The temptation when making a cup of instant is to pour the boiling water immediately over that spoonful of granules in the cup. This, however, releases many of the aromatic oils. Indeed, the manufacture of instant coffee strips out most of the oils, some of which are captured and added back into the granules later - but not all of them, hence the superiority of an espresso. The secret, therefore, is not to pour the boiling water immediately but rather to pour a small amount of warm water first - just enough to dissolve the coffee. Stir it a bit so that the granules have fully dissolved. If you take milk in your coffee this is also the time to add the milk. Then you can pour that boiling water into your cup. Try it. It really does taste better!
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The temptation when making a cup of instant is to pour the boiling water immediately over that spoonful of granules in the cup. This, however, releases many of the aromatic oils. Indeed, the manufacture of instant coffee strips out most of the oils, some of which are captured and added back into the granules later - but not all of them, hence the superiority of an espresso. The secret, therefore, is not to pour the boiling water immediately but rather to pour a small amount of warm water first - just enough to dissolve the coffee. Stir it a bit so that the granules have fully dissolved. If you take milk in your coffee this is also the time to add the milk. Then you can pour that boiling water into your cup.

Try it. It really does taste better!

Source: rychardemanne.hubpages.com