You're holding the most flexible coffee in our catalog. It works like vanilla extract… But coffee. A little in cookie dough, a pour into cold milk, a dash in your cocktail. Here's what it is and every way we know to use it.
Stir into freshly steamed milk for a warm, smooth, low-caffeine latte. No espresso machine, no bitterness. Start low, find your strength.
Cold milk over ice, extract in, stir. The low acidity is what makes this work; nothing sharp, nothing sour.
A few drops in sparkling water over ice. Unexpected, refreshing, and barely any caffeine. Try it before you doubt it.
Bartenders have been dropping espresso shots over tonic and ice for a while now. This is that drink, no shot pulled. A few drops over tonic and ice, maybe a twist of citrus. Bright, bittersweet, made for a hot afternoon.
Cookie dough, brownies, frosting, ice cream base, tiramisu. Anywhere a recipe calls for strong coffee or espresso, the extract does the job without thinning the batter.
Coffee makes chocolate taste more like itself. A few drops in hot cocoa, chocolate cake, or ganache deepens the chocolate without reading as coffee.
Add alongside your bitters for a coffee-enhanced twist on a classic. The extract behaves like a second bitters bottle… Treat it that way.
It mixes cleanly with bourbon, rum, sweet vermouth, or cream for an espresso-martini-style drink without having to brew a shot or clean a machine.
"Soft" doesn't refer to a manufacturing method. It describes the flavor profile: gentle on the palate, easy on the stomach, not bitter or harsh. Bottled at concentrate strength, so a few drops or a spoonful does the work of a brewed cup.
Almost. Both are coffee brewed cold into liquid concentrate. Ours sits at the more concentrated end, made in small batches and bottled in a measured-pour format. Most cold brew concentrates are jugs for drinking. This bottle is built for drinking and cooking both, in smaller, more controlled portions.
Cold water extracts coffee slowly and leaves most of the bitter, acidic compounds behind. What makes it into the bottle is the deep, sweet middle of the cup. Easier on sensitive stomachs, and better in recipes where brewed coffee would taste sharp. Not a process secret. Just patience.
When the bottle runs low… You can have this exact extract again, made in small batches from freshly roasted coffee.
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