Flour Espresso Powder, 90ml

This espresso powder adds such a rich depth of flavor to baked goods and desserts. It really enhances chocolate recipes without overpowering them and gives everything a more rich, bakery-style taste.A little goes a long way, so the jar lasts longer than expected. It dissolves easily and works great in brownies, cakes, cookies, and even drinks. Definitely a great ingredient to keep on hand for baking!

A little expensive but really good flavour in the baking.

Very fine texture, lovely espresso flavor, worked great in my chocolate cake recipe today.

This was recommended as a chocolate enhancer when baking chocolate cakes or cookies. I believe it did intensify the taste slightly, but not so much that it justified the price of this small jar!

I had bought it specifically for use in Nigella’s no churn coffee ice cream taken from Nigellissima. Historically, I have made this without said product as I could never find it online, anywhere, at a reasonable price. So, I have variously substituted coffee granules, ground coffee and a small amount of liquid espresso. They have all worked OK but I am interested to see if the ‘right stuff’ (and Ms Lawson was quite adamant on her website that it does) actually makes a difference. It’s always interesting to try a new product. Well turns out that Ms Lawson is on the money. I made it for Australia Day as we’d had a surfeit of meringue based desserts over the holiday period. This product adds a rich, depth of flavour that the substitutes do not. It was absolutely delicious. Yes it’s expensive but if you love coffee you’ll love this.