A question about a recipe: Cappuccino Cheesecake Can you use actual expresso instead of the instant one?

thanks for all your answers! I´ll try to get some espresso powder!

For another recipe, I used 1/2 cup of broken/bruised whole beans (pulsed a few times so some were still whole, many broken and many just bruised) in 1 cup of milk and heated it to scalding, then let it infuse for 1 1/2 hours. Then I strained it through 2 layers of medium cheesecloth. It had a lovely, rich coffee flavor. I used Blue Bottle Cafe Noir decaf and the result was sensational. Just getting some espresso powder sounds much easier, though. ;o)

Actually, nutcakes, that is how I used to infuse the coffee flavor into the cream. I just sort of guessed at quantity, but finally I changed to Medaglia d'Oro because I really liked the more intense flavor, and no matter how I tinkered with it, I could never get the bean version not to be gritty or to have a sort of muddy flavor. I'm glad you brought that up, thanks.

If you used the ground coffee, it would be gritty--the instant dissolves. I suppose you could steep the hot cream in fresh grounds, then strain, but I wouldn't have a clue how much to use.

HLA is correct - I'm afraid it would add too much liquid.

2 T of the espresso powder is about 5 3-oz servings of espresso, so I'd vote no.

Hi, I wanted to know if you can use actual espresso instead of instant one, and if so, if it would also need to be mixed with cream.

Thanks!

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