Ice cream, pastries and confectionery with a coffee note need an extract strong enough to hold its own against sugar, fat and milk, and tasting the same from batch to batch. That is what the Swiss Espresso Extractor® delivers.
Why concentration decides it here
In a mass of sugar, fat and milk, a thin coffee disappears. Concentration is adjustable from 3 to 12 Brix, set in the tank after homogenisation. At the upper end the extract goes straight into the recipe with no boiling down beforehand. That saves a processing step and preserves the aromas that long heating costs first.
Little water in the recipe
In ice cream and baked goods every percentage point of water counts. A highly concentrated extract carries the coffee flavour into the mass with little added liquid. The recipe keeps the balance it needs, and the coffee still comes through.
Ground fresh, not in advance
At the start of each batch, 2.0 kg of coffee beans are drawn in and ground fresh in the integrated grinder. Pre-ground coffee loses aroma within minutes. Each brew yields 5 litres at 6 Brix, and correspondingly more at a lower concentration.
Consistent from batch to batch
The extraction process matches that of a traditional portafilter machine and is controlled through time, temperature, pressure and coffee volume, fully automated and digitally monitored. One person starts the process, after which the machine runs autonomously under supervision. For a product carrying a label and a declaration, that repeatability is the real point.
Typical products
- Coffee ice cream and ice lollies with a coffee note
- Pastries, sponge cake and cream fillings
- Confectionery, pralines and chocolate fillings
- Desserts, mousse and tiramisu preparations
- Coffee extract as an ingredient for further processing
Hot or cold extraction
Brewing temperature ranges from 20 to 92 degrees. Cold-extracted coffee tastes milder and less acidic, which gives a different profile in a sweetened product than hot-brewed coffee. Both routes come from the same machine, and switching needs no conversion work.
Volume and planning
Where one unit is not enough, several can run in parallel. Delivery takes around 6 months from order, since each machine is built rather than supplied from stock.
Related applications: coffee liqueur and spirits and coffee for the dairy industry. 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.