LorAnn® Better Than Extracts™ Coffee Bakery Emulsion has a bold coffee flavor with dark-roast notes and smooth depth.

Most LorAnn bakery emulsions are water-based, so they won’t evaporate in the high heat of baking the way traditional alcohol-based extracts do, giving your baked goods stronger, longer-lasting flavor and aroma.

Coffee bakery emulsion is ideal for cookies, cakes, brownies and bars, muffins, quick breads, frostings, and more.

If substituting for brewed coffee in a recipe, add 1 teaspoon of emulsion for every 1/2 cup of brewed coffee and increase other liquid in the recipe by 1/2 cup.

1 teaspoon baking extract = 1 teaspoon emulsion

4-oz & 16-oz sizes packaged in BPA-free, recyclable PET plastic bottles.