Sometimes when a baking recipe calls for espresso powder and I don't have instant around, I'll grind espresso beans to a very fine powder and use that...it works well.
To me, it means instant espresso coffee. This is the one I used to use when making desserts for a couple of restaurants. http://www.walmart.com/ip/17198149?wmlspartner=wlpa&adid=22222222228009898387&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=m&wl3=40886598992&wl4=pla-78817080752&wl5=9032853&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=17198149&wl13=&veh=sem
King Arthur makes an espresso powder specifically for desserts rather than instant coffee. Here is more about it http://www.kingarthurflour.com/shop/items/espresso-powder-3-oz I haven't used it but it sounds interesting. I keep thinking I'll add it to an order from them.
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