I work with a bunch of tea drinkers. It’s alright for them. They let the dunked bag do the work. Some even go back to their desks with the bag still in the mug. Surrounded by tea makers, my over-stirring is heavily emphasised.
As their bag silently floats in the company mug, they glance once they hear the spoon smacking the rim, passed the unspoken quantified spoon rotations.
There is no way around it. You have to stir coffee. Just because it says instant on the jar, there’s still work required on your behalf. Much like the people who take the bagged mug back to their desk, I too like to get the most out. I can’t see the remaining coffee particles, nor can I feel them with the end of the spoon. Only way I can be sure is to over-stir.