Baking with Coffee
Espresso Powder vs Freshly Brewed
Coffee is one of the best secret ingredients in baking. A spoonful of espresso powder or a splash of freshly brewed coffee can transform chocolate desserts, intensify flavors, and add depth you didn’t even know was missing. But here’s the question I get all the time: Do you use espresso powder, or do you brew coffee?
I’ve tested both, and the truth is that they’re not interchangeable. Let’s break down the difference and how to choose the right one for your recipe.
Espresso Powder: The Baker’s Flavor Booster
What it is:
Espresso powder is made by brewing espresso, drying it, and then grinding it into a concentrated, water-soluble powder. It’s not the same as instant coffee, because it’s much finer, more intense, and designed to dissolve instantly.
How it works in baking:
Espresso powder doesn’t add a strong coffee flavor unless you use a lot. Instead, a teaspoon or two enhances other flavors, especially chocolate. It deepens cocoa notes in brownies, cakes, and cookies without turning them into “coffee-flavored” desserts.
Best uses:
Brownies! Adds richness without changing texture.
Chocolate cakes! Intensifies the cocoa for a bakery-quality flavor.
Frostings! Dissolves quickly in buttercream or ganache for smooth coffee undertones.
Barista/Baker Tip: Dissolve espresso powder in a small amount of warm water or milk before adding it to your batter or frosting. This ensures even distribution and no gritty bits.
Freshly Brewed Coffee
What it is:
Any brewed coffee—drip, French press, pour-over, or espresso shots—used as a liquid ingredient.
How it works in baking:
Freshly brewed coffee brings both flavor and moisture to recipes. It doesn’t just enhance chocolate, it adds a distinct coffee taste, especially when used in higher amounts. A cup of hot coffee in place of water in a chocolate cake batter creates a rich, complex flavor with subtle bitterness that balances sweetness.
Best uses:
Chocolate layer cakes! Replace water or part of the liquid with hot coffee.
Tiramisu! Brewed espresso or strong coffee is essential for soaking ladyfingers.
Mocha frostings or glazes! Espresso shots or strong coffee add a bold flavor that pairs beautifully with chocolate or caramel.
Barista/Baker Tip: If using hot coffee in batter, mix it in last and while it’s still warm—it “blooms” the cocoa, intensifying the flavor and color.
The Key Differences
Flavor Strength: Espresso powder = subtle enhancer, Freshly brewed = bold flavor.
Moisture Contribution: Espresso powder = none, Freshly brewed = adds liquid.
Control: Espresso powder = precise, you can measure tiny amounts; Brewed = harder to scale without changing texture.
Convenience: Espresso powder = shelf-stable and quick; Brewed = requires timing and equipment.
When to Use Which
Want rich chocolate flavor without coffee taste? Use espresso powder.
Want a noticeable coffee kick? Use freshly brewed coffee or espresso.
Want mocha frosting or coffee-flavored glaze? Combine both: a splash of espresso + a pinch of espresso powder for depth.
Examples
Bakery-Style Brownies: Add 1–2 tsp espresso powder to an average batch for an 8x8 pan to deepen chocolate without overpowering.
Chocolate Layer Cake: Swap water for 1 cup freshly brewed hot coffee for richness.
Coffee Buttercream: Whip in 1 Tbsp strong espresso plus 1 tsp espresso powder for a smooth, balanced coffee frosting. This would obviously need to be increased if you make a large batch.
