[Sca-cooks] OOP: Instant Coffee

[Saint Phlip]

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
those available.

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!
> Helena
>
>
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-- 
Saint Phlip

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Repent as necessary.

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