For some reason I think of it as an older concept. Now Starbucks and coffee chains are popular.

Seinfeld on instant coffee https://youtu.be/uDrh5pujB9I?si=VdlVEREjMTNd2Bs7

Highlighting carlcook’s advice:

dissolve in cold water, ONLY THEN add hot water. The rationale behind it is that aromatics evaporate too quickly when the instant powder is infused with too/boiling hot water.

  • HeyThisIsntTheYMCA@lemmy.worldEnglish
    1·
    9 months ago

    I’m thinking about making coffee ice cream and I was going to make a coffee reduction for that flavor (I experiment a lot. If it doesn’t work I still have ice cream) but this sounds like a much better idea.

    • Treczoks@lemm.ee
      2·
      9 months ago

      It is nice in chocolate desserts, pralinees, creams. Just imagine a buttercream cake where the buttercream has a hint of coffee flavor.