Coffee has a place in most kitchens, but it usually stays in the mug. Lately, more cooks are finding ways to use it beyond that first cup of the day, showing up in everyday meals, baked goods and even simple kitchen habits. These aren’t complicated techniques, just small shifts that make use of something you already have.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosures.
The appeal is simple: coffee adds depth, helps reduce waste and can improve recipes without adding extra steps. You don’t need special equipment or hard-to-find ingredients; you’re simply using what’s already in your kitchen, but in a different way.
Boosting umami
If you don’t already cook with coffee, it may help to know that I got started using it in recipes that use beef to build umami flavor. I add a small amount of coffee to deepen the flavor of a pot roast, beef and dumplings or beef stew without making the dish taste like coffee. It works similarly to broth or wine, adding richness and helping everything come together. This is especially effective in slow-cooked meals where there’s time for flavors to develop. Even a splash stirred into gravy can make it taste more complete. Be sure to taste your recipe and add more coffee as desired.
I like to set aside brewed coffee when I know I’m going to be making anything with beef for dinner. Sometimes I’ll even freeze leftover brewed coffee in an ice cube tray and keep the cubes in a freezer container for use later on. If I don’t have any leftover coffee on hand, I turn to instant coffee crystals or espresso powder for a boost of flavor.
Deepening chocolate flavor
I love to use espresso powder or instant coffee when I’m baking with chocolate. I’m not talking about recipes like mocha this or that, I mean chocolate cookies, brownies and cakes. The flavor doesn’t stand out on its own, but it brings out the best flavor of chocolate in a noticeable way.
Many bakers, myself included, use brewed coffee in place of water or flavors such as vanilla in chocolate cakes or brownies. It’s one of the easiest ways to improve the final result without changing the recipe much. The chocolate tastes fuller, but no one will guess why.
If you’re using brewed coffee in your bakes, be sure it’s cold before adding it to the recipe. Hot coffee can melt your fats before they get into the oven and wreak havoc on your best efforts. If I have to use coffee powders, I like to add them to the flour, stir them in really well and then add the flour to the recipe for the best distribution of flavor.
“Whenever my husband makes coffee in the morning, he always has a little bit left in the pot. Rather than toss it, I use it each time I make a chocolate dessert. There’s something about coffee that boosts the depth of chocolate flavor and makes it taste better. I add the leftover cooled coffee to the batter or dough in a 1:1 ratio instead of vanilla, and it’s fabulous.”
— Michelle Price, Honest and Truly
Practically speaking
I hate waste, especially in the kitchen, and especially when my food dollars are stretched to the max, so no coffee goes to waste in my house. I will always find a way to use it, even if it means saving it for later.
Leftover coffee doesn’t go down the drain. I save it in a mason jar in the fridge. It can be chilled and turned into iced coffee later on in the day or even the next day. And if I don’t get to using it right away, I pour it into ice cube trays and freeze it. Then I store the cubes in the freezer and use them in cooking. Or I use them in my iced coffee so I don’t have watered-down coffee. It’s a small change, but one that adds up over time.
If you find yourself with ground coffee that you don’t care for, don’t toss it out; you can still use it. I put dry coffee grounds in a small bowl in the fridge to help absorb odors. I’m a low-effort person, and I love this quick and easy way to make my fridge smell better, particularly when I need a quick fix and don’t have time to clean it.
Versatile coffee
Coffee is so much more versatile than we give it credit for. Beyond my morning cup of joe, it works harder in the kitchen than I like it to. It deepens savory umami flavor in many dishes, strengthens baked goods and helps us make better use of what we already have on hand.
Whenever I share the different ways I like to use coffee, I get a lot of weird looks, and some people even express that they don’t want everything to taste like coffee. We’re not turning beef stew into a mocha; we’re just making it taste better with a tiny little addition to the recipe. Join the flavor revolution if you dare.
Laura Sampson of Little House Big Alaska is on a mission to teach modern family-oriented home cooks how to make old-fashioned foods new again. She shares her passion for home cooking, backyard gardening and homesteading on her website and blog.