Enzymatic hydrolysis is a more eco-friendly method than thermal hydrolysis for making instant coffee. By using enzymes instead of high heat, the process reduces carbohydrate breakdown and the formation of unwanted compounds. In a study comparing the two methods, enzymatic hydrolysis produced instant coffee with lower levels of undesirable compounds and 21% carbohydrates. Although the yield was slightly lower than thermal hydrolysis, the enzymatic process offers improved quality and energy savings.