I've found a recipe for Parmesan crusted steak that I really want to try, since it doesn't demand that I use a high-price cut like filet mignon (I love to cook and experiment, but I'm limited in my options). However, it calls for espresso salt. I have coarse salt, but I'm out of all coffee besides fine-ground Turkish, and honestly, I'm extremely caffeine-sensitive (like "Can't have a single glass of iced tea past 11:00 AM or I will be up all night" sensitive) and am wary of using anything that calls for espresso.
I don't want to lose out on the flavor, but would I be sacrificing much if I substituted plain coarse sea salt for the espresso salt? Or, could I use the Turkish coffee to create the espresso salt and not worry too badly about it keeping me awake?
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