Ingredients

Coffee extract
water
1 cup
250 g
8.75 oz
8.25 fl oz
sugar
1 cup
250 g
8.75 oz
8.25 fl oz
instant coffee
0.50 cup
125 g
4.38 oz
4.12 fl oz

Method

It’s a light dessert with an aromatic hint of coffee.

If you like coffee desserts, then cook this coffee extract. It can be stored indefinitely long; for a rich coffee taste you will need just one or two teaspoons of coffee.

Cooking

  1. Pour the coffee over with water, and bring it to a boil. Set aside.
  2. Melt the sugar in a saucepan with a thick bottom until caramel is obtained. Carefully pour the coffee into the caramel a little bit, stirring until a homogeneous liquid is obtained. Boil until the volume reduces twice (it takes long, but worth it!). Transfer the mass to an airtight jar, and store in the fridge.

Coffee paste turns out to be thick and viscous. Due to caramel, it is stored for a long time. The extract is great for crème, ganache or biscuits. It helps you to add the coffee flavor to a dessert.

Enjoy!