My next series of posts follow a theme, but it all starts with some coffee extract. What’s that? Coffee extract, it makes perfect sense.
My office is involved in a bit of a competition. I won’t go into details but all of the lawyers are divided into four teams. I was “volun-told” (thanks EMW – that’s a good one) that I was to be a team leader. Part of my job involves “encouraging” people to volunteer for certain activities around the office. I get volunteers, the team gets points, etc. Anyway, one of the activities that required volunteers last week was a shed build challenge for Habitat for Humanity. I sent out the email to my team, asking for 2 volunteers, and offering up a dozen cupcakes to each, in whatever flavour they wanted.
Lucky for me, two eager and wonderful volunteers came forward within minutes of my email, and even luckier – each of them is a foodie in her own right. Foodies make the best flavour-pickers. I encouraged each of them to challenge me with something I may not have tried before. The selections? Earl Grey Cupcakes with Lemon Buttercream and Cardamom Spiced Cupcakes with Coffee Buttercream.
Good choices both.
I have been busy researching each of these combinations so I get it just right. Having tasted neither, I really have no idea what I should be looking for in terms of recipe.
Bake day is tomorrow and so I was quickly reviewing the selected recipes (which I will post about soon, not to worry), and it occurred to me that the coffee buttercream would require coffee extract. Wait, what? I have seen coffee extract before but never thought to pick some up and to be honest, it was a rare find in a specialty shop when I did see it. Galen doesn’t have any. Lemon, Almond, Vanilla – but not coffee. In my personal collection, I have chocolate extract, coconut emulsion, lime emulsion and raspberry extract – but not coffee. Awesome. And I have no time to pick some up via an internet source.
Well a quickie search via our good friends at Google brought me here. Is it possible to make your own coffee extract? Why yes, yes it is.
So I did.
It was way easier than I expected, took a total of about 15 minutes, and the best thing of all is that the batch will store in a glass container indefinitely in the pantry. I can think of a dozen or so things that will benefit highly from some added coffee extract. In particular, I make a dark chocolate crust for one of my cheesecakes that would be so fantastic with a little coffee flavour. Watch for that post down the road somewhere.
It is a thick, almost syrup, and it smells divine.
Long story short…I now have coffee extract for next time I need some, and more importantly, I have some for the coffee buttercream I intend to make tomorrow. Stay tuned. Woot woot!