I’ve been a late entrant to the Church of Coffee (been drinking it for a couple of year max)¹. More specifically I belonged to the sect of South Indian filter coffee ². Just to clarify I’m both a fan of the taste and its stimulating property.

But I’ve been extra creative with my coffee in 2025. I first started off with instant coffee (specifically Continental Xtra - which really has a kick), after tasting it at a cousin’s place. Using instant coffee meant I could be lazier and skip the brewing process and get my coffee fix at pretty much any time. I make sure to buy the sachets instead of the larger 200gm pack (Its approx. 50% cheaper per gram).

Now to the more wild part. I’ve been thinking of coffee as an entity and the milk as the delivery mechanism (or conduit). So I first experimented with making a coffee-style jelly. I kept the process and ingredients simple - instant coffee, gelatin, sugar, water; and voila - a delicious snack I hogged on like a pig. My second experiment was trying to add instant coffee to my coconut water during the summer and it tasted lovely and like something I never tasted before. This experiment really didn’t last since coconuts prices shot up through the roof. My final stroke of genius is the yoghurt concoction snack. I mix honey, instant coffee powder with plain Epigamia yoghurt (topped with almonds).

EXPERIMENTS WITH OLD MONK COFFEE RUM: REDACTED

Looking back it feels like these experiments are guided by the principle of max coffee flavour and simple delivery mechanisms and I love it.