#ESPRESSO POWDER FOR BAKING FULL#
And I’m not ready to completely give up on caffeine.Īnd so I’ve been drinking decaf Americanos and lattes for a little treat (*wheee*) when I need something rich and dark and delicious in mug form… and then when I need a more significant boost of love? I’ve been making 6 ingredient espresso brownies. I don’t know, apparently the caffeine content here doesn’t touch my brain with quite the same intensity as the full blown double shot latte – either that or I’m so intent on not giving up this chocolate and coffee combo that my brain can compensate for the caffeine? Or paired with sugar… wait. And I really love dark, rich, deep and super strong coffee. Okay but the sad thing is this: I actually LOVE coffee. Reason #3: Ummm time is a little bitty problem. I’m running late 101 times out of 100 and I’m trying – seriously ACTUALLY trying now that I’m 30 and an adult and all that – to change that life pattern, so cutting the coffee in the morning is actually what I call a morning short cut. I mean… who is even talking right now? This is getting weird. Americano with breakfast = no desire for lunch. Reason #2: It squashes my appetite. You can be honest with me – is this a real thing or is it in my head? I swear, those jittery feelings from the morning secretly morph into a tight, nervous-like stomach for the afternoon which kills my interest in food. Just trust me – I have enough of those to cover for both you and me. Reason #1: It gives me a brain full of jittery hyped-up edgy feelings. King Arthur Baking Company Espresso Powder Medaglia DOro Espresso Instant Coffee Ferrara Instant Espresso Caffe DVita Premium Instant Espresso Anthonys. FOR REAL I honestly don’t know how you deal with it sometimes.) (This from the girl who is currently typing out all the words about how she’s currently into chocolate and espresso. I ended up with homemade espresso powder that was perfect in my chocolate masterpiece (stay tuned!).Lately I’ve been trying to avoid caffeine for a number of reasons.
If I hadn’t had a coffee grinder, I probably could have used a blender, a food processor, or a mortar and pestle. Next, I put the dried out grounds in a coffee grinder, and ground them until I had a fine powder. It took me another 30 minutes before the grounds felt crunchy. After two hours, the grounds were dried out, but still not crunchy. The key here is that I wanted to dry out the grounds, not roast them.Īnyway, I left the coffee grounds in the oven for several hours, until they dried out and felt slightly crunchy. Then I put them in my oven set to the lowest temperature possible, which was 170° F. Therefore, I figured that if I brewed coffee, then I could make espresso powder from the leftover grounds! Seriously? Yes – it worked like a charm! Here’s what I did.įirst, I spread the leftover coffee grounds on a baking sheet. If you do find it, be prepared for “sticker shock.” It’s not only expensive, but also comes in much larger quantities than you’ll probably need.Īccording to the King Arthur site, espresso powder is made from ground, brewed, and dried coffee beans.
You probably also know that it’s difficult to find espresso powder. The reason is that a bit of espresso powder significantly enhances the chocolate flavor in cakes, brownies, etc., without causing your treat to have a mocha flavor. If you do much baking with chocolate, you probably know that many recipes call for a small amount of espresso powder.
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