Preheat your oven to 170°F-200°F. Spread beans/grounds evenly on a baking sheet. Roast for 1-3 hours, checking often, until completely dried out and brittle. Don't burn the coffee or it will taste bitter.

Used espresso grounds may only need 1 hour since they start out partly dried. Whole beans usually take closer to 2-3 hours depending on volume. Stir occasionally for even drying.

Remove coffee from oven and allow to cool completely. Transfer smaller batches to a coffee grinder and grind into a fine powder. Continue until all coffee is ground.

Grind as finely as possible, similar to the texture of cocoa powder. Fine grinding ensures a smooth incorporation into recipes without grittiness.

Funnel freshly ground espresso powder into an airtight storage container. Store in a cool, dark place for maximum freshness retention.

Properly stored, homemade powder will keep for 4-6 months. Write the roast date on the container so you know when to use it by.

And that's it! With just 3 easy steps, you've made your own batch of espresso powder for cooking and baking. Now let's look at how to use it.