Homemade coffee extract. Homemade coffee extract Coffee extract is made from coffee and water

Raw material: Coffea arabica - roasted beans

Production: Produced by high-pressure extraction with a natural source of carbon dioxide, which is free from solvents, inorganic salts and heavy metals, as well as micro-organisms capable of reproduction.

Organoleptic features: at room temperature, the fatty oil is rich brown in color with a pronounced, persistent aroma of freshly ground coffee roasted beans. Thickens in the cold.

INCI: Coffea Arabica (Coffee) Seed Extract

With its characteristic aroma CO2 coffee extract due to the presence of an ether component, reaching up to 0.2-0.3% and containing Methylpyrazine, Furfural, 2-Furanmethanol, Furanon, Butyrolaktone, 2-Methylpyrazine, Furfurylacetat, Maltol, Guaiakol

Fatty acid composition:

• linoleic acid - up to 43%;
• palmitic acid - 35-42%;
• oleic acid - 8-10%;
• stearic acid - 7-11%

The coffee extract also contains rare fatty acids:

• Arachidic (eicosanoic) - long-chain C20:0, saturated fatty acid;
• Behenic (docosanoic) - long chain С22:0, saturated fatty acid;
• Lignoceric (tetracosanoic, carnaubic) - long chain С24:0, saturated fatty acid;
• Nervonic - long-chain C24:1 monounsaturated fatty acid

Physical indicators :

Density: 0,940

Besides, SC CO2 coffee extract contains approx. 0.4-0.5% caffeine .

The unsaponifiable fraction of coffee extract, in addition to phytosterols, contains a number of unique diterpene derivatives of the kaurane series- in particular caveolus And cafestol .

They were first isolated in 1932 by Bengis and Anderson.

If Arabica is used for the production of oil, equal amounts of caveol and cafestol are found in the oil.

The properties of these compounds are currently being widely studied.

They possess

• anti-inflammatory;
• antioxidant;
• stimulating the body's detoxification capabilities, they are believed to stimulate the action of the enzyme glutathione-S-transferase (Lam et all 1982) .

coffee extract , due to the presence of phytosterols, in vitro stimulates the synthetic activity of fibroblasts And increases their number. The synthesis of all components of the extracellular matrix increases - collagen by 75%, elastin by 52% and hyaluronic acid by more than 100%.

It does this by stimulating the synthesis of growth factors. The production of transforming growth factor beta increases by 204%, and granulocyte-macrophage colony-stimulating factor by 834%.

Besides, coffee oil has unique moisturizing properties. In addition to regulating transepidermal water loss, it stimulates the expression of Aquaporin-3 on the keratinocyte membrane. (Pereda et all 2008)

It contributes maintaining skin moisture regulation mechanisms at a high level. In addition to water, the absorption of glycerol molecules by the skin also increases, since this Aquaporin is the main channel for the transport of glycerol.

Due to the presence of caffeine in it, CO2 coffee extract has slight lipolytic effect.

• as an additive in any cosmetic product for the prevention of wrinkles and their reduction;
• In daytime cosmetics, as an additive that increases the sun protection factor of the emulsion;
• In moisturizers for all skin types;
• As a soothing, reducing redness of the skin and the negative effects of insolation, an additive in cosmetics after the sun;
• As a phytosterol Anti-age supplement in products for mature, dry, cracked skin, helping to cope with age-related dryness and restoring skin elasticity;
• In creams to reduce the appearance of cellulite

CO2 coffee extract also widely used in the food industry, for flavoring ice cream, desserts, confectionery.

Can be used in natural perfumery.

Terms and conditions of storage: at least 24 months, in a cool, dark place.

*On the properties of phytosterols, see "Corneotherapy. Corneal lipids. Cholesterol, an alternative use of phytosterols"

Coffee extract is an indispensable component for the "Opera" cake and many other confectionery products with a rich coffee taste. Found the recipe. The coffee extract is stored in a tightly closed jar in the refrigerator for a very long time.

INGREDIENTS:
250 g sugar

250 g water
125 g instant coffee (I used Jacobs Monarch)
COOKING METHOD:
1. Coffee is soluble in hot water.

2. Bring to a boil.

3. Let's measure the sugar.
4. Cook caramel over high heat. Slowly pour the sugar into a heavy bottomed saucepan.

Let's dissolve. Do not mix caramel! In order for the sugar to melt more evenly, you need to periodically remove the pan from the heat and rotate it in your hand, distribute the sugar along the bottom.

5. As soon as the sugar has melted, add the next portion, let it melt. And so, until all the sugar is used. Care must be taken not to burn the caramel.

6. In small portions, pour coffee into caramel, stirring thoroughly each time.
7. Boil the coffee-caramel mixture until the volume is halved.

8. Strain, pour into a clean, dry jar. Coffee extract keeps in the refrigerator for a very long time.
P.S. I did the extraction for the first time. The next day, pulling out a jar of extract from the refrigerator, I found that it had thickened a lot. I think it can be stored at room temperature as well. This time I boiled the extract for half an hour, but I think that it should be boiled for no more than 15 minutes. Next time (and this will happen soon), I will prescribe the time during which an easy-to-use consistency of the extract is obtained.
Today I made ganache with coffee extract. I prepared such a ganache with instant coffee, but I liked the taste much more with the extract. I'll post the recipe here:
100 g white chocolate
300 ml cream with a fat content of 20% (if the ganache is intended for whipping, then it is better to take cream with a fat content of 33-35%)
1 tbsp coffee extract
1 coffee spoon ground cardamom
15 g softened butter
Cooking:
Let's melt the chocolate in a water bath.
Bring the cream to a boil, dissolve the coffee extract in them and stir in the cardamom.
In three or four additions, stir the cream into the chocolate. When the mixture cools down to 60 degrees, stir in the oil.
Pour the ganache into a flat bowl, cover with cling film. Cool down. Place in the refrigerator overnight to stabilize the cream.
Use as a topping for ice cream, pastry coating or as a cream. I really like this ganache in the company with vanilla ice cream)))

Extraction. A complex incomprehensible word, which nevertheless is one of the most important moments in the preparation of an amazing drink called COFFEE.
The word comes from the Latin extraho and means a method of extracting a substance from a solution by means of a solvent. The easiest way to extract from a solution is to wash in a separating funnel. This method can be clearly seen when preparing coffee in a drip coffee machine or in the now fashionable HARIO preparation method.
So, when the solvent (water) gets into the ground coffee, the most interesting thing begins, namely the extraction.

As we all know, coffee is a unique blend of flavor and aroma. These components of the drink begin to appear just at the moment of extraction of the aromatic and flavor components dissolved in the mixture of coffee powder and water. The most interesting "trick" is that for their complete extraction, different times are needed.

Flavor components of a mixture of coffee and water require a longer extraction time than aroma components.

It is very important to understand and correctly use the knowledge of this particular moment. In fact, extraction time is a fundamental factor in making the exact drink you want. Many customers are surprised and write to us that when buying a certain type of coffee (for example, a unique type of coffee produced in Brazil -) and preparing a drink from it, they do not observe the expected shades of taste or aftertaste in taste or smell. In fact, everything is simple - the coffee was prepared without observing the extraction rules. Either the extraction time was too long (or vice versa), or the temperature of the water poured into the coffee powder was very low, or the powder was not enough .... In order to learn how to prepare coffee correctly, there are special barista courses. But it's expensive and not for everyone. Our task is to understand the principle of extraction and learn how to use it in the preparation of coffee.

We have already figured out that the main qualities of a coffee drink depend on the correct choice of extraction time. The only thing left is to choose the optimal cooking time .. This is already a whole art. You can get the drink you need only through trial and .. errors. Our task is to give you starting points and make it a little easier for you to choose. And then - the magic of making coffee comes into its legal rights.

Strong and Bitter are different concepts. They must not be confused. This is mistake.
For the convenience of your choice, we have provided each type of coffee presented in our store with the main taste parameters (Saturation of taste, Fortress, Sourness and Bitterness).

To get strong coffee, you need to get the maximum percentage of aromatic and flavor components in the drink.

So - there are several basic extraction parameters. Let's dwell on each of them and, if possible, give small recommendations. In any case, if you have any questions, you can always ask us through.

1. Percentage of coffee extract in your cup.
According to the generally accepted rule for the preparation of a quality drink, it is necessary to achieve that about 20 percent of the initial mass of already ground coffee is extracted into the drink. Of course, this figure is not an "unbreakable rule" - you can get 25 and 30 and even 99 percent of the coffee extract in your drink. But increasing the rate of coffee extract in your cup will only increase the bitterness of the drink. Reducing the percentage of extract content will allow you to get a less aromatic and less saturated drink.

2. The temperature for an optimal extraction process should be within 94 degrees. There may be deviations of 1-2 degrees.

3. The degree of grinding of coffee beans. It entirely depends on the way you choose to prepare the drink. There are several basic types of coffee grinding.
- Coarse grinding. Extraction time is up to 6 to 8 minutes
- Medium grind. Extraction time 4 to 6 minutes
- Fine grinding. Extraction time from 1 to 4 minutes.

4. Type of contact of coffee powder with water during the extraction process. Do not allow uneven distribution of coffee powder in water. These two components must be well mixed.

5. Last but not least, the extraction parameter is the ratio of the weight of the coffee powder to the volume of water used. There are basic rules - for example, if you want to get less strong coffee, you cannot increase or decrease the amount of water in the proportion you set. This will cause unwanted components of the coffee powder to dissolve into the drink. The correct way out in this situation is to dilute the already extracted drink with hot water.

The main question remains open - How to find the necessary proportions and ratios of all the parameters we have described?
We advise you to use ready-made recipes and recommendations. And then it's a matter of creativity and mood! Find your ratio of coffee type, grinding degree, ground coffee weight and amount of water.

Green coffee extract is a concentrated source of chlorogenic acid and is currently used as a supplement for heart health and weight loss; has a weak or moderate effect. Background Information Green coffee extract is a supplement and/or food product derived from green coffee beans. The chemical makeup is basically the same as coffee beans, but green coffee extract has a higher content of a molecule called chlorogenic acid; chlorogenic acid is a phenolic compound associated with quinic acid. Chlorogenic acids from green coffee extract are easily absorbed, and they themselves and their metabolites (such as ferulic acid) have many of the properties of green coffee extract. Theoretically, taking chlorogenic acid should have the same beneficial effect as green coffee extract (and vice versa). Oral intake of green coffee extract may slightly reduce body weight in overweight or obese individuals (mechanism of action unknown, but thought to be related to preventing absorption of carbohydrates from the gut after meals), but the extent of weight loss is not yet reliable. indicator; studies involving thin people have not yet been conducted. Several studies suggest that "heart health" is improved by increasing vasoreactivity and lowering blood pressure, green coffee extract has a beneficial effect on people with poor vascular function or high blood pressure; but this property may be an effect of the band-aid (one study noted that improvements disappear 2 weeks after stopping the drug), which is due to the metabolite of ferulic acid. Green coffee extract has health benefits, but the efficacy of the properties attributed to it is not as high as other supplements.

Not to be confused with: Chlorogenic acid (main ingredient)

It should be noted:

In case of allergy to coffee beans and coffee extract, an allergic reaction to green coffee extract is possible.

Green coffee extract: instructions for use

The dosage of green coffee extract (GEC) is based on the content of chlorogenic acid, which in isolated form is recommended to be taken in the range of 120-300 mg. Based on this, the recommended dose of green coffee extract is approximately:

1,200-3,000 mg at 10% chlorogenic acid

600-1,500 mg at 20% chlorogenic acid

240-600 mg at 50% chlorogenic acid

At the moment, the exact optimal dosage of isolated chlorogenic acid and ESA is unknown.

Sources and structure

Compound

Roasted green coffee beans can encourage chlorogenic acids to form lactonic structures, chlorogenic acid is found in plasma regardless of whether roasted beans or raw extract are used.

Pharmacology

absorbability

After taking 400 mg of decaffeinated green coffee extract (170 mg of chlorogenic acid), the absorption rate of chlorogenic acids and phenolic compounds exceeds 30%, which is quite high.

Blood

Following oral administration of isolated 5-caffeylquinic acid, adequate plasma levels of caffeic and ferulic acid are found, although blood levels of 5-caffeylquinic acid itself are lower than detectable even at 200 mg/kg; which suggests a fast metabolism. The peak of caffeic and ferulic acid at 6 and 9 hours after ingestion of 200 mg/kg of 5-caffeylquinic acid reaches 179 ng/ml and 174 ng/ml, respectively, the detectable level is observed up to 24 hours. Caffeylquinic acids are 44% phenolic compounds in human blood (31.3, 7.5, and 5.2% for 3-, 4-, and 5- respectively) and 55% chlorogenic acids, dicaffeylquinic acids, and ferulic acids make up the remainder. A human study using 400mg green coffee extract (170mg chlorogenic acid) noted high inter-individual variability, although Tmax for most phenolic compounds was 3-4 hours (2.5 for p-coumaric acid). When taking 170 mg of chlorogenic acid, Cmax is 14.8+/-11.7 µmol/L.

Cardiovascular health

Pressure

The use of 180-720mg/kg of green coffee extract (28% chlorogenic acid) dramatically reduces blood pressure in spontaneously hypertensive rats for more than 12 hours in a dose-dependent manner (6.8-12.5%), high doses show effects after 24 hours ( 5.7-11.1%); a decrease in heart rate was also noted, which occurs only at a high dose in the control group (Wistar Kyoto rats), this is due to the presence of 5-caffeylquinic acid, which is cleaved into ferulic acid (the active ingredient). The active ingredient in green coffee extract, ferulic acid, increases the effects of blood pressure lowering drugs (Nicardipine, Captopril and Prazosin). A study that used green coffee extract (480 mg) daily with 30.9% chlorogenic acid (140 mg) for 12 weeks noted a reduction in heart rate (8%), diastolic pressure (7%) and systolic pressure (8 %) in men with hypertension; changes occur from 4 weeks up to 12 and return to the previous level two weeks after stopping the intake. Another study (20 healthy men with impaired vasoreactivity and blood pressure) also noted improvements in green coffee extract (140 mg chlorogenic acid in liquid drink) for 4 months, with a 69% increase in the rate of reactive hyperemia in response to a plethysmogram, while while when using a placebo, this indicator slightly decreases; there is a downward trend in pressure (from 115/69 to 110/63), but the statistical significance is rather low. Low doses of the substance lower blood pressure in prehypertensives, according to one study; but this is a temporary effect, the mechanism of action occurs through chlorogenic acid, which is broken down to ferulic acid. It also increases vasoreactivity.

Effect on glucose metabolism

Research

Short-term use of 10% green coffee rich in chlorogenic acid (10g ground coffee, 4-4.5% chlorogenic acid, 400-450mg total) lowers glucose AUC by 7% 120 minutes after ingestion in response to 25g sucrose. A study in people with prehypertension also measured blood glucose levels. As a result, there was no significant decrease in glucose levels in people with elevated (but not pre-diabetic; 89-109 mg/dL) levels when taking 480 mg of green coffee extract for 12 weeks (30.9% with 140 mg of chlorogenic acid).

Effect on fat mass

Research

The use of 0.5-1% green coffee extract of the total diet slowed down weight gain in mice, while isolated caffeine and chlorogenic acid only showed a tendency to do so. The study authors noted that chlorogenic acid can reduce liver triglyceride accumulation (caffeine has no effect), and caffeine reduces circulating triglyceride levels after the olive oil test (mice are given olive oil; chlorogenic acid has no effect). Metabolites of chlorogenic acid and ferulic acid increase fatty acid oxidation in the liver. A meta-analysis found that only three of the five human studies using green coffee extract measured weight as the primary end point, and these studies were noted for their diversity and high levels of inaccuracy (only one was published in Medline, the other two were for commercial companies, and only one of them was published online, it can be downloaded in pdf format); the average weight loss was 2.47 kg according to this meta-analysis. A study published in Medline showed that weight loss in obese people in 12 weeks (using 11 g of green coffee with 440-495 mg of chlorogenic acid daily) reached 5.4+/-0.6 kg (in the control group, weight decreased by 1.7+/- 0.9 kg; significantly less effective), while the fat mass decreased by 3.6%, which is approximately 80% of the total weight loss. Only one study prior to the meta-analysis looked at weight loss in humans with EHC. The study recorded weight loss (not as the main study parameter) and noted that with the use of 0.48 g of EHA for 12 weeks (140 mg of chlorogenic acid), weight did not change, but studies conducted after (therefore excluded) noted a decrease in weight in overweight people (n=16) after taking 700 mg (two doses of 350 mg) of green coffee extract with 45.9% chlorogenic acid. All subjects received randomly at different times 350 mg, 700 mg and placebo for 8 weeks, as a result, it was noted that weight loss was associated only with periods of use of green coffee extract. There is limited evidence that chlorogenic acid and its source, green coffee extract, cause weight loss. While numerous studies have conflicts of interest with independent studies, the latter also show little weight loss in overweight people (studies have not yet been done in thin people).

Effect on oxidation

Glutathione

Glutathione, an antioxidant enzyme whose activity is induced by the diterpene ester of kahweol palmitate and its kahweol monoacetate; caffeol can also induce the activity of the enzyme, but palmitate, having a connection with it, slows down this activity. Supplementation of green coffee extract for 12 days at 20% of the total diet in rats increased the activity of glutathione in the liver by 5 times, compared with the control group (the peak of activity in the intestinal mucosa is less), the result was reproduced in another study using 2, 5 mg of any isolated diterpene.

Safety and toxicology

Allergy

Green coffee extract, either as a supplement or on its own, can cause a respiratory reaction, which is a sign of allergens. An occupational type I allergic reaction may be caused by ground green coffee beans, which may be due to the presence of the "Cof A 1" allergen. This allergen is different from the castor bean allergen (both plants are known to cause occupational allergies) and is found in Congolese coffee, Arabica coffee, and Liberica coffee. Green coffee extract may cause allergies in individuals who have an allergic reaction to other coffee-related products.

The coffee extract is dark viscous with the aroma of natural coffee.
Coffee extract is used for cakes, ice cream and other chocolate desserts. It keeps for a long time.

I saw the recipe for this extract on a TV show. The host there reveals the little secrets of some French confectioners.
Only instant coffee is used for this extract. This is the information I found from Maria Selyanina maria_selyanina “Is it possible to replace instant coffee with natural coffee. For this particular extract, no. Instant coffee is essentially an extract from natural coffee (yes, although it's hard to believe), and the factory does half the work for you. At home (and even in a pastry shop) this is impossible to do. You will never brew espresso as strong as the coffee extract needs. ……. natural coffee will not win.”

50 g - instant coffee
50 g - sugar
100 ml - water

Instant coffee pour 50 ml of water and set aside.