For some reason I think of it as an older concept. Now Starbucks and coffee chains are popular.

Seinfeld on instant coffee https://youtu.be/uDrh5pujB9I?si=VdlVEREjMTNd2Bs7

Highlighting carlcook’s advice:

dissolve in cold water, ONLY THEN add hot water. The rationale behind it is that aromatics evaporate too quickly when the instant powder is infused with too/boiling hot water.

  • Treczoks@lemm.ee
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    1 year ago

    I use instant coffee for baking. And I had instant coffee as part of the tea-making facilities in British B&Bs (but I definitely prefer the tea there).

    • HeyThisIsntTheYMCA@lemmy.world
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      1 year ago

      I’m thinking about making coffee ice cream and I was going to make a coffee reduction for that flavor (I experiment a lot. If it doesn’t work I still have ice cream) but this sounds like a much better idea.

      • Treczoks@lemm.ee
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        1 year ago

        It is nice in chocolate desserts, pralinees, creams. Just imagine a buttercream cake where the buttercream has a hint of coffee flavor.

      • mbp@lemmy.sdf.org
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        1 year ago

        Not them but adding it to cakes, cookies, macrons, etc like cocoa powder does the job wonderfully in my cases.

          • mbp@lemmy.sdf.org
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            1 year ago

            Espresso powder definitely has a better coffee flavor and I’d use that if allowed but instant still works well for quick work and light flavors. Always have some on hand for camping :)