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I went to 3 stores last night looking for it, without success. It’s in the refrigerator cooling before I can churn it in about 5 hours. Warning…post is long, but “might be worth reading”. I ended up with homemade espresso powder that was perfect in my chocolate masterpiece (stay tuned!). If I hadn’t had a coffee grinder, I probably could have used a blender, a food processor, or a mortar and pestle. Next, I put the dried out grounds in a coffee grinder, and ground them until I had a fine powder. It took me another 30 minutes before the grounds felt crunchy.

After two hours, the grounds were dried out, but still not crunchy. The key here is that I wanted to dry out the grounds, not roast them.Īnyway, I left the coffee grounds in the oven for several hours, until they dried out and felt slightly crunchy. Then I put them in my oven set to the lowest temperature possible, which was 170° F.

Therefore, I figured that if I brewed coffee, then I could make espresso powder from the leftover grounds! Seriously? Yes – it worked like a charm! Here’s what I did.įirst, I spread the leftover coffee grounds on a baking sheet. If you do find it, be prepared for “sticker shock.” It’s not only expensive, but also comes in much larger quantities than you’ll probably need.Īccording to the King Arthur site, espresso powder is made from ground, brewed, and dried coffee beans. You probably also know that it’s difficult to find espresso powder. The reason is that a bit of espresso powder significantly enhances the chocolate flavor in cakes, brownies, etc., without causing your treat to have a mocha flavor. If you do much baking with chocolate, you probably know that many recipes call for a small amount of espresso powder.