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To Cook with Coffee

What my kitchen should have ….

to cook with coffee. 

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What my kitchen should have ….

First and foremost coffee, fresh beans or ground fresh, freeze dried instant. Pick your favorite and buy the best. Keep in hand extra flour, ancient grain, and butter, real butter made from happy cows, as well as a can of non-stick cooking oil spray and parchment or waxed paper for your baking. Almost all of the baking recipes in the book call for them. Disposable pans and cookie sheets are good to keep in hand, especially when you plan to give away a tray of brownies, a loaf of bread, a small cake and even to bake cookies or when your kitchen space is very small as is the case with my daughters homes right now. I still place a regular cookie sheet or baking pan under the disposable ones to help me put them into the oven and take them out with out risk of spilling; pans also help with keeping the bottoms of the baked goods cooking and coloring evenly. (Tips to Cook with Coffee and share with friends and family.)

Both, hand held or stand up mixers will work as will immersion or regular blenders to Cook with Coffee and for everyday use. For young cooks I would start with good stand up mixer, they are almost hands free equipment. For small kitchen spaces I would recommend strong hand held mixers. And for both, to quickly and easily clean and Cook with Coffee I would recommend the immersion blenders, I am just in love with them. I buy every variety that comes out to test them, and the only recommendation I have, is that it allows you to separate the motor and the blade to clean it; it will last forever.

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Spatulas, one of each, plastic for scraping and metal for decorating, pastry bags (1, “20, 1 # 12) with round couplings and tubes. Though you can also experiment with the plastic tube decorating products, which look like ketchup bottles from jack in the box toys. They might be a bit harder for starters but they are great for clean up. And make it fun; so what if the design comes out crooked at the beginning. Let your children use them too. Children, at least as we were all growing, and mine too, have had coffee in the mornings to go to school. Like everything in moderation, they too can drink and Cook with Coffee. For those that don’t agree decaf does the work and keeps its antioxidants too.

A rolling pin that suits your size (I use small wood rolling pins) are all fun things to keep at home for the preparation of the recipes for baked goods with coffee. Sealable bags in all sizes are something I use every day, to store, to use as small decorating pastry bags, to give cookies and sweets to my neighbors and more. A trick I have is to have my plastic flexible cutting boards in hand for starters to lift pastry that has stuck to the working table. Covering them with plastic wrap or sliding it with some flour on the edge, gently moving it under all the pastry and then placing a tart or pie pan over it and flipping is a great trick that works!


Two good oven mitts and a whole bunch of towels are around me when I cook. I love white kitchen towels sold at inexpensive stores, they come in packages of 4s. Cake pans that I use the most are the two 9 inch heavy quality cake pans or silicone ones places over baking xheets. A large bundt pan, I adore bundt pans, a small or 8 inch tube pan –my recommendation for starters, they always work and if the batter sticks you can scrape the sides and the cake comes out perfectly- and one 10 inch round baking pan; a 9 and a 10 inch spring form pans to Cook with Coffee. Cookie sheets, at least 3, one jelly roll pan, 3 half size 9 x 13 baking sheets, 2 inch and miniature muffin pans, can be silicone, as well as tart pans (I use for pies and quiches) in all 3 sizes, 4, 9 and 10 inch. Loaf pans in the 9 inch and the European 10 inch sizes. Scoops are very useful not only for serving ice cream but for scooping out cookie dough and cupcakes evenly all the time: I have the large #24 scoop (cupcakes), a small #40 (mini muffins and cookies) and # 60 (smaller cookies). A single large roasting pan with a non-stick rack that gets used with turkey, pork butt and large quantities of Cornish hens.

For small families and small kitchens, a small baking pan set, that fits my toaster oven with its rack too; baking sheets that fit the toaster oven come in handy not only for cookies but to cook single or double servings of fish or chicken.

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Stainless steel bowls, I adore so I keep them in all sizes. Skillets in 7 and 11 inches, sauce-pans in a very small 2 cup size for melting butter and doing small chores, 1 1⁄2 and 2 1⁄2 quarts, are very useful in my everyday life; one 9 quart stock pot that I use for cooking pasta or preparing stocks is basically all you need to stock a usable kitchen.

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And last but not by any means least… An inexpensive serrated knife is invaluable for slicing through baked goods with ease. Mine costed less than 2 dollars and sits in my kitchen drawer since the 1980’s, along with an immense variety of knifes from all over the world. I too, try every brand of knives that comes out. By the way, some of you will remember ones on TV shopping, the Ginsu knife set, those too I still have some from the 80’s.Screen Shot 2015-04-15 at 7.13.12 AM

Remember I am a professional pastry chef, cook at heart and love each and every product that can be practical and of high quality for me to Cook with Coffee. So keep you kitchen as simple as you want. It works perfectly.

That’s it!


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Where I drink my coffee

Where I drink my coffee and what it means to me-

Does the cup and where you drink your coffee mean something to you?

Here are my most significant emotions related to my daily coffee delights.

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When I drink coffee at…


I drink my coffee at my mothers house Colombia in tiny small cups! I’d rather larger ones, yet not mugs. Tinto, black coffee brought to bed before is a pleasure only found at parents’ house. Breakfast; must have 3 before breakfast. Delicious coffee, but must be aware not to be served decaf. Even the decaf there is good. They try not to give my mother too much coffee during the day so she goes to bed earlier, which doesn´t happen often, and I can get decaf too.

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At the Pearl Islands, I drink my coffee, in a tall glass, a latte in my room, watching the ocean. I discovered that before I got out of bed, the best way to enjoy my latte was to purchase a machine that heats and pours the hot milk along with the pod. So it took me a while to set it to the ideal amount of coffee and milk but it has worked wonders.


I drink my coffee at the beach on the Pacific coast…a medium sized latte prepared by the husband! It is great, the best! It usually means I’ve overslept and should get up because its my day and to take the dogs out; so, the flavor might be related to the fact that he makes it and that I arise at an amazing view of the ocean, because he makes it from pods!IMG_8221


My first coffee at home… small latte prepared with soymilk. Small, hot, special grains, usually Panamanian or Colombian fresh coffee beans, recently roasted of the specialty kind. This is by far the best coffee I have. Could it be that it’s the first of the day and I wake up early enough to go back to bed with my dogs and cuddled in.


My home breakfast coffee… large latte prepared with Almond Milk. Energizer! This second coffee of the day is what gets me going each and every morning. It shouts, lets get out and get that head pumping ideas.IMG_8182

I drink my coffee at Starbucks when I travel. It comes with a feeling of peace, traveling, just relaxing joy. It reminds me of the first time I had a soy latte in Madrid, during Madrid Fusion 2006, as I was put on a dairy free diet for the first time. Oh, it was like heaven, being able to drink coffee with milk again, our café con leche, and just sit down and enjoy each sip.


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Illy… I drink my coffee in Italy in a much smaller cup, ristretto with shot of milk. I take my time. I still don´t know how I can sit slowly and enjoy this small cup of coffee and its amazing taste. I guess the Italian atmosphere will do it.


Hotel Rooms in America user larger large cups or mugs to. Good coffee sometimes, but generally no soy or almond milk; instead they offer milk or creamer, not my ideal if I may say. I always look around for a good coffee place, close to the hotel before I go to bed. Recently at a Marriott Courtyard in Stamford Connecticut, they had no SOY or ALMOND milk, so they went to the corner Starbucks and purchased a Latte for me. This I will NEVER forget… I drank it in bed on a freezing day this winter, 2015.


Hotel Rooms in Europe use smaller cups, thinner cups too! I drink my coffee and get a warmer feeling when it is brought in and served in bed. I usually have to wait for soymilk; they also bring it cold, which is different than what I like, as I love my coffee hot! For some reason, it takes time for many hotels to keep soy or almond milks around and usually the first day I have to wait.


So how is your: I drink my coffee day about? Do your daily cups of coffee come with emotions, feelings and memories?







café con leche throughout Spain and Gibraltar

Café con leche throughout

Spain and Gibraltar


Coffee spread from Ethiopia through the great port of Moka on the Red Sea and the Gulf of Aden, into Yemen and the Arabian peninsula, where it was cultivated and from where the Arabica coffee variety takes its name. By the sixteenth century, it was transported to Turkey and the rest of the Ottoman Empire. There it was roasted on bonfires, acquiring its color and a wonderful aroma that spread through the air of Muslim lands, carrying the secrets to achieving health, strength, and virility. Coffee drinking became widespread. The bean then continued its journey toward Persia, Egypt, and Syria.

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The coffee beans and the beverage prepared from them were from then on regarded as a luxurious stimulant. Middle Eastern legends tell about a black beverage that inspires love and loyalty, heals the sick, comforts the exhausted, and allows long nights of prayer and meditation.

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So last week I arrived from Spain and realized café con leche is their favorite drink we inherited whey the colonized our territories. I flew from Panama to New York then after a couple of days with my granddaughter and daughter –funny how the granddaughter now comes first to mind, I flew to Madrid. I had to stay awake the first day in order to avoid jet lag, so I had the obligation, and immense pleasure of ordering café con leche all afternoon, and night since dinner was set for 10 p.m. Actually on of the great things of avoiding jet lag in Spain is that their hours almost coincide with the time change. We had breakfast almost at noon, lunch around 3 and dinner at 10 or 11. Went to bed by 3 and so the actual time change was only of about 3 hours! Wonderful time we had in Spain.

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My youngest daughter was there for her semester abroad and we had this amazing mother daughter Easter week, with a couple extra days. So there was no need for her to be up early, at least when I was there; lucky me! Next day after I left she had 9 am class at the Carlos III University 45 minutes by train from the city. Well, we all did those things when we were young; it was fun back then to sleep 3 hours one day and 12 the next.

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Back to café con leche, I tasted all of the café con leche in the city. We had the time to stop at street cafes which we did, and drink my beloved café con leche with some amazing whole grain breads, crusty outside with seeds and grain, soft and airy inside. One thing I couldn’t do was to dip the bread in the café con leche as we used to when we were kids. I missed this. I believe I took pictures at all the different cups of coffee I was drinking, hope to get some back from my daughter, but was able so send some to my family to tease the somewhat. I was having the time of my life.

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As we traveled south, on train, we took a real road trip, first all the way south to Gibraltar. That tiny English piece of land, or rock may I say that is an amazing place to be at. I would have never thought I would go there by train, at least. May be on boat, or cruise, but inland at Gibraltar was not on my bucket list. Well let me tell you they serve café con leche at tea time, as well as tea, of course. There our sleep got a bit more updated, for the next part of the trip back to Spain.

As we arrived in Granada, we were ready to see the processions for Holy Week; the town was bursting with people. Now café con leche seemed more imminent and maybe necessary. We had to keep our eyes wide open to all that was going on. We walked up to THE ALHAMBRA, almost died, especially when I realized we could have taken a cab up tose 750 meters up, at a 45 degree angle. ‘More café con leche for Pachi?’ No… Then it was water, water, water. I thought I was going to melt. It was 30 degrees, with a cool wind in the shade, but not too much shade except for the plaza coffee shop.

We also wanted to watch the procession with all the beautiful religious and art pieces, as well as the dresses or costumes that were being worn. I felt as if I was back in time, and we were all watching from a bubble. There were hundreds of people on the street, walkers and watchers. Every one was in a great mood; it was the rising, the party, the day to dress up in coat and tie.

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We arrived at Seville much sooner than we had expected. A larger town with a feel like my Colombian town of Cartagena: built by the Spaniards during the Conquista. But best of all, was the personality of the people here. To me they felt like a mixture of the dark English satiric sense of humor, and the relaxed, foul-mouthed, seaman of my Caribbean. I felt at home, being the granddaughter of a Scottish boat captain and born in the Caribbean town of Barranquilla in Colombia. My mother’s mother was Italian, so there you have a mixture that some say to my husband is very hard to understand. I love it, the stranger or crazier people think you are, the more honest you can be and not be judged. Lets make it clear though, I never talk bad about others, but maybe a lot about me.

Screen Shot 2015-04-15 at 7.25.48 AMBack to café con leche, it was in Seville that I found the most amazing people while waiting in line to pay for the only terrible dinner I had on my whole trip. It was Sunday after resurrection, and everything was packed full by 10 p.m. So we sat at this place that had space, no wonder, and were served chicken and beef with out even salt. We walked back to the hotel, laughing about our courage to go out without a reservation and expect something else. So as we arrived we decided we needed something sweet and good to fill our unhappy tummies. Unlucky at first the kitchen was closed, almost midnight. But amazing as you might think, the man opened the kitchen, un locked the freezers and came to our room with 4 cups of amazing ice cream and sorbet. Oh my God, those were the best treats we had during the whole trip. Midnights joking in bed, with 4 cupfuls of ice cream that began disappearing minute by minute until we finally ate it all. Now we felt like we needed café con leche, nooo…, plain dark coffee to digest all that food. We couldn’t but we wished and had to stay up for almost two hours before going to bed with a full stomach that meant a definite nightmare.

With love you to and to my daughters for your time.


Lives of Coffee

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Lives of Coffee: The Hands That Feed

Argelia is a cook. Her life passes by peacefully, her days full of the greenery and joy that she provides the workers who arrive every day to eat her cooking. -no need for Prozac here. She works from Monday to Friday and rests Saturday and Sunday. She gets ready for the following week when she is told the number of people who will be working and eating her delicious stews and breads. She is a tall, dark-haired, handsome woman. Her house is white with red windows and door, and a tiled roof. There are flower pots all around it and near the house she has planted plantains, peppers, and lemon trees to make lemonade, wood for her kitchen and lots of love. There is also a cross, made of bamboo or what we call guadua, that is over two meters long and about which I’m embarrassed to ask, it is all about nature, the Lives of Coffee and those who live and die around it.

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In her kitchen we find clean pots, shiny as mirrors, hanging on the wall, ready to be used. On the fire there are cast iron pots with steaming sancocho, rice, and thick red beans that she prepares daily, as they are a must for the evening menu. She looks out her kitchen window at her daughter while we talk. Then she comes out and offers us some guava juice from guavas picked from a tree in her garden, sweet and refreshing for an afternoon like today, when we have walked the field looking for ideal picture locations to show you about the Lives of Coffee. Her husband, silently sitting at a table, keeps her company today because he is convalescing. Her daughter helps her during the afternoon chores and is never far from her mother, whom we listen to and photograph.

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Argelia cooks daily on a fixed schedule for seventy or so workers with big appetites. At dawn she offers them a tinto, a hot cup of aromatic black coffee to send them off to work. A couple of hours later, while it is still cold, it’s breakfast time. While she heats the water to make agua de panela and prepares thick, smooth chocolate, she bakes the arepas made of just-ground corn, which she will serve hot and golden. Thus concludes the first morning stage, of her Lives of Coffee, which gives the workers the strength to pick coffee until midday. When the sun hits strongest and the air has changed and become warmer, everyone returns to Argelia’s for lunch. She varies the menu every day; it can be a sancocho with yucca and plantain, rice soup, pasta and meat, or other comforting and nutritious favorites from the land, that send the workers back to their daily tasks loaded with energy and vitality after having shared that touch of life provided by the kitchen’s boss. The sun sets, the daily tasks conclude, and once supper is prepared, the workers return. They remain at Argelia’s until late, resting or playing tejo or cards or merely chatting, before rising again the following day at 5:30 to enjoy the sendoff tinto. One day in the Lives of Coffee.

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Carrying coffe bean

Cook with coffee -Salmon and Portobello

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Cook with coffee -Salmon and Portobello

When you Cook with coffee -Salmon and Portobello you will be forever hooked to cooking with coffee. With the advantage of all the antioxidative properties of coffee and others, this will be one of your favorite dishes ever.


Balsamic Salmon and Portobellos

2 servings

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Two 6-ounce or one 12-ounce salmon fillet

1 large or 2 medium Portobello mushrooms, sliced 1/8-inch thick

1 teaspoon salt

3/8 teaspoon freshly ground black pepper

1/2 cup orange juice

2 tablespoons balsamic vinegar

2 tablespoons fish stock

3 tablespoons honey

1 1/2 teaspoons Dijon mustard

1 tablespoon julienne basil (about 10 basil leaves; see Tip, page 000)

2 teaspoons freeze-dried or granulated instant coffee

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  1. Cut the fish into 2-inch pieces and place them and the sliced Portobello in a shallow nonreactive bowl. Sprinkle with ½ teaspoons salt and ¼ teaspoon pepper.
  2. In a bowl combine the orange juice, balsamic vinegar, stock, honey, mustard, basil, coffee, and the remaining ½ teaspoon salt and 1/8 teaspoon pepper. Mix until the honey is well dissolved and pour over the fish and mushrooms. Refrigerate for 15 to 30 minutes.
  3. Preheat the oven to 450ºF.
  4. Transfer the fish, mushrooms, and marinade to a baking pan.
  5. Bake for 10 to 12 minutes for medium.
  6. Divide the fish and mushrooms slices onto 2 serving plates, and spoon over any sauce from the pan. Serve.


Eventhough the page translates, I decided to add it in Spanish simply because I already had it in my docs. All other recipes can also be traslated, and blogs, with the TRASNLATE button on the right hand side of the blog.


Portobello with coffee



Salmón con Hongos al Café

2 porciones


Dos filetes de salmón de 6 onzas cada uno

1 a 2 hongos portobellos cortados en tiritas

1 cucharadita sal

3/8 cucharadita pimienta

1/2 taza jugo de naranja

2 cucharadas vinagre balsámico

2 cucharadas caldo de pescado

3 cucharadas miel

1 1/2 cucharaditas mostaza Dijon

1 cucharada albahaca en Juliana, aprox. 10 hojas

2 cucharaditas café instantáneo


  1. Agregue al salmón 1/2 cucharadita de sal y 1/4 de cucharadita de pimienta.
  2. Mezcle aparte jugo de naranja, vinagre, caldo, miel, mostaza, café y el resto de sal y pimienta. Mezcle bien y vierta sobre el salmón y los portobellos. Refrigere 10 minutos.
  3. Precaliente el horno a 450ºF.
  4. Pase el salmón y los hongos a un molde de hornear cubierto con papel de aluminio y engrasado.
  5. Hornee de 10 a 12 minutos.
  6. Divida en dos porciones y sirva.


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Enjoy this amazing recipe….

Carrying coffe bean

Top 10 ways to bake with coffee


Top 10 ways to bake with coffee

  1. Always sprinkle instant coffee after the bread dough has risen.DSC02348
  2. Use coffee syrups in the dough or batter for a subtle taste throughout the food.cakech
  3. To bake with coffee, and for intense coffee taste, add freeze dried coffee in the cookie batter. After you bake with coffee, take the cookie and cover half of it with coffee frosting.DSC02413
  4. With cakes that use another food as favoring too like bananas or apples, bake with coffee that is part syrup and part powdered coffee.coffee_cake_almendras
  5. Pie or tart crusts work best with any of the dried coffees; powdered or granular.biscoch
  6. Concentrated coffee can be used in any of the recipes that call for liquid versions of  coffee: espresso, ristres or syrup, concentrate
  7. Beef, tuna, pork, shrimp and dark poultry can be seasoned with instant coffee or with fresh ground coffee beans.Screen Shot 2015-03-24 at 12.34.21 PM
  8. Fruit sauces can be prepared with all the varieties of coffee.
  9. Vinaigrettes work best with freeze dried coffee.67a quiche pic
  10. Quiche, soufflé and other baked egg products like the coffee syrups best.Carrying coffe bean

Coffee Dotted Chiffon Cake

Vanilla and Coffee Dotted Chiffon Cake

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Coffee Dotted Chiffon Cake

There are some cakes that just remind us of childhood, home, the mother -specially my pastry chef mom- the smell of the oven, and a warm cup of café con leche. This is one of those amazing desserts that brings back the afternoons at home, in the kitchen table, a place where we would all sit, adjacent to the kitchen where we were not supposed to go to.

Memories to be made to last forever with this Vanilla and Coffee Dotted Chiffon Cake. 


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coffee doted chiffon cake


2 1/4 cups all-purpose flour 1 1/2 cups sugar
1 tablespoon baking powder 5 eggs, separated

3/4 cup water
1/2 cup oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons freeze-dried or granulated instant coffee


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1. Preheat the oven to 350oF.
2. In the bowl of an electric mixer, place the flour, 1 cup sugar, and the baking powder. Mix with a fork or whisk; make a well in the center and pour in the egg yolks, water, oil, and vanilla and almond extracts. Attach the mixer blades or paddle, and mix at medium-low speed for 2 to 3 minutes, until shiny.
3. In a clean mixer bowl, place the egg whites, cream of tartar, and salt, and beat at medium-high speed until frothy, about 2 minutes. Add 1/2 cup sugar slowly, and mix in high speed for 8 minutes, until shiny and thick.
4. Fold the whites into the yolk mixture. Fold in the instant coffee.
5. Pour into an ungreased tube pan or 2 cake pans.
5. Bake for 45 to 50 minutes, until the cake springs back when you touch it and feels sturdy.
6. Remove from the oven and turn onto a rack, top down.
7. Unmold when completely cold or the next day. Scrape the sides with a knife for the tube pan.




To a child and their memories.Carrying coffe bean

Las 3 mejores recetas de ensaladas!

Las 3 mejores recetas de ensaladas!

Ensalada Verde con salsa de Tamarindo


Ensalada de Lechuga y Espinaca con Parmesano

Instant Coffee Cooks

Instant Coffee Cooks

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Instant Coffee Cooks

How To Cook With Instant Coffee

Instant coffee cooks, it is  the most practical way to cook with coffee. We could say this because it keeps well on the cupboard and it sits there for immediate use. There are two types of instant coffee, the freeze dried variety and the powdered dehydrated instant coffee. There are also two styles of grain size and shape, a larger uneven grain and a completely pulverized grain. They each have their best ways to be used with and work wonders with our recipes so this is how Instant Coffee Cooks:

Freeze dried coffee is my favorite type of instant coffee to cook with. It keeps most of its aroma even after baking and is perfect to mix with dry ingredients. It will not mix well with syrups or a variety of wet mixes that have high sugar content or fat in them.

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This can be good when you want to be able to bite the coffee and not so good when you want to dilute the coffee to prepare a sauce. Freeze dried coffee mixes fantastically with water or vinegars so it is the one I usually chose when preparing dressings or vinaigrettes. After the coffee is diluted with the water or vinegar then it will dissolve perfectly in the rest of the mixture. The flavor of freeze dried coffee will be transferred to the mixture even if it is not heated, making it great for beverages too. When baking cakes, muffins, tarts or pies in it is often interesting to be able to see the spots of the coffee. This is where I also use the freeze dried version of instant coffee, because you can bite into the crunchy dots with out breaking a tooth, which could happen if you crack coffee grains into a batter. Then the rest of the preparation can be reinforced with the coffee o not, depending on the taste and design you want to attain. When I need to add freeze dried coffee to a syrup, I first dilute it with equal amounts of water and then pour the syrup over the mixed diluted coffee; I pour the mixture into the mixed coffee because the coffee mixture is usually so much smaller in volume than the batter, that I would rather not loose any of this delicious flavorful concentrated coffee mix when transferring it into the larger batter or syrup. Keeping the bite in the coffee mixture is simple; it should be done at the end of the mixing time so that not much of the instant coffee dissolves and disintegrates under the friction of the mixing process. Then just enjoy watching the dotted coffee dots in a variety of beautiful breads, cakes and desserts as well as tarts and special sauces. This is the best way To Cook With Instant Coffee – granular freeze dried type.


Baking is the second favorite way To Cook With Instant Coffee; freeze dried instant coffee. I believe it keeps the aroma and flavors best over long periods of time under heat. It can also be used to replace other forms of prepared coffee your recipe asks for: concentrated coffee, concentrated coffee syrup for savory foods or concentrated coffee syrup for drinks. The only change that needs to be done is to evaluate if you need to sweeten the final product just a bit. Normally I don ́t change the recipe and all is fine. Depending on my mood if I wanted sweeter or stronger.

How Instant Coffee Cooks. Powdered or finely ground instant coffee is the easiest to use, it allows for perfect dilution in any type of mixture, at any temperature. It is wonderful to use as decoration by passing it along with powdered sugar or other ingredients through a sieve. You can use it over stencils to add your own special signature to your coffee dishes. I use it mainly for the later but it can also be used in dishes that do not need to bake for long periods of time. Sauces work great, seasoning meats too, it dilutes while infusing the product with the flavor and with the amazing properties of the marvelous red bean.

DECAF Instant Coffee Cooks! Instant coffees also lend themselves to be used in the decaf form. This is lifesaving for many because those people who must use decaf form of coffee can also cook with it. Decaf coffee has a lot of the same benefits and antioxidants that regular coffee does. This is established in many serious studies that can be found on university and government web pages.


berries in coffee balsamic sauce


So lets get going and get on with trying To Cook With Instant Coffee. oUse one of the blog’s or the books delicious recipes with instant coffee. To prepare the mixture you must to the following. When a recipe calls for a coffee syrup you must use that amount of water with half of the amount of freeze dried coffee or one fourth of the amount of instant coffee. If the recipe calls for freeze dried coffee, then use half the amount of powdered to freeze dried type. And you can also try using 1 to 1 freeze dried coffee to concentrated coffee or to espresso, it works wonderfully well.

Good luck, and write back on your experience.

Carrying coffe bean

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Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.