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Sep 23, 2006 10:38 PM

What to do with too much coffee?

Sometimes I brew more coffee than I end up drinking, and don't want to simply toss out the extra 2-3 cups. In summer I can easily and enjoyably make ice coffee, coffee milkshakes or granitas with what's left. But it's getting a little chilly for that now where I am. What do you guys do with your already made yet unfinished, no-longer-hot yet still tasty coffee?

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  1. I am a big fan of a cappuchino freddo any time of year, but I hate any coffee that isn't from Italy or made in Sweden. It's a long story.
    However, I do keep coffee for baking. It's nice as the base of a sticky bun glaze, and any chocolate baked good that calls for water gets coffee in my house. Freeze it in ice cube trays and have it on hand for cooling your too-hot chocolate in winter!

    1. Coffee makes good sauces. You can deglaze your pan with it before adding other sauce ingredients.

      You can use it in baking, too, subbing for some milk in cake recipes. Just make sure it's a strong-flavoured cake, so the coffee doesn't overwhelm it.

      2 Replies
      1. re: piccola

        Could I ask for what dishes have you used coffee as a deglazer?

        1. re: kare_raisu

          My mom used it when she cooked red meat, esp. stew - almost like a wine sauce.

          Since I'm veg, I sometimes use it for baked beans or chili.

      2. Pour the leftover into an ice cube tray; after it freezes, transfer the cubes to a ziplock bag and keep in the freezer. Come summer you'll have ice for your iced coffee that won't dilute it.

        1. I often use leftover coffee as an ice cream topping. Hot, cold, granita style... it works in all cases.

          1. I add a bit to my Chili while simmering.