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.
I use instant coffee for baking. And I had instant coffee as part of the tea-making facilities in British B&Bs (but I definitely prefer the tea there).
How do you use it for baking?
Not them but adding it to cakes, cookies, macrons, etc like cocoa powder does the job wonderfully in my cases.
Use it anywhere you want coffee flavor without adding grit, or liquid.
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.
It is nice in chocolate desserts, pralinees, creams. Just imagine a buttercream cake where the buttercream has a hint of coffee flavor.