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Instant coffee for baking

medaglia d’oro instant espresso jarI have two espresso machines (don’t ask why I have two – even I would say that you really only need one) and a regular drip coffee maker, so I have no shortage of caffeinated beverages in my kitchen. I still sometimes include instant coffee powder or instant espresso powder in my recipes, though, and am often asked why this is.

Instant coffee powder is freeze dried coffee, not simply ultra-finely ground coffee beans. The powder can be immediately rehydrated with any liquid, which means that you can have a cup of hot coffee in seconds. It also means that by using instant coffee powder in a recipe, you can get an instant shot of coffee flavor without adding extra liquid to your ingredients. This is especially useful in cakes and cookies, where ingredient ratios can be sensitive and that small amount of coffee can be “activated” by the presence of eggs, butter or anything else that is reasonably wet. One other reason I like instant coffee powder is that it is easy to use a little bit to enhance other flavors when you don’t want coffee to be the star of your recipe. For instance, a bit of it will enhance the richness of chocolate – particularly cocoa and dark chocolate – when added to a chocolaty recipe.

Instant coffee powder isn’t known for its flavor when compared to real, freshly-made coffee, but this doesn’t make it any less useful in baking. Since you’re not usually going to use vast quantities (most recipes that need a whole lot of coffee will use the real thing), this doesn’t matter too much. Use a good brand if you can, but even inexpensive brands will work out well in recipes. That said, if you are going to shop for a particular brand, I would definitely recommend Medaglia D’oro Instant Espresso as my current favorite. Imported and a bit on the pricey side, this is one instant coffee drink that I will gladly have when I don’t feel like firing up my coffee makers, and it has a bold flavor that carries through baked goods beautifully.

Update: Starbucks Via is a excellent alternative to traditional instant coffee, as it dissolves more easily in batters, doughs and liquids and packs in more flavor.Β  It’s worth checking out if you like coffee-flavored baked goods – or have a need for instant coffee when traveling, etc.

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13 Comments
  • Lydia
    January 15, 2008

    This is something I always have in the pantry, and I use it just for baking. Because I don’t bake often, I store this in the freezer to keep it fresh.

  • Jodi
    January 15, 2008

    I use that exact product for baking, and I’m generally quite happy with the results. I wouldn’t use it for tiramisu, but it provides a great zip of coffee flavor very easily. I whip it into fresh, whole-milk ricotta with some vanilla and sugar to make a very simple and decadent mousse.

  • e
    January 15, 2008

    I use that same brand in my baking, love it.

  • Jennifer
    January 15, 2008

    I, too, use that exact brand of espresso coffee. Lately, I’ve tried what the King Arthur Flour Company sells, but I think I prefer the Medaglia D’oro. Admittedly, I haven’t had a chance to really compare them, though, as I haven’t done much baking of late that uses coffee/espresso powder.

  • Kristin W
    January 15, 2008

    Maybe you’ll have an answer that has been driving me batty. When a recipe calls for espresso powder, is instant espresso what they really want? I have a divine chocolate cookie recipe that asks for espresso powder. I typically use ultra-fine-ground espresso. My husband insists I sould use instant espresso. I insist I’m doing the right thing. Does it even make all that big a difference?

  • Nicole
    January 15, 2008

    Kristin – I would say that your husband is right on this one. Ground coffee beans, even in a dark espresso-type roast, will give you baked goods a coffee flavor but they won’t give you the same intensity of flavor as the instant powders, which are made from already brewed espresso/coffee. The upside to the instant powders is also that they dissipate in whatever you’re baking or mixing, while ground beans can potentially leave a bit of a gritty taste

  • rachel
    January 15, 2008

    That’s the brand I use as well. I generally can find it for under $3 which is great, since I only use it in baking.

  • Spitzmaus
    January 15, 2008

    Another thumbs up for Medaglia D’oro here! Good stuff. And now, if I could only find a decent malted milk powder for my baking; any recommendations??

  • steroids for sale
    April 23, 2010

    Thanks for this recipe! Lots of healthy ingredients, too! This looks great! I’m gonna try it.

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  • Kayla
    January 20, 2017

    My question is… Italian or Columbian? Or something else?

    I don’t know the differences between coffee but I really want to make a coffee cake recipe I found in a German-Russian cookbook aimed at the many immigrants that migrated to the Dakotas. It doesn’t specify and I really want to make this treat from my ancestors as a surprise for my grandparents anniversary.

    Do you have any ideas? I would be very grateful!

    Kayla

  • […] strengthen and meld.- For the custard, I use coffee in 3 different forms: dark roast whole beans, instant espresso powder and Kahlua liqueur. For a less strong coffee flavor, eliminate the Kahlua and cut back on the […]

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