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What do you use when a recipe calls for 'instant espresso powder'?
Posted by Megan A
What do you use when a recipe calls for 'instant espresso powder'? September 18, 2010 05:58PM |
Registered: 17 years ago Posts: 391 |
Hi everyone. I have seen this many times in my travels through various cookbooks. These cookbooks tend to be American although I have seen it called for in other cookbooks too. At times I have used freshly ground espresso powder (from the beans), and at other times instant coffee powder (although this can be in quite large granules. Both can alter the taste of the recipe quite a bit as the beans tend to have a much stronger flavour and aroma. What do you use when this ingredient is called for? Thanks.
Re: What do you use when a recipe calls for 'instant espresso powder'? September 18, 2010 11:14PM |
Registered: 15 years ago Posts: 2,935 |
Re: What do you use when a recipe calls for 'instant espresso powder'? September 18, 2010 11:33PM |
Registered: 17 years ago Posts: 3,660 |
I haven't come across it but the internet provides:
"Substitute for espresso powder - Espresso powder is used quite frequently in many cooking recipes especially those containing chocolate. Instant espresso powder is available from Italian food stores and of course many supermarkets are now starting to stock this product also.
If you are unable to get instant espresso powder and a recipe you are contemplating calls for this ingredient, it is worth noting that you can substitute espresso powder with 1 to 1 ½ teaspoons of regular instant coffee, preferably dark roasted. The regular instant coffee that is used as a substitute for espresso powder will give the same cooking results as the espresso powder and the only difference that you will find is that the coffee won't give off the deep roasted flavor that the espresso does.
When using instant coffee as a substitute for espresso powder you should try to use coffee powder. This is mainly due to the fact that many instant espresso powders are quite fine and mix very easily whereas many of the instant brands of coffee are quite chunky and granular and a much harder to mix. One way to avoid this is to mix the coffee with boiling water first.
If you are considering using instant coffee as a substitute for espresso powder, a very good brand to use is the International Foods Italian Cappuccino Crystal. This brand works extremely well for brownies and other baking recipes that require espresso powder."
From [www.gourmetcoffeeshop.net]
"INSTANT ESPRESSO POWDER: Coffee compliments the flavor of chocolate. Instant espresso powder can be found in Italian delicatessens and many supermarkets. The most common brand is Medaglia d'Oro. It's a little hard to find, but I found a reliable mail order source. However, brands from major American companies are coming onto the market in reaction to the newfound love for "real" coffee. If you wish, you can substitute regular instant coffee, but it isn't nearly as intensely flavored."
From [www.baking911.com] ESPRESSO POWDER
"What is Espresso Powder? If you've baked a chocolate or mocha-flavored cake or dessert, the recipe probably called for espresso powder or instant espresso. What's espresso powder, and can you substitute something else?
Espresso powder is very intensely dark and concentrated instant coffee. It's not just coffee beans ground fine. It's actually coffee crystals that dissolve quickly in liquid.
Espresso powder is really not for drinking - bakers are the primary people who use it. It's also different from plain old instant coffee in that it's much more concentrated. Espresso is, after all, a form of coffee - not a different kind. Espresso grounds are darkly roasted coffee, ground very fine for the espresso extraction.
Instant espresso has a better, darker flavor than your average storebought instant coffee. Just a teaspoon will give a darker, richer flavor to your chocolate recipes; it won't make them taste much like coffee but it will enhance their flavor. Using more than a teaspoon starts to bring out coffee flavors.
It's not usually available in the grocery store; you need to look for it in specialty stores or online.
But what if you don't have it and you don't have time to hunt it down? It's perfectly acceptable to use instant coffee instead. Use about 50% more than the amount of espresso powder called for in the recipe, but taste as you. Instant coffee usually has a harsher taste than instant espresso; it can taste tinny or sour if too much is used."
From [www.thekitchn.com]
"Substitute for espresso powder - Espresso powder is used quite frequently in many cooking recipes especially those containing chocolate. Instant espresso powder is available from Italian food stores and of course many supermarkets are now starting to stock this product also.
If you are unable to get instant espresso powder and a recipe you are contemplating calls for this ingredient, it is worth noting that you can substitute espresso powder with 1 to 1 ½ teaspoons of regular instant coffee, preferably dark roasted. The regular instant coffee that is used as a substitute for espresso powder will give the same cooking results as the espresso powder and the only difference that you will find is that the coffee won't give off the deep roasted flavor that the espresso does.
When using instant coffee as a substitute for espresso powder you should try to use coffee powder. This is mainly due to the fact that many instant espresso powders are quite fine and mix very easily whereas many of the instant brands of coffee are quite chunky and granular and a much harder to mix. One way to avoid this is to mix the coffee with boiling water first.
If you are considering using instant coffee as a substitute for espresso powder, a very good brand to use is the International Foods Italian Cappuccino Crystal. This brand works extremely well for brownies and other baking recipes that require espresso powder."
From [www.gourmetcoffeeshop.net]
"INSTANT ESPRESSO POWDER: Coffee compliments the flavor of chocolate. Instant espresso powder can be found in Italian delicatessens and many supermarkets. The most common brand is Medaglia d'Oro. It's a little hard to find, but I found a reliable mail order source. However, brands from major American companies are coming onto the market in reaction to the newfound love for "real" coffee. If you wish, you can substitute regular instant coffee, but it isn't nearly as intensely flavored."
From [www.baking911.com] ESPRESSO POWDER
"What is Espresso Powder? If you've baked a chocolate or mocha-flavored cake or dessert, the recipe probably called for espresso powder or instant espresso. What's espresso powder, and can you substitute something else?
Espresso powder is very intensely dark and concentrated instant coffee. It's not just coffee beans ground fine. It's actually coffee crystals that dissolve quickly in liquid.
Espresso powder is really not for drinking - bakers are the primary people who use it. It's also different from plain old instant coffee in that it's much more concentrated. Espresso is, after all, a form of coffee - not a different kind. Espresso grounds are darkly roasted coffee, ground very fine for the espresso extraction.
Instant espresso has a better, darker flavor than your average storebought instant coffee. Just a teaspoon will give a darker, richer flavor to your chocolate recipes; it won't make them taste much like coffee but it will enhance their flavor. Using more than a teaspoon starts to bring out coffee flavors.
It's not usually available in the grocery store; you need to look for it in specialty stores or online.
But what if you don't have it and you don't have time to hunt it down? It's perfectly acceptable to use instant coffee instead. Use about 50% more than the amount of espresso powder called for in the recipe, but taste as you. Instant coffee usually has a harsher taste than instant espresso; it can taste tinny or sour if too much is used."
From [www.thekitchn.com]
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