Coffee

I use coffee in different forms, depending on the recipe. I infuse cracked whole coffee beans for a deep flavor, add ground coffee for a short infusion, use instant espresso (preferably Medaglia d’Oro) when I need it as a dry ingredient, and use room-temperature brewed coffee when I require a liquid in a recipe. If you are using large instant coffee crystals, crush them slightly before adding to help them dissolve quicker. I always use decaffeinated coffees.