Making a genoise sponge. If I use an emulsion in place of an extract, will this alter the consistency of the final sponge? 

instant coffee crystals/powder are available in different roasts from light to espresso -- that's what I use and I see many recipes calling for the instant espresso -- I just add it to the liquid already called for in the recipe -- I am also ready to strain out any errant crystals -- sometimes I use a bit of brewed coffee -- never used an emulsion because you can get the real deal --

I don't know what I missed???  Don't see anything about coffee.

I use emulsions and extracts interchangeably and I cannot tell the difference.  I see no reason why it would have any effect on the texture of a genoise sponge.

oh I posted on the wrong thread -- oops my mistake