Brownies, cakes and chocolate confections are always better with coffee extract or strongly brewed coffee. Coffee adds a depth of flavor to chocolate recipes by cutting sweetness. To get the rich tones of a good coffee extract, brew a small pot of coffee, let it steep overnight, and in a mere 24 hours you will have a highly concentrated, intense, sweet extract that tastes like your favorite morning cup of joe. My favorite coffee roaster is Equator. Equator’s roasting house is located in Marin, CA and they focus on both quality and sustainability, utilizing a Loring SmartRoaster to reduce their carbon emissions during roasting by 80%.
Adapted from Eddy Van Damme (co-author of On Baking)
Serves: 8 ounces
Use this in any chocolate recipe, including chocolate cakes or brownies.
2 oz. Invert Sugar
16 oz. Extra Fine Granulated Sugar
8 oz. Boiling Water
4 oz. Ground Espresso Coffee (such as Equator)
1 Vanilla Bean, split
In a small saucepan bring the invert sugar to a boil. In small increments add the granulated sugar while stirring with a heat resistant spatula or wooden spoon.
Once the previous added amount is melted add another small amount. Stir to a golden caramel.
Deglaze the caramel with the boiling water, add the coffee grounds and the vanilla bean. Return to a boil.
Remove from heat and cover with plastic. Allow to mature for 24 hours.