Cooking with Coffee: 5 Delicious Ways to Use Leftover Brewed Coffee

Cooking with Coffee: 5 Delicious Ways to Use Leftover Brewed Coffee

On a particularly groggy morning, you brew an extra large pot of coffee… only to realize that your eyes were bigger than your belly. At the end of the day, you’re left with a half filled pot of coffee that you don't know what to do with. You end up dumping it down the drain.

It’s sad... but we’ve all been there.

It’s a terrible feeling to waste precious coffee… so for this week’s blog we’re giving you 5 delicious recipes to bake whenever you have coffee leftover.

Delicious Coffee Recipes

Java Muffins with Bean Around The World's Guatemala Santa Clara Medium Roast
Flavour Profile: Chocolate, Caramel, Sweet

Java Muffins

These pecan topped coffee flavoured muffins are the perfect complement with a cup of coffee. They are easy to make and travel well, making them the perfect on the go snack for a mid-morning coffee break.


  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup unsweetened applesauce
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee
  • 1 tablespoon instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped pecans, divided


  • Preheat oven to 375°. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in applesauce. In a small bowl, whisk buttermilk, coffee, coffee granules and vanilla until granules are dissolved; gradually add to butter mixture.
  • In another bowl, whisk flours, baking powder, baking soda, cinnamon and salt. Add to butter mixture; stir just until moistened. Fold in 1/4 cup pecans.
  • Coat 12 muffin cups with cooking spray or use paper liners; fill three-fourths full. Sprinkle with remaining pecans. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.


Cast Iron Apple Nutmeg Coffee Cake made with Bean Around the World's Organic Espresso Blend
Flavour Profile: Caramel, Toasty, Sweet

Cast-Iron Apple Nutmeg Coffee Cake

Moist, crumbly, and tastes like coffee. What more could you ask for? This crowd pleaser is sure to be a hit at potlucks.


  • 3 tablespoons butter, cubed
  • 2 cups chopped peeled Gala apple
  • 1/2 cup packed brown sugar, divided
  • 1/4 cup brewed coffee
  • 2/3 cup canola oil
  • 1/2 cup sugar
  • 1 large egg plus 1 large egg white, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • drizzle:
  • 1/3 cup brewed coffee
  • 1/4 cup heavy whipping cream
  • 1-1/2 cups confectioners' sugar


  • Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter over low heat. Add apple and 1/4 cup brown sugar. Cook and stir until crisp-tender, about 5 minutes. Stir in coffee; remove from heat.
  • In a large bowl, beat oil, sugar, egg, egg white, vanilla and remaining 1/4 cup brown sugar until well blended. In another bowl, whisk flour, cinnamon, salt, baking soda and nutmeg; gradually beat into oil mixture. Gently spread over apple mixture.
  • Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 10 minutes.
  • Meanwhile, for drizzle, in a small saucepan, bring coffee and cream to a boil; cook until liquid is reduced to 1/4 cup, 10-12 minutes. Remove from heat; stir in confectioners' sugar. Let stand 10 minutes. Drizzle over cake.


Creamy Tiramisu Cheesecake with Bean Around the World's Sumatra Mandheling
Flavour Profile: Chocolate, Nutty, Rich

Creamy Tiramisu Cheesecake

What's better than cheesecake? Tiramisu cheesecake, of course.


  • 1 tablespoon butter, melted
  • 1/3 cup chocolate graham cracker crumbs (about 2 whole crackers)
  • 2 tablespoons plus 2 teaspoons instant coffee granules
  • 1 tablespoon hot water
  • 1/3 cup strong brewed coffee
  • 1 teaspoon rum extract
  • 1 package (3 ounces) ladyfingers, split
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 1/3 cup heavy whipping cream
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature, lightly beaten
  • Baking cocoa


  • Preheat oven to 325°. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) under and around pan.
  • Dissolve coffee granules in hot water; cool and set aside. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan.
  • Beat cream cheese and sugar until smooth. Beat in cream, sour cream, vanilla and reserved dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
  • Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • Remove rim from pan. Just before serving, dust cheesecake with cocoa.

Coffee Chocolate Brownies made with Rainforest Organic
lavour Profile: Chocolate, Earthy, Spicy

Coffee Chocolate Brownies

Rich and decadent, these are not your average brownies. Better call a friend to share, or you may end up eating the whole thing.


  • No-Stick Cooking Spray
  • ¾ cup cocoa powder
  • 1 ½ cups of sugar
  • 1 teaspoon of salt
  • 1 ½ cups of flour
  • ¼ cup of leftover coffee
  • 1 teaspoon of espresso grounds or finely ground coffee
  • 1 cup of chocolate chips
  • 4 eggs
  • 1 tablespoon of vanilla
  • ½ cup of vegetable oil


  • Preheat the oven to 350°.
  • In a large bowl whisk together all of the ingredients until combined.
  • Next, spray a 9x9 or 8x8 baking dish with Non-Stick Cooking Spray and pour the brownie batter in.
  • Bake at 350° for 40 to 45 minutes or until the center is slightly firm
  • Cool to room temperature before serving.


Mocha Nut Roll Made with Colombian Supremo 17/18
Flavour Profile: Vanilla, Smooth, Bright

Mocha Nut Roll

Tender, light sponge meets delicious coffee and chocolate.


  • 4 large eggs, room temperature, separated
  • 1/3 cup plus 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped walnuts
  • mocha filling:
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons instant coffee granules
  • 1/4 teaspoon salt
  • 1-1/4 cups whole milk
  • 1 ounce unsweetened chocolate, chopped
  • 1 large egg, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • Confectioners' sugar and chocolate curls, optional


  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to yolk mixture and mix well (batter will be very thick). Stir in walnuts.
  • In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
  • Bake at 375° until cake springs back when lightly touched, 10-15 minutes. Cool in pan for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • Meanwhile, in a small saucepan, combine the sugar, flour, coffee granules, and salt. Stir in milk and chocolate. Bring to a boil. Cook and stir for 2 minutes.
  • Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir until mixture reaches 160°, 2-3 minutes. Remove from heat; gently stir in butter and vanilla. Cool to room temperature.
  • Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. If desired, just before serving, sprinkle with confectioners' sugar and garnish with chocolate curls.

Your turn to get creative!

We hope this blog inspires you to try using leftover coffee to make baked goods at home.

Which one do you want to try first?

Let us know in the comments.