Feb. 2001
EXTRACTION
Coffee extracts have been made for
hundreds of years in many parts of the world.
The reason
this technique persists is because it offers convenience and quality.
Because
extracts often are not of good quality, a negative attitude has
developed by many consumers.
It is
necessary to understand the proper brewing methods and preservation
methods in order to obtain good taste quality and the rate of change
in quality after preparation.
Like any
process, the end product reflects the quality of the raw materials
used and the processing methods.
The
commercialization of extracts has been hindered because of the lack of
education by the processors regarding the chemistry involved in the
preparation.
Also because
roast beans and roast and ground coffees dominate the market, extracts
take on an apparent 2nd class role which in fact they do not deserve.
What is not
appreciated is the fact that properly prepared extracts actually keep
their quality longer than roast beans or roast and ground coffee, in
the first few weeks after preparation.
Another
important advantage of properly prepared extracts, is that many of the
variables that the consumer has to deal with have already been
selected for him, thereby eliminating such consequent errors. These
are coffee blends, roasts, grinds and extraction methods.
Many
commercialized coffee extracts have come from instant coffee plants,
and are not of good quality nor are they as flavor stable as they can
be. To understand why, one must know that the instant coffee extracts
are produced using coarsely ground coffees and very high temperature water, e.g.
350 F, which temperatures convert starchy parts of the roasted coffee
into simple sugars. For example, instant plants will get a 45 to 50%
solubles yield from the R&G coffees when 200 F water extractions
at home or in most all brewers only get 20 to 23 % solubles. The
solubles yields are very different and so is the taste of each
extract.
Another
important phenomenon is that when coffee solubles concentrations
exceed about l2 wt %, the flavorful colloidal parts coalesce and
separate from the bulk solution, and this occurs with instant coffee
extracts.
However, if
one only takes say 22 wt% solubles yields from finer grind coffees at
less than l2% solubles concentrations , then flavorful and more stable
tasting extracts are produced.
One objection
raised to such quality standards is that there is less water to be
shipped, when extract solubles concentrations are higher e.g. 33 %
solubles. However such a specification results in not as good a
tasting product.
Whereas
instant coffee economics are centered on weight solubles yield, this
is not the same as for home/institutional brewing, where yield is
determined by cup beverage/lb R&G.
As a result
the lesser yields with 200 F water mean higher per cup prices, and for
those only concerned with cost, like most restaurants, they want to
sell only the lowest cost products. The result is obvious and
pervasive: restaurants serve weak low quality beverages.
However,
extracts even at higher costs serve some useful purposes which are
attractive.
Example 1
Hotels like
to have coffee brewing equipment in their rooms, however, these
constitute an added cost and mess. By substituting the brewers and
pouches of low grade stale R&G coffee with say 2 fl oz bottles of
top quality extracts, a lot of mess is avoided, less cleanup labor,
etc. Most importantly the hotel client has access to a good tasting
cup of coffee.
Example 2
Institutionally
high concentration instant coffee extracts, marketed by Dowe-Egbert
(Superior Coffee Co.), are locked into the dispensers they provide,
similarly Lykes Pasco and formerly The Coca Cola Co. These extracts
produce at best a flat tasting cup of coffee, and are used by large
corporations like Hewlett-Packard as a convenience to employees. In
the late 90’s similar products and dispensers have been used in fast
food locations like Burger King and McDonalds.
Example 3
Instant
coffee extracts have been the source material for canned coffee
beverages in Japan primarily. Usually these drinks are made up with
sugar and milk, and are not considered quality beverages, wherein
coffee quality is emphasized.
Example 4
Soaking
R&G coffees overnight in water and draining off the concentrate in
the morning, has been a traditional way to make coffee in some parts
of Mexico and Latin America. In fact this is usually very tasty
coffee, and often done in coffee growing areas, with names like TINTO
in Colombia, Ecuador & Peru.
Example 5
Overnight
soaking of R&G coffees is still widely used in the USA by a few
percent of the consumers.
This extract
can taste very good, is overly aromatic, and usually results in about
a 5% solubles concentration. The yield is about l liter extract from l
lb coarsely ground coffees. Toddy & Filtron are two popular
methods used in the USA.
Example 6
Sivetz has
patented and used a columnar extraction process for decades which
gives about 9 Brix concentration extract, a liter from .75 lbs R&G
coffee, which is excellent tasting and can be stored at refrigerator
temperatures for weeks., although it tastes best in the first 2 weeks
after preparation.
This product
has been successfully used to flavor premium priced yogurts and ice
creams, and Sivetz has retailed it in pints, quarts and gallons for
decades, where the local consumers have appreciated its availability.
Making the product available is a key part of selling it. These loyal
consumers have no negative attitudes about this coffee extract,
because they know its consistent good quality.
An important
part of selling this extract is that it be prepared locally, both for
freshness and for minimizing transportation costs. With larger
production runs, the product is packaged in 5 gallon palletized pails.
Sivetz sells
the extraction equipment to process this product. A columnar system
producing 3 gallons of extract from 8 lbs R&G coffee per hour
sells for US$l0,000.00, and there are a number of such systems in use
all over the USA.
Example 7
There is in
New England a company founded by Heyman decades ago that makes various
types of extract for trade use. However, their products do not fit
into either the Sivetz nor instant coffee extract categories.
Example 8
The Coca-Cola
Co. in the l980’s produced an extract called “Minute Maid” and
initially was trial marketed for institutional uses. But because of
its quality, sales were later limited only to institutional uses where
large quantities of coffee beverage were needed at say a hotel or
convention quickly.
Mike Sivetz
CLICK
HERE TO ORDER OUR COFFEE EXTRACT
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