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Use a med-roast espresso blend and brew it using a Moka pot (stovetop espresso maker). You're going to buy expensive ingredients for this dessert. Don't skimp on the coffee, it is by far the most aggressive flavor in the dish.


This does depend substantially on your standards: how sensitive are you to subtle flavors? It also depends on the exact recipe: how much coffee liqueur, how much cocoa powder, and so on. The difference between instant and real espresso is pretty large, enough that I'd expect the nice flavor notes of real espresso to come through. And you'll certainly notice ...

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