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?
© 2009 Apartment Therapy
Coffee extract is great. We use it at work for all kinds of things and it helps add a rich dark color as well as flavor. We mainly use it in our espresso chocolate chip coffee cake, mocha cookies and mocha almond toffee cheesecake. I use a whopping third cup for the cheesecake and it's fantastic.
view Zora 's profile
Professionally I have always used Trablit coffee extract for pastries and baking. It is a French extract, and I have only seen it distributed by foodservice distributors. At home I use strongly brewed expresso for recipes, but I miss the Trablit.
view Karen1Monger's profile