Looking for recommendations for a great coffee extract to be used for coffee flavored genoise sponge. I keep seeing CamiSoni as the best, but the company doesn't seem to exist anymore. I have found a good emulsion, but am afraid the texture would be a problem with the genoise (if you disagree, tell me why!) Any suggestions appreciated!
idk about gourmet emulsions but I just dissolve some instant coffee crystals in some of the liquid already called for in the recipe — and then i’m also ready to strain out any errant ones that didn’t cooperate — often in recipes I see espresso powder called for but i’ve never used it — so that to say different roasts are available in instant — I mean coffee flavor is coffee flavor — i never felt I needed anyone else’s direction — in that kwim
Oh! There's the coffee! I agree with -K8memphis. I do have coffee extract, but most often I use strong brewed coffee or instant coffee crystals. I use emulsions a lot and I've never noticed the slightest difference in the texture.