joey Senior Member Joined: 24 Dec 2002 Posts: 329 Location: madison, wi Expertise: I love coffee
Espresso: Oscar Grinder: Mazzer Mini Drip: Chemex Roaster: Behmor
Posted Fri May 25, 2012, 11:35pm Subject: real espresso vs powder
i've noticed most sweet baked items that are coffee or espresso flavored rely on dried espresso powder--which i'd rather not use. does anyone know if it's possible to just sub a double shot for a tbs of espresso powder? i'm not much of a baker so i dont know if the extra couple ounces of water could wreck what i'm making. what do you think? any failures or successes?
NobbyR Senior Member Joined: 10 Jul 2011 Posts: 1,613 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo,... Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Sat May 26, 2012, 12:52am Subject: Re: real espresso vs powder
Baking is a little like chemistry: you have to get all the right ingredients at the right concentration in order to get the best results. As far as taste is concerned, you could probably substitute a tbs of instant espresso powder for a doppio. You might, however, reduce the amount of milk or water that's added to the dough by the volume of the shot.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee)
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,684 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Fri Jul 20, 2012, 1:45pm Subject: Re: real espresso vs powder
When baking, I use a double shot in place of espresso powder, yes you will need to reduce the liquid by the volume of espresso you use. Make one batch and then decide if you want more or less espresso the next time then mark up the formula in your book to reflect your preferences.
In real life, my name is Wayne P.
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