Thanks! I had only ever seen it at Java cabana, it was an unknown for me, but I had used the MDO before. Now that I can see that, I'll give it a go. They love me there. I buy by the case...every six months.
Using espresso
- Thread starter jusnikki
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Thanks! I had only ever seen it at Java cabana, it was an unknown for me, but I had used the MDO before. Now that I can see that, I'll give it a go. They love me there. I buy by the case...every six months.
merstar
Head Chef
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- Aug 31, 2004
- Messages
- 2,002
Thanks! I had only ever seen it at Java cabana, it was an unknown for me, but I had used the MDO before. Now that I can see that, I'll give it a go. They love me there. I buy by the case...every six months.
You're very welcome! I've been using it for years in all my chocolate baking, and since I'm a total chocoholic, it's been quite often. I don't like any kind of instant espresso to drink, though - there I prefer brewed espresso with freshly ground espresso beans. Actually I use decaf, since I make it really strong, and if I use regular espresso, I'll be speeding my brains out!
But, anyway, for chocolate stuff, Bustelo is the best. I notice they also make a decaf instant - I wonder what that's like. They also carry Pilon, another Cuban brand, which is supposed to be good, but I've never tried it.
When you try it out, let me know what you think!
The Pilon is wonderful! I have had the Bustelo ground roast. Just not the instant. I'm not good at explaining how a coffee tastes, but I really like both of them.
merstar
Head Chef
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That's good to know! I've been buying Starbuck's Decaf ground beans, but I really should try the Bustelo and Pilon - I just looked at the site, and they make a decaf for both. I have to see if my supermarket carries either one of those. Thanks!
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jusnikki
Head Chef
I ordered my espresso. So today I was in my local grocer and I decided to ask why they didn't carry it. She quickly asked me the brand and said she would order it. Well, I couldn't remember the brand, lol, but she is checking into it. Why didn't I ask before I ordered, lol. Oh well, at least now, hopefully, it will be local. I'm sure I'm not the only one who has needed it.
I'll remember from now on to see if I can have them get what I need.
I'll remember from now on to see if I can have them get what I need.
jusnikki said:
How do they not have espresso?? It's like a common Drink. like a grocer not carrying OJ. Me and husband have one daily and sell several dozen a day in the restaurant. Maybe I am missing something? is it a special kind your looking for ?
as for the baking. I keep instant espresso on hand for recipes that add it to the dry but I always use fresh brewed from my espresso machine up add to chocolate buttercream. That is the absolute best use of espresso in my opinion. Espresso chocolate buttercream.
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jusnikki
Head Chef
I don't know why they didn't carry it. I thought it was fairly common also, since you can get espresso drinks on every corner. But they didn't even carry it in our local wal-mart. I only wanted to use it for baking but I'm sure people got to be getting the stuff from somewhere, lol.
I think it was because you were looking for instant espresso. I have a jar of that because Stirling bought it for migraine emergency backup. We usually make espresso with coffee ground very fine.
Margi Cintrano
Washing Up
Espresso in Tiramisu or Coffee Cake
Good Evening,
Interesting post. Thank you.
Firstly, espresso contains a tremendous amount of caffeine and thus, tiramisu which translates to: pick me up or energize...
If you are caffeine sensitive, one should use Decaff ... or one might not sleep or get quite nervous.
It comes in an instant format and decaff at most Large Supermarkets.
It is commonly used in pastries ( in subject title ) and coffee icecream.
Kind regards.
Margi.
Good Evening,
Interesting post. Thank you.
Firstly, espresso contains a tremendous amount of caffeine and thus, tiramisu which translates to: pick me up or energize...
If you are caffeine sensitive, one should use Decaff ... or one might not sleep or get quite nervous.
It comes in an instant format and decaff at most Large Supermarkets.
It is commonly used in pastries ( in subject title ) and coffee icecream.
Kind regards.
Margi.
Margi Cintrano
Washing Up
It is common to find Bustello and Pilon used to make Cuban Coffee verses Italian Espresso. However, yes, one can employ it in tiramisu or coffee cake.
Kind regards.
Margi.
Kind regards.
Margi.
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CWS4322
Chef Extraordinaire
I've tossed about a T of instant coffee in the grated chocolate I'm using for this:
The Art of Savory Ice Cream - Barnes & Noble Book Clubs
The Art of Savory Ice Cream - Barnes & Noble Book Clubs
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jusnikki
Head Chef
I just wanted to say that after adding the espresso it makes a noticeable difference. I add it when ever I can in my chocolate cake recipes. It gives it a richer flavor. Love it even though I don't drink coffee.
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Rocklobster
Master Chef
My mother has always used cold coffee in her chocolate cake recipe for 40 years...
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jusnikki
Head Chef
I understand why. I'll now be using it whenever I make chocolate cake. Even though I have to pay an arm and a leg for espresso since I have to order it.
Addie
Chef Extraordinaire
Look in the instant coffee area or in an Italian market if there is one in your area.
