Coffee extract
Coffee extract is the water-soluble portion of roasted coffee beans (Coffea arabica, Coffea canephora and other species), made by brewing or percolating ground roast coffee and then concentrating the liquid. It is sold as a liquid concentrate or extract at a stated strength, as a paste, or as a dried extract, and is used to flavor ice cream, baked goods, confectionery, beverages and syrups. Decaffeinated versions are made from decaffeinated beans.
Suppliers sell different products under the same name. Specify the one you need.
Brewed and concentrated coffee at a stated solids content or brew strength, used in ready-to-drink beverages, dairy and syrups.
Coffee extract in a water, alcohol or glycerin base, sometimes with added natural flavors, for baking and confectionery.
Spray-dried or freeze-dried coffee extract for dry mixes, coatings and seasonings.
Extract made from decaffeinated beans, with the decaffeination process (water, carbon dioxide, ethyl acetate or methylene chloride) stated by the supplier.
Extract made from certified organic beans and processed without synthetic solvents.
Compare each result with your own specification when the lot arrives.
Liquid coffee extracts are usually kept refrigerated or frozen unless they are shelf-stable by formulation (alcohol, low water activity) or by aseptic processing, and they should be kept closed to limit oxidation. Dried extracts are hygroscopic and should be stored sealed in a cool, dry place. Shelf life is set by the supplier's specification and storage conditions.
Strength, roast character and caffeine vary with bean origin and roast, so record solids and caffeine per lot and run a sensory check against a standard. Liquid lots should be used in date order, with any opened containers used promptly.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.20 lists coffee (Coffea spp.) among essential oils, oleoresins and natural extractives that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)FDA's Substances Added to Food inventory lists coffee extract (Coffea spp.) with the technical effects flavor enhancer and flavoring agent or adjuvant, citing 21 CFR 173.255, 173.290 and 182.20.
Source: hfpappexternal.fda.gov (opens in a new tab)21 CFR 173.255 limits methylene chloride residue from caffeine extraction to 10 ppm in decaffeinated roasted coffee and decaffeinated soluble coffee extract.
Source: ecfr.gov (opens in a new tab)21 CFR 173.290 sets a tolerance of 10 ppm for trichloroethylene residues in decaffeinated soluble (instant) coffee extract.
Source: ecfr.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Waukegan, IL
Family-owned US maker of pure vanilla extracts, pastes and powders and whole vanilla beans, plus a small line of other pure flavor extracts, sold to home cooks, foodservice and food manufacturers.
Manufacturer · Bury St Edmunds, United Kingdom
UK-based maker of natural extracts and flavor ingredients for beverage, flavor and fragrance companies, including citrus essential oils, brewed coffee extracts, tea extracts and aroma chemicals.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include liquid concentrate, flavor extract, dried extract, decaffeinated and organic. Ask each supplier for the specification sheet of the exact grade they quote.
Expect solids or Brix, caffeine, moisture, solvent residues, contaminants and microbiology, each with its method, specification and result for that lot.
Liquid coffee extracts are usually kept refrigerated or frozen unless they are shelf-stable by formulation (alcohol, low water activity) or by aseptic processing, and they should be kept closed to limit oxidation. Dried extracts are hygroscopic and should be stored sealed in a cool, dry place. Shelf life is set by the supplier's specification and storage conditions.
21 CFR 182.20 lists coffee (Coffea spp.) among essential oils, oleoresins and natural extractives that are generally recognized as safe (GRAS) for their intended use. FDA's Substances Added to Food inventory lists coffee extract (Coffea spp.) with the technical effects flavor enhancer and flavoring agent or adjuvant, citing 21 CFR 173.255, 173.290 and 182.20. 21 CFR 173.255 limits methylene chloride residue from caffeine extraction to 10 ppm in decaffeinated roasted coffee and decaffeinated soluble coffee extract. 21 CFR 173.290 sets a tolerance of 10 ppm for trichloroethylene residues in decaffeinated soluble (instant) coffee extract.
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