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Infusion, Decoction, or Maceration? Finally, a Simple Explanation

Updated: Jan 16

Infusion, Decoction, or Maceration


A Bar Ready Guide to Extracting Flavor from Botanicals

In professional mixology and artisanal beverage creation, extracting flavor consistently is a core skill. Terms like “infusion” are often used broadly, but decoction, infusion, and maceration are distinct techniques with different results. The right choice depends on the botanical, the solvent, and the sensory target.

Mastering these fundamentals improves repeatability across syrups, cordials, bitters-style bases, and non-alcoholic tea-style preparations.


Quick Cheat Sheet


The Double Strainer | Dedoction, Infusion and Maceration chart

1. Decoction

When to use it

Decoction is a heat-based extraction for dense plant materials. It is ideal when you need depth and structure, and when the botanical needs heat to "open up."

Process

  1. Prep: Chop or lightly crush to increase surface area.

  2. Heat: Combine with water, bring to a boil, then reduce to a controlled simmer.

  3. Contain: Keep the vessel covered to limit aroma loss and evaporation drift.


Consistency Tips

Strain through a fine sieve, cheesecloth, or Superbag. For consistent yield, flush the filter with a small measured amount of hot water, then record the final volume. Label the batch with date, ratio, and total yield.

  • Examples: Ginger root, cinnamon sticks, cardamom pods, clove, dried berries, bark-based spice blends.

  • Storage: Water-based decoctions are perishable. Refrigerate immediately and use within 24 hours.


2. Infusion

When to use it

Infusion is a gentler technique for soft plant parts. It captures top notes quickly but can turn bitter, vegetal, or "stewed" if overheated or left too long.

Process

  1. Steep: Pour hot water over the botanicals in a vessel and cover immediately.

  2. No Boiling: Do not simmer.

  3. Timing: Typical steep time is 5 to 15 minutes. Strain promptly to stop extraction.

Pro Tip: If you need more intensity, increase the dose of botanicals rather than extending the steeping time

  • Examples: Mint, chamomile, hibiscus, lemongrass, citrus zest (briefly).

  • Storage: Best used the same day; do not keep longer than 24 hours.


3. Maceration

What it is

Maceration is soaking botanicals in a solvent at room temperature, relying on time instead of heat. It results in fresh, clean aromatics and controlled extraction without "cooked" notes.

Solvent Choices

  • Cold water: Clean aromatics, short shelf life.

  • Sugar syrup: Rounds edges, supports body, extends usability slightly.

  • Vinegar: Sharper lift, ideal for shrubs, improved stability.

  • Glycerin: Smooth mouthfeel, good aroma carrier, slower extraction.

  • Oil: Pulls fat-soluble aromas; useful for garnish oils.

Practical Time Windows

  • Delicate herbs: 20 to 90 minutes.

  • Citrus peels: 2 to 12 hours (taste frequently to avoid pith bitterness).

  • Fruits: 2 to 24 hours (manage oxidation with cold storage).

  • Spices: 12 to 48 hours.

  • Denser roots/barks: 24 to 72 hours.


Clarifying Terminology

What is a Tisane?

A tisane (herbal tea) is any water-based extraction made from plants other than Camellia sinensis. It describes the category, not the method. A tisane can be produced via infusion, decoction, or maceration.


Layered Extraction (Workflow Example)

For a Ginger and Mint Tisane:

  1. Decoct the ginger first to extract depth and spice.

  2. Use that hot ginger liquid to Infuse the mint briefly (5 mins) for fresh top notes.


Bar-Ready Standards for Repeatability

  • Use Weight, Not Handfuls: Start with a baseline (e.g., 10g botanicals per 100g water).

  • Record Everything: Create a log including: Ingredient, Cut Size, Solvent, Ratio, Time, Temperature, Yield, and Tasting Notes.

  • Common Mistakes to Avoid:

    • Flat Aroma: Always infuse/decoct covered.

    • Bitterness: Avoid pith in citrus and over-extracting delicate leaves.

    • Cloudy Results: Let the liquid settle while cold, then fine-strain or filter twice.


Related Reading & Deep Dives Hungry for more technical breakdowns? Visit our Techniques section under the Knowledge hub to explore advanced extraction methods, fat-washing guides, and clarification procedures.


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Written by: Riccardo Grechi | Head Mixologist, Bar Consultant & Bar Trainer

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