Have a recipe that calls for espresso powder? Here's everything you need to know about this ingredient, including what it is, what it contributes to a recipe, and how you can make it yourself. (It's easy to do and inexpensive!) Use it to add a subtle coffee flavor or extra richness to your favorite baked goods - especially those involving chocolate!
If you bake often (which, let's be real, is probably why you're here) chances are you've come across a recipe that uses espresso powder. You can absolutely find this product in groceries store, but since I love my DIY recipes, I'm here to show you how you can make your own - and most likely for a fraction of the price! All you need is brewed espresso grounds, an oven, and a coffee grinder. With just a few simple steps, you'll have your own homemade espresso powder to add to all your favorite baked goods, including cakes and cupcakes, cookies, and more.
So let's get into what this ingredient really is, what it's used for, and how you can make it at home.
Jump to:
- What is it?
- What is it used for?
- Can I make my own?
- Do I need an espresso machine?
- Do I have to use espresso beans?
- What if I don't have a coffee grinder?
- How can I use it?
- Storage and shelf life
- Will this powder dissolve in hot liquid?
- Will this make my baked goods taste like coffee?
- Can't I just substitute ground or instant coffee?
- 💬 Comments and Reviews
What is it?
Espresso powder - also known as "instant espresso" - is made from ground espresso beans that have been brewed, dried, and then ground (even further!) into a fine powder. Although the name may imply otherwise, it is not generally used to make espresso. This brings me to my next point...
What is it used for?
Espresso powder is typically used in baking to amplify other flavors, especially chocolate. Much like vanilla bean, it's not generally used to contribute the bulk of the flavor in a recipe, but rather to complement it. Because of its fine texture, it dissolves in liquids easily and also blends seamlessly into dry ingredients.
Can I make my own?
Yes! Remember what I said earlier: espresso beans are brewed, dried, and ground before they're packaged up and sold as espresso powder. This is a simple process you can duplicate at home. All you need are the grounds that remain from brewing coffee or espresso in an espresso machine.
The grounds will start out in compact discs; start by breaking these up with your hands over a baking sheet. Use as much or as little grounds as you'd like; since this keeps well, I'd recommend using enough to fill a small container.
Next, spread grounds out into a thin, even layer.
At this point, you're ready to bake the grounds. Place them in your oven on the middle rack, and bake at 175ºF for 1-3 hours. They should feel dry and slightly crunchy when done. The exact amount of time this takes will vary based on how much you're working with.
Finally, use a coffee grinder to further grind into a fine powder. You may need to do this in batches!
And that's it! It's now ready for all your baking needs.
Do I need an espresso machine?
For best results, yes. Unlike the process of brewing coffee, brewing espresso involves forcing water through the beans at a very high pressure for a very short amount of time. The grounds that remain are compacted into a disc, and a majority of the moisture from the water has already been removed. The extraction method also impacts the flavor of the grounds.
So while you may be able to produce a similar end product using grounds brewed from a different type of coffee-making device, you will likely need to bake them much longer to cook out all the water, and the flavor will likely be weaker.
Do I have to use espresso beans?
No; any type of coffee bean can be brewed in an espresso machine. Technically, espresso beans are specifically roasted to be suitable for their intending brewing method, but the main factor here is the brewing method, not the type of beans being brewed.
What if I don't have a coffee grinder?
While I've found that using a coffee grinder is the most efficient way to break the grounds down into a fine powder, there are plenty of other methods you can use. Try a food processor, blender, or even a mortar and pestle.
How can I use it?
This DIY espresso powder is purely intended for baking. As I mentioned earlier, it works especially well when combined with chocolate! Use it for...
- This gluten-free, silky chocolate tart
- These rich dark chocolate espresso cupcakes
- These oh-so-fudgy, flourless, NUTELLA chocolate chip cookies
- A batch of chocolate-dipped caramel chocolate chip biscotti
- These marble financiers
- Or, for a recipe where coffee plays a starring role, these AMAZING coffee and brown sugar scones
Storage and shelf life
Treat this like any spice in your kitchen. Store it in an airtight container and keep it in a cool, dry place. It should last for at least a year this way (but probably much longer). As long as it remains fragrant, it's most likely fine to use.
Will this powder dissolve in hot liquid?
Yes; for the purposes of baking this will dissolve just fine in a hot liquid. However, please keep in mind that this is not instant coffee, and it's definitely not meant to be used as such. So don't drink it! Brew a fresh batch of coffee instead.
Will this make my baked goods taste like coffee?
On its own, this will contribute a subtle coffee flavor to your baked goods and amplify other rich flavors in the recipe. The more you use, the more you'll taste it, of course. I've used 2 tablespoons in a batch of my gluten-free chocolate chip cookies for a strong, but not overwhelming flavor. What you won't get is a cake that tastes like you poured a cup of cold brew into it - but this would make a great addition nonetheless!
Can't I just substitute ground or instant coffee?
In a pinch, you can grind instant coffee into a fine powder and use it as a substitute in a recipe that calls for espresso powder. However, the flavor will likely be weaker, so you may need to increase the amount used. As for just using ground coffee, I'd be lying if I said I've never done it. Again, the amount needed may be different, but it will work if that's all you've got. That being said, if you have access to espresso grounds and want to save a few bucks, this DIY version is your best bet.
PrintDIY Espresso Powder
Have a recipe that calls for espresso powder or instant espresso? Here's how you can make it yourself. Use it for added flavor and richness in your favorite baked goods - especially those involving chocolate!
- Prep Time: 5 minutes
- Cook Time: 1 hour (up to 3)
- Total Time: 1 hour (up to 3)
- Yield: 1 cup
- Category: how-to
- Method: baking
- Cuisine: American
Ingredients
- leftover espresso grounds*
Instructions
- Preheat oven to 175ºF.
- Prep grounds: Crumble grounds up with your hands and spread out in a thin, even layer on a baking sheet.
- Bake: Place baking sheet in the preheated oven and bake for 1-3 hours, tossing every hour or so, until the grounds feel dry and slightly crunchy. The exact amount of time this takes will depend on how much of the grounds you start with.
- Grind: Using a coffee grinder, further grind into a fine powder; you may need to do this in batches.
- Store: Store in an airtight container in a cool, dry place. Keeps for at least a year.
Notes
*You can use as much or as little as you'd like, depending on the quantity of espresso powder you want to make. Actual yield will be determined by how much you start with.
Justin says
Thanks for this great post! I tried making espresso powder and then added it to a smoothie recipe. The espresso powder didn't fully dissolve in the smoothie (most of it did, but there were some bits that remained in powder form). Do you know what the issue is? Any suggestions? Note: the powder was dry and even finer than a store bought brand, which did dissolve fully.
alexandra says
Hmmm, not sure! I'm surprised really; I would think in a smoothie especially you wouldn't have that issue. I'm assuming there was nothing else in the smoothie that you could be mistaking the espresso powder for? (Probably a silly question, but I'm at a loss here).
Katy | Her Cup of Joy says
What a great tip! I never even thought that I could re-use coffee ground, this recipe is next on my list. I want to make those coffee scones!
alexandra says
Do it! Haha so worth it!
tim says
So if you can grind the beans to a powder then you can skip brewing coffee and drying them out and grinding those. Asking
alexandra says
No... if you don't brew the coffee first you end up it doesn't work the same way. This should explain it: "Instant espresso powder is brewed espresso that has been dehydrated" (From Bon Appetit)
Nerida says
Hi Alexandra - have you ever given children something with espresso powder in it? How do they go on the caffeine? Mine are 4 and 6 years. Thanks
alexandra says
Hi Nerida, I would say this is probably a matter of personal preference. I wouldn't see it as much of an issue since I would think the amount of caffeine contributed by the espresso powder would be fairly insignificant; espresso powder usually isn't used in large doses. You could always make your espresso powder with decaf beans, though, if you're concerned.
Krista says
Hi there!
Do you know how long it keeps for?
alexandra says
I've kept mine for at least a year at a time without an issue - probably more. I would say shelf life isn't much of an issue here. :)
Julia says
I never thought about using my leftover espresso grounds for baking! Wow, that's something I'll definitely consider next time I'm using a recipe that calls for them. Thanks for the helpful tip!! :)
alexandra says
Yeah! Glad it sparked a new idea for you! :)
Ashley says
Might be a silly question but do you brew your espresso in a coffee maker? Or can I just buy the beans and grind them. I have a coffee maker and a grinder already but I've never made espresso. Is the machine different?
alexandra says
I have a machine that can actually make espresso, and you end up with round discs of compacted grinds, which is what you use to make the espresso powder. If you know someone who has a machine capable of doing this, you might ask them for their grounds! I've also heard that Starbucks gives away their grounds if you ask.
Schoolbaker says
When I bake bread or cake and I use espresso (instant or powder) I can not taste it in the final product...I have even doubled it in the recipe..and still can not taste it... what can I do to taste it?
alexandra says
Hmm... from my experience, the espresso powder in a recipe isn't usually extremely obvious in the taste of the finished product, but it still serves the purpose of enhancing another flavor in the recipe (like chocolate, for example). I think if you really want to taste the espresso flavor you could potentially try using actual coffee/espresso in your recipe in place of some of the liquid called for, but whether that will substitute well really depends on the recipe.
Jeannie says
If I have instant espresso, do I have to brew it first? Could I just grind it ?
alexandra says
If you have instant espresso, you can just use it directly in a recipe calling for espresso powder. They're essentially the same thing. ;)
Alyse says
Dear Alexandra,
I have a store-bought jar of espresso powder which has turned to a solid mass, I would assume by humidity absorption. Do you have any ideas for reconstituting it?
alexandra says
I've never had this happen to me, so I'm really not sure what the best way would be to deal with this. Based on a quick google search I just did, you might try grating off the amount you need as you go or processing/grinding the hunk to break it up again. Would love to hear if you find a solution!
Ellen Novicky says
Why not try microwaving the moisture out of it?
Mike York says
Thanks for the great tip. I'd normally put the used beans to trash but thanks to this, I could use it further.
Doloris says
Hi,
I really do not drink espresso, where can I buy espresso powder from. I've been looking everywhere and cannot seem to find it.
alexandra says
Usually you can find it at specialty stores like Sur La Table and Williams Sonoma. Amazon has a lot of choices too, like this one.
ed says
can you use regular coffee grounds instead?
alexandra says
Well, I would think that if you make sure the grounds dry out enough, coffee grounds would be fine. The espresso grounds I used come out of the machine in a disc shape and they aren't very wet. You also might need to use more of the powder in recipes to get the same flavor, but that would be something you can test out once you make the powder.
kayla says
I bought espresso at a coffee shop and they ground it wayyy too fine. Too fine for an espresso machine; clogs it up. It's pretty much powder. Could I just use this instead of toasted used grounds?
alexandra says
It should still work, although you might need to use a slightly different amount in your recipe since the beans have never been brewed. Once you try it once you should be able to gauge whether a 1:1 substitute works best, or whether you should change the ratio a bit.
:D says
If I start out with espresso grounds and brew it I'm an espresso machine, after drying it until it's crunchy, do I need to grind the dried brewed espresso grounds further?
alexandra says
Are you drying them in the oven, or just air drying? I would suggest the oven method just to make sure all the moisture really gets removed.
:D says
I just dried the espresso grounds I brewed from making Americano in the toaster oven at 170F for 1 hour. They are dried and looks like espresso grounds at this point. Do I still need to put it in the coffee grinder when it is already fine or is it ready to be used where espresso powder is called for?
alexandra says
It wouldn't hurt to put them through the coffee grinder once more to make sure they're super fine for baking purposes, but I think that's what you told me you ended up doing! :)
:D says
Yes, i did grind the dried espresso further. This entire process has been fun and it worked out great! Thank you for sharing this recipe!
steve says
Are you using "used" grounds?
alexandra says
Yes :)
Hannah says
Thanks for the tip! What temperature should we roast the grounds at?
alexandra says
You're welcome! Go with the lowest temperature you can do on your oven; mine will go as low as 175ºF.