Coffee liqueur lives on its extract. How strong, how rounded and how consistent it tastes is decided during extraction, not during blending. The Swiss Espresso Extractor® delivers that extract in the quantity and concentration a production run needs.
High concentration without reduction
Concentration is adjustable from 3 to 12 Brix. At the upper end the result is an extract that can be processed directly, with no subsequent boiling down. That saves a production step and protects the aromas, which are the first thing lost to prolonged heating.
Reproducible batch after batch
Extraction follows the same principle as a traditional portafilter machine, controlled through time, temperature, pressure and coffee volume. Each batch draws in 2.0 kg of beans and grinds them fresh. The cycle is fully automated and digitally monitored, so every batch matches the one before.
Cold extraction for a milder profile
Brewing temperature ranges from 20 to 92 degrees. Cold-extracted coffee tastes milder and less acidic, which gives a liqueur with sugar and alcohol a different profile than hot-brewed coffee would. Both routes run on the same machine, and switching takes seconds.
Also for confectionery
The same qualities that carry a liqueur are what ice cream, pastries or confectionery with a coffee note require: a concentrated extract with a stable flavour profile, in reproducible quantity.
Technical details are on the Product page, further answers under Frequently Asked Questions. For samples or a conversation, write to us through the contact form.