Choosing a coffee extract: chefs' selection and quality criteria
Coffee is a much sought-after fragrance in pastry, ice cream, chocolate and even cooking… In a study carried out in 2022, French bakers said that less than 1% of them flavored their recipes with coffee and 56% used a coffee extract…
Of course, the quality of the extract influences taste, texture and the final experience.
So NOROHY asked pastry chefs, artisan ice-cream makers, chocolatiers and restaurateurs what criteria they use to choose their coffee extracts. Find out their criteria for choosing a coffee extract, so you can make your own choices!
Choosing a coffee extract: #1 taste
Taste is obviously the most important criterion for choosing an ingredient to flavour a coffee recipe… More than 88% of the craftsmen questioned voted for this criterion…
While some prefer very roasted notes, others delight in fruitier or even tangier ones. So, the variety of coffee (Arabica vs. Robusta), its origin, the concentration of its aromas, their durability and intensity are all criteria that come into play.
NOROHY offers 2 coffee origins, both 100% Arabica. The first is Ethiopia, in the form of a
This high level of concentration makes it possible to achieve remarkable intensity, even with small quantities. Concentration guarantees consistency in recipes, while keeping costs under control. For chefs, choosing a concentrated coffee extract means ensuring taste consistency and easy dosage.
Choosing a coffee extract: #2 the color added to the preparation
The color of the preparation is the second most important criterion for choosing a coffee extract. Indeed, in the collective unconscious, a coffee-flavored recipe should be taupe or even brown in color. However, consumers are increasingly looking for more natural foods. This trend is leading them to avoid unnatural colorants.
The artisans select coffee extracts that combine aromatic intensity with chromatic intensity! In fact, a concentrated coffee extract can offer both. Intense coffee extracts, undiluted with texturizing agents, seem to be more popular.
NOROHY’s coffee range offers a coffee paste and a coffee extract combining flavour and natural colouring due to the presence of coffee beans. Two solutions that meet the criteria of choice of gastronomy professionals.
Choosing a coffee extract: #3 the price
In today’s economic climate, the third criterion for choosing a coffee extract is its price!
However, don’t be fooled by particularly low unit prices… Make sure you compare prices per L and per kg. Look at the composition too, to see if the difference in density is due to additives or a high coffee and dry matter content.
Finally, remember to relate these costs to the recommended dosage per kilo of preparation. This will give you comparable food costs.
To make your final choice, don’t forget to weigh up these costs against the quality offered, aromatic intensity, coloring power… as well as other criteria such as practicality.
#4 Practicality in use
Our craftsmen take great care to use ingredients that are easy to measure out and incorporate into their recipes. NOROHY coffee bean paste is easy to measure out with a spoon, and can even be frozen! NOROHY organic coffee extract, concentrated and liquid, is also easy to dose. For added convenience, our bottles (made from recycled and recyclable PET) feature a pouring spout and clip-on cap. Even the design of our bottle has been studied for ease of handling…
#5 The origin
Of course, one of the most important criteria for choosing a coffee extract is its origin. Coffee has its origins in Ethiopia, but its cultivation has since expanded considerably, particularly in Brazil and Colombia.
That’s why NOROHY has selected Ethiopian coffee for its coffee bean paste. It is hand-harvested when fully ripe on the high plateaus of Guji by small producers who are pioneers of fair trade. NOROHY has also chosen an Arabica from Colombia, more specifically from Cauca and Sierre Nevada, for its organic coffee extract.
#6 The coffee variety: Arabica or Robusta, a decisive choice
The choice of coffee variety influences the final taste. It is therefore one of the top 10 criteria of choice and quality for chefs.
Arabica offers a complex, refined palette of aromas. Robusta, on the other hand, is more bitter and less subtle. Chefs often prefer Arabica for its sweetness and refined notes. What’s more, it contains less caffeine, making for a more balanced taste experience. Chocolatiers also appreciate its fine aromas and low acidity.
NOROHY relies on Arabica from Colombia and Ethiopia to guarantee excellence.
#7 A short ingredient list for greater transparency
A Clean Label coffee extract reassures professionals and consumers alike. A short list of ingredients guarantees the product’s simplicity and naturalness. NOROHY offers an organic coffee extract with a minimalist composition. It contains only coffee and water, with no additives or preservatives. Our coffee paste is made from ground coffee beans and sunflower oil.
A short list makes it easier to trace and understand the product. Artisanal ice-cream and chocolate makers can thus promote transparency to their customers. Choosing a Clean Label coffee extract means meeting current market expectations. Consumers are looking for authentic products with no superfluous ingredients. NOROHY is committed to impeccable quality and clear composition.
#8 Labels and certifications: essential benchmarks for choosing the right coffee extract
Labels provide valuable guarantees when choosing a coffee extract. At NOROHY, several labels certify our coffee ingredients. NOROHY offers certified organic coffee extract from responsible sources.
Organic certification guarantees the absence of pesticides and chemicals.
What’s more, the SPP label promotes the work of small-scale producers. This symbol guarantees fair remuneration and a strong social commitment. Committed to fair trade, it strengthens the confidence of professionals and consumers alike.
Thanks to these labels, you can be sure of a coffee extract that respects the environment and people. NOROHY offers certified organic coffee extract from responsible sources.
Chefs can thus promote their ethical approach in their communications. Choosing a certified coffee extract means opting for quality and transparency.
Norohy coffee extract and coffee bean paste
Choosing a coffee extract is no trivial matter. The quality of the extract has an impact on every creation. NOROHY offers an organic, concentrated, 100% Arabica coffee extract of Colombian origin, produced by a controlled extraction process. These assets make the difference for pastry chefs, ice-cream makers, chocolatiers and restaurateurs.
To find out more, discover our other articles on coffee: wet and dry processing, the history of coffee and its legends. Explore the NOROHY blog to enrich your expertise and enhance your creations.