This article explores the journey of an occasional baker who set out to discover how to effectively incorporate real coffee into baking, moving beyond the one-dimensional coffee flavor often found in coffee-flavored baked goods. Consulting with Janice Lawandi, a chemist-turned-baker, the author experimented with three different coffee-based recipes, learning the importance of selecting the right coffee ingredient and incorporating it thoughtfully. From specialty instant coffee in tiramisu cookies to espresso powder in Turkish Coffee Cardamom Buns, the piece highlights creative ways to infuse coffee into various components of baked treats, including doughs, glazes, and fillings. The article emphasizes the role of coffee as a versatile ingredient that can enhance flavor, texture, and visual appeal, ultimately achieving a more complex and satisfying coffee taste in baking.
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