Coffee extract from pour-over/filter coffee.
Making coffee extract
is simple, and it produces the most versatile coffee flavouring ever... You can add coffee extract to custard, ice cream, cake batter, if you mix it with lots of sugar you an make coffee water-ice from it... and, ofcourse, you can make the most delicious coffee with it.
Coffee extract keeps well in the fridge, as long as you put it in a tightly closed container,
preferably a glass, ceramic or stainless steel one.
Plastics tend to taint the coffee extract, I suspect the coffee oils act as a solvent.
Making coffee extract is easy, but once again:
only great ingredients produce great results
Ofcourse the very best way to start is to have some freshly roasted coffee beans at hand.
Medium roast works really well, although a darker roast can give extra bite to the extract which translates into a more complex flavour when you make milk coffee with the extract later on.
- Grind the beans medium-fine: coarser than for espresso, finer than for plunger/French Press.
- Use the 1 = 4 rule: 1 cup of coffee extract produces 4 cups of coffee, so, therefore you will need to at least quadruple the amount of ground coffee you normally use per cup of water.
- Start by measuring out the amount of water you will be using, and add about 3 tablespoons extra .
- Bring the water to the boil.
- Grind your coffee, and put it in the filter; use a tall chimney filter if you can find one, otherwise use a cone filter like the one pictured here.
- Tap the filter on the bench several times to pack the grinds firmly; you can also gently press the grinds down with the back of a spoon.
- Put the filter on the pot, jar or mug you will be using to collect the extract.
- When the water boils, take it off the heat... count slowly to 10 and pour about 2 -3table spoons of the water on the packed ground coffee; make sure the whole surface of the coffee is moistened....
- Wait until the ‘bloom” has formed, and the bubbling has stopped.
- Slowly pour about half the remaining water over the ground coffee.
- Put the kettle back on the fire.
- Wait until the extract has dripped from the grinds, but not so long that the surface of the coffee “puck” has dried out.
- Take the kettle off the fire again, count to 10 and pour the rest of the water over the coffee in the filter.
This style of coffee extract makes a beautifully rich coffee if you add 1 part of extract to 3 or 4 parts of hot milk or water.
A great comfort-coffee; serve in a big mug, wrap your hands around it and enjoy!!