Dissolve the coffee in lukewarm water. Put all of the ingredients except for the mikan peel in the bread maker, and start the kneading course.
After about 5 minutes, when the dough starts to come together, add the mikan peel, then knead for about 2 more minutes. (Turn off to add the peels, then switch back on.)
Place the ball of dough inside a bowl lightly coated with oil, then let sit until tripled in size (1st proofing). (See picture.)
Divide the dough into 4 portions, then let sit for 20 minutes. If you have a canvas cloth to use as a baking couche, place the portions of dough on top, and let it rise for a 2nd time.
If you don't have a cloth, dust a sheet of parchment paper with flour and place the portions of dough on top. Fold the paper so that it forms 'walls' between the portions of bread so that they don't touch each other.
When they have increased to 1.5 times its original size, it's done rising.
Preheat oven on the highest setting with the oven tray inside. Slash the tops of the baguettes, mist with water, then bake for 9 minutes at 230°C, reduce heat to 210°C, then bake for another 15 minutes.
Story Behind this Recipe
When I made a mocha-flavored version of my usual baguettes, they turned out great.
Since the rising time depends on the climate, do a 'finger check' to see if the dough has risen enough. (To do the finger check: dip your finger in flour, press down into the center of the dough; it's ready if it leaves a mark. If the dough springs back, it's not finished rising. If the dough shrinks, it has risen too much.)