The coffee concentrate keeps well in the fridge and can even be frozen in ice cube trays then stored in freezer bags for "instant" use.
One benefit is that there are no chemicals added for "anti-clumping" and other less identifiable purposes.
A cup or so of this concentrate can be sweetened and then reduced by gentle simmering until you have a coffee syrup that has many uses.
Unsweetened it adds wonderful flavor to brown gravies - the "famous" (or infamous) "Red-Eye" ham gravy, popular in the southern US has this as its principal ingredient. I have a friend, a Basque, who swears by a combination of the sweetened coffee syrup, rendered lamb fat and sherry vinegar as a final dressing for lamb cooked over a charcoal fire (indirectly - with the coals to either side and the roast over a drip pan). He uses a sprig of rosemary to brush the stuff onto the meat. Lovely flavor.
There is a significant Basque community in the little town of Rosamond just a few miles north of my home. There is a lovely Basque restaurant there and during the many years I have eaten there, I have become acquainted with several folks who are as enthusiastic about food as I am.
