Raw Material:   Coffea arabica - roasted grains

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

Organoleptic signs:   at room temperature, a rich 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   due to 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:

• Arachinic (eicosan) - long chain C20: 0, saturated fatty acid;
• Begenic (docosan) - long chain C22: 0, saturated fatty acid;
• Lignoceric (tetracosanoic, 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 the coffee extract, in addition to phytosterols, contains a number of unique diterpene derivatives of the karan series  - in particular caveola   and cafestol .

They were first isolated in 1932 by Vengis and Anderson.

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

The properties of these compounds are currently being widely studied.

They possess

• anti-inflammatory;
• antioxidant;
• stimulating the detoxification capabilities of the body, 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 intercellular matrix is \u200b\u200bincreased - collagen by 75%, elastin by 52% and hyaluronic acid by more than 100%.

This is due to the stimulation of the synthesis of growth factors. Production of the 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)

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

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 of wrinkles and their reduction;
• In daytime cosmetics, as an additive that increases the sunscreen emulsion factor;
• In moisturizers for any skin type;
• As a soothing, reducing redness of the skin and the negative effects of sun exposure additive in cosmetics after the sun;
• As a phytosterol anti-age supplement for mature, dry, chapped skin, which helps to cope with age-related dryness and restores 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.

It can be used in natural perfumes.

Terms and conditions of storage:   at least 24 months in a cool, dark place.

  * For the properties of phytosterols, see "Corneotherapy. Lipids of the stratum corneum. Cholesterol, an alternative use of phytosterols"

Coffee extract is a very necessary product in the kitchen, in particular for coffee lovers and connoisseurs and everything connected with it. Homemade cakes, creams and sauces, cocktails, desserts, ice cream, mousses, jelly, souffle, meringues, cakes and pastries. All these dishes can give you wonderful notes of aromatic coffee.
  Home-made coffee extract is very rich, concentrated and viscous. Although it turns out to be relatively small, it must be used literally drop by drop.
The recipe for this concentrate includes instant coffee, but always freeze-dried, that is, with granules. Making an extract based on ground coffee will not work, 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 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.


  The remaining 50 milliliters of water are combined with 50 grams of granulated sugar and put on medium heat.


  Cook caramel. You do not need to stir the mixture - just periodically shake the pan from side to side. Ideally, you need to achieve a fairly saturated caramel, that is, it is a caramel color. But I prefer light and unobtrusive caramel, so I don’t add it a little.


  Pour coffee solution directly into boiling caramel and mix everything.


  Actually, this is the whole recipe. The coffee extract is fully prepared.


  Pour it hot into a suitable jar, let it cool completely, close the lid and store in the refrigerator for a rather long time (up to six months). Use as needed. In cold weather, the extract will thicken and become consistently like a rather thick syrup.

I hope this simple recipe for coffee extract comes in handy and you have a lot of delicious home-made dishes on top of this aromatic product.
  Bon Appetit!

Extraction. A complicated 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 a solution is to rinse in a separatory funnel. This method can be quite clearly seen when making coffee in a drip coffee machine or in the now fashionable method of preparing HARIO.
   So, when solvent (water) gets into the ground coffee, the most interesting thing begins, namely extraction.

As we all know, coffee is a unique mixture of taste and aroma. These components of the drink begin to appear just at the time of extraction of aromatic and flavoring components dissolved in a mixture of coffee powder and water. The most interesting “trick” is that it takes a different time to completely extract them.

Flavoring components of a mixture of coffee and water require a longer extraction time than aromatic.

It is very important to understand and correctly use the knowledge of the nominal of this moment. In fact, the extraction time is a fundamental factor in preparing the name of the drink that you want to get. Many customers are surprised and write to us that when buying a particular type of coffee (for example, a unique variety made in Brazil -) and preparing 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 - coffee was prepared without following the rules of extraction. 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 making coffee.

We have already figured out that the main qualities of a coffee drink depend on the correct choice of extraction time. The only thing left is to choose the optimal cooking time .. This is already a whole art. You can get the drink you need only through trial and .. errors. Our task is to give you starting points and make your choice a little easier. And then - the magic of making coffee enters into its legal rights.

Strong and Gorky are different concepts. They must not be confused. This is mistake.
   For the convenience of your choice, we have provided each type of coffee presented in our store with the main taste parameters (Saturation of taste, Fortress, Kislinka and Gorchinka).

To get strong coffee you need to get the maximum percentage of aromatic and flavoring components in the drink.

So - there are several basic extraction parameters. Let us 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. Percentage of coffee extract in your cup.
According to the generally accepted rule for preparing 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 and 30 and even 99 percent of the coffee extract in your drink. But an increase in the content of coffee extract in your cup will only increase the bitterness of the drink. A decrease in the percentage of the extract content will make it possible to obtain a less aromatic and less saturated beverage.

2. The temperature for the optimal extraction process should be within 94 degrees. Deviations of 1-2 degrees are possible.

3. The degree of grinding coffee beans. Entirely and completely depends on your chosen method of preparation of the drink. There are several basic types of grinding coffee.
   - Coarse grinding. The extraction time is up to 6 to 8 minutes
   - Medium grinding. Extraction time from 4 to 6 minutes
   - Fine grinding. The extraction time is from 1 to 4 minutes.

4. The type of contact of coffee powder with water during the extraction process. Uneven distribution of coffee powder in water should not be allowed. Both of these components should be well mixed.

5. The last but not least important parameter extraction is the ratio of the weight of the coffee powder and the volume of water used. There are basic rules - for example, if you want to get a less strong coffee, you cannot increase or decrease the amount of water in the proportion you set. This will cause the 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 to find the necessary proportions and ratios of all the parameters described by us?
   We advise you to use ready-made recipes and recommendations. And then it’s a matter of creativity and mood! Find your ratio of coffee grade, degree of grinding, weight of ground coffee and amount of water.

Coffee extract is an indispensable component for Opera cake and many other confectionery products with a rich coffee flavor. 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 of water
  125 g instant coffee (used by Jacobs Monarch)
COOKING METHOD:
  1. Coffee is soluble in hot water.

2. Bring to a boil.

3. Measure the sugar.
  4. Boil caramel over high heat. Slowly pour sugar into a pan with a thick bottom.

Let’s dissolve. Caramel must not be disturbed! In order for sugar to melt more evenly, you need to periodically remove the pan from the fire and rotating in your hand, distribute sugar along the bottom.

5. As soon as the sugar has melted, pour the next portion, let it melt. And so, until all the sugar is used. It is necessary to ensure that the caramel does not burn.

6. In small portions, pour coffee into caramel, stirring thoroughly each time.
  7. The caramel-coffee mixture is respected until the volume is halved.

8. Strain, pour into a clean, dry jar. Coffee extract is stored in the refrigerator for a very long time.
  P.S. I did the extract for the first time. The next day, pulling a can of extract from the refrigerator, I found that it was very thickened. I think it can be stored at room temperature. This time the extract was boiled for half an hour, but I think that it is necessary to boil no more than 15 minutes. Next time (and this will happen soon), I will prescribe the time during which the consistency of the extract is convenient in use.
  Today I prepared ganache with coffee extract. I prepared such a ganache with instant coffee, but with the extract I liked the taste much more. I put the recipe here:
  100 g white chocolate
  300 ml cream with a fat content of 20% (if the ganache is intended for whipping, it is better to take cream with a fat content of 33-35%)
  1 tbsp coffee extract
  1 coffee spoon ground cardamom
  15 g softened butter
  Cooking:
  Melt the chocolate in a water bath.
  Bring the cream to a boil, dissolve the coffee extract in them and stir in the cardamom.
  In three to four doses, add the cream to the chocolate. When the mixture cools down to 60 degrees, mix the oil.
  Pour ganache into a flat bowl, cover with a film of contact. Let’s cool. Put in the refrigerator overnight to stabilize the cream.
  We use as topping for ice cream, coating confectionery or in the form of a cream. I really like this ganache in the company of vanilla ice cream)))

The coffee extract is dark malleable with the aroma of natural coffee.
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 in a television program. The host there reveals the little secrets of some French confectioners.
Only instant coffee is used for this extract. Here is the information I found with Maria Selyanina maria_selyanina “Is it possible to replace instant coffee with natural. For this particular extract - not. Instant coffee is essentially an extract of natural coffee (yes, although it’s hard to believe), and the factory does half the work for you. At home (and even in a confectionery), this is impossible. You will never brew espresso SUCH the strength that is needed for coffee extract. ....... natural coffee will not benefit. "

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

Instant coffee pour 50 ml of water and set aside.