Brewed espresso dried and ground to a fine, instantly soluble powder. Used in baking in tiny quantities, where it makes chocolate taste more like itself.
What it does in a recipe: A flavour amplifier - it deepens chocolate without making anything taste of coffee. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Espresso powder at a glance: category, its job in a recipe, the diets it suits, the diets its substitutes can satisfy, and how many substitutes there are.
Can I use instant coffee granules instead of espresso powder?
1 tsp espresso powder = 1 1/2 tsp instant coffee granules. Instant coffee is less concentrated than espresso powder, so it takes about half again as much for the same effect. A little more bitter and less rounded.
Can I use strong brewed coffee instead of espresso powder?
1 tsp espresso powder = 2 tbsp very strong brewed coffee (remove 2 tbsp of the recipe's other liquid). The same compounds arrive in liquid form, so the recipe's hydration has to be rebalanced to match. Only workable where there is liquid to remove. Useless in a dry mix or a cookie dough.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.