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instant espresso powder question

niccole Sep 21, 2007 05:35 PM

hi all

im making a dessert on sunday and i went into my local grocery store ( biy Y )and they didnt have instant espresso powder. im going to try a specialty grocery store tomorrow, im assuming they will have it? IF not, can i substitute? thanks!

  1. c
    ChefLyam Jun 29, 2009 11:46 AM

    I've read before that you can take the grounds of regular espresso that been used, dry them out, and grind them finer to make your own. I'm going to try that this week for my bakery since it sounds cheaper than buying them from Safeway or Wholefoods

    1 Reply
    1. re: ChefLyam
      bella_sarda Jun 29, 2009 02:48 PM

      I'm like the other posters who just use regular ground coffee, although I always use a good-quality, finely-ground espresso, such as Illy. If the recipe calls for mixing the instant espresso with water before adding to the other ingredients, I just brew an espresso equal in volume to the water called for in the recipe. (If you lack an espresso machine you could just brew double-strength coffee in a regular machine.) Also, this way you can use decaf ground espresso if you want to skip the caffeine, which is what I usually do. I've never had a problem with this method, and I think it probably gives superior coffee flavor to using (possibly stale) instant espresso powder.

    2. afoodyear Mar 29, 2008 09:22 AM

      Sure! Just use the "darkest/boldest" sounding instant coffee you can find. You shouldn't have that much difficulty tracking down the espresso powder though.

      1. b
        btc1951 Mar 27, 2008 01:49 PM

        I realize this is an old post, but does anyone know if there is a *decaf* espresso powder? I have a few recipes I'd like to try that call for espresso powder, but caffeine keeps me awake if I have it after noon time.

        1 Reply
        1. re: btc1951
          Chocolatechipkt Mar 29, 2008 07:44 AM

          I haven't used it, but there is. Search for "decaffeinated instant espresso" and you should come up with at least one brand. I tried to post the link last night, but my pc was acting up. :)

        2. jboeke Sep 22, 2007 11:59 AM

          I have a small jar of Ferrara instant espresso that I found at Kroger and use for baking. It was in the baking aisle, on a top shelf, not in the coffee aisle.

          1. CynGriff Sep 22, 2007 07:33 AM

            You can usually find instant espresso at Gelsons, Whole Foods and sometimes Ralph's...I've also found it at Cost Plus of all places! All should also have the maple extract...I'm keen to know how the recipe comes out! I cut it out with the intention of trying it out too...

            1. coll Sep 22, 2007 05:39 AM

              I just bought some, but not at the first place I looked. I went to my smaller ethnic grocery store and they didn't have any instant except Nescafe: but the big chain grocery store had it; the only brand I've ever seen is Medalgia d'oro. I had just finished my old bottle, which was probably 10 or more years old! Gotta use it more often....chili, stew, milkshakes, besides desserts. If you don't plan on using it except for this recipe, you should just use any instant coffee powder, or you'll be looking at it 10 years from now!

              2 Replies
              1. re: coll
                Chocolatechipkt Sep 22, 2007 08:32 AM

                I keep mine in the freezer -- not sure if it actually stays better this way, but I like to think it does! :b

                1. re: Chocolatechipkt
                  coll Sep 22, 2007 01:31 PM

                  That's a good idea, mine was actually starting to get moldy!

              2. m
                misterbrucie Sep 21, 2007 11:59 PM

                I just say the hell with it and throw in ground coffee. Can result in a slight graininess in texture, but you can decide if that would be a bad thing or not. I like it.

                1 Reply
                1. re: misterbrucie
                  kkbriggs Sep 22, 2007 08:05 AM

                  I've also done this in a pinch - just grind the coffee much finer than you would if you were making coffee. Depending on the recipe, I actually like this method better a lot of the time.

                2. Chocolatechipkt Sep 21, 2007 07:24 PM

                  Big Y doesn't have it? I'm surprised, but yes, you can substitute instant coffee if you have it. You could make really strong coffee instead of the espresso if you can't find it. What are you making?

                  This is what I have: http://www.gourmetsleuth.com/pDetail....

                  5 Replies
                  1. re: Chocolatechipkt
                    niccole Sep 22, 2007 05:21 AM

                    from this months bon appetite issue, its the choc chip pound cake with maple espresso glaze! i think it looks delicious!!!!!!!!!!!!!! thanks for the help. i will use instant coffee if i need too. i also need maple extract that big Y didnt have, and the lady looked like i had 2 heads when i asked her for it....?

                    1. re: niccole
                      Chocolatechipkt Sep 22, 2007 08:34 AM

                      I have maple extract. I think Sur La Table might sell it, but really, for the amount you need and the number of times you'll need it, I'd just use real maple syrup instead. If you do buy it, look carefully and make sure that you have real maple extract and not imitation (I've seen it with tiny lettering before.)

                      Can you send me a piece of that cake when you're done? It does look fabulous! :)

                      1. re: Chocolatechipkt
                        Becca Porter Sep 22, 2007 11:48 AM

                        Real maple syrup (in that amount) will not affect the taste at all. Track down the maple extract, I found Mapleine (Blue and white box) at Walmart.

                        It is so delicious. It is also nearly black and really concentrated. Once you have it, you can also make the best cinnamon rolls ever. http://www.thepioneerwomancooks.com/2007/06/cinammon_rolls_.html


                        1. re: Chocolatechipkt
                          Becca Porter Sep 22, 2007 11:50 AM

                          Btw, the Mapleine I referenced above is imitation. I would not hesitate to recommend it. I usually shy away from anything 'artificial', but this stuff is great.

                          1. re: Chocolatechipkt
                            niccole Sep 22, 2007 05:42 PM

                            i will post a pic of the cake! it looks so tasty, im really excited to make it tomorrow morning. i did find espresso powder....the recipe calls for pure maple syrup AND maple extract. i have the syrup and i also bought something that was on the shelves with all the other extracts for $6 a tiny little bottle so im assuming/hoping its what i need...will report back tomorrow!

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