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Recipes that use drip coffee NOT instant espresso, granules, etc.

t
thursday Jul 29, 2012 09:14 AM

I love coffee-flavored sweets of all kinds, but almost every recipe I have uses instant espresso, espresso, or granules. I often have leftover drip coffee in the mornings and I'd love to freeze it in cubes for use in recipes - any good ones out there? The only one I have is for a chocolate cake in which you pour drip coffee on top to make something akin to a pudding cake - I'll try and dig it up if anyone wants it.

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  1. t
    thursday RE: thursday Jul 29, 2012 09:18 AM

    Ha! It's right here from Chow!
    http://www.chow.com/recipes/14327-moc...

    1. paulj RE: thursday Jul 29, 2012 09:26 AM

      While your coffee is strong enough to drink, it may not be strong enough to add a lot of flavor to baked goods - without also adding excess liquid. The powders can be used without modifying the other ingredients in the recipe.

      I recently read an essay in a book on cooking science that talks about making a coffee flavored butter. Working from memory, the idea was to whisk (or blend) melted butter with coffee, and then let it separate and solidify. The resulting butter is flavored with the fat soluble flavors of the coffee, leaving the more bitter flavors in the liquid.

      1. m
        MikeG RE: thursday Jul 29, 2012 09:31 AM

        I agree with paulj. I can tell you from experience that the only thing regular coffee is really good for is adding a very vague background note that you wouldn't detect as a coffee flavor - like adding a bit to stews, chile, etc.

        I drink more iced coffee than hot coffee anyway, so I'm biased, but I'd suggest just sticking your leftovers in a jar and drinking them cold - it's a better use for the stuff imo.

        1. BigSal RE: thursday Jul 29, 2012 09:33 AM

          Here are two chocolate cake recipes that use brewed coffee. I prefer the Double Chocolate Layer Cake http://www.epicurious.com/recipes/foo... and my husband prefers Beatty's Chococolate Cake http://www.foodnetwork.com/recipes/in....

          You could also make a coffee granita.

          1. j
            jjjrfoodie RE: thursday Jul 29, 2012 09:34 AM

            I echo paulj's comments.

            Sounds like you make too much coffee. LOL. It does last forever in the fridge and is easily re-heatable in the microwave tho.

            For both baking and cooking, I use ground coffee in rubs and baked goods like cookies and in cheesecake crusts.

            Brewed coffee in recipes usually means it needs to be cooked further, which can impart a bitter taste. or add too much moisture. For braising or if diluted, it can work, but it needs a strong dish to do so.

            I made Momocho's coffee rub braised brisket BTW last nite and it was supurb. As always. LOL

            Then there is always tiramisu done in your own fashion. :)

            1. iluvcookies RE: thursday Jul 29, 2012 01:39 PM

              Once, when faced with a boxed chocolate cake mix, I subbed brewed, cooled coffee for the water. It had a subtle mocha flavor that helped mask the "box" taste.

              I've also used brewed coffee in place of the liquer in a tiramisu for someone who does not drink.

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