Espresso Powder Recipe
Learn how to make homemade espresso powder for baking with this easy recipe. Enhance chocolate flavor in cakes, brownies, cookies, and frostings without any coffee taste. Step-by-step instructions, tips for beginners, and storage ideas.
Servings: 1 cup
Ingredients
- 1 cup espresso beans medium roast preferred; organic if possible; decaf optional
Instructions
- Grind espresso beans very finely.
- Brew very strong espresso (double or triple strength) using the ground beans. Drain the grounds thoroughly.
- Preheat oven to 175ºF.
- Spread drained grounds in a thin, even layer on a parchment-lined baking sheet.
- Bake for 1–3 hours, stirring every 30 minutes, until completely dry and slightly crunchy.
- Cool grounds completely at room temperature.
- Grind cooled grounds in batches to a very fine powder.
- Store in an airtight container in a cool, dry place for up to 6 months.
Notes
- Prep time is 15 minutes active (plus brewing and cooling)
- Baking time varies with quantity and moisture—start checking after 1 hour.
- Stir every 30 minutes for even drying and to prevent clumping.
- Grind as finely as possible (both before brewing and after drying) for best results in baked goods.
- Decaf espresso beans work well for caffeine-sensitive households.
- Make a small test batch first if you’re new to this method.
- Label jar with date for best freshness tracking.
For the most potent espresso powder, brew the espresso double or triple strength and grind the beans very finely before brewing. This concentrates the flavor, resulting in a more effective chocolate enhancer with no coffee taste when used sparingly.
Nutrition
Serving: 1teaspoon | Calories: 3kcal