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How to make homemade Coffee Extract

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Deliciously rich, homemade Coffee Extract

 

A small jar of homemade coffee extract

Who knew coffee extract could be such a handy and delicious addition to your kitchen pantry!

Coffee extract may be a bit obscure, but it should be moved to the front of the pantry right behind that big bottle of vanilla. This full-bodied extract will enhance just about any recipe but especially all things chocolate. Our extract is also a great replacement for espresso powder in all your sweet or savory recipes.

Unfortunately, this magical elixir is hard to find in the grocery stores, but you can order it on Amazon, of course! I say why bother buying it when you probably have everything you need to make it right at home.

 

A mortar and pestle with whole coffee beans

What special ingredients are needed to make this simple extract?

You don’t need anything special to make homemade coffee extract. Two simple ingredients and a week at room temperature and you’re done. This DIY extract uses just 1/4 cup of your favorite whole coffee beans. Lightly crush the beans using a mortar and pestle or rolling pin, then place in a clean jar with a tight fitting lid.

 

A jar with crushed coffee beans with vodka being poured into the jar

Pour 1 cup of your favorite vodka over the crushed coffee beans and swirl to combine.

 

A sealed jar of crushed coffee beans with vodka - making coffee extract

Seal the jar and place in a cool dark location for a week. Once a day or so, swirl or shake the jar to mix the beans with the vodka.

 

a jar of homemade coffee extract

How long does it take to make coffee extract?

After a week of swirling and shaking you’ll have a beautiful, luscious black extract that can be used immediately or stored in a cool, dark location indefinitely. This extract enjoys a very long shelf life, so you’ll probably use it up before you start to wonder how old it is. Our easy method is very similar to the process used to make homemade vanilla extract.

 

Coffee extract poured through a fine mesh sieve to remove coffee beans

Pour the mixture through a fine mesh sieve to remove the beans. Line the sieve with cheesecloth before straining if you think it needs it, but it’s not necessary. A little coffee bean dust is fine!

 

homemade coffee extract being poured through a fine mesh sieve to remove crushed coffee beans

What kind of recipes are best for using coffee extract?

There’s no limit to the way you can use this magic elixir. It’s great as a one-to-one substitute for vanilla in all your baked goods. Add a teaspoon to a chocolate milkshake for a mocha rich treat or a heaping tablespoon to a steak marinade or beefy gravy. Use coffee extract in place of espresso powder in recipes. One teaspoon is about the same as 1-teaspoon espresso powder.

Mix 1 teaspoon with 1/4 cup hot water for 1/4 cup of brewed coffee. No need to turn on the coffee maker or brew a pot for a quick little pick-me-up.

Sweet or savory, I bet you’ll find plenty of ways to use your coffee extract. Divide a batch into small jars and share with the coffee lover in your life. They’ll love this thoughtful homemade gift!

 

 

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Deliciously rich, homemade Coffee Extract is a handy and delicious addition to your kitchen pantry! #coffee #extract #coffeeextract #mocha #coffeerecipes

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Helpful kitchen tools for making homemade Coffee Extract:

Once you have a mortar and pestle in your kitchen, you’ll wonder how you ever lived without one! It’s perfect for many small tasks like cracking coffee beans for homemade Coffee Extract, or for crushing herbs, spices or even pills. We use ours frequently and find it very effective.

Is it possible to have too many measuring cups with a spout? I think not! These inexpensive kitchen tools are very helpful in our everyday life.

Click on the photos for more information or to purchase from Amazon.

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

 

PRINT THE RECIPE!

5 from 1 vote

Coffee Extract Recipe

Prep Time: 10 mins
Total Time: 10 mins
Yield: 1 cup
Course: Extract
Author: Tricia
PRINT RECIPE
Deliciously rich, homemade Coffee Extract is a handy and delicious addition to your kitchen pantry!

Ingredients

  • ¼ cup whole, fresh coffee beans
  • 1 cup vodka

Instructions

  • Lightly crush or crack the coffee beans using a rolling pin or mortar and pestle. Transfer the beans to a small jar with a tight fitting lid. Add the vodka and seal the jar. Place in a cool, dark location for at least a week, swirling or shaking daily to mix. 
  • Strain the coffee extract to remove the crushed coffee beans. Discard the beans. Seal the extract and store in a cool, dark location. 

Recipe Notes

  • 1 teaspoon coffee extract = about 1 teaspoon espresso powder
  • Substitute coffee extract for vanilla extract in baked goods. It's great added to most chocolate recipes and enhances the chocolate flavor.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 554kcal | Sodium: 2mg | Potassium: 2mg | Iron: 1mg

Finally, here are a few recipes you might also enjoy:

a chocolate marble cake, sliced and sitting on a cake stand

Luscious Irish Cream Breakfast Cake

 

Vanilla coffee cupcakes with a swirled icing topped with an espresso bean

Fun Irish Coffee Cupcakes

 

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44 Comments

  2. Bite the Sky says

    Just bought the vodka to try this out. I have a cotton candy business and ill be using this in a few of my seasonal flavors. Ill let you know how it turns out! Most of my other extracts are alcohol based so there shouldn’t be an issue.

    reply to this comment >

    • Tricia Buice says

      Hi Shelly. I’m not sure about the bubbling. Mine does not do that. The liquid reduces a little, but not too much. Make sure you’re using a tightly sealed jar so you don’t lose as much. My beans don’t really get soft so they aren’t soaking up a lot of vodka. Great questions and I hope using a well sealed jar helps. Thanks for taking the time to comment!

      reply to this comment >

  4. Phyllis says

    I made the coffee extract mainly to use for a White Russian however I don’t know how much to add to make this drink. If you can tell me I would greatly appreciate it. I tried equal amounts of the extract with vodka and cream and the coffee extract was way to bitter tasting.
    Thank you

    reply to this comment >

    • Tricia Buice says

      Hi Phyllis. The coffee extract is concentrated so I don’t think you need much. Maybe a tablespoon in one drink? I would experiment starting with just a little bit and add more until you reach the desired flavor. Good luck and thanks!

      reply to this comment >

    • Tricia Buice says

      Hi Alison. I might try mixing a very small amount of espresso powder with vodka. Or, check a well stocked grocery store and see if they have it in the baking aisle. Otherwise, just add a little espresso powder and water in place of the essence. Good luck!

      reply to this comment >

  7. Skylar says

    I made this and we love to add it to our chocolate frosting for cakes! I even made ice cream with it and it was perfect!

    I’m wondering if you have any suggestions for the coffee beans once they’ve been strained out.

    reply to this comment >

  8. Emily says

    I feel like all I could taste was something like bitter vodka when I tried using mine to make shortbread cookies. What did I do wrong? Does the quality of vodka matter? I’m going to try it again with better vodka.

    reply to this comment >

    • Tricia Buice says

      Hi Emily. I don’t think you need to use really expensive vodka. If you would drink it, then it should be fine. Make sure you don’t over-crush the coffee beans and that they are fresh. It’s not sweetened so if you taste it not mixed into anything, it may taste bitter. I hope it didn’t make the shortbread cookies taste bad. Hope it turns out better next time and thanks for the feedback.

      reply to this comment >

  9. Holly Hockett says

    OMG, this sounds divine, I’m going to make it tonight! How long does it keep? Not that it’ll stick around very long, but if I give any away, I’d like to pass along the knowledge 😉

    reply to this comment >

    • Savannah says

      I’m so pumped about this… I mixed this up last weekend and pulled it out today (from right next to my still extracting vanilla and lemon extracts!) and am straining it right now. I know with some other extracts you can do them double-fold (twice as much of what you’re extracting – ie, vanilla beans, etc – with the same amount alcohol as if you hadn’t doubled the other ingredient) or you can do two rounds of extraction in the same alcohol (like with my lemon extract, i extracted a full jar of peels and have removed them and plan to fill it up with another round of peels). Can you/is it recommended to ever do this with coffee extract? Or is it specifically not recommended? I haven’t been able to find any info on that!

      reply to this comment >

      • Tricia Buice says

        Hi Savannah. That’s a really great question! I’ve not tried making it with double the ingredients. I would be most concerned with the flavor being a bit too bitter. If you try it let us know but I would think it might be more like espresso than coffee. Sounds like you really have a great thing going with the lemon and vanilla extracts. Good for you!

        reply to this comment >

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