This coffee extract recipe will help you easily add the flavour of coffee to baked goods, ice cream, or even pancakes. It uses only two ingredients and is simple to make.
What is coffee extract?
Coffee extract is simply ground coffee beans steeped in alcohol to create a coffee concentrate. Think vanilla extract but with coffee! The alcohol draws out the chlorogenic acid from coffee beans, which is responsible for the flavour of coffee. It’s the perfect homemade extract for a diehard coffee lover.
Why make coffee extract?
Making an extract with coffee is a great way to add the rich coffee flavor to homemade treats and beverages. If you like the flavour of coffee, making an extract will let you easily add a splash of the taste to homemade muffins (I like to add a dash to these sourdough pumpkin muffins), pancakes, ice cream, and beyond.
I also like making coffee extract because it stores well. Alcohol is a great preservative and if the coffee is fully strained off before you bottle your extract, it should last a long time.
How to use coffee extract
There are plenty of ways to use this extract!
- Swap out instant espresso powder for this extract
- Add a splash to brownie or cake batter for a coffee undertone.
- Stir into homemade ice cream or milkshakes to give it a coffee essence.
- Add to frosting or whipped cream for a coffee-infused topping.
- It would make a great addition to hot chocolate for a mocha flavour!
- Use it in cocktails like espresso martinis or White Russians.
- Add a few drops to homemade granola (or oatmeal!).
- In savory recipes – add it to sauces or marinades for a deeper coffee flavor.
What kind of coffee
It’s worth investing a little bit in what kind of coffee you choose since you’ll be using the extract for years and in your baking. I like to use arabica beans because they tend to have a smoother and richer flavour and I would avoid using instant coffee because it is more bitter. If you’re buying beans from a local roaster or grocery store, ask for freshly roasted beans and grind them just before making your extract to maximise the flavour.
Coffee extract recipe
Tools
A glass container with an airtight lid – I use a glass mason jar with parchment paper between the metal lid and extract to prevent the alcohol from corroding the metal.
Glass storage jar – I like these glass jars
Cheesecloth, coffee filter, or fine mesh sieve – I like to use both when straining off coffee extract to make sure all of the ground coffee is removed.
A small funnel
A coffee grinder or mortar and pestle – If you are using whole coffee beans.
Ingredients
80-proof vodka (or 40% alcohol) or food-grade vegetable glycerin
For complete measurements, see the printable recipe card below.
Instructions
If you’re using whole beans, use a coffee grinder or mortar and pestle to grind up the beans.
Add the beans to a clean jar. I use a pint glass mason jar and fill the jar ¼ full with ground coffee.
Pour 80-proof alcohol over the ground coffee until it is fully submerged.
Add a lid and shake the jar to make sure everything is covered.
Label and date the extract so you don’t forget when you made it. Set it in a room temperature, dark place (like a cupboard) for 4-6 weeks (I like to leave mine for the full 6 weeks for a more full-bodied extract). Try to remember to shake it every few days so everything remains covered by the alcohol.
After 6 weeks, use cheesecloth, coffee filter, or strainer to strain off the extract. I like to strain it off twice, to make sure the grounds are completely removed from the extract. I do the first strain using a strainer and the second time using cheesecloth.
Store the resulting liquid in a glass airtight container away from sunlight. And that’s it – a tasty extract made from only a few simple ingredients. I hope this recipe gives you the confidence to try making your own coffee extract.
How much coffee extract to use?
I use the same amount that I would use vanilla extract (by the way, you make homemade vanilla extract in the same way – it’s so simple!). For most recipes, this would be around a teaspoon of coffee extract but double-check the recipe that you’re making.
How long does coffee extract last?
If the coffee has been strained out of the extract completely and it’s stored away from direct sunlight, it will have a very long shelf life. It may lose some flavour after a year or so.
How to make it without alcohol
For an alcohol-free coffee extract, use food-grade glycerin instead. Simply use the same method as above but swap out the alcohol for glycerin. Glycerin isn’t as good at drawing out the flavour from coffee beans, so you can leave it steep for 8 weeks.
Variations
Rum – Gives a sweet, molasses-like flavour that complements the rich, roasted notes of coffee.
Brandy – Adds a fruity, warm flavour.
Bourbon – Gives a vanilla and caramel undertone.
Nice flavour combinations with coffee
- Coffee and vanilla for a smooth, balanced flavor.
- Coffee and the flavor of chocolate for a rich mocha blend.
- Coffee and cinnamon for a warm, spicy kick.
- Coffee and hazelnut for a classic nutty combo.
- Coffee and caramel for a sweet pairing.
Is coffee extract the same as instant coffee?
No, coffee extract and instant coffee aren’t the same.
Coffee extract is made by soaking ground coffee beans in alcohol (or another food-grade glycerin). It doesn’t contain the solids of brewed coffee, just the essence of the flavor.
Instant coffee is brewed coffee that has been dehydrated into a powder or granules. It dissolves in water to make a cup of coffee, but it lacks the concentrated flavor that a coffee extract provides.
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How To Make Homemade Coffee Extract (Simple Recipe)
This coffee extract recipe will help you easily add the flavour of coffee to baked goods, ice cream, or even pancakes. It uses only two ingredients and is simple to make.
Materials
- Ground coffee
- 80-proof vodka (or 40% alcohol) or food-grade vegetable glycerin
Tools
- A glass container with an airtight lid – I use a glass mason jar with parchment paper between the metal lid and extract to prevent the alcohol from corroding the metal.
- Glass storage jar
- Cheesecloth, coffee filter, or fine mesh sieve - I like to use both when straining off coffee extract to make sure all of the ground coffee is removed.
- A small funnel
- A coffee grinder or mortar and pestle - If you are using whole coffee beans.
Instructions
- If you’re using whole beans, use a coffee grinder or mortar and pestle to grind up the beans.
- Add the beans to a clean jar. I use a pint glass mason jar and fill the jar ¼ full with ground coffee.
- Pour 80-proof alcohol over the ground coffee until it is fully submerged.
- Add a lid and shake the jar to make sure everything is covered.
- Label and date the extract so you don’t forget when you made it. Set it in a room temperature, dark place (like a cupboard) for 4-6 weeks (I like to leave mine for the full 6 weeks for a more full-bodied extract). Try to remember to shake it every few days so everything remains covered by the alcohol.
- After 6 weeks, use cheesecloth, coffee filter, or strainer to strain off the extract. I like to strain it off twice, to make sure the grounds are completely removed from the extract. I do the first strain using a strainer and the second time using cheesecloth.
- Store the resulting liquid in a glass airtight container away from sunlight. And that’s it - a tasty extract made from only a few simple ingredients. I hope this recipe gives you the confidence to try making your own coffee extract.
Notes
How much coffee extract to use?
I use the same amount that I would use vanilla extract (by the way, you make homemade vanilla extract in the same way - it’s so simple!). For most recipes, this would be around a teaspoon of coffee extract but double-check the recipe that you’re making.
How long does coffee extract last?
If the coffee has been strained out of the extract completely and it’s stored away from direct sunlight, it will have a very long shelf life. It may lose some flavour after a year or so.
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