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When instant coffee is called for in a baking recipe, can regular ground roasted coffee be used? Will the same amount work?

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    Can you clarify whether the recipe is requesting the instant coffee powder or coffee prepared with instant coffee? There's a big difference between a powder that will dissolve in liquids and a ground coffee beans. – B540Glenn Apr 23 '18 at 20:00
  • Welcome to Coffee. If you're able, please respond to the comments or accept the answer if it meets your needs. For example, some recipes call for coffee powder to be sprinkled on top, or be brewed into coffee liquid first, etc., and the answers will be quite different. Clarifying will help you get a more complete answer and will help us improve the content of the site! – hoc_age Apr 26 '18 at 0:57
  • See also another view on the topic from our sister site Seasoned Advice: cooking.stackexchange.com/questions/36538/… – hoc_age Apr 26 '18 at 1:01
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Unlikely that you will run into any problems, although chemically they won't behave the same way. Instant coffee completely dissolves while the ground coffee will be in there as solid pieces that soak up some water and add taste. I assume the total amount of coffee used is just too little to affect the composition of the dough very much.

You could however also substitute some of the liquid in the recipe with brewed coffee. I think that's the way I would go with. That way you just have the desired taste without changing the composition and ratios of the recipe.

  • Since we are talking about baking, I think it Depends on where in the recipe it's used. Some recipes will use it as a dusting or garnish, like a finished cake might have chocolate powder sprinkled on the sides and top for appearances. Some recipes also might use it as a flavoring to a cream or something similar. In both cases, no it won't matter at all, and I think that is the majority of baking recipes. Though many will still use it as a mix. – Keith E. Truesdell Apr 28 '18 at 3:45

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