Espresso Powder in the Kitchen: What's it Good For?

I've been going through my pantry this month replacing old spices and refilling almost-empty jars. This past weekend, I came across my trusty green-top bottle of espresso powder and realized it's been far too long since it's been cracked open in the kitchen.

If you're not familiar with espresso powder (or instant espresso), it's actually super concentrated coffee granules that quickly dissolve in liquid. So it's not just ground coffee beans: a common misconception. Used to make espresso, it can yield a relatively weak cup of joe, so why have it around at all?

Truth be told, most bakers I know keep espresso powder in stock as seriously as they do most spices. It amps up the rich, chocolate flavor of many desserts including cakes, brownies and cookies. You can use just a little (less than a teaspoon) to draw out the natural flavors of chocolate desserts or you can go heavier (more than a teaspoon) to achieve a coffee or mocha flavor.

Want to try your hand at using espresso powder in the kitchen? Here are a few of our favorites recipes from the Kitchn archives, spanning from a morning cereal to an evening treat:

• Mocha Crunch Oatmeal With Steel-Cut Oats
• Vegetarian Black Bean Espresso Chili
• Dark and Damp Molasses Cake

(Image: Megan Gordon)

Comments (23)

I keep a jar of this on hand also, and love to toss it in brownies and even in chocolate chip cookies. I'm an absolute coffee fiend, for flavor and smokiness though, and could add this to just about anything with chocolate.

I've never been able to find this at the grocery store and a quick check on Amazon shows me a 2oz jar for $10 shipped. Honestly, I've just always used instant coffee powder in a recipe that calls for espresso powder. Is the espresso powder that much better? Also, where do other people find it?

What's it good for? The first thing that came to mind was "syrup for tiramisu...." ;-)

Now I'm going to have to make some this weekend, damn you.

@Derobmi, I don't know where you're located, but if they don't carry it in your regular supermarket, look for a Spanish place (or look in the Spanish food aisle). Cafe Bueno makes a powder, so does Medaglia D'Oro (pictured) and I see Cafe Pilon powder sometimes, too. There are more--I'm forgetting some. Check with the instant coffees.

I've used it in espresso thumbprints, tiramisu cupcakes, etc. I also use it when I need an afternoon pick-me-up!

my husband makes coffee with it occasionally. I'll toss it into hot chocolate for a kick, and certainly for baking

right, but how is this different than instant coffee?

I've found that in addition to amping up chocolate flavors it can add depth and intensity to stewed beef and pork dishes as well as barbecue marinades and sauces. @derobmi: that's a great idea for a substitution, I'm going to try that, too. I think I bought my espresso powder from King Arthur Flour, which probably ends up costing about the same as your Amazon source but gives you an excuse to order some other things from them while you're at it. :)

P.S. - @tuttidolci: espresso thumbprints? Can you tell us more?

@PrudenceM: I'm not sure if there would be a noticeable difference if you use it in baking, but I would assume instant espresso would produce a stronger taste than instant coffee.

I use it in every batch of my chocolate cake and brownies, with my recipe you can definitely taste a difference. Like Ina says it just tastes more chocolatey.

How is it different from instant coffee?
Well, for one it is more expensive. But, it has a much nicer flavor. I don't mind using this stuff to make a cup of joe when I run out of real coffee, though it definitely needs milk and sugar to make it drinkable (for me).
It's also a much finer powder, leading it to be able to easily dissolve in cold/room temperature liquids often needed for baking. In my experience, instant coffee doesn't dissolve as easily in water that's not hot.

I love this stuff and make sure to always have a jar on hand too. While we mostly use it to amp up our baking, it certainly makes a fine substitute for coffee in a pinch.

I use it (as mentioned) in baking and cooking for a smoky or robust flavor in vegetarian recipes. I feel it is less bitter/metallic than normal instant coffee. I can get the jar for under $4 at my local speciality/gourmet grocers (check places other than chain stores!).

Also, it does make a good cup of coffee when I've run out of beans. I never add milk or sugar, I enjoy its natural flavor.

Coffee flan
Brisket rub with dried ancho chile powder and smoked Spanish paprika

Add it to a chocolate ganache to cover cupcakes and you won't be disappointed!

I use it for cooking and drinking. I've been able to find it at Fred Meyer and Winco so far.

In a smoothie with peanut butter, milk, ice, and a banana-courtesy of Martha Stewart.

I've become a recent devotee of that vegetarian black bean espresso chili linked to in the post. Not a vegetarian, love my beef chili, and I do not miss the meat one bit, thanks in large part I think to the espresso powder.

I use it in chocolate cakes or (one of my dad's very popular culinary creations) in whipped cream for cakes. Yum.
I also recommend Joy the Baker's Espresso and White Chocolate Chip cookies (I use half white and half dark chocolate) - they're delicious!

This is all I've used espresso powder for and they are DELICIOUS!
http://www.marthastewart.com/342387/chocolate-espresso-snowcaps

Espresso ice cream!

The folks from Baked in Brooklyn had a recipe in their first cookbook that is an absolute STAPLE in my house. It was for Banana Espresso Chocolate Chip Muffins. A former boss of mine called them "rocket fuel."

http://juju73.wordpress.com/2009/01/28/cookbookmania-banana-espresso-chocolate-chip-muffins/

Coffee Break Muffins from Dorie Greenspan's Baking: From My Home to Yours. They are absolutely amazing!