Coffee Bean Extract: Recipe

Coffee extract isn’t just for breakfast treats—it adds depth to everything from smoothies to savory dishes. With its rich essence of freshly brewed coffee, it enhances the flavor of drinks like smoothies and cocktails, while also adding depth to savory favorites like barbecue sauce or chili.

By making it in bulk, you get 1 liter for the price of a small bottle plus It’s a thoughtful and budget-friendly present that’s perfect for any coffee lover in your life.

As a general guideline, you can use around 1/2 to 1 cup of ground coffee beans per 1 liter of alcohol, but you can adjust this according to your taste preference and the intensity of flavor you desire.

it’s best to choose a neutral-flavored and high-proof option. This means looking for a vodka or rum with a high alcohol content (at least 40% ABV or 80 proof) and minimal flavoring.

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Helpful Equipment

• Fine Mesh Sieve Strainer
• 6 Pack 8 Ounce Amber Glass Bottles 
• 8 Pack [1 Liter / 33 fl. oz.] Swing Top Glass Bottles w/ Airtight Stopper Lids

Ingredients:

• 1- 1/2 cup Ground Coffee Beans
• Everclear or Vodka

Preparation:

1. Choose high-quality coffee beans that are fresh and aromatic. You can select beans based on your flavor preferences, such as light, medium, or dark roast.
2. Grind the coffee beans to a coarse or medium-coarse consistency. Avoid grinding them too fine, as this can make it difficult to strain the extract later.
3. Measure out the desired amount of ground coffee beans.

Infusion:

1. Place prepared flavoring ingredients into a clean, airtight glass jar.
2. Pour enough base alcohol over the ingredients to completely submerge them.
3. Seal the jar tightly and store it in a cool, dark place for optimal infusion.

Steeping:

1. Allow the coffee grounds to steep in the alcohol for several weeks to several months, depending on the desired intensity of flavor.
2. Shake the jar occasionally to redistribute the flavors.
3. Straining:
   • Once steeping is complete, strain the extract through a fine mesh sieve, cheesecloth, or coffee filter to remove solid particles.
   • Press gently to extract as much liquid as possible.

Storage:

1. Transfer the strained extract into clean, airtight bottles or jars.
2. Seal tightly and store in a cool, dark place until ready to use.

Notes:

• Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
• Quality matters: Use fresh, high-quality ingredients for the best results.
• Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
• Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
• Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time.

Try making

Coffee and Cardamom: Bold and aromatic, perfect for adding depth to baked goods, ice creams, and coffee drinks.

• 1/2 cup whole coffee beans
• 6-8 green cardamom pods, lightly crushed
• 1 cup vodka or another clear, neutral spirit (such as rum or brandy)

Follow Instructions above

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

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