The coffee extract turns out dark and viscous with the aroma of natural coffee.
Coffee extract is used for cakes, ice cream and other chocolate desserts. It can be stored for a long time.

I saw the recipe for this extract on a television program. The presenter there reveals the little secrets of some French confectioners.
Only instant coffee is used for this extract. This is the information I found from Maria Selyanina maria_selyanina “Is it possible to replace instant coffee with natural coffee? For this particular extract, it is not possible. Instant coffee is essentially an extract from nature (yes, although it’s hard to believe), and the factory does half the work for you. This is impossible to do at home (and even in a pastry shop). You will never brew espresso at the strength you need for coffee extract. ……. natural coffee will not benefit.”

50 g - instant coffee
50 g - sugar
100 ml - water

Pour instant coffee into 50 ml of water and set aside.

Pour sugar into a saucepan and pour 50 ml of it. water. Place on medium heat.
Bring the caramel to a fragrant, rich, dark state with a slight bitterness.

Stir the coffee and carefully add to the caramel (it will bubble and may splash). Stir and remove from heat.
Cool slightly and pour into a jar. The extract must be well cooled before use.

Extraction. A complex, incomprehensible word, which nevertheless is one of the most important points in preparing an amazing drink called COFFEE.
The word comes from Latin extraho and means a method of extracting a substance from a solution using a solvent. The simplest method of extraction from a solution is washing in a separatory funnel. This method can be seen quite clearly when preparing coffee in a drip coffee machine or in the currently fashionable HARIO preparation method.
So, when the solvent (water) gets into the ground coffee, the most interesting part begins, namely extraction.

As we all know, coffee is a unique mixture of taste and aroma. These components of the drink begin to appear just at the moment of extraction of the aromatic and flavor components dissolved in a mixture of coffee powder and water. The most interesting “trick” is that their complete extraction requires different times.

The flavor components of a coffee and water mixture require longer extraction times than the aroma components.

It is very important to understand and correctly use the knowledge of this particular moment. In fact, the extraction time is a fundamental factor in preparing the exact drink you want. Many customers are surprised and write to us that when they buy a certain type of coffee (for example, a unique variety produced in Brazil) and prepare a drink from it, they do not observe the expected shades of taste or aftertaste in the taste or smell. In fact, everything is simple - the coffee was prepared without following the extraction rules. Either the extraction time was too long (or vice versa) or the temperature of the water poured into the coffee powder was very low or there was not enough powder.... In order to learn how to prepare coffee correctly, there are special barista courses. But it's expensive and not everyone needs it. Our task is to understand the principle of extraction and learn how to use it when making coffee.

We have already figured out that the main qualities of a coffee drink depend on the correct choice of extraction time. All that's left to do is choose the optimal cooking time... This is a whole art. You can only get the drink you need through trial and error. Our task is to give you starting points and make your choice a little easier. And then the magic of making coffee comes into its own.

Strong and bitter are different concepts. They should not be confused. This is mistake.
For the convenience of your choice, we have provided each type of coffee presented in our store with basic taste parameters (Taste intensity, Strength, Sourness and Bitterness).

To get strong coffee you need to get the maximum percentage of aromatic and flavor components in the drink.

So - there are several basic extraction parameters. Let's look at each of them and, if possible, give small recommendations. In any case, if you have any questions, you can always ask us through.

1. The percentage of coffee extract in your cup.
According to the generally accepted rule for preparing a quality drink, you need to ensure that about 20 percent of the initial mass of already ground coffee is extracted into the drink. Of course, this figure is not an “inviolable rule” - you can get 25, 30 or even 99 percent of coffee extract in your drink. But increasing the amount of coffee extract in your cup will only increase the bitterness of the drink. Reducing the percentage of extract content will result in a less aromatic and less intense drink.

2. Temperature for optimal extraction process should be within 94 degrees. Deviations of 1-2 degrees are possible.

3. The degree of grinding of the coffee beans. It depends entirely on the method of preparing the drink you choose. There are several main types of coffee grinding.
- Coarse grind. Extraction time is up to 6 to 8 minutes
- Medium grind. Extraction time 4 to 6 minutes
- Fine grind. Extraction time is from 1 to 4 minutes.

4. The type of contact of coffee powder with water during the extraction process. Do not allow uneven distribution of coffee powder in the water. These two components must be well mixed.

5. The last but not least important extraction parameter is the ratio of the weight of the coffee powder and the volume of water used. There are basic rules - for example, if you want to get weaker coffee, you cannot increase or decrease the amount of water in the proportion you set. This will cause unwanted components of the coffee powder to dissolve in the drink. The correct solution in this situation is to dilute the already extracted drink with hot water.

The main question remains open - How to find the necessary proportions and ratios of all the parameters we described?
We advise you to use ready-made recipes and recommendations. And then it’s a matter of creativity and mood! Find your ratio of coffee type, grind degree, weight of ground coffee and amount of water.

Coffee extract is a very necessary product in the kitchen, in particular for lovers and connoisseurs of coffee and everything connected with it. Homemade pastries, creams and sauces, cocktails, desserts, ice cream, mousses, jellies, soufflés, meringues, cakes and pastries. All these dishes can be given wonderful notes of aromatic coffee.
Homemade coffee extract is very rich, concentrated and viscous. Although it turns out relatively little, you need to use it literally drop by drop.
The recipe for this concentrate includes instant coffee, but it must be freeze-dried, that is, in granules. It will not be possible to make an extract based on ground coffee, since you will never achieve the concentration that is already in instant coffee. By the way, don’t skimp on coffee, buy good and proven coffee, then your homemade coffee extract will delight you with its quality.

Instant coffee - 50 grams
sugar - 50 grams
water - 100 milliliters

To prepare coffee extract at home, we need good instant coffee, granulated sugar and water.


In fact, the recipe for this concentrate is simple. Pour instant coffee into a bowl and fill it with 50 milliliters of hot boiled water. Mix everything thoroughly.


Combine the remaining 50 milliliters of water with 50 grams of granulated sugar and place on medium heat.


Cooking caramel. There is no need to stir the mixture - just periodically shake the pan from side to side. Ideally, you want to achieve a fairly rich caramel, that is, a caramel color. But I prefer light and unobtrusive caramel, so I don’t finish cooking it a little.


Pour the coffee solution directly into the boiling caramel and stir everything.


Actually, that's the whole recipe. The coffee extract is completely ready.


Pour it hot into a suitable jar, let it cool completely, close the lid and store it in the refrigerator for quite a long time (up to six months). We use it as needed. When cold, the extract will thicken and become the consistency of a fairly thick syrup.

I hope this simple recipe for coffee extract will be useful to you and you will have many delicious homemade dishes on your table with the addition of this aromatic product.
Bon appetit!

Coffee extract is an indispensable component for Opera cake and many other confectionery products with a rich coffee taste. I found the recipe. Coffee extract can be stored in a tightly closed jar in the refrigerator for a very long time.

INGREDIENTS:
250 g sugar

250 g water
125 g instant coffee (I used Jacobs Monarch)
COOKING METHOD:
1. Dissolve coffee in hot water.

2. Bring to a boil.

3. Let's measure the sugar.
4. Cook the caramel over high heat. Pour sugar little by little into a thick-bottomed pan.

Let it dissolve. Do not stir the caramel! To make the sugar melt more evenly, you need to periodically remove the pan from the heat and, rotating it in your hand, distribute the sugar along the bottom.

5. As soon as the sugar has melted, add the next portion and let it melt. And so on until we use all the sugar. You need to be careful not to burn the caramel.

6. Pour coffee into the caramel in small portions, stirring thoroughly each time.
7. Boil the coffee-caramel mixture until the volume is halved.

8. Strain and pour into a clean, dry jar. Coffee extract can be stored in the refrigerator for a very long time.
P.S. This was my first time making an extract. The next day, when I took the jar of extract out of the refrigerator, I discovered that it had thickened greatly. I think it can be stored at room temperature. This time I boiled the extract for half an hour, but I think it should be boiled for no more than 15 minutes. Next time (and this will happen soon), I will write down the time during which the extract consistency is convenient to use.
Today I made ganache with coffee extract. I prepared this ganache with instant coffee, but I liked the taste much better with the extract. I'll post the recipe here:
100 g white chocolate
300 ml of cream with a fat content of 20% (if the ganache is intended for whipping, then it is better to take cream with a fat content of 33-35%)
1 tbsp coffee extract
1 coffee spoon ground cardamom
15 g softened butter
Preparation:
Melt the chocolate in a water bath.
Bring the cream to a boil, dissolve the coffee extract in it and stir in the cardamom.
Mix the cream into the chocolate in three or four additions. When the mixture has cooled to 60 degrees, stir in the butter.
Pour the ganache into a flat bowl and cover with film. Let's cool it. Place in the refrigerator overnight to stabilize the cream.
We use it as a topping for ice cream, coating confectionery products or in the form of cream. I really love this ganache paired with vanilla ice cream)))

Raw materials: Coffea arabica - roasted beans

Production: It is produced by extraction under high pressure with a natural source of carbon dioxide, which does not contain impurities of solvents, inorganic salts and heavy metals, as well as microorganisms capable of reproducing.

Organoleptic characteristics: At room temperature, the fatty oil is richly brown in color with a pronounced, persistent aroma of freshly ground roasted coffee beans. It thickens in the cold.

INCI: Coffea Arabica (Coffee) Seed Extract

Its characteristic aroma, CO2 coffee extract obliged by the presence of an ether component, reaching 0.2-0.3% and containing Methylpyrazin, Furfural, 2-Furanmethanol, Furanon, Butyrolaktone, 2-Methylpyrazin, Furfurylacetat, Maltol, Guaiakol

Fatty acid composition:

• linoleic acid - up to 43%;
• palmitic acid - 35-42%;
• oleic acid - 8-10%;
• stearic acid - 7-11%

Coffee extract also contains rare fatty acids:

• Arachidic (eicosanic) - long-chain C20:0, saturated fatty acid;
• Behenic acid (docosanic acid) is a long-chain C22:0 saturated fatty acid;
• Lignoceric (tetracosanoic, carnaubic) - long-chain C24:0, saturated fatty acid;
• Nervonic - long chain C24:1 monounsaturated fatty acid

Physical indicators :

Density: 0,940

Besides, SC CO2 coffee extract contains approx. 0.4-0.5% caffeine .

The unsaponifiable fraction of coffee extract, in addition to phytosterols, contains a number of unique diterpene derivatives of the kaurane series- in particular caveolae And cafestol .

They were first isolated in 1932 by Bengis and Anderson.

If Arabica beans are used to produce oil, equal amounts of caveol and cafestol are found in the oil.

The properties of these compounds are currently being widely studied.

They have

• anti-inflammatory;
• antioxidant;
• stimulating the detoxification capabilities of the body, they are believed to stimulate the action of the enzyme glutathione-S-transferase (Lam et all 1982).

Coffee extract , due to the presence of phytosterols, in vitro stimulates the synthetic activity of fibroblasts And increases their number. The synthesis of all components of the intercellular matrix increases - collagen by 75%, elastin by 52% and hyaluronic acid by more than 100%.

This occurs by stimulating the synthesis of growth factors. The production of transforming growth factor beta increases by 204%, and granulocyte-macrophage colony-stimulating factor by 834%.

Besides, coffee oil has unique moisturizing properties. In addition to regulating transepidermal water loss, it stimulates the expression of Aquaporin-3 on the keratinocyte membrane. (Pereda et al 2008)

This contributes maintaining mechanisms for regulating skin moisture at a high level. In addition to water, the absorption of glycerol molecules by the skin also increases, since this Aquaporin is the main channel for glycerol transport.

Due to the presence of caffeine in it, CO2 coffee extract has slight lipolytic effect.

• as an additive to any cosmetic product for the prevention of wrinkles and their reduction;
• In daytime cosmetics, as an additive that increases the sun protection factor of the emulsion;
• In moisturizers for any skin type;
• As a soothing additive to after-sun cosmetics that reduces skin redness and the negative effects of sun exposure;
• As a phytosterol Anti-age additive in products for mature, dry, cracked skin, helping to cope with age-related dryness and restoring skin elasticity;
• In creams to reduce the appearance of cellulite

CO2 coffee extract also widely used in the food industry, for flavoring ice cream, desserts, and confectionery.

Can be used in natural perfumes.

Storage conditions and periods: at least 24 months, in a cool, dark place.

*For the properties of phytosterols, see "Corneotherapy. Lipids of the stratum corneum. Cholesterol, alternative uses of phytosterols"