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From Barbara's Kitchen Adding espresso powder to cakes give a richness without a coffee flavor

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Posted: Friday, April 19, 2013 7:17 am

Dear Barbara: I am seeing a lot of brownie/cookie/cake recipes using espresso powder. I have looked all over and cannot locate it in stores. I tried the Internet and located it on King Arthur’s Flour company website, but the shipping is more than the powder! Any suggestions? — Marena from Lodi

Dear Marena: Espresso powder is instant espresso coffee. Freeze dried granules are instant espresso coffee. The difference is in the procedure. Both are made from previously brewed espresso coffee, except that one has the moisture taken out by dry heat (hence powder) and the espresso instant coffee crystals are made by freezing the brewed coffee first, then extracting the water. The crystals are known to have superior flavor and dissolve equally as well as the powder.

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