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Best Answer: coffee extract is a product taken from coffee to give the flavors of coffee without the need for the bean itself. depending on the extraction method, caffeine may or may not be present. if it is solvent extracted, then it is highly likely caffeine could be in there. if it is steam extracted, then the caffeine may not be in there.
It would probably overwhelm any sweetness in the coffee as well, says Kaminsky. So if espresso roasts are created with certain extraction parameters in mind, and pulling the shot longer distorts that roast's intentions: when and how is it worth playing with long extractions to explore the possibilities of a coffee?