Dear Home Ec 101,
If a baked recipe calls for instant coffee can you substitute the instant for regular brewed coffee and keep the same consistency and taste of the baked item? If so, what would be the ratio for the substitution? I want to make something that calls for instant coffee but was floored by the price of it. Since we have regular coffee already I was wondering if it would really make a difference. Thanks!
~Percolating in Poughkeepsie
First let me warn Home Eccers that instant coffee is not, let me repeat, is not the same as coffee grounds. I have heard too many whispered stories of how someone put coffee grounds in their muffins with tragic results. Tragic might be stretching it a bit, but I can say it took years before anyone trusted their baking.
You however can use a finely ground espresso. The grounds are fine enough to not create a crunchy texture. If all you have on hand is regular brewed coffee, substitute 1/2 cup strongly brewed coffee per teaspoon of instant coffee. You must reduce the other liquids in the recipe. This is kind of a pain and why I highly recommend keeping espresso powder on hand in the freezer.
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