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  • Home
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  • Low-Carb Lifestyle!
    • Trim Healthy Mama-inspired Grocery Lists
    • THM-style Beverages >
      • Mock Starbucks Mocha Frappuccinos
    • Family Favorite Recipes (Not Low Carb) >
      • Snacks >
        • Delicious Homemade Gooey Granola Bars!
        • Healthy Peanut Buttery Treats
      • Soups and Stews >
        • Jamaican Seafood Chowder
        • Chicken and Gnocchi Soup
      • Salads >
        • Red Cabbage Coleslaw
      • Main Dishes >
        • Beef >
          • Beef Stroganoff
        • Chicken >
          • Chicken Fiesta
          • Chicken Nachos
          • Marinated Zucchini and Chicken Sandwiches
          • Chicken or Turkey Enchiladas
          • Hungarian Chicken Paprikash
          • Green Chili Chicken Lasagna
        • Lamb >
          • Slow-Roasted Lamb Shoulder
        • Seafood >
          • Chilled Quinoa and Salmon Salad (E)
          • Shrimp and Zucchini Tostadas
        • Pasta Recipes >
          • Baked Lemon Pasta
          • Paccheri (Pasta) with Cauliflower and Tomatoes
      • Desserts >
        • Cookies >
          • Free Christmas Cookie cookbook download!
          • Healthier Gingerbread Man Cookies
          • Healthier Holiday Cut-Out Cookes
          • Maple Leaf Cookies - YUMMM!
        • Donuts
        • Frozen Desserts >
          • Lemonade Ice Cream Pie
    • Recommended Ingredients and Foods >
      • Inspiration Mixes - Gluten/Dairy/Caseine/Wheat Free and delicious!
      • Organic Maple Syrup
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          • Tapestry of Grace History
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            • Memorizing New Testament Books and Their Meanings
            • Proverbs 31:10-31
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            • Stitched Cards
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            • Contentment and "I'm Bored" phrases
            • Willingness
          • Decoupage
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            • Edwardian-Style Aprons
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        • The Church History ABCs (for kids!!!)
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      • Young Adults (Teens) >
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Homemade Coffee Extract - Delicious and Frugal

10/15/2013

26 Comments

 
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This page may contain affiliate links.
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    I've always loved coffee-flavored foods, but would you believe that I didn't start enJOYing a cup of coffee until I was around 40 years old? 

    Of course, that cup of coffee was probably half cream and sugar, by the time I added enough sweet and creamy goodness to make it not taste bitter.
    ☺


    A couple of weeks ago, I introduced you to making your own Chocolate Extract.  This week, it's time to learn how to make your own Coffee Extract!  I love to use coffee extract in my favorite homemade ice cream:  Low-Carb Homemade Mocha Ice Cream!  It also works beautifully in mocha shakes, smoothies, and puddings. 

    This extract is one of the wonderful ingredients that is helping my family stay "on plan" with Trim Healthy Mama, a low-glycemic style of eating.  We get to eat so many delicious desserts and continue to lose weight!

    First things first:  Coffee Extract will almost always contain some form of alcohol, used as a natural preservative. 

    If you prefer to make a non-alcoholic coffee extract, keep in mind that you'll need to freeze this if you would like to keep it on hand long-term.  To replace 2 tablespoons of coffee liqueur or extract, use 1/2 to 1 teaspoon of non-alcohol Chocolate Extract mixed with 1 teaspoon of instant coffee, which has been dissolved in 2 Tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract; or coffee-flavored syrup.

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    For those of you who are ready to make regular Coffee Extract suitable for long-term storage without refrigeration or freezing, you'll need to decide if you'd like gluten-free Coffee Extract, or whether or not that matters to you.

    I prefer to make my extracts so they are gluten-free, for guests who require that as part of their diet.  When out and about, shopping for gluten-free vodka or other forms of alcohol, look for products that have been distilled from potatoes.  Yup, you heard me right.  No grains, if you want this to be gluten-free. 
    Coffee extract has two simple ingredients:  coffee and vodka.  How easy is that? !!!

    (Note:  you may also use white wine or gin, or even brandy or cognac.)
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What You'll Need:
  • 1-1/2 to 2 cups vodka (if needing gluten-free, use potato mash vodka or other non-grain alcohol)
  • 1/2 cup coffee beans or ground coffee beans, or instant coffee
  • 2- to 4-cup glass jar with tight-sealing lid
  • blender
  • muslin bag/jelly bag or fabric/rubberband (generally available at hardware stores)
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    Grind up enough coffee beans to measure 1/2 cup.  You may also use whole coffee beans in your blender, if it's powerful enough to blend those up well.  If you'd like your extract really strong, add more coffee!
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    Or, measure out 1/2 cup of instant coffee crystals.  There's no need to be "exact" in your measurements, though.  Different measurements will just adjust the strength of your extract.

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    Measure 1.5 to 2 cups of vodka or other alcohol into your blender.  Consider the size of the container you'll be storing this in.  If you'll be using a pint jar, measure about 1-3/4 cups of vodka into the blender to allow room for the coffee beans/crystals.

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    Add coffee beans or measured ground coffee to the vodka/alcohol in your blender.  Blend for 5 minutes. 


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    If you blend too long and the mixture gets too hot, you'll lose some of the preserving benefits of the vodka/alcohol.

    In other words, if you have a high powered blender like a Vitamix or a Blendtec, you may want to shorten the length of blending time.  You don't want to open up the blender and see the extract liquids boiling!
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    My first attempt to strain the coffee extract was a big fail.  I lined a funnel with a coffee filter, but even after 10 minutes of sitting, it had only strained a tiny amount.
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    I didn't wait 24 hours or longer to see if the coffee would continue to strain well with the coffee filter/funnel.  I was anxious to finish this process!
    Instead, I grabbed a fabric jelly bag and poured the extract through the bag.  After pouring off all of the liquid, I squeezed the bag carefully to remove any last bit of liquid extract. 

    Next time, I'll line a quart canning jar with some muslin or similar fabric, fastening it around the edges of the jar with a strong rubberband, and pour the liquid coffee extract through the fabric.  That will be much easier!
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    If you're interested in a double extraction, pour this strained liquid back into your blender, add more coffee, and repeat the blending and straining process a second time.  This makes the coffee extract even more potent and strong.

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    I'm thrilled that I no longer need to purchase expensive coffee extract!  This was so easy to make, even with an inexpensive blender. 

    If you'd like this to be flavored, you may also add some almond extract, peppermint extract, cinnamon, or other flavors of your choice, to the finished product. I would recommend avoiding extracts that contain propylene glycol.  If you use cardamom pods or the powdered herb blended with the coffee, this will neutralize the effects of the caffeine (decaffeinate it). 

    Some people will drink half a shot of the coffee extract to perk them up in the morning or before a big test.  I don't know that I recommend doing that, but then, I'm not a medical professional - nor a coffee addict.  Ha!

    Below, you'll see the recipe ready for you to print out. 

    Coffee Extract doesn't need to be refrigerated, and can be stored indefinitely for your baking and cooking uses.  After you have followed this recipe, it's completely ready to be used; there's no need to store this for months until it reaches potency.  However, you'll want to store your Coffee Extract in a dark cupboard or closet.


The full recipe for Homemade DIY Coffee Extract:

    Pour measured vodka or other alcohol into blender.  Add ground coffee, coffee beans, or instant coffee crystals.  Add additional extract flavorings, if desired, or ground cardamom or pods if you'd like the extract to be decaffeinated. 

    Blend for up to 5 minutes in your blender; for high-powered blenders like Vitamix or Blendtec, don't blend so long that the mixture gets too hot.

    Line a jar or container with muslin or other straining/jelly bag type of fabric.  Fasten fabric securely to the edge of the jar with a strong rubberband.

    Pour blended coffee mixture into straining bag or fabric.  Squeeze liquid from bag or fabric.  You now have coffee extract!  Repeat process a second time using strained liquid to make a double extract, if desired.
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Ingredients and Supplies:
  • 1-1/2 to 2 cups vodka (if needing gluten-free, use potato mash vodka or other non-grain alcohol)
  • 1/2 cup coffee beans or ground coffee beans, or instant coffee
  • 2- to 4-cup glass jar with tight-sealing lid
  • blender
  • muslin bag/jelly bag or fabric/rubberband (generally available at hardware stores)


Here's a free printable sheet of labels you may use to decorate your jars!



    (Those of you receiving this blog post via email subscriptions may need to click through to the actual post to view and print off the Homemade Coffee Extract labels.)  Click on the image, below, to open up the PDF document containing the Coffee Extract labels.
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    Coffee Extract may be used with any type of recipe you'd like!  If you're using the Trim Healthy Mama way of cooking, you may enJOY taking a look at my new Visual Shopping Guide for Trim Healthy Mama...a virtual shopping list of ideas when you are grocery shopping.
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You won't want to miss my FREE low-carb and Trim Healthy Mama recipes, tutorials, giveaways, and deals - get them delivered fresh to your inbox!

 

     In the interest of full disclosure, some of the links in my posts are “affiliate links.” This means if you click on the link and purchase the item, I receive an affiliate commission...without it costing you a penny more.   I only recommend products I use personally. Your purchases through these links help support Joy In Our Journey. I humbly thank you for your support!

26 Comments
Stacy Myers link
10/15/2013 11:54:54 am

Thank you!! I've been waiting for this! :-) Thanks for linking up at THT!

Reply
Julieanne link
10/15/2013 05:21:59 pm

You're welcome, Stacy! Hope you have a wonderful day! :)

Reply
Louie56
10/14/2016 03:53:13 pm

if you want it stronger use a finer grind and let it sit for about a week then filter it. the corner the grind the longer it should sit.
A great post keep up the good work.

Rae
1/21/2014 11:22:05 pm

Your recipe for Coffee Extract is the best and easiest I have researched. You have answered questions that others have not, by being so detailed. Thank You!!!

Rae

Reply
Julieanne link
1/23/2014 02:50:02 pm

I'm so glad this has been helpful to you, and that it's answered your questions. Always fun to hear that! :)

Reply
Raia link
2/15/2014 03:20:23 am

What a great tutorial! Thank you for sharing it at Savoring Saturdays! I hope you link up again next week. :)

Reply
Julieanne link
2/16/2014 04:22:53 am

I hope to, Raia! Hope I remember! :)

Reply
Stephanie
2/22/2014 10:46:00 am

Hi! How much does this recipe make? Thanks! I might try it soon!

Reply
Julieanne link
2/23/2014 08:46:59 am

Stephanie, this should make between 2 and 2-1/2 cups of coffee extract, depending on how much vodka/alcohol you choose to use.

Reply
Holly
9/4/2014 06:55:36 am

Thank you for sharing this info! I've been looking for an organic extract, but of course, couldn't find one. Then did a search for "how to make" and found this. :D One question: what is the shelf-life for this? I imagine it's a long time because of the alcohol.

Reply
Julieanne link
9/6/2014 01:34:36 am

Glad you were able to find the directions here on Joy In Our Journey, Holly! Yes, you are correct; since this contains alcohol, it will have a very long shelf life. There's no need to refrigerate it, although you can if you wish.

Reply
Ann W.
11/30/2014 06:54:33 am

Thanks for offering this recipe! Its so nice that you are willing to share your knowledge and experience.... I have a question. I tried your method and at the end, before straining it, I smelled my blended up coffee and vodka, and it smelled very strongly of vodka, rather than coffee. I used ground coffee from the grocery store. Could that be the problem? I also noted that my blender tossed about half the coffee to the very top and sides, and they werent being blended. I would stop, shake to get the grounds back down, and then blend more. Maybe I never got the grounds deep enough in the blender? Or could it be that my vodka was not gluten free?... I don't want to waste what I have, so I decided not to strain it yet, and let it cure for a couple days, before removing the grounds. I'm hoping the coffee scent will eventually win out over the vodka scent.

Reply
Julieanne link
12/15/2014 02:43:27 pm

Ann, you are correct to notice that right after making the coffee extract, it's going to smell more like vodka. Feel free to begin using the coffee extract right away, but keep in mind that the longer it sits in a dark cupboard, shaken up once a week or so, the less it will smell like vodka, and the more it will smell and taste like very strong coffee or espresso. Feel free to let the coffee extract cure for months! :) It tastes even better after a few months! :)

Reply
maria
3/20/2015 04:26:06 am

Can you just add beans to vodka and let it sit like I do my fruit and vanilla extracts

Reply
Julieanne link
7/22/2015 06:54:41 pm

I haven't tried that, Maria, because it's so much faster to get coffee extract from ground up coffee beans. If you try it, please let us know how it works compared to grinding up the beans in a blender. :)

Reply
Cheryl Maksymowski
5/20/2015 12:12:50 am

I want to pin this.... is there a way to do that?

Reply
Julieanne link
7/22/2015 06:53:31 pm

Hi there, Cheryl, if you hover your mouse over one of the images in the post/recipe, a "Pin It" button will appear. Also, at the very top right of the post, you'll also see other ways you can share this recipe, including Pinterest. (It will show up if you hover near the title or on top of the first big image/label.)

Reply
Windi
12/14/2015 04:25:20 pm

Hi, a friend looking for a coffee extract recipe linked me here because of the directive to use potato-mash vodka to keep it gluten free, and that grain alcohols contain gluten.

This is false. The distillation process separates the volatile compounds from the non-volatiles produced during alcoholic fermentation. Anything non-volatile will be left behind entirely- this is a molecular process. There is no chance for cross-contamination at the distillation level because gluten molecules simply cannot follow the ethanol. They chemically cannot.

Vodka is distilled multiple times to remove as much flavor as possible, and is the least like to contain any contamination, if that were even an issue. While whiskey would theoretically be more likely, it starts the same way- flavorless ethanol that is then poured into barrels to age.

I have celiac disease (confirmed by blood tests and endoscopy) and I've been drinking multiple forms of grain alcohol for years. While my head doesn't always appreciate it and I'm sure my liver doesn't either, it doesn't trigger a celiac response. It might make you feel like crap the next day (I've heard lots of people say they feel crappy when they drink grain vs potato vodka or rye vs corn whiskey) but I would venture the guess that it has more to do with drinking cheap alcohol, and probably too much of it. Grain vodka is much cheaper than potato, and potato is very high quality, and I've noticed that cheap liquor and over-indulging often go hand in hand.

Also, alcohol is poisonous to the body, and that awful feeling is a reminder of that.

Otherwise, the recipe sounds good. I make vanilla extract pretty frequently, and I've made something...similar to this in college, albeit in larger quantities and meant more for drinking than flavoring. Potato vodka is a good idea regardless, but not because of gluten. Cheap vodka tastes awful, and won't make good extract.

Reply
Shanna
1/26/2017 11:03:49 am

Windi, my husband also has Celiac's and doesn't have any trouble with grain alcohol. Due to the distilling process, I can see no reason for anyone to.

Reply
sbeals10
9/11/2017 10:59:53 am

Wow! Love the chemist explanation! So AWESOME.

Reply
Vickie
11/6/2016 05:23:55 pm

Hello Julieanne!
Thank you for your recipe! I have purchased a coffee extract that The Bread Company also known as Panera Bread Company, uses to make their frozen coffees. It's very good but doesn't use alcohol that I'm aware of. It's about $50 for a gallon, which has to be frozen if it's not used within a short period of time. I need a recipe that doesn't use alcohol. Could you write up your recipe making the coffee extract without alcohol? Thank you so much!
Sincerely,
Vickie

Reply
Ilene
11/28/2016 11:56:36 am

If one were to want to use this for a cup of coffee, how much would you use? I'm just thinking of a spare storable form of coffee concentrate. Being 'irish' coffee might not be a bad thing either.

Reply
Di Gasçon link
5/28/2017 05:29:43 pm

Hello Julieanne. Thanks for sharing this wonderful recipe! Would it be Ok. if I use coffee pods instead of 1/2 cup coffee beans or ground coffee beans, or instant coffee ?Thanks

Reply
Catherine A Churchill link
3/25/2018 11:45:47 pm

Can you please comment on the cardomom pods or herbs to make the extract decaffinated? I have been battling CFS, Adrenal, and autoimmunity...Hashimoto's in particular is sensitive to the proteing in coffee. I am looking for a healthier way to enjoy a coffee flavor. Maybe I am out of luck until my thyroid heals...I don't know...but would like to know the decaf version...Thanks...love your recipe:)

Reply
Coffee extract link
2/5/2019 08:49:57 am

Farmer Brothers Colombian Blend Liquid Coffee
Colombian blended with coffee from around the world. Medium-dark roasted, this coffee is strong, but with a mild finish.
This is compatible with all BUNN, WILBUR CURTIS and NEWCO liquid coffee machines.

Reply
Helen
2/15/2019 10:27:05 am

Hi, thank you for this, but I was wondering if I can use an emulsion blender?

Reply



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    ​​Hi!  I'm Julieanne!
    You'll find me in the kitchen
    ​trying new 
    Trim Healthy Mama recipes, loving God, and carrying out that love as I bless my husband and teen daughters. ​


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