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joey
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Joined: 24 Dec 2002
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Location: madison, wi
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Espresso: Oscar
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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?
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NobbyR
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NobbyR
Joined: 10 Jul 2011
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Location: Germany
Expertise: I love coffee

Espresso: Poccino Opus One, Ariete
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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.

 
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"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, when he was urged to ban the beverage)
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calblacksmith
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calblacksmith
Joined: 25 Nov 2007
Posts: 7,468
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
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Roaster: gave it a try, decided no
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.

 
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Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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