Instant coffee manufacturers aim to maximize yield from coffee beans by using processes that can extract up to 55% of the coffee, resulting in higher fiber content but from fewer coffee beans. This process involves breaking down insoluble components and using them as a bulking agent. Despite the higher fiber content, there is a trade-off as it comes from less coffee beans, leading to a weaker brew strength. Instant coffee is designed to be brewed weak, at a 1% strength, which is surprisingly weak for a strong coffee.