Have you ever used coffee extract in your baking? We're never have, but we're curious about the possibilities.
We just noticed that The Baker's Catalogue has two different kinds of coffee extracts listed next to their vanilla, almond, and lemon extracts.
One is a Nielsen-Massey brand coffee extract, which is supposedly a "thick essence of brewed coffee" in a concentrated form. They recommend it for adding depth to chocolate recipes and baked goods.
The other coffee extract they offer seems like it is even more concentrated - an essential oil, perhaps? It's from Lorann Oils and they say it is suitable for candy-making. The Lorann Coffee Extract sells for $6.25 per 1-ounce bottle.
The Nielsen-Massey coffee extract sells for $10.95 per 4-ounce bottle.
Have you used either of these, or another coffee extract, in your baking and cooking, and how did it work?