King Arthur Flour Espresso Powder, 90ml

A little expensive but really good flavour in the baking.

This powder made a slightly richer taste when used with cocoa powder in cakes , but I think it was overpriced for what it is. Also, before I'd use it all, it went hard in the jar. I wouldnt buy it again but wanted to try it after reading its acclaim!

Expensive because it is imported from the US but worth it if you need that really strong espresso flavour in your baking.

For some reason, I was expecting this to come in a glass jar at the very least considering the price but no, it’s plastic. For that reason, I won’t be using this product again. However, the flavour is quite incredible. I only bought this as the recipe I was using called for it but didn’t think much of it. I am incredibly impressed with how much it brought forth the chocolate flavour in my buttercream icing.

Enhances chocolate flavour in baking and as dont need much it will last a while

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.

NEXT LEVEL ELEVATION for chocolate chip cookies! If you want chocolatey, fudgy, cookies where you can taste the vanilla…YOU HAVE TO BUY THIS. Folks, if your recipe calls for “espresso” or “espresso powder,” THIS is what it asks for - THIS is what you use. YOU DO NOT - EVER - USE INSTANT COFFEE…EVER!…as if it were baking espresso powder. They’re NOT the same and you’re ruining recipes. I made 2 batches of Cookies this weekend: Williams Sonoma chocolate chip, and triple chocolate chip cookies with BOTH cocoa powder & dutch process, with 3 different chocolate chip flavors. Mexican vanilla extract & vanilla paste. And a 1/2 tsp of this in each batch. NEVER will I never NOT add this to my cookie dough. It enhances the chocolate AND vanilla flavors & elevates the entire cookie. A little bit goes a long way. 🎯 TIP: store powder in the freezer to maintain freshness & so it doesn’t go bad or clumpy. When you use quality ingredients your baked goods are next level. Quit using generic or Walmart brand products - nothing says love better than a plate of cookies so if you’re gonna make the effort, give them the best you can. (I also recommend PRESIDENT European unsalted butter - it’s better than the Irish butter by Kerrygold for baking; and add 40-55 grams of cream cheese for the moistest, fudgiest cookies ever!)

Excellent quality. Great for baking as promised. Clear strong flavour. Fresh!

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

I bought a few jars of this stuff now, and I love it! I’ve made mocha cookies, I’ve made mocha Blondies, and it’s true like others say, a small amount absolutely adds depth to chocolate. If you want a real depth to your baked goods, I do personally feel like I need to add a touch more than recipe suggest, but it still makes a very delicious coffee flavor with notes of what taste kind of like caramel to me. It also makes a pretty good cup of coffee. Or sometimes I like to make just a cup of hot chocolate or chocolate milk and add a teaspoon or so to it. It dissolves really well. I will say that in my opinion, for such a small jar it can be a little pricey, but it goes on sale quite often, and I love buying it when the price is a little lower.