• Select high-quality Arabica extract: choose an extract made from Arabica beans for a richer and more nuanced flavor compared to less aromatic Robusta.
• Precise dosage: coffee extract is highly concentrated. One tablespoon is generally enough to flavor 400ml of batter or cream. Adjust to taste and sample regularly.
• Integration: add extract to batter, cream, or frosting for a subtle note. A coffee syrup made by boiling extract with sugar can be used to soak cakes.
• Harmonize flavors: when using chocolate icing, moderate the extract dosage to avoid overpowering the cocoa flavor.

Ingredients for a 200ml bottle: 100g soluble Arabica coffee, 80ml water, 20g sugar.

1. Mix soluble coffee and sugar together in a bowl.
2. Boil 80ml of water.
3. Add boiling water to the coffee and sugar mixture, stirring until desired consistency is reached.
4. Chef's Tip: to make it with real coffee, brew two strong espressos (2x40ml), add 30g sugar, a pinch of agar-agar, and reduce in a pan until syrupy. Fold into your recipe.
5. Pour the homemade coffee extract into a sealed glass jar and store in the refrigerator.

• Airtight container: always keep extract in a tightly sealed bottle after each use.
• Away from light and heat: store in a dark, cool place away from the stove or direct sunlight.
• Keep separate from strong odors: avoid storing near potent spices.
• Use promptly: like roasted coffee beans, flavor is best in the months following opening.