Espresso Powder Substitute

1.1. Espresso grounds

What can you substitute for espresso powder? Espresso grounds! They are essentially just espresso beans in a coarser, more textured form, making them an ideal choice for any recipe.

However, the coarser texture can affect some dessert recipes, so you should always grind the espresso grounds into a finer consistency. This step is particularly crucial to prevent adding a gritty texture to frosting or glaze.

It's important to note that ground espresso beans pack a stronger flavor and higher caffeine content. This is because unlike espresso powder the grounds haven't been brewed yet, retaining more of the coffee's natural oils and flavors. Therefore, when substituting, it's best to use them in slightly smaller quantities.

In a pinch, try this one when making my espresso brownies!

How to use it:

First, grind the espresso grounds into a fine powder. Then use about ½ to ¾ the amount of espresso powder that your recipe calls for. Remember you can always add more if you like and keep any extra grounds in an airtight container in your pantry for later use. 

1.2. Brewed espresso

Brewed espresso offers a direct approach as a substitute for espresso powder. Made from the same beans, it provides an authentic espresso flavor, making it an ideal choice for recipes that require a deep, concentrated coffee taste. 

However, due to its liquid form, it's best in recipes where you can swap it out for one of the liquid ingredients or where adding moisture won't impact the final outcome.

This substitution is ideal in my chocolate cake or coffee tart recipe! It also works in muffins, cupcakes, cookies, and sauces. 

How to use it:

Replace an equivalent amount of liquid in your recipe (such as water, or milk) with brewed espresso. 

1.3. Finely ground coffee beans

Finely ground coffee beans can be a convenient and effective espresso powder substitute. While they may not have the same intensity, their availability and versatility make them a popular choice. The key is to select a dark roast to achieve a flavor that is closest to that of espresso.

This alternative shines in baked goods like cakes or brownies, where the coffee's rich flavor complements the chocolate. It's also great in rubs for meats or in homemade barbecue sauces, where a subtler coffee flavor is desired. 

Note, the fine grinding of the beans is crucial to avoid adding a coarse texture to your baked goods.

How to use it:

Use finely ground coffee beans in the same quantity as espresso powder. If the coffee beans are not already finely ground, give them an extra grind to achieve a powdered texture. A spice grinder is a perfect tool for this.

1.4. Brewed coffee

Can you substitute regular coffee for espresso? Why yes you can! Regular brewed coffee, especially a strong brew, can be a good alternative to espresso powder. It works particularly well in recipes where liquid can be swapped out or the ratios can be adjusted.

Brewed coffee is best used in cakes, muffins, and cupcakes where the coffee flavor is meant to be a background note rather than the main attraction. For example, if you’re making traditional tiramisu or even my tiramisu cupcakes and don’t have any espresso on hand. 

How to use it:

When using this option as an espresso powder substitute, replace the liquid in the recipe (such as water or milk) with an equal amount of brewed coffee. Just keep in mind that for the most intense flavor, you need to brew very strong coffee. 

1.5. Instant coffee 

Wondering, if can you substitute instant coffee for espresso powder in baking? Yes, you can! While it offers a milder coffee flavor, instant coffee powder is a practical substitute that is widely accessible and easy to use. 

The versatility of instant coffee allows you to adjust the intensity of the coffee flavor. You can use it in powdered form or dissolve it in a small amount of hot water to create a concentrated coffee solution. Its granulated form easily dissolves and blends perfectly into batters and frostings. 

It’s perfect in both baking and cooking recipes, such as mocha-flavored icings, cookies like my tiramisu cookies or coffee cookies, or savory dishes like coffee-rubbed steak. 

How to use it:

To use instant coffee as an espresso powder substitute, use it in a slightly higher quantity to match the robust flavor of espresso. For example, if a recipe calls for one teaspoon of espresso powder, consider using one and a half teaspoons of instant coffee. 

1.6. Natural cocoa powder

Made from roasted cacao beans free of any alkalizing agents, natural cocoa powder provides a rich, slightly acidic chocolate flavor that can mimic the bitterness of espresso powder. While it contains much less caffeine than espresso powder, it does have a significant amount therefore listed as caffeine espresso powder sub.

It works best in chocolate desserts where the depth and complexity of the natural cocoa can enhance the overall flavor. However, it’s important to consider your recipe's other acidic components, as natural cocoa powder can interact with baking soda and affect the rise of baked goods.

How to use it:

To substitute instant espresso powder, use an equal amount of natural cocoa powder. Just remember it won't impart a coffee flavor. 

1.7. Dutch processed cocoa powder

Unlike natural cocoa powder, Dutch-processed cocoa powder is treated with an alkalizing agent. Its reduced acidity and darker color make it an excellent espresso powder substitute for recipes that call for a rich chocolate flavor without any added bitterness.

Dutch-processed cocoa powder tends to blend seamlessly into most recipes. It's an excellent choice if you want to avoid adding coffee flavor entirely but still achieve a rich depth in chocolate desserts.

But keep in mind that due to its alkalized nature, Dutch processed cocoa powder does not react with leavening agents, so it's best in baked goods that call for baking powder such as cake recipes and cupcake recipes.

How to use it:

Use equal parts Dutch-processed cocoa powder to espresso powder. 

1.8. Coffee extract

With its highly concentrated coffee flavor, coffee extract stands out as a robust and intense espresso powder substitute for baking. It captures the rich and full-bodied flavor of espresso in just a splash.

However, its concentrated nature means that just a little bit can greatly impact the overall flavor. Coffee extract is a great option for mousses, glazes, frostings, cakes, and even ice cream recipes like my coffee caramel ice cream bars that require a deep coffee taste without altering the balance of moisture in the recipe. 

How to use it:

For substituting coffee extract in place of instant espresso powder, moderation is key due to its potency. Start with about half the amount of espresso powder that your recipe requires, and gradually increase to suit your taste. 

1.9. Coffee liqueur

With its combination of coffee richness and alcoholic sweetness, coffee liqueur is a unique alternative to espresso powder. It can add a luxurious and indulgent element to a variety of recipes with both the warmth of alcohol and the familiar comfort of coffee.

Coffee liqueur excels in dessert recipes like rich chocolate cakes, mousse, or indulgent truffles. It also adds complexity to savory recipes such as glazes for meats or in rich stews.

How to use it:

Substitute it for espresso powder in equal parts, but be mindful of the overall sweetness and liquid content of your recipe. 

2. Caffeine-free Espresso Powder Substitutes

2.1. Chicory coffee

Chicory coffee, made from the roasted roots of the chicory plant, is a unique and flavorful substitute for instant espresso powder. It emulates the earthy, slightly bitter deep-roasted taste of coffee, but without the caffeine, making it an excellent choice for those seeking a caffeine-free alternative.

It’s particularly effective in chocolate desserts like cakes, cookies, and my coffee brownie recipe, where it complements the chocolate flavor while adding its own distinctive flavor. It can also be a great addition to savory dishes, such as stews or rubs for meats. 

How to use it:

Use an equal amount of chicory coffee to substitute espresso powder. 

2.2. Carob powder

Derived from the dried pods of the carob tree, carob powder serves as a naturally sweet and caffeine-free substitute. It has a unique flavor that is mildly nutty and sweet, with a chocolate-like undertone. It works well as an espresso powder for baking substitute in recipes where a subtle sweetness and a hint of cocoa flavor are desired.

How to use it:

Substitute equal amounts of carob powder for espresso powder.

2.3. Postum

Postum is a caffeine-free, wheat-bran-based beverage with a molasses kick. It offers a milder, comforting coffee-like flavor, making it a suitable espresso powder substitute for those who prefer a less intense coffee taste or are avoiding caffeine.

It is a good choice for coffee-flavored desserts, like tiramisu or coffee cake, where a subtle coffee note is desired without overpowering the other ingredients. Postum can also add a unique dimension to savory dishes like stews or chili.

How to use it:

You can use postum in the same amount as espresso powder. However, it’s important to consider its slightly different flavor profile and adjust the quantities as needed to achieve the desired taste.

2.4. Chaga powder

Is there a substitute for espresso powder that is all-natural? Meet chaga powder! It comes from a fungus that grows on birch trees and is considered a health-conscious alternative to espresso powder that can potentially bring a range of antioxidants and nutrients to your recipes. 

Chaga powder has a distinctive flavor profile, featuring slightly bitter notes with hints of vanilla, and a subtle resemblance to coffee. However, while you can incorporate it into any recipe, it makes baked goods taste earthy. It works well in recipes like my no-bake cookie dough bites or edible brownie batter.

How to use it:

Use chaga powder in the same quantities as espresso powder.