The only way I found to make instant palatable was to put it in a pan and bring it to a boil first, which sort of defeats the idea of "instant." I do remember what I believe was a British brand called "Michael's," or something like that, which was pretty good instant. I was exposed to it while in Fiji in the sixties. Haven't seen it since, though.Some instant is pretty good. My younger sister really likes Folgers brand.