Coffee extract

Coffee extract is a liquid concentrate obtained from roasted and ground coffee beans, which has been infused and then reduced to capture its intense flavor and characteristic aroma. It is commonly used in cooking to add a deep and rich flavor to desserts, beverages, and various sweet and savory preparations.

The origin of coffee extract is directly linked to the production and consumption of coffee, a beverage that originated in Ethiopia and became popular worldwide thanks to countries in Latin America, Africa, and Asia. The extract is made by extracting soluble compounds from coffee, such as caffeine, essential oils, and other soluble solids, which allows its essence to be maintained in a concentrated and easy-to-use form for recipes.

Among its properties, its ability to intensify flavors due to its concentration stands out, in addition to providing natural antioxidants present in coffee. Although its primary use in cooking is as a flavoring or flavor enhancer, it can also add a slight bitter note that balances recipes containing very sweet ingredients.

In the realm of Hispanic American gastronomy, coffee extract may be known simply as "coffee extract", but it is also referred to in some places as "coffee essence" or "coffee concentrate". These terms are used interchangeably to refer to the same liquid preparation used in the making of desserts and beverages.