Non-Coffee Espresso Powder subsitute











up vote
6
down vote

favorite












I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have only been able to find other coffee-based substitutions.



For religious reasons I would like to avoid coffee products. To clarify - caffeine is not the issue, but rather the coffee bean itself.



What are some effective substitutes for espresso powder in chocolate-based baking recipes (e.g. brownies) that do not contain the coffee bean?










share|improve this question






















  • That link does not seem to explain anything about coffee. Unless it's an actual link to a statement about this church avoiding coffee, I think the question would be better without it.
    – Jasper
    9 hours ago






  • 1




    @Jasper if you click "Read more" right after the first paragraph, it does mention coffee as well as a few other things.
    – Dacromir
    8 hours ago










  • Ah yes, I missed that.
    – Jasper
    7 hours ago










  • I followed the link, but I'm none the wiser
    – Strawberry
    7 hours ago















up vote
6
down vote

favorite












I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have only been able to find other coffee-based substitutions.



For religious reasons I would like to avoid coffee products. To clarify - caffeine is not the issue, but rather the coffee bean itself.



What are some effective substitutes for espresso powder in chocolate-based baking recipes (e.g. brownies) that do not contain the coffee bean?










share|improve this question






















  • That link does not seem to explain anything about coffee. Unless it's an actual link to a statement about this church avoiding coffee, I think the question would be better without it.
    – Jasper
    9 hours ago






  • 1




    @Jasper if you click "Read more" right after the first paragraph, it does mention coffee as well as a few other things.
    – Dacromir
    8 hours ago










  • Ah yes, I missed that.
    – Jasper
    7 hours ago










  • I followed the link, but I'm none the wiser
    – Strawberry
    7 hours ago













up vote
6
down vote

favorite









up vote
6
down vote

favorite











I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have only been able to find other coffee-based substitutions.



For religious reasons I would like to avoid coffee products. To clarify - caffeine is not the issue, but rather the coffee bean itself.



What are some effective substitutes for espresso powder in chocolate-based baking recipes (e.g. brownies) that do not contain the coffee bean?










share|improve this question













I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have only been able to find other coffee-based substitutions.



For religious reasons I would like to avoid coffee products. To clarify - caffeine is not the issue, but rather the coffee bean itself.



What are some effective substitutes for espresso powder in chocolate-based baking recipes (e.g. brownies) that do not contain the coffee bean?







baking substitutions






share|improve this question













share|improve this question











share|improve this question




share|improve this question










asked 16 hours ago









Dacromir

14317




14317












  • That link does not seem to explain anything about coffee. Unless it's an actual link to a statement about this church avoiding coffee, I think the question would be better without it.
    – Jasper
    9 hours ago






  • 1




    @Jasper if you click "Read more" right after the first paragraph, it does mention coffee as well as a few other things.
    – Dacromir
    8 hours ago










  • Ah yes, I missed that.
    – Jasper
    7 hours ago










  • I followed the link, but I'm none the wiser
    – Strawberry
    7 hours ago


















  • That link does not seem to explain anything about coffee. Unless it's an actual link to a statement about this church avoiding coffee, I think the question would be better without it.
    – Jasper
    9 hours ago






  • 1




    @Jasper if you click "Read more" right after the first paragraph, it does mention coffee as well as a few other things.
    – Dacromir
    8 hours ago










  • Ah yes, I missed that.
    – Jasper
    7 hours ago










  • I followed the link, but I'm none the wiser
    – Strawberry
    7 hours ago
















That link does not seem to explain anything about coffee. Unless it's an actual link to a statement about this church avoiding coffee, I think the question would be better without it.
– Jasper
9 hours ago




That link does not seem to explain anything about coffee. Unless it's an actual link to a statement about this church avoiding coffee, I think the question would be better without it.
– Jasper
9 hours ago




1




1




@Jasper if you click "Read more" right after the first paragraph, it does mention coffee as well as a few other things.
– Dacromir
8 hours ago




@Jasper if you click "Read more" right after the first paragraph, it does mention coffee as well as a few other things.
– Dacromir
8 hours ago












Ah yes, I missed that.
– Jasper
7 hours ago




Ah yes, I missed that.
– Jasper
7 hours ago












I followed the link, but I'm none the wiser
– Strawberry
7 hours ago




I followed the link, but I'm none the wiser
– Strawberry
7 hours ago










2 Answers
2






active

oldest

votes

















up vote
9
down vote













You can pretty much substitute coffee with roasted grain coffee-like powder of any brand you like. It works as a drop-in replacement in drinks and foods really well. After all, coffee is just a roasted grain, too.



If you need instant coffee, one that dissolve in water or baked goods, I know for a fact that Inka brand makes instant roasted grain "coffee" that can be used as substitute. I don't know about other brands quality, but you can try ones found on Amazon.



I personally prefer ones with sugar beet and chicory, some brands also use dandelion. Additions are there to emulate coffee better, to make taste more rich and complicated. Basically, if it tastes good and is bitterish enough, it'll work.





I'm not affiliated with linked sellers. It is just an example.






share|improve this answer



















  • 1




    I wouldn't expect the original recipes to use ground coffee, it is more likely that "espresso powder" means instant espresso here, which would dissolve in baked goods. The coffee substitutes you suggest will never dissolve, and I don't think there are instant varieties of them.
    – rumtscho
    15 hours ago










  • @rumtscho Inka instant roasted grain drink will dissolve all right.
    – Mołot
    14 hours ago










  • Oh, I have seen the brand, but wasn't aware what it is. Good point. With that, I find the answer good enough to upvote it.
    – rumtscho
    12 hours ago






  • 1




    "Postum" coffee substitute (if it still exists) also dissolves well. I think many of these brands do.
    – Lorel C.
    10 hours ago












  • @LorelC. Nice to know. Inka is the only one I've tried, but it isn't surprising other brands are making instant drinks as well. Choice is good for us, consumers :D
    – Mołot
    10 hours ago


















up vote
6
down vote













If it's primarily a chocolate recipe the coffee is there to add flavour. You may be able to simply omit it. I would generally replace it with the same quantitity of (unsweetened) cocoa powder as otherwise the recipe may be a little too sweet.



If you find the overall recipe lacking in flavour after that, try more cocoa or adding a tiny bit of a compatible flavour, for a different but still good effect. One thing that works well with chocolate is vanilla, another is ginger (though too much and it will dominate - good, but not what you asked for). If the espresso powder is dissolved in liquid before adding, you can use liquid extracts to replace some of the liquid (but be careful what you buy if you also avoid alcohol as many who avoid coffee do). This gives you slightly more choice, as you can use a little almond extract, or even mint, or replace the liquid with orange juice. Of the flavours I mentioned, the almond and the vanilla would be best for just adding a subtle bit more flavour, while the others are conventionally used with chocolate in some recipes and ould go well, though change the end result.



If the recipe is a mocha recipe, or there's a lot of coffee in there, I suggest looking for a similar recipe with no or less coffee. This is alays an option.






share|improve this answer





















  • You can definitely just omit coffee from chocolate-based recipes. I don't like the taste of coffee and frequently do this. If it's 2 tablespoons or less, I just leave it out. If it's more than that, I'll try to find another recipe that doesn't use coffee, or might replace it with cocoa powder. Most recipes I have just use a small amount of espresso powder, and none has ever suffered from just leaving it out.
    – Guildenstern
    4 hours ago










  • +1 for suggesting to just leave it out, -100 for suggesting substituting it with mint. :/
    – Marti
    4 hours ago










  • Not a fan @Marti? I can't tempt you with mint chocolate brownies?
    – Chris H
    4 hours ago










  • @ChrisH: what a horrible thing to do to poor innocent brownies. //shudder
    – Marti
    2 hours ago











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2 Answers
2






active

oldest

votes








2 Answers
2






active

oldest

votes









active

oldest

votes






active

oldest

votes








up vote
9
down vote













You can pretty much substitute coffee with roasted grain coffee-like powder of any brand you like. It works as a drop-in replacement in drinks and foods really well. After all, coffee is just a roasted grain, too.



If you need instant coffee, one that dissolve in water or baked goods, I know for a fact that Inka brand makes instant roasted grain "coffee" that can be used as substitute. I don't know about other brands quality, but you can try ones found on Amazon.



I personally prefer ones with sugar beet and chicory, some brands also use dandelion. Additions are there to emulate coffee better, to make taste more rich and complicated. Basically, if it tastes good and is bitterish enough, it'll work.





I'm not affiliated with linked sellers. It is just an example.






share|improve this answer



















  • 1




    I wouldn't expect the original recipes to use ground coffee, it is more likely that "espresso powder" means instant espresso here, which would dissolve in baked goods. The coffee substitutes you suggest will never dissolve, and I don't think there are instant varieties of them.
    – rumtscho
    15 hours ago










  • @rumtscho Inka instant roasted grain drink will dissolve all right.
    – Mołot
    14 hours ago










  • Oh, I have seen the brand, but wasn't aware what it is. Good point. With that, I find the answer good enough to upvote it.
    – rumtscho
    12 hours ago






  • 1




    "Postum" coffee substitute (if it still exists) also dissolves well. I think many of these brands do.
    – Lorel C.
    10 hours ago












  • @LorelC. Nice to know. Inka is the only one I've tried, but it isn't surprising other brands are making instant drinks as well. Choice is good for us, consumers :D
    – Mołot
    10 hours ago















up vote
9
down vote













You can pretty much substitute coffee with roasted grain coffee-like powder of any brand you like. It works as a drop-in replacement in drinks and foods really well. After all, coffee is just a roasted grain, too.



If you need instant coffee, one that dissolve in water or baked goods, I know for a fact that Inka brand makes instant roasted grain "coffee" that can be used as substitute. I don't know about other brands quality, but you can try ones found on Amazon.



I personally prefer ones with sugar beet and chicory, some brands also use dandelion. Additions are there to emulate coffee better, to make taste more rich and complicated. Basically, if it tastes good and is bitterish enough, it'll work.





I'm not affiliated with linked sellers. It is just an example.






share|improve this answer



















  • 1




    I wouldn't expect the original recipes to use ground coffee, it is more likely that "espresso powder" means instant espresso here, which would dissolve in baked goods. The coffee substitutes you suggest will never dissolve, and I don't think there are instant varieties of them.
    – rumtscho
    15 hours ago










  • @rumtscho Inka instant roasted grain drink will dissolve all right.
    – Mołot
    14 hours ago










  • Oh, I have seen the brand, but wasn't aware what it is. Good point. With that, I find the answer good enough to upvote it.
    – rumtscho
    12 hours ago






  • 1




    "Postum" coffee substitute (if it still exists) also dissolves well. I think many of these brands do.
    – Lorel C.
    10 hours ago












  • @LorelC. Nice to know. Inka is the only one I've tried, but it isn't surprising other brands are making instant drinks as well. Choice is good for us, consumers :D
    – Mołot
    10 hours ago













up vote
9
down vote










up vote
9
down vote









You can pretty much substitute coffee with roasted grain coffee-like powder of any brand you like. It works as a drop-in replacement in drinks and foods really well. After all, coffee is just a roasted grain, too.



If you need instant coffee, one that dissolve in water or baked goods, I know for a fact that Inka brand makes instant roasted grain "coffee" that can be used as substitute. I don't know about other brands quality, but you can try ones found on Amazon.



I personally prefer ones with sugar beet and chicory, some brands also use dandelion. Additions are there to emulate coffee better, to make taste more rich and complicated. Basically, if it tastes good and is bitterish enough, it'll work.





I'm not affiliated with linked sellers. It is just an example.






share|improve this answer














You can pretty much substitute coffee with roasted grain coffee-like powder of any brand you like. It works as a drop-in replacement in drinks and foods really well. After all, coffee is just a roasted grain, too.



If you need instant coffee, one that dissolve in water or baked goods, I know for a fact that Inka brand makes instant roasted grain "coffee" that can be used as substitute. I don't know about other brands quality, but you can try ones found on Amazon.



I personally prefer ones with sugar beet and chicory, some brands also use dandelion. Additions are there to emulate coffee better, to make taste more rich and complicated. Basically, if it tastes good and is bitterish enough, it'll work.





I'm not affiliated with linked sellers. It is just an example.







share|improve this answer














share|improve this answer



share|improve this answer








edited 14 hours ago

























answered 15 hours ago









Mołot

1,137514




1,137514








  • 1




    I wouldn't expect the original recipes to use ground coffee, it is more likely that "espresso powder" means instant espresso here, which would dissolve in baked goods. The coffee substitutes you suggest will never dissolve, and I don't think there are instant varieties of them.
    – rumtscho
    15 hours ago










  • @rumtscho Inka instant roasted grain drink will dissolve all right.
    – Mołot
    14 hours ago










  • Oh, I have seen the brand, but wasn't aware what it is. Good point. With that, I find the answer good enough to upvote it.
    – rumtscho
    12 hours ago






  • 1




    "Postum" coffee substitute (if it still exists) also dissolves well. I think many of these brands do.
    – Lorel C.
    10 hours ago












  • @LorelC. Nice to know. Inka is the only one I've tried, but it isn't surprising other brands are making instant drinks as well. Choice is good for us, consumers :D
    – Mołot
    10 hours ago














  • 1




    I wouldn't expect the original recipes to use ground coffee, it is more likely that "espresso powder" means instant espresso here, which would dissolve in baked goods. The coffee substitutes you suggest will never dissolve, and I don't think there are instant varieties of them.
    – rumtscho
    15 hours ago










  • @rumtscho Inka instant roasted grain drink will dissolve all right.
    – Mołot
    14 hours ago










  • Oh, I have seen the brand, but wasn't aware what it is. Good point. With that, I find the answer good enough to upvote it.
    – rumtscho
    12 hours ago






  • 1




    "Postum" coffee substitute (if it still exists) also dissolves well. I think many of these brands do.
    – Lorel C.
    10 hours ago












  • @LorelC. Nice to know. Inka is the only one I've tried, but it isn't surprising other brands are making instant drinks as well. Choice is good for us, consumers :D
    – Mołot
    10 hours ago








1




1




I wouldn't expect the original recipes to use ground coffee, it is more likely that "espresso powder" means instant espresso here, which would dissolve in baked goods. The coffee substitutes you suggest will never dissolve, and I don't think there are instant varieties of them.
– rumtscho
15 hours ago




I wouldn't expect the original recipes to use ground coffee, it is more likely that "espresso powder" means instant espresso here, which would dissolve in baked goods. The coffee substitutes you suggest will never dissolve, and I don't think there are instant varieties of them.
– rumtscho
15 hours ago












@rumtscho Inka instant roasted grain drink will dissolve all right.
– Mołot
14 hours ago




@rumtscho Inka instant roasted grain drink will dissolve all right.
– Mołot
14 hours ago












Oh, I have seen the brand, but wasn't aware what it is. Good point. With that, I find the answer good enough to upvote it.
– rumtscho
12 hours ago




Oh, I have seen the brand, but wasn't aware what it is. Good point. With that, I find the answer good enough to upvote it.
– rumtscho
12 hours ago




1




1




"Postum" coffee substitute (if it still exists) also dissolves well. I think many of these brands do.
– Lorel C.
10 hours ago






"Postum" coffee substitute (if it still exists) also dissolves well. I think many of these brands do.
– Lorel C.
10 hours ago














@LorelC. Nice to know. Inka is the only one I've tried, but it isn't surprising other brands are making instant drinks as well. Choice is good for us, consumers :D
– Mołot
10 hours ago




@LorelC. Nice to know. Inka is the only one I've tried, but it isn't surprising other brands are making instant drinks as well. Choice is good for us, consumers :D
– Mołot
10 hours ago












up vote
6
down vote













If it's primarily a chocolate recipe the coffee is there to add flavour. You may be able to simply omit it. I would generally replace it with the same quantitity of (unsweetened) cocoa powder as otherwise the recipe may be a little too sweet.



If you find the overall recipe lacking in flavour after that, try more cocoa or adding a tiny bit of a compatible flavour, for a different but still good effect. One thing that works well with chocolate is vanilla, another is ginger (though too much and it will dominate - good, but not what you asked for). If the espresso powder is dissolved in liquid before adding, you can use liquid extracts to replace some of the liquid (but be careful what you buy if you also avoid alcohol as many who avoid coffee do). This gives you slightly more choice, as you can use a little almond extract, or even mint, or replace the liquid with orange juice. Of the flavours I mentioned, the almond and the vanilla would be best for just adding a subtle bit more flavour, while the others are conventionally used with chocolate in some recipes and ould go well, though change the end result.



If the recipe is a mocha recipe, or there's a lot of coffee in there, I suggest looking for a similar recipe with no or less coffee. This is alays an option.






share|improve this answer





















  • You can definitely just omit coffee from chocolate-based recipes. I don't like the taste of coffee and frequently do this. If it's 2 tablespoons or less, I just leave it out. If it's more than that, I'll try to find another recipe that doesn't use coffee, or might replace it with cocoa powder. Most recipes I have just use a small amount of espresso powder, and none has ever suffered from just leaving it out.
    – Guildenstern
    4 hours ago










  • +1 for suggesting to just leave it out, -100 for suggesting substituting it with mint. :/
    – Marti
    4 hours ago










  • Not a fan @Marti? I can't tempt you with mint chocolate brownies?
    – Chris H
    4 hours ago










  • @ChrisH: what a horrible thing to do to poor innocent brownies. //shudder
    – Marti
    2 hours ago















up vote
6
down vote













If it's primarily a chocolate recipe the coffee is there to add flavour. You may be able to simply omit it. I would generally replace it with the same quantitity of (unsweetened) cocoa powder as otherwise the recipe may be a little too sweet.



If you find the overall recipe lacking in flavour after that, try more cocoa or adding a tiny bit of a compatible flavour, for a different but still good effect. One thing that works well with chocolate is vanilla, another is ginger (though too much and it will dominate - good, but not what you asked for). If the espresso powder is dissolved in liquid before adding, you can use liquid extracts to replace some of the liquid (but be careful what you buy if you also avoid alcohol as many who avoid coffee do). This gives you slightly more choice, as you can use a little almond extract, or even mint, or replace the liquid with orange juice. Of the flavours I mentioned, the almond and the vanilla would be best for just adding a subtle bit more flavour, while the others are conventionally used with chocolate in some recipes and ould go well, though change the end result.



If the recipe is a mocha recipe, or there's a lot of coffee in there, I suggest looking for a similar recipe with no or less coffee. This is alays an option.






share|improve this answer





















  • You can definitely just omit coffee from chocolate-based recipes. I don't like the taste of coffee and frequently do this. If it's 2 tablespoons or less, I just leave it out. If it's more than that, I'll try to find another recipe that doesn't use coffee, or might replace it with cocoa powder. Most recipes I have just use a small amount of espresso powder, and none has ever suffered from just leaving it out.
    – Guildenstern
    4 hours ago










  • +1 for suggesting to just leave it out, -100 for suggesting substituting it with mint. :/
    – Marti
    4 hours ago










  • Not a fan @Marti? I can't tempt you with mint chocolate brownies?
    – Chris H
    4 hours ago










  • @ChrisH: what a horrible thing to do to poor innocent brownies. //shudder
    – Marti
    2 hours ago













up vote
6
down vote










up vote
6
down vote









If it's primarily a chocolate recipe the coffee is there to add flavour. You may be able to simply omit it. I would generally replace it with the same quantitity of (unsweetened) cocoa powder as otherwise the recipe may be a little too sweet.



If you find the overall recipe lacking in flavour after that, try more cocoa or adding a tiny bit of a compatible flavour, for a different but still good effect. One thing that works well with chocolate is vanilla, another is ginger (though too much and it will dominate - good, but not what you asked for). If the espresso powder is dissolved in liquid before adding, you can use liquid extracts to replace some of the liquid (but be careful what you buy if you also avoid alcohol as many who avoid coffee do). This gives you slightly more choice, as you can use a little almond extract, or even mint, or replace the liquid with orange juice. Of the flavours I mentioned, the almond and the vanilla would be best for just adding a subtle bit more flavour, while the others are conventionally used with chocolate in some recipes and ould go well, though change the end result.



If the recipe is a mocha recipe, or there's a lot of coffee in there, I suggest looking for a similar recipe with no or less coffee. This is alays an option.






share|improve this answer












If it's primarily a chocolate recipe the coffee is there to add flavour. You may be able to simply omit it. I would generally replace it with the same quantitity of (unsweetened) cocoa powder as otherwise the recipe may be a little too sweet.



If you find the overall recipe lacking in flavour after that, try more cocoa or adding a tiny bit of a compatible flavour, for a different but still good effect. One thing that works well with chocolate is vanilla, another is ginger (though too much and it will dominate - good, but not what you asked for). If the espresso powder is dissolved in liquid before adding, you can use liquid extracts to replace some of the liquid (but be careful what you buy if you also avoid alcohol as many who avoid coffee do). This gives you slightly more choice, as you can use a little almond extract, or even mint, or replace the liquid with orange juice. Of the flavours I mentioned, the almond and the vanilla would be best for just adding a subtle bit more flavour, while the others are conventionally used with chocolate in some recipes and ould go well, though change the end result.



If the recipe is a mocha recipe, or there's a lot of coffee in there, I suggest looking for a similar recipe with no or less coffee. This is alays an option.







share|improve this answer












share|improve this answer



share|improve this answer










answered 16 hours ago









Chris H

17.9k13551




17.9k13551












  • You can definitely just omit coffee from chocolate-based recipes. I don't like the taste of coffee and frequently do this. If it's 2 tablespoons or less, I just leave it out. If it's more than that, I'll try to find another recipe that doesn't use coffee, or might replace it with cocoa powder. Most recipes I have just use a small amount of espresso powder, and none has ever suffered from just leaving it out.
    – Guildenstern
    4 hours ago










  • +1 for suggesting to just leave it out, -100 for suggesting substituting it with mint. :/
    – Marti
    4 hours ago










  • Not a fan @Marti? I can't tempt you with mint chocolate brownies?
    – Chris H
    4 hours ago










  • @ChrisH: what a horrible thing to do to poor innocent brownies. //shudder
    – Marti
    2 hours ago


















  • You can definitely just omit coffee from chocolate-based recipes. I don't like the taste of coffee and frequently do this. If it's 2 tablespoons or less, I just leave it out. If it's more than that, I'll try to find another recipe that doesn't use coffee, or might replace it with cocoa powder. Most recipes I have just use a small amount of espresso powder, and none has ever suffered from just leaving it out.
    – Guildenstern
    4 hours ago










  • +1 for suggesting to just leave it out, -100 for suggesting substituting it with mint. :/
    – Marti
    4 hours ago










  • Not a fan @Marti? I can't tempt you with mint chocolate brownies?
    – Chris H
    4 hours ago










  • @ChrisH: what a horrible thing to do to poor innocent brownies. //shudder
    – Marti
    2 hours ago
















You can definitely just omit coffee from chocolate-based recipes. I don't like the taste of coffee and frequently do this. If it's 2 tablespoons or less, I just leave it out. If it's more than that, I'll try to find another recipe that doesn't use coffee, or might replace it with cocoa powder. Most recipes I have just use a small amount of espresso powder, and none has ever suffered from just leaving it out.
– Guildenstern
4 hours ago




You can definitely just omit coffee from chocolate-based recipes. I don't like the taste of coffee and frequently do this. If it's 2 tablespoons or less, I just leave it out. If it's more than that, I'll try to find another recipe that doesn't use coffee, or might replace it with cocoa powder. Most recipes I have just use a small amount of espresso powder, and none has ever suffered from just leaving it out.
– Guildenstern
4 hours ago












+1 for suggesting to just leave it out, -100 for suggesting substituting it with mint. :/
– Marti
4 hours ago




+1 for suggesting to just leave it out, -100 for suggesting substituting it with mint. :/
– Marti
4 hours ago












Not a fan @Marti? I can't tempt you with mint chocolate brownies?
– Chris H
4 hours ago




Not a fan @Marti? I can't tempt you with mint chocolate brownies?
– Chris H
4 hours ago












@ChrisH: what a horrible thing to do to poor innocent brownies. //shudder
– Marti
2 hours ago




@ChrisH: what a horrible thing to do to poor innocent brownies. //shudder
– Marti
2 hours ago


















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