Introducing Nactarome’s oldest brand, a real coffee extract.
In 1845, a French pharmacist developed a proprietary natural process to extract the pure essence of coffee — without additives, without alcohol, and without compromise.
Trablit was born.
Trablit coffee extract quickly earned the trust of France’s most demanding pastry chefs, and its name even found its way into the writings of Alexandre Dumas, a testament to the cultural significance coffee extraction had already achieved in 19th-century France.
For nearly two centuries, Trablit has passed its savoir-faire from generation to generation, maintaining the slow, meticulous roasting and production process behind its unmistakable softly caramelised character. Its robust coffee flavour brings a subtle, well-balanced and bitter-free taste to classic desserts, as well as to more contemporary creations.
Today, Trablit remains the market leader in natural coffee extraction and a reference among the prestigious Meilleur Ouvrier de France (MOF). In 2025, Trablit became part of the La Fabrique line of products for artisanal pastry chefs and creators, continuing to provide an all-natural, clean-label solution for food professionals.
Our Expertise
Roasting
A defining part of Trablit’s DNA, roasting is the art of cooking nuts or coffee beans to bring out their finest aromatic notes.
Carried out at the heart of Trablit’s production facilities, roasting is the essential step in ensuring the precision and consistency of the aromas found in the coffee extract and aromatic pastes.
Trablit Coffee Extracts
Starting from green coffee beans of various origins, rigorously selected from around the world, Trablit creates its own blends.
Thanks to our traditional slow daily roasting process, we are able to develop the finest aromas from among the 800 aromatic compounds present in coffee.
Extraction
In order to capture the finest compounds and guarantee the best aromatic balance, Trablit uses a gentle and natural slow-percolation water extraction method, which requires patience and consistency in managing the various physicochemical parameters involved. This is the expertise that has made Trablit inimitable and incomparable since 1845.
Bespoke Flavouring Manufacturer
Thanks to this mastery of roasting and extraction processes, we are able to offer tailored variants of our existing products to suit your needs, or to create the coffee extract or aromatic paste that meets our clients’ specific requirements and the various regulations applicable worldwide.
Product Characteristics
Trablit is the liquid coffee extract par excellence — an essential ingredient for professionals in patisserie, chocolate-making and ice cream. It contains a minimum of 28% dry matter derived from real coffee beans that we roast in-house, using traditional methods. This is the secret behind Trablit’s production, which has guaranteed since 1845 that unmistakable flavour of full-bodied, slightly caramelised coffee.
Trablit is available in bottles of 125ml, 250ml, 500ml, 1l, 5l & 10l, strictly for professional use. This extract is not intended to be consumed as is and must be diluted. Recommended dosage is 20-25g per kilo of hot or cold preparation, according to the desired intensity.
