Espresso Paste

Preparation info
  • Yield:

    120 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Instant coffee 100 g 3.53 oz 83.33%
  • Water <


  1. Combine both ingredients and mix until a paste is formed; the consistency may need to be adjusted by either adding more water or more coffee.
  2. Reserve well covered in an airtight container at room temperature. This paste will last for at least 1 week or more if kept well covered. If it starts to dry out, add more water.