subsitute instant espresso powder
I need help from you bakers out there. I often see recipes that call for instant espresso powder. I am not sure exactly the best way to substitute grounded coffee. I always have a dark roast whole beans at home, can I just grind really fine and substitute? What is the correct ratio, is 1 tsp of instant equal to 1 tsp of fined ground?
I've bought many a jar of instant espresso powder and given as gifts.
Don't know where you live, what area, or state, but you can get this item at the dollar store.
The jar lasts forever, like really years if you keep in the freezer. Well worth the buck you'll spend then this won't be an issue.
Hope that's something you'd consider.