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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Adjustable stand — hold cookbook or tablet at eye level while cooking
Built-in grinder + PID temperature — cafe-quality espresso at home
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Adjustable stand — hold cookbook or tablet at eye level while cooking
Built-in grinder + PID temperature — cafe-quality espresso at home
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Combine the flour, cinnamon and salt, In a large bowl, beat the butter and brown sugar with a wooden spoon or a mixer until well blended; srtir in the dissolved coffee. Add the flour mixture; mix until the dough is blended and begins to clump together (if you're using an electric mixer, set it on low speed). Pile the dough onto a large piece of plastic wrap. using the wrap as a guide, shape the dough into a squared-off log 7-inches long. Chill until quite firm, at least 6 hours and up to 3 days. Heat the oven to 350F Cut the dough in 1/4 inch slices; set them 1-inch apart on parchment-lined baking sheets. Bake until the tops look dry and the edges are slightly browned, about 12 minutes. Transfer to rack to completely cool.