Coffee

Espresso cheesecake is one of the best applications of espresso in baking. The bitterness of espresso cuts through the richness of cream cheese, creating a dessert that’s complex rather than one-dimensionally sweet. A slice should taste simultaneously creamy, slightly tangy, and deeply coffee-flavored — with the espresso lingering on the finish. This recipe covers both baked (water bath method) and no-bake versions, plus four variations including mocha cheesecake and tiramisu cheesecake. If you love tiramisu or espresso cake, this is the next natural step. ...

Walk into any specialty coffee shop or browse an online roaster and you’ll see bags labeled “espresso beans” sitting next to bags labeled “coffee beans” or “filter coffee.” They often look the same. They come from similar origins. But one is $2 more expensive and apparently does something different. So what’s actually going on? The Short Answer There is no botanical difference between espresso beans and coffee beans. Every coffee bean in every bag — whether labeled espresso, filter, pour over, or single origin — comes from the same plant species: Coffea arabica or Coffea robusta. The beans themselves are identical in their raw form. ...