For some reason I think of it as an older concept. Now Starbucks and coffee chains are popular.
Seinfeld on instant coffee https://youtu.be/uDrh5pujB9I?si=VdlVEREjMTNd2Bs7
Highlighting carlcook’s advice:
dissolve in cold water, ONLY THEN add hot water. The rationale behind it is that aromatics evaporate too quickly when the instant powder is infused with too/boiling hot water.
I use instant coffee for baking. And I had instant coffee as part of the tea-making facilities in British B&Bs (but I definitely prefer the tea there).
I’m thinking about making coffee ice cream and I was going to make a coffee reduction for that flavor (I experiment a lot. If it doesn’t work I still have ice cream) but this sounds like a much better idea.
It is nice in chocolate desserts, pralinees, creams. Just imagine a buttercream cake where the buttercream has a hint of coffee flavor.
How do you use it for baking?
Not them but adding it to cakes, cookies, macrons, etc like cocoa powder does the job wonderfully in my cases.
Huh, I’ve only used espresso powder for that, not instant coffee.
Espresso powder definitely has a better coffee flavor and I’d use that if allowed but instant still works well for quick work and light flavors. Always have some on hand for camping :)
Use it anywhere you want coffee flavor without adding grit, or liquid.