ESPRESSO EXTRACTION: Bold Bean Flavor With a Punch

Crafting espresso extractions and using them in everything I could over the past couple of years has been fun! I’ve been enjoying the journey of combining three of my great interests: extraction, experimentation and bold espresso flavors.  If you’re a real bean lover this might be right up your alley.  The extraction will be an exact replication of the smell and flavor of the bean you use with a real caffeine buzz punch. The advantage to using ethanol extraction is that it’s highly efficient, keeps the extraction amazingly accurate in flavor and aroma and the alcohol base can give it an extended shelf-life.

“Alcohol Extraction” or “Ethanol Extraction” can sound intimidating but it shouldn’t, it’s really not that difficult. It’s a whole new level of flavor, aroma, scenting, apothecary, and medicinal botanical oil management. I’m consistently blown away by the things I make with ethanol extraction and this espresso extraction is no different. I used the Source Turbo by ExtractCraft to process the extraction because it’s simple and safe simple and safe. If you’re not familiar with ethanol extraction here’s an article that explains the equipment and process in detail:


I. Use High Quality, Freshly Ground Beans

Fill a pint size canning jar about ¾ full with ground espresso beans of your choice.  This is about 90 grams of ground beans. Using a rougher grind will make filtering easier later.

Freshly Ground Espresso Beans

II. Add 95% Food-Grade Ethanol

Add 95% (190-proof) or higher food-grade (non-denatured) ethanol until the material is saturated and the jar is full, close with lid secure, shake, and allow to soak at room temperature for 1-hour or more shaking once in a while. 

Ethanol is simply alcohol made from grain, sugar cane, fruit, or whatever plant material fermentation. The most widely known brand is Everclear, but there are many other sellers on the internet including 420 Extractor which is my go-to.

Remainder of Jar Filled With Food Grade 95% Alcohol

III. Filter

Filter the coffee bean solids from the liquid.  High quality filtering will ensure the cleanest possible extract.  The resulting filtered liquid is the primary extraction “tincture” or “wash.” Using a regular coffee filter is ok, but small particles will pass through and become a higher percentage of the end product as the extraction reduces. Using a Buchner funnel as an advanced, secondary filtering step with the Source Turbo for the vacuum assist will really clean it up and take it to the next level.

Basic Filtering With Coffee Filter
Particles and Cloudy Solution From Basic Filtering
Advanced-Secondary Filtering Using a Buchner Funnel
After Secondary Buchner Filtration, Very Clean Tincture

Here’s a video on using the Buchner for filtration with the Source Turbo: Buchner filtering with the Source Turbo

IV. Perform Ethanol Recovery to Complete the Extraction

Process the tincture in the Source Turbo (or EtOH PRO for larger volume).  It takes about 2-hours or less to process a room temperature tincture, recover the ethanol and isolate the espresso extraction.

The Source Turbo by ExtractCraft

V. When to Stop the Extraction Process

The process has finished when the desired viscosity and concentration is achieved.  If you stop the process earlier there will be residual ethanol in the concentrate, or you can run it a bit longer for a tighter consistency.    Neither choice is “right” or “better” for all applications. When to stop is more of a preference developed by working with the extraction a bit, or necessity determined by certain recipe requirements. I normally prefer to stop it early in a more liquid form with plenty of ethanol to keep it loose and easy to manage. Just like the vanilla extract in your cupboard, it’s also around 35% alcohol by volume. From the 90 g of ground espresso beans I started with the yield was about 7 ml of espresso extraction.

Left: Finished Earlier Right: Finished Later

VI. Decide How You Will Use the Extract. 

You can use it on its own or combine it with other complimentary flavors like vanilla. Combine the extract into sugars, creams, butters, or whatever suits your fancy. I’ve used it for making cotton candy, espresso lava cakes with espresso sugar sprinkled on top, vanilla-espresso-cannabis caramels and more. You’re in charge of this flavor crafting odyssey so take it wherever your imagination leads you! 

Espresso Extractions Used in Many Sweet Treats

That’s It! Super Easy, Now Your Turn!

I hope this was helpful. If you have any question please drop them in the comment section below and I’ll be happy to answer. If you would like more ideas or information about other techniques or extraction processes and do some perusing of my home page at Most importantly, please stay positive and stay lifted! Now get out there and do some crafting!



2 thoughts on “ESPRESSO EXTRACTION: Bold Bean Flavor With a Punch

  1. I’ve spent the better part of the day combing through your posts, they are like a Muse to me.

    Have you toyed with tine inclusion of small amounts of Cannabis-adjacent infusions to bring in terpenes and other ingredients that could provide interesting effects?

    The espresso bean is known to have a lot of health benefits, and the boost of Caffeine could help with the body lock some patients feel from edibles. And in low doses it removes the concerns of memory impairment with co-consumption (based on the 2012 rat study). While I’d never advocate for the commercial production of that product, I could see a lot of use personally.

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