I love using espresso powder in many recipes, but I always find that it never dissolves. I am always left with a gritty, bitter texture like chewing on used coffee grounds. I always follow the directions as to when to add it in but the result is the same (I always use espresso powder that is designed for baking like from Williams Sonoma and other brands). Should I be dissolving the powder in hot water before adding it into the recipe? I don't want to add extra liquid if the recipe doesn't call for it. Any help would be very much appreciated.

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