Raw materials: Coffea arabica - roasted grains

Production: It is produced by extraction under high pressure with a natural source of carbon dioxide, in which there are no admixtures of solvents, inorganic salts and heavy metals, as well as microorganisms capable of reproduction.

Organoleptic characteristics: at room temperature deep brown fatty oil 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 is 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%

The coffee extract also contains rare fatty acids:

• Arachidic (eicosanic) - long-chain C20: 0, saturated fatty acid;
• Behenic (docosane) - long-chain C22: 0 saturated fatty acid;
• Lignoceric (tetracosanic, carnauba) - 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 kauran series- in particular caveola and cafeestol .

They were first identified in 1932 by Bengis and Anderson.

If arabica is used for the production of oil, equal amounts of caveol and cafeestol are found in the oil.

The properties of these compounds are currently being widely studied.

They possess

• anti-inflammatory;
• antioxidant;
• stimulating the body's detoxification capabilities by action, it is believed that they 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 extracellular matrix increases - collagen by 75%, elastin by 52% and hyaluronic acid by more than 100%.

It does this 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 moisture loss, it stimulates the expression of Aquaporin-3 on the keratinocyte membrane. (Pereda et all 2008)

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

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

• as an additive in any cosmetic product for the prevention and reduction of wrinkles;
• In daytime cosmetics, as an additive that increases the sun protection factor of the emulsion;
• In moisturizers for all skin types;
• As a soothing additive to reduce skin redness and the negative effects of sun exposure after the sun;
• As a phytosterol Anti-age supplement for mature, dry, chapped 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, confectionery.

Can be used in natural perfumery.

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 use of phytosterols"

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

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

To make a 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 put on medium heat.


Cook caramel. You do not need to stir the mixture - just periodically wiggle the saucepan from side to side. Ideally, you need to achieve a fairly rich caramel, that is, just a caramel color. But I prefer light and unobtrusive caramel, so I don't cook it a little.


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


Actually, this is 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. In the cold, the extract thickens and becomes like a fairly thick syrup in consistency.

I hope this simple recipe for coffee extract will come in handy and you will have many delicious homemade dishes on your table in addition to this aromatic product.
Bon Appetit!

Extraction. A difficult incomprehensible word, which, nevertheless, is one of the most important points in the preparation of an amazing drink called COFFEE.
The word comes from latin extraho and means a method of extracting a substance from a solution by means of a solvent. The easiest way to extract from solution is by flushing in a separatory funnel. This method can be clearly seen when preparing coffee in a drip coffee machine or in the now fashionable way of preparing HARIO.
So when the solvent (water) gets into the ground coffee, the most interesting thing begins, namely the extraction.

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

Flavor components of a coffee / water mixture require a longer extraction time than 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 for preparing the personalized drink that you want to receive. Many customers are surprised and write to us that when buying a certain sort of coffee (for example, a unique sort of production in Brazil -) and making 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 observing 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 the powder was not enough .... In order to learn how to make coffee correctly, there are special barista courses. But it is expensive and not everyone needs it. Our task is to understand the principle of extraction and learn how to use it when preparing coffee.

We have already figured out that the main qualities of a coffee drink depend on the correct selection of the extraction time. The only thing left to do is to choose the optimal cooking time .. This is already a whole art. You can get the drink you need only by trial and .. mistakes. 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 legal rights.

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

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

So - there are several basic parameters of extraction. Let's dwell on 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 making a quality drink, it is necessary 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 "unbreakable rule" - you can get 25, 30 and even 99 percent of the 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 allow you to get a less aromatic and less saturated drink in terms of strength.

2. The temperature for an 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 completely and completely depends on the method of preparation of the drink you have chosen. There are several main types of coffee grinding.
- Coarse grinding. Extraction time is up to 6 to 8 minutes
- Medium grind. Extraction time 4 to 6 minutes
- Fine grinding. Extraction time from 1 to 4 minutes.

4. The type of contact of coffee powder with water during the extraction process. Avoid uneven distribution of coffee powder in the water. The two components must be well mixed.

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

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

Coffee extract is an indispensable component for Opera cake and many other confectionery products with a rich coffee taste. Found the recipe. The coffee extract is 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 (used by Jacobs Monarch)
COOKING METHOD:
1. Coffee is soluble in hot water.

2. Bring it to a boil.

3. Let's measure the sugar.
4. Cook the caramel over high heat. Little by little, pour sugar into a saucepan with a thick bottom.

Let's dissolve. You can't stir the caramel! In order for the sugar to melt more evenly, you need to periodically remove the pan from the heat and rotate in your hand to distribute the sugar along the bottom.

5. As soon as the sugar has melted, add the next portion, let it melt. And so, until we use all the sugar. Care must be taken to ensure that the caramel does not burn.

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

8. Strain, pour into a clean dry jar. The coffee extract will keep in the refrigerator for a very long time.
P.S. I made an extract for the first time. The next day, taking out the jar with the extract from the refrigerator, I found that it had thickened a lot. I think it can be stored at room temperature too. This time, the extract was boiled for half an hour, but I think that it should be boiled for no more than 15 minutes. Next time (and this will happen soon), I will prescribe the time during which a convenient consistency of the extract is obtained.
Today I made ganache with coffee extract. I prepared such a ganache with instant coffee, but I liked the taste much more with the extract. I'll post the recipe here:
100 g white chocolate
300 ml cream with 20% fat (if ganache is intended for whipping, then it is better to take cream with 33-35% fat)
1 tablespoon coffee extract
1 teaspoon 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.
In three or four doses, add the cream to the chocolate. When the mixture has cooled to 60 degrees, stir in the oil.
Pour the ganache into a flat bowl and cover with plastic wrap. Let's cool it down. Put in the refrigerator overnight to stabilize the cream.
We use it as a topping for ice cream, coating for confectionery or as a cream. I really love this ganache in a company with vanilla ice cream)))

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

I saw the recipe for this extract on a television program. The host there reveals little secrets of some French pastry chefs.
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. Not for this particular extract. Instant coffee is essentially an extract from natural (yes, although it's hard to believe it), and the factory does half of the work for you. It is impossible to do this at home (and even in a pastry shop). You will never brew an espresso THAT strong enough to make a coffee extract. ……. natural coffee will not win. "

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

Pour 50 ml of instant coffee and set aside.