Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact
  • Facebook
  • Pinterest
  • Twitter
  • Instagram
  • Contact
Home
  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact

How to make homemade Coffee Extract

  Jump to Recipe |    37 Comments

1.8K shares
  • Share
  • Yum
  • Email

This post may contain affiliate links. Please read my disclosure policy.

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!

 

 

Thanks for PINNING!

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

Let’s be cooking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re onΒ PinterestΒ feel free to leave a comment and photo there if you have one! If you share on INSTAGRAMΒ tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTERΒ  and subscribe to ourΒ YOUTUBEΒ channel for all the latest recipes, videos and updates. Thank you!!!

 

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

  • ΒΌ 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

 

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Dutch Baby with StrawberriesChocolate Peanut Butter Revel BarsCoconut Rum BlondiesMini Cheese Quiche RecipeButtery Apricot Scone Recipe

Delicious Dinner Inspiration!

from quick & easy to company worthy

Previous Post: Irish Coffee Recipe
Next Post: Irish Coffee Cupcakes

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

37 Comments

  1. Bite the Sky says

    August 27, 2021 at 5:42 pm

    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

      August 29, 2021 at 9:09 am

      How fascinating! I can’t wait to hear how this turned out. My husband and daughter both love cotton candy. Good luck!

      reply to this comment >
  2. shelly says

    June 20, 2021 at 2:10 pm

    Thanks for this recipe. My extract keeps losing liquid volume. Do you find that the beans end up soaking in the vodka? It is also bubbling just a bit. What do you think?

    reply to this comment >
    • Tricia Buice says

      June 21, 2021 at 7:22 am

      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 >
  3. Phyllis says

    May 27, 2021 at 7:49 pm

    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

      May 31, 2021 at 10:52 am

      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 >
  4. Alison says

    December 21, 2020 at 9:08 pm

    I found this recipe too late – I need the coffee essence in 2 day’s time. Do you have any quicker alternatives to make coffee essence? Will try this recipe next time.

    reply to this comment >
    • Tricia Buice says

      December 22, 2020 at 8:27 am

      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 >
  5. CHRISTINE says

    December 5, 2020 at 3:16 pm

    5 stars
    THANK YOU SO MUCH! I followed this recipe as written! PERFECT! I made some dynamite chocolate cookies and used this….WOWZA!

    reply to this comment >
    • Tricia Buice says

      December 8, 2020 at 9:15 am

      Thank you Christine! So happy you enjoyed the extract. Thanks for the feedback!

      reply to this comment >
  6. Skylar says

    November 18, 2020 at 7:33 pm

    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 >
    • Tricia Buice says

      November 22, 2020 at 10:30 am

      Thanks for trying the extract Skylar. So glad you are enjoying it! The bean should be discarded once soaked in vodka. Unless you want to roast and dry them out, I don’t think you can use them for anything.

      reply to this comment >
    • Bobby Alderson says

      November 16, 2021 at 10:07 am

      I have six qt IC maker what amount of coffee extract would you add for that also would you do a combo of vanilla and coffee?

      reply to this comment >
      • Tricia Buice says

        November 16, 2021 at 12:51 pm

        Hi Bobby. I would add 1/2 teaspoon per 1 quart of ice cream to start. Double check the flavor and go from there. Yes, I would still add a normal or slightly less amount of vanilla. Enjoy!

        reply to this comment >
    • Kat says

      November 26, 2021 at 1:56 am

      Throw them in a garden bed or in a potted plant. πŸ™‚

      reply to this comment >
  7. Emily says

    September 7, 2020 at 9:52 pm

    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

      September 8, 2020 at 9:20 am

      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 >
  8. Holly Hockett says

    February 28, 2020 at 4:10 pm

    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 πŸ˜‰

    reply to this comment >
    • Tricia Buice says

      March 1, 2020 at 6:39 am

      Hi Holly – if kept well sealed in a cool, dark location, it should keep as long as vanilla or other extracts. Enjoy!

      reply to this comment >
    • Judy says

      June 23, 2020 at 5:34 pm

      Hi Tricia,

      Can I use my coffee grinder, or woukd that make the grounds too fine?

      reply to this comment >
      • Tricia Buice says

        June 23, 2020 at 5:43 pm

        Hi Judy. I don’t recommend using a coffee grinder but am fine with using a rolling pin! If the grounds are very fine, they’re very hard to strain out of the extract. Hope that makes sense. Good luck and enjoy!

        reply to this comment >
  9. Francis Mathews says

    October 11, 2019 at 11:22 am

    Should I roast the coffee beans to make coffee essence?

    reply to this comment >
    • Tricia Buice says

      October 12, 2019 at 7:57 am

      Hi Francis. Coffee beans we purchase in the stores are already roasted. No need to roast again. Let me know if I misread your question. Thanks!

      reply to this comment >
    • Pippa says

      March 16, 2022 at 3:37 pm

      This may be a silly question but does it retain the alcohol? Or would you never use enough for it to affect you? Thanks!!

      reply to this comment >
      • Tricia Buice says

        March 17, 2022 at 9:30 am

        Not a silly question at all Pippa. Just like some vanilla and other extracts, there is a little alcohol. You cannot taste it, nor will the tiny amount cause you to be tipsy. For those that need to avoid alcohol all together, I don’t recommend having this around. Enjoy!

        reply to this comment >
  10. Susan says

    March 11, 2019 at 10:14 am

    Pinning this to try, Tricia. Thank you!

    reply to this comment >
    • Tricia Buice says

      March 11, 2019 at 2:31 pm

      Thank you Susan!

      reply to this comment >
  11. Chris Scheuer says

    February 28, 2019 at 10:04 am

    What a wonderful idea, Tricia, and SO easy. I love it!

    reply to this comment >
    • Tricia Buice says

      February 28, 2019 at 1:17 pm

      Thanks Chris!

      reply to this comment >
  12. John / Kitchen Riffs says

    February 27, 2019 at 10:54 am

    What a great recipe! We keep espresso powder in our freezer, but this looks much more versatile and flavorful. Great idea! Will be trying this — thanks!

    reply to this comment >
    • Tricia Buice says

      February 27, 2019 at 2:14 pm

      Thanks John!

      reply to this comment >
  13. sue | the view from great island says

    February 27, 2019 at 10:19 am

    So cool, I love making my own extracts and this is one I haven’t tried. What a great way to add a jolt of caffeine to a cake, or ice cream, or…the possibilities are endless! Pinning πŸ™‚

    reply to this comment >
    • Tricia Buice says

      February 27, 2019 at 2:14 pm

      It’s great in everything Sue. Thanks so much!

      reply to this comment >
  14. angiesrecipes says

    February 27, 2019 at 10:09 am

    This is even better than vanilla extract! Really cool, Tricia. I wonder if it will work with espresso powder..

    reply to this comment >
    • Tricia Buice says

      February 27, 2019 at 2:15 pm

      Thanks Angie – you must give it a try!

      reply to this comment >
  15. Jennifer @ Seasons and Suppers says

    February 27, 2019 at 9:43 am

    5 stars
    Such a great idea! Would be so handy to have in the pantry for all sorts of things. Can’t wait to try this πŸ™‚

    reply to this comment >
    • Tricia Buice says

      February 27, 2019 at 2:16 pm

      Thanks Jennifer! We have some recipes coming up that use Coffee Extract – hope you find one that is a must make πŸ™‚

      reply to this comment >

NEVER MISS A RECIPE

Join my free email list and receive a free e-cookbook!

All Content Copyright Saving Room For Dessert © 2022 β€’ Privacy Policy β€’ Site Design by Emily White Designs

1.8K shares
  • Pin
  • Share
  • Yum
  • Email
1.8K shares