Espresso coffee substitute?

Jonski said:

I have a recipe for chocolate mousse that calls for 1/4
cup of hot espresso. I don't have an espresso machine, but
do have a percolator and a Bodum plunge pot.

Any suggestions to get that rich creaminess of espresso by
other methods?

The rich creaminess of espresso is lost in a chocolate
mousse anyway. What you want is concentrated coffee flavor.
I keep strong instant coffee around just for mocha mousses.
I like Medallia D'Oro. Add enough to a 1/4 C of hot water to
make it very strong.

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Quoted message said:

The rich creaminess of espresso is lost in a chocolate
mousse anyway. What you want is concentrated coffee flavor.
I keep strong instant coffee around just for mocha mousses.
I like Medallia D'Oro. Add enough to a 1/4 C of hot water
to make it very strong.

I find Ferrara instant espresso very good for that
kind of thing.

Naomi D.

In article <[email hidden]>,

Jonski said:

I have a recipe for chocolate mousse that calls for 1/4
cup of hot espresso. I don't have an espresso machine, but
do have a percolator and a Bodum plunge pot.

Any suggestions to get that rich creaminess of espresso by
other methods?

You won't really notice the creaminess of espresso in a
mousse; the creaminess is from an emulsion of coffee oils,
and the mousse should have plenty of fat to substitute. Make
some good quality coffee in that Bodum. Use a coffee with
good body, like a Sumatran or a Nicaraguan--freshly roasted,
of course.

And toss the percolator while you're at it.

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"Jonski" <[email hidden]> wrote in message
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Quoted message said:

I have a recipe for chocolate mousse that calls for 1/4
cup of hot espresso. I don't have an espresso machine, but
do have a percolator and a Bodum plunge pot.

Make a strong brew in the plunger. I prefer coffee from
plungers anyway, although here in Australia espresso is
meant to be "real" coffee.

Don't use instant "coffee" for anything, ever.

ant

"Scott" <[email hidden]> wrote in message
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Quoted message said:

Make some good quality coffee in that Bodum. Use a coffee
with good body, like a Sumatran or a Nicaraguan--freshly
roasted, of course.

I found whatever is sold in the tin as Medaglia D'Oro in the
US to be drinkable in a plunger. Lavazza is always good.

Quoted message said:

And toss the percolator while you're at it.

absolutely.

ant

Jonski said:

I have a recipe for chocolate mousse that calls for 1/4 cup
of hot espresso. I don't have an espresso machine, but do
have a percolator and a Bodum plunge pot.

Any suggestions to get that rich creaminess of espresso by
other methods?

Coffee essence. If you've access to drip coffee maker, add
half again the amount of coffee grind you'd normally use and
then take the first cup out of the carafe.

Works for me in the morning.

Best,

Marc