[Sca-cooks] OOP: Instant Coffee
phlip at 99main.com
Mon Oct 6 12:17:26 PDT 2008
Rather than an instant, I'd suggest an espresso grind. It's a very
fine grind, and all you need to do is soak it in boiling hot water and
strain it. And, if you want a bit of extra color or texture in your
coffee flavored foods, you can put a little bit of the grounds in, as
I do with my espresso ice cream.
Advantage is that the coffee flavor is a bit fresher, and you can
wander around between various flavors of beans.
However, if you insist on instant, as Kiri says, Yuban is the best of
On Mon, Oct 6, 2008 at 2:38 PM, Martha Oser <osermart at msu.edu> wrote:
> So let me preface this by saying that I don't drink coffee on a regular
> basis. I like the flavor of coffee in cheesecakes, cookies, ice cream, iced
> coffee drinks, etc.
> What can you all recommend to me as a good instant coffee to keep on hand
> for recipes that call for it as flavoring? I know there are those who will
> say there's no such thing as a "good" instant coffee, but that's a whole
> 'nuther discussion!
> I'd just like to know if there's any difference in the instant brands or if
> I can keep on buying whatever's cheapest.
> Many thanks!
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
Heat it up
Hit it hard
Repent as necessary.
It's the smith who makes the tools, not the tools which make the smith.
.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow
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