Extracting Coffee

[Bunnykiller]

Has there been any successful attempts at extracting coffee (real) for vaping purposes? I have tried a few different methods with dismal results. Altho the extract is very flavorful when tasted as a straight liquid, it is weak and flat when vaped.
I used 1/4 cup fresh ground with 2 oz VG, 1/4 cup CG with 3 oz 50/50 VG/PGA, 1/4 cupcoffee grounds with 2 oz VG for 3 day steep

Some of the methods used are as follows:
VG soak @ 140F 7-8 hours ( excellent taste as a liquid, very flat, weak when vaped)
VG/PGA @ 140F 4 hours ( evaped PGA after steeping @ 165F, bitter taste, burnt flavor when vaped)
VG soak @ room temp 3 days ( very bitter, muddy taste when vaped)

Also, I have been using a medium roast coffee ( Sumatra whole bean, ground to extract)

Im starting to wonder if coffee requires a higher temp to release the oils/flavors ( 170-190??)

hoping to hear of a couple of success stories....

 

[EddieAdams]

While I've never extracted coffee using pg/vg I can tell you you are right. Coffee really requires 190f or above to extract the flavor and properly brew a pot. Most teas can get away with a slow cold brew, coffee you cannot.

Personally if direct extract doesn't work I would make a full pot of whatever your favorite coffee is then place the coffee in a double boiler and cook down to a syrupy concentrate. Add to warm pg and coffee flavor is done...

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[Bunnykiller]

that may be an idea... just wondering if long heated session ( 175-200) will cook the oils and make it bitter... I already know how to make bitter looking more for smooth now

 

[Sgt.Rock]

I noticed you have not tried a PG extraction..it actually seems to work quite well. I used about two tablespoons of fresh ground 8 o'clock columbian and enough PG to cover it. Left it soak about 24 hours and filtered it through two layers of coffee filter after warming under a desk lamp to make it run smoother.

I know some don't like to use PG but the goal for the finished product is to create a concentrated flavor so that you will only use it at like 5% in your mix.

This attempt (my first) came out pretty decent. Pretty flavorful and not bitter. I think it needs more steep time next go-around to concentrate the flavor more.

Next attempt I may try warm steeping either sun warmed or microwaved...not sure yet. Don't want bitter--just full flavor.

 

[etchie]

that may be an idea... just wondering if long heated session ( 175-200) will cook the oils and make it bitter... I already know how to make bitter looking more for smooth now

I've never done anything like this and don't plan to, but I had a question about this. Let's assume it does strip the oils and it does come out bitter, would that bitterness create something like an espresso bitter taste? I don't know if you've ever tried Caviar by GQ, but it's one of my favorite and it actually has a note of that bitter espresso taste. It's one of my favorite parts of that juice. Just a thought. If it works out that way, adding a bit of that could make it a winner.

 

[EddieAdams]

Yes like Rock said pg takes on flavor much more efficiently than vg.
I don't think the reduction would be bitter as long as it was done on low heat or a double boiler. Then I'd use that to make a concentrated flavoring with pg. Unless directly into the mix is better

I'd make a standard 12 cup/64oz. pot using 2-3oz(depending on coffee type) drip grind and reduce on simmer or double boiler.

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[Bunnykiller]

I've never done anything like this and don't plan to, but I had a question about this. Let's assume it does strip the oils and it does come out bitter, would that bitterness create something like an espresso bitter taste? I don't know if you've ever tried Caviar by GQ, but it's one of my favorite and it actually has a note of that bitter espresso taste. It's one of my favorite parts of that juice. Just a thought. If it works out that way, adding a bit of that could make it a winner.

sounds interesting... I do like a strong espresso... never really thought about the bitter aspect of espresso being there, but since you mentioned it... yes it is there, need to look into this as a potential aspect in coffee extracts

 

[Bunnykiller]

Yes like Rock said pg takes on flavor much more efficiently than vg.
I don't think the reduction would be bitter as long as it was done on low heat or a double boiler. Then I'd use that to make a concentrated flavoring with pg. Unless directly into the mix is better

I'd make a standard 12 cup/64oz. pot using 2-3oz(depending on coffee type) drip grind and reduce on simmer or double boiler.

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I also believe PG would be a better flavor "extractor" but unfortunately I dont play well with PG even at 20/80 (PG/VG) ratios... I get sinus and throat issues from it... and in my search for doing other "sampler" flavors at B&M's... I pay for it the next day with coughing and sore throat... I envy the ones who can enjoy the benefits of PG....

 

[EddieAdams]

I also believe PG would be a better flavor "extractor" but unfortunately I dont play well with PG even at 20/80 (PG/VG) ratios... I get sinus and throat issues from it... and in my search for doing other "sampler" flavors at B&M's... I pay for it the next day with coughing and sore throat... I envy the ones who can enjoy the benefits of PG....

Yeah but, if you make a concentrate you would only use a bit of pg in your end product. Or add the reduced concentrate coffee syrup directly to your VG.

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[Ian444]

I would try the VG soak @ 140F for 2 whole days and see what happens with that.

 

[etchie]

sounds interesting... I do like a strong espresso... never really thought about the bitter aspect of espresso being there, but since you mentioned it... yes it is there, need to look into this as a potential aspect in coffee extracts

Definitely look into Caviar. They nail it. You may be able to tell if they used that bitterness.