Want to add a powerful coffee flavour to desserts, cocktails or iced coffee? Then coffee extract is a handy flavouring to keep at home. With just a small amount you instantly give recipes more depth and a full coffee flavour.
Yet coffee extract often turns out too bitter, too weak or just too sharp in flavour. With the right coffee and a good ratio you get a rich and concentrated extract that stays good for a long time.
In this recipe you will learn step by step how to make your own coffee extract, which coffee works best and what you can use it all for.
What is coffee extract?
Coffee extract is a concentrated liquid with a strong coffee flavour. You use it in small amounts to give desserts, drinks and bakes extra depth without immediately adding a lot of extra moisture.
It is often used in:
- brownies and chocolate cake
- tiramisu and desserts
- iced coffee and milkshakes
- cocktails such as an Espresso Martini
Coffee extract sometimes resembles coffee concentrate, but there is a difference. You usually use coffee concentrate as a base for brewing coffee, while coffee extract is meant as a flavouring.
Coffee syrup is different again. It often contains a lot of sugar and tastes sweeter, while coffee extract is all about a pure and powerful coffee flavour.
By making your own coffee extract you also decide for yourself how strong, bitter or mild the flavour becomes.
Recipe information & Ingredients
For 1 glass you need the following:
Recipe information
- Preparation time: 10 minutes
- Steeping time: 1–2 weeks
- Quantity: approx. 250 ml
- Category: Coffee recipe / Flavouring
Ingredients
- 100 grams of coarsely ground coffee
- 250 ml vodka or neutral alcohol
- 1 teaspoon vanilla extract (optional)
What you need
- Glass jar or sealable bottle
- Coffee filter or fine sieve
- Funnel
- Spoon
Preparation instructions
- Put the coarsely ground coffee into a clean glass jar or sealable bottle. Preferably use freshly ground coffee for a stronger and fuller flavour.
- Pour the vodka or neutral alcohol over the coffee until everything is well submerged. If you like, add a teaspoon of vanilla extract for a softer flavour.
- Seal the jar tightly and shake briefly so the coffee and alcohol mix well.
- Let the mixture steep for at least 1 week in a dark, cool place. Gently shake the jar every few days.
- Taste the extract after a week. Want a more intense coffee flavour? Then let it steep for a few extra days.
- Afterwards, strain the coffee extract through a coffee filter or fine sieve so all coffee particles are removed.
- Pour the extract into a clean bottle or jar using a funnel. After that it is ready to use.
What do you use coffee extract for?
You can use coffee extract for many different recipes. Because the flavour is so concentrated, you often only need a small amount to give recipes more depth.
A few popular uses:
- Desserts: add a few drops to chocolate mousse, tiramisu, cheesecake or brownie batter for a deeper coffee flavour.
- Baking: coffee extract especially enhances chocolate in cakes, muffins and cookies. The flavour becomes fuller without tasting directly of coffee.
- Iced coffee and milkshakes: stir a small amount into milk or iced drinks for extra coffee flavour without added bitterness.
- Cocktails: use it in cocktails such as an Espresso Martini, White Russian or coffee cocktails with cream liqueur.
- Whipped cream or frosting: a few drops in buttercream or whipped cream instantly add a subtle coffee twist.
Because coffee extract keeps for a long time, you always have a quick flavouring on hand for both sweet and cold recipes.
Which coffee do you use for coffee extract?
The choice of coffee beans has a big influence on how your coffee extract ultimately tastes. If you use a mild coffee, the extract stays softer and more subtle. If you choose a strong roast, you get a deep and intense coffee flavour.
For coffee extract these types of coffee work very well:
- Dark roast coffee beans
- Espresso beans
- Freshly ground coffee
Preferably use a coarse grind. Coffee that is ground too finely can make the extract bitter and harder to filter.
Prefer a slightly softer result? Then choose a medium roast coffee. Fruity, acidic coffees are usually less suitable, as they tend to taste sharp more quickly in a concentrated extract.
How long does coffee extract stay good?
It is best to store coffee extract in a clean, tightly sealed glass bottle in a cool and dark place. Thanks to the alcohol, the extract stays good for a long time and you can use it for months as a flavouring for desserts, cocktails, iced coffee and bakes.
