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recipes calling for "instant coffee" or "instant coffee powder"

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  • nc213 Jan 5, 2007 08:31 PM
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I actually avoid making recipes that call for it because I don't know what to buy. Do people buy one specific brand? Are there different types of instant coffee? I'm guessing I can buy a jar and leave it in the pantry for quite some time?
Is there a difference b/t instant coffee and instant coffee powder?

thanks for your help.

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  1. I buy instant espresso, Medaglia D'Oro brand. I find it incorporates into batters better than regular instant coffee.

    1 Reply
    1. re: Candy

      That is the one I use. It comes in a small jar that I can use up easily (For the past few times, I've bought big jars that tend to get moldy fter a while...

      --Dommy!

    2. I'm pretty sure you can almost always substitute with fine espresso coffee. If you don't have espresso, but have a coffee grinder you can grind your coffee very fine and use it for baking. I would advise against storing a jar of instant coffee for a long time - it goes stale pretty fast.

      1. I keep instant coffee in the cupboard only to use in recipes that call for it - never for making coffee. I don't pay much attention to brands but I try to get the kind that's a fine powder, rather than crystally chunks. And even then, I rub it through a sieve when adding to dry ingredients. If diluting, it makes no difference. They're all equally vile.

        1. Yes, get you some medaglia D'Ora or Bakers Catalogue's espresso powder, and use that whenever Instant coffee is called for. It's flavor is pure and delicious.
          -Becca

          1 Reply
          1. re: Becca Porter

            i agree - medaglia d'ora is a great brand..i've found it at gelson's before...but not at ralphs/pavilions.

          2. If you want a strong coffee flavor, I would use Cafe Bustelo powder.

            1. The jarred instant espresso, if you can find them, are great to have on hand. In a bind, I've used finely ground espresso beans (purchased already ground), with great success.

              I'd advise to keep your "for baking/cooking" coffee in the freezer, for longer shelf life.