preference was to drink a cup after a big daytime meal to stave off a siesta thanks to its brightness.

Tandem Coffee Roasters Danche

• Weight: 7 g
• Tasters鈥� Rating: 7/10

The Danche from this Portland, Maine鈥揵ased roaster delivered a more acidic taste than the other Ethiopian blends (that dominated this test). While the Danche still offered enough balance between acidity and sweetness to remain enjoyable, the extra kick made it stand out from the other 24 coffees and drink more like a traditionally brewed cup. 鈥淚’m tasting lots of acid. It’s really nice to have this contrast in the table for sure. It really tastes less like an instant coffee,鈥� Case said.

The Instant Coffee Test

I started by trying to find the newest offerings of instant coffees from brands that I have tried in the past. While I haven鈥檛 ever performed a head-to-head instant coffee evaluation before, I have, by my estimation, tested more than a dozen different instant coffees for one-off review consideration for 国产吃瓜黑料.

I scoured the internet for best instant coffee reviews and took note of which brands received the highest marks. I reached out to those brands and received hundreds of servings of instant coffees. For ten weeks, I only drank instant coffee when making coffee for myself at home, making notes on the flavor and user experience. (I work from home and drink a minimum of two cups of coffee a day, so I had ample opportunity to get through the lot.) I also weighed a single serving of each of the coffees in their packaging on my kitchen scale to give an accurate idea of how many grams you are adding to your pack per serving.

I then took 24 of the coffees I tested to my satellite office, in Ashland, Oregon. Local award-winning roaster and coffee shop owner Tim Case helped me set up the last part of the test, which was a proper cupping of all 24 of the instant coffees we tested. Case and his team of two seasoned roasters poured eight ounces of water that was right around 170 degrees (as per the brewing instructions of the instant coffees) and stirred them up. We tasted them blind, waiting until the coffees cooled enough that the heat wouldn鈥檛 overload our palettes. We gave each one an individual score out of one to ten and took tasting notes. It is worth noting that coffee is pretty subjective, so we did our best to make sure the top picks would make everyone happy.

The instant coffees listed here made our final list because they taste as close to the coffee you can make at home with a pour-over or french press. While they would probably lose in a taste test to a properly brewed version of themselves, any coffee on this list tastes better than a traditionally brewed mainstream coffee like a Folgers.

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This Turkey Day recipe brings the comforts of a holiday home-cooked meal on the trail. Classically-trained chef, avid hiker, and recipe developer, says stuffing is his favorite Thanksgiving side, and making in the great outdoors makes it that much tastier.听聽

鈥淲hat I love about this turkey stuffing recipe is it鈥檚 a combination of all the great parts of a Thanksgiving plate, all cooked up in an easy-to-shop-for-and-quick-to-cook trail meal,鈥� Corso says. 鈥淚t鈥檚 also easy to prep for one portion, or for your whole trail crew, in any size camping pot.鈥�

Note: While you can use canned chicken in this recipe, Corso loves 聽as a vegan option because of the flavor and heartiness. These sausages can be carried in your backpack, unrefrigerated, for two days.

On-the-Trail Turkey Stuffing Bowl

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Martha Y D铆az fell in love with backpacking in her twenties during an overnight trip with some girlfriends to . It was hard鈥攅specially the wet Pacific Northwest weather, which soaked her clothes鈥攂ut camping in the wilderness wasn鈥檛 as intimidating as she鈥檇 feared. D铆az and her friends immediately started planning their next adventure.听

鈥淚 couldn鈥檛 wait to go again, but the one thing that stuck with me was the food,鈥� she says. 鈥淭hat was hard for us. Backpacking can be 鈥楾ype 2鈥� fun, and to then have food that we didn鈥檛 otherwise eat at home was this double whammy of discomfort.鈥� There鈥檚 a deep-rooted sense of belonging that comes from the food you鈥檝e grown up eating, and none of the backpacking offerings on the shelf鈥攃hili mac to stroganoff鈥攔eflected her heritage.听

She saw an opportunity to create something that would not only nourish her community in the wilderness, but help them feel more welcome there in the first place. In September of 2022, D铆az launched 鈥斺€渇ood for the journey鈥� in Nahuatl鈥攂ringing the familiar flavors of chilaquiles, sopa de lentejas, and Caldo Tlalpe帽o to the trail.听

A background in science and a love for food gave D铆az the tools she needed to create not only delicious meals, but ones that could be dehydrated, packaged, and easily rehydrated while retaining the proper flavor and texture. 鈥淚t was very much a community effort,鈥� she shares, adding that her friends and family tirelessly helped her taste-test and create her brand. Business resources and seed money from REI鈥檚 inaugural program helped lift Itacate off the ground.

D铆az owes her love of food and the outdoors to her family, who moved from central Mexico to the Bay Area when she was ten. Campsite Lentejas were inspired by her mom鈥檚 sopa de lentejas, a hearty tomato and lentil stew that she says her brother and her would joke that they almost ate too much of as kids. Sunset Caldo is a vegan version of traditional Caldo Tlalpe帽o, which originates in southern Mexico City. The flavorful chipotle-based broth is filled with garbanzo beans, rice, chayote squash, and lime.听

On that first backpacking trip, D铆az and her friends craved chilaquiles, a popular Mexican dish of tortilla chips, eggs, cheese, and salsa that鈥檚 traditionally served for breakfast. D铆az refers to it as the 鈥渦ltimate comfort food.鈥� Charge-Up Chilaquiles are made with from-scratch salsa verde, blended with fresh tomatillos.听

With her backpacking meals, she hopes to invoke a sense of comfort and belonging, inviting people from all backgrounds to feel welcome in the outdoors. But the food is just one part of the plan for D铆az, who wants to use Itacate as an example to show other people of color what the path to entrepreneurship in the outdoor space can look like. 鈥淚n this industry,鈥� she says, 鈥渙nly one percent of founders are people of color.鈥� Juntos Outdoors is Itacate鈥檚 giveback program, funding nonprofits that share D铆az鈥檚 dedication to showing the world that the outdoors are for everyone. Juntos鈥� first partner? , an organization that facilitates leadership and wilderness experiences for youth to build confidence in the outdoors.

鈥淭he point is to show other people that yes, you belong here,鈥� she says. 鈥淲hen I started imagining what Itacate could be, I wanted to think about what was going to inspire me when things got hard. And being able to make an impact on diversifying the outdoors is a huge driver for this.鈥�

While a dehydrated meal may feel like a small piece in the complex task of creating a more inclusive outdoors, the power of food is hard to ignore. D铆az says the biggest response she gets from Latin hikers is: 鈥淲ow, finally someone did this.鈥�

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If you鈥檝e never heard of sweet potato bark, don鈥檛 worry because before we met , an outdoor lifestyle writer and Washington Trail Association Guide Correspondent, we hadn鈥檛 either. Leader lives in the Greater Seattle area in Washington and tackles hikes across the Pacific Northwest. This, of course, requires plenty of on-the-go fuel, like Leader鈥檚 favorite dried sweet potato bark.

The bark is dehydrated sweet potato puree that鈥檚 spread onto parchment paper into thin pieces and sprinkled with spices. It鈥檚 sweet, salty, and highly nutritious. 鈥淎 sweet potato makes a great trail food because it鈥檚 a basic ingredient packed with fiber and vitamins,鈥� Leader says. 鈥淧lus, you can eat it both as bark for a snack or rehydrate it back into hot water for mashed potatoes or soup.鈥�

Leader鈥檚 bark recipe came about when she became fixated on ras el hanout, a North African spice blend. In Arabic, ras el hanout roughly translates to 鈥渉ead of the shop,鈥� because in places like Morocco, Algeria, and Tunisia where it鈥檚 regularly sold, this blend is made of the best spices the store has to offer. There鈥檚 no single recipe for the blend, but the most common flavor profile includes cardamom, cumin, coriander, peppercorn, sweet paprika, dried turmeric, and cinnamon. Traditionally, ras el hanout is used for stews and grilled meats, but it can be used for about anything, including sweet potatoes.听

鈥淥nce you make a batch of ras el hanout, you’ll find yourself sprinkling it on everything!鈥� Leader says. 鈥淚 even gave it away as Christmas presents one year.鈥�

Ras El Hanout Sweet Potato Bark

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Two James Beard-Award winners have come together to write a cookbook that will elevate your favorite recipes with flavors from around the world. co-written by Ann Taylor Pittman and Scott Mowbray, explores the use of 鈥減antry treasures鈥� (concentrated flavors like oils, sauces, and spices) in everyday cooking. From miso and gochujang to oyster sauce and Mexican chorizo, the book takes unfamiliar ingredients from intimidating to inspirational. All the recipes are written with basic instructions and ingredients so simple you can take them on the road or camping. recipes When pulling out the campfire grate, elevate a classic hamburger steak by brushing it with miso or marinate short ribs with an umami-rich fish sauce before grilling. Wake up in a tent and know you can still easily whip up a bowl of creamy, cheesy grits with southern red-eye gravy. The opportunities to elevate your adventure fuel are endless.

Pittman is Korean on her mother鈥檚 side, but grew up in the Mississippi Delta where she says the flavors were 鈥渟outhern and simple.鈥� Her grandparents owned a 10-acre farm, so many family dinners were farm-to-table style and very vegetable forward.

However, her mother kept their Korean culture alive and well in the kitchen.

鈥淲e lived in these small towns, so my mother couldn鈥檛 get a lot of ingredients nearby,鈥� Pittman says. 鈥淪o we would make special trips once a month to Memphis to shop at specialty stores. We鈥檇 go from eating simple beans, summer squashes, and tomatoes to these salty, sweet, spicy favors that were anything but subtle.鈥�

It was common for Pittman鈥檚 mother to improvise while cooking Korean food because there wasn鈥檛 always access to every ingredient needed. For instance, she鈥檇 make a riff on bibimbap鈥攁 Korean dish consisting of rice topped with various vegetables and a little bit of meat. But because she didn鈥檛 always have the traditional ingredients, she might use a little Jimmy Dean sausage, because that鈥檚 what was available.

鈥淚鈥檝e been blending these flavors ever since,鈥� Pittman says. 鈥淚 feel like the Southern and Korean flavors have an affinity for each other.鈥�

What Constitutes a Global Flavor?

The Global Pantry Cookbook has a collection of what Pittman and Mowbray call 鈥減antry treasures,鈥� or products that are concentrated, fermented, ground, or cooked down to create flavor-packed boosters.

鈥淲e tried to choose ingredients that have longevity,鈥� Pittman says. 鈥淵ou can hang onto them and play with them at your cooking leisure without feeling a ton of pressure to use them right away.鈥�

The Global Pantry Cookbook鈥檚 dedicated pantry treasures come from a plethora of geographically diverse traditions, from Indian to Korean to Middle Eastern and many others. Pittman鈥檚 pantry go-to is oyster sauce, a thin sauce made out of oyster extract, salt, water, corn starch, and sugar. It originated in China, but is now used in a number of Asian countries.

鈥淚t鈥檚 thick and glossy and has this savory depth that I love,鈥� Pittman says.

She and Mowbray don鈥檛 always agree on the 鈥渂est鈥� brands, however, as Pittman always chooses Megachef oyster sauce while he prefers Lee Kum Kee Premium.

Another one of Pittman鈥檚 favorite staples is Banyuls Traditional Red Wine Vinegar from the southwest of France. It offers a more complex flavor than other vinegars, but you don鈥檛 have to use a lot to get a big kick.

鈥淥h, and masala spices were a revelation to me,鈥� Pittman adds. 鈥淏ack in the day, we had generic curry powder we used as a catch-all, but there are all kinds of specified masalas like butter chicken masala, China masala, or fish masala. If I鈥檓 running low on butter chicken masala, I start panicking because I have to have it.鈥�

Becoming Familiar with the Unfamiliar

When Pittman was younger, she avoided eating Korean foods around her friends for fear of being judged. She was afraid her bowls of spicy kimchi-jjigae and fishy gimbap 鈥� filled with unfamiliar scents 鈥� would raise eyebrows.

鈥淚n my small town in the 1970s, people did not know what kimchi or dried fish was鈥攊t was completely exotic to them,鈥� she says. 鈥淭here was always kimchi at my house, and even I was horrified by the smell and how different it was. It seemed to declare itself at a time when I wanted to hide that part of me.鈥�

When she was a teenager, though, Pittman had a breakthrough. One night, she had a few friends spend the night and decided to make them japchae noodles, one of her favorite Korean dishes. At first, the translucent noodles scared her friends, but once they tasted them, the delicious flavors were undeniable.

鈥淭hat was a turning point,鈥� Pittman says. 鈥淭hat experience gave me more confidence in being open to that side of who I am and understanding that good food is good food, period, and it鈥檚 also a huge part of my identity.鈥�

It鈥檚 this fear, this intimidation, that Pittman says keeps people from experimenting with global flavors. There鈥檚 a lack of familiarity, which makes even sourcing the ingredients daunting. For this reason, The Global Pantry Cookbook slips these new flavors into simple dishes. A good example is Pittman鈥檚 stuffed cabbage roll recipe, made with an Asian-style riff by using a brown broth made with a base of oyster sauce in lieu of tomato sauce.

Umami, Heat & Brightness

While The Global Pantry Cookbook has pages and pages of concentrated global flavors, Pittman doesn鈥檛 think people need to buy every pantry treasure at once. She recommends starting with an umami builder, like fish sauce.

鈥淚 want people to get over the pungent aroma鈥攂ecause it鈥檚 no more smelly than some aged cheese!鈥� She says. 鈥淎 little bit goes a long way. Just brush it onto a steak before grilling it and it鈥檒l bring so much flavor.鈥�

Another beginner鈥檚 staple is a source of heat like gojuchang. This condiment is thick and well-balanced, so it鈥檚 not pure heat, but also has fermented flavor and sweetness.

鈥淭he way that this book is successful is if people feel comfortable cooking from it,鈥� Pittman says. 鈥淭here are certain complex dishes that are phenomenal, but it takes the confidence to keep it simple鈥攕imple with global flavors.鈥�

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This article was originally published on .听

Welcome to , a monthly taste-test of dehydrated backpacking meals. We鈥檝e surveyed the market, sampling both big, corporate brands and tiny cottage operations in our search for the very best. While we certainly take note of caloric value, food weight, and the use of unhealthy dyes and stabilizers, this is first-and-foremost about taste. Is it delicious? Does it have texture? Would you happily eat this rehydrated pouch if you weren鈥檛 starving in the backcountry?聽

Mac 鈥榥鈥� cheese is a common sight on the trail: There are few off-the-shelf comfort foods as accessible and ubiquitous as a box o鈥� Kraft or Annie鈥檚 macaroni. But their complexity and caloric value leave much to be desired. That鈥檚 where these upgraded takes on the classic come in.

Unlike most dehydrated food categories, which are often freeze-dried interpretations of meals containing meat and vegetables, the trail-ready versions of dehydrated macaroni and cheese aren鈥檛 that different from what you鈥檇 cook at home: It鈥檚 basically just powdered cheddar, powdered butter or milk, and annatto extract (for color). The only thing that sets dehydrated mac apart from regular mac is that the pasta is par-cooked or 鈥渋nstant,鈥漨eaning you don鈥檛 have to waste 10 minutes and several cups of precious water on boiling noodles. (聽and other big brands use the same shortcut, which makes them suitable for backpacking).

Pasta type, ratio of calorie-rich cheese and dairy to noodles, and flavor-boosting extras are what set a stellar backcountry mac apart from the Blue Box. Six cheese delivery services went head-to-head. Only one earned our top slot.

First Place: Right On Trek Bechamel Style Mac and Cheese

Score: 5/5

This mac is like a from-scratch Kraft with the volume turned up to 11.听, a meal- and trip-planning operation based out of Montana, is serious about its culinary offerings. For starters, we love the ridged elbow mac, which holds onto sauce better than regular pasta. A hacky sack-sized pouch containing cheddar, whey, buttermilk, and whole milk powders makes for a traffic cone orange, uber-gooey and luxuriant cheese sauce that positively epitomizes what this dish is all about. An optional seasoning packet containing dried onion and parsley, black pepper, and mustard seed powder adds a nice level of heat and Funyuny goodness to the equation. As a bonus, Right on Trek offers discounted pouches for larger group sizes. The only downside? It鈥檚 not a true cook-in-pouch meal, although no draining or straining is required, and it has a very short cook time.

1080 calories for a 2-person pouch; 8.7 oz; 3-5 minute cook time
$14;听

Runner Up: Farm to Summit Green Chile Mac

Score: 4.5/5

Farm to Summit鈥檚 chile-spiked dehydrated mac 鈥榥鈥� cheese is the freshest we tried. The fire-roasted green chiles (also known as Hatch chile or New Mexico chile to Southwesterners) have terrific crunch, even heat, and a smoky, blackened edge. Bites of fresh tomato, onion, and garlic are also integral to this pouch of macaroni and cheese. The combination of spiral egg noodles and dehydrated sweet cream butter made this dish rich without making us feel ill, as we often do after too much mac. It does, however, take a full 20 minutes to rehydrate. Farm to Summit also sells a 聽with white cheddar, zucchini, squash, kale, chard, and spinach for those hoping to get a full dose of greenery.

890 calories; 6.1 oz; 20 minute cook time
$13.50;听

The Rest

Backpacker鈥檚 Pantry Hatch Green Chile Mac & Cheese

Score: 3.5/5

After Farm to Summit鈥檚 take on green chile mac, Backpacker Pantry鈥檚 entry felt a bit like the poor man鈥檚 version of dehydrated macaroni and cheese, but it certainly held its own in our taste test. We appreciate the diversity of powdered cheeses (cheddar, parmesan, romano) and buttery (dehydrated butter sauce) flavor. It鈥檚 a good deal spicier than our other macs, thanks not only to powdered smoked Hatch chile, but also jalape帽o powder. The extra-long elbow pasta is a bit gummy and overcooked.

450 calories; 3.7 oz; 15 minute cook time
$7;听

Mountain House Creamy Macaroni & Cheese

Score: 2.5/5

As much as we tout Mountain House as our preferred budget brand, its mac is not a banner example. The nearly flavorless cheese sauce has an odd, airy texture, almost like marshmallow fluff. That, in combination with extra-thick elbow noodles, reminded us strongly of cafeteria mac straight from the chafing dish. If that type of macaroni gives you the nostalgic feel-goods, this pouch might be worth consideration. One upshot: It packs a whopping 138 calories per ounce鈥攖he highest in this test.

620 calories; 4.5 oz.; 9 minute cook time
$9.25;听

AlpineAire Forever Young Mac & Cheese

Score: 2/5

These noodles do not, in fact, live up to the 80s synth-pop quality we hoped for given the name. Just barely a hint of cheesiness adorns this overcooked fusilli pasta. Random flecks of carrot, corn, and pea make this dehydrated macaroni and cheese taste like a sad macaroni salad at your aunt鈥檚 weekly bridge game.

400 calories; 7 oz.; 10-12 minute cook time
$9;听

Outdoor Herbivore 鈥淐heddar鈥� Mac

Score: 1/5

We rarely dole out a ranking like this, but Outdoor Herbivore鈥檚 gluten-free, dairy-free 鈥渕ac鈥� is borderline inedible. We鈥檙e not sure if it鈥檚 the nutritional yeast, turmeric, or quinoa-corn flour-based pasta, but the otherwise flavorless pouch has a slight ammonia aftertaste. Vegans deserve better.

530 calories; 4.8 oz.; 10 minute cook time
$9;听

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