Infusing Oil With Coffee
If you have been following this blog or my Instagram account, you've probably noticed all kinds of different infusions and straining techniques going on throughout much of last year. (I've been working on material for an upcoming book.)
Some of what I've been experimenting with has been coffee in oil, and that's what we're going to do today: make coffee oil!
Why Coffee?Coffee contains caffeine which offers fabulous toning, firming, cell-regenerative and cellulite-busting properties.
Don't expect any amount of this to be present in your coffee oil.
Because caffeine is mainly water-soluble, and we're doing oily things here.
So Why the Heck Bother Infusing Oil with Coffee?Because oil will not only capture, but also hold the scent of the coffee. This infusion may not be rich in caffeine, but if you happen to love the smell of freshly ground coffee beans, get ready for a bit of nose candy. A coffee-infused oil can add depth and richness to the scent of your products. And even though there are coffee fragrance/essential oils available, this method allows you to create your own favorite all-natural coffee-infused oil.
Which Kind of Coffee?You can choose and use any kind of coffee bean you like. I've tried several kinds of roasts and bean types, tested both finely ground and coarsely ground. There are noticeable differences depending on which coffee bean type and which grind you work with. (That upcoming book I just mentioned above will have more detailed info).
Meantime: choose your fave roast and go for it!
IngredientsFor this small batch, I used:
- 30 gr ground coffee beans
- 100 gr oil
- 4 drops vitamin e
The arrow in this pic illustrates quite clearly why trying to play photographer while pouring oil is not always the best idea.
- Weigh coffee and add to sanitized jar (choose one with a tightly fitting lid).
- Add oil and e vitamin
- Cap the jar and place in a warmish area for 4-5 weeks (some swear by a sunny window sill - others say keep out of light. You can achieve both by placing the jar in a light-proof bag)
- Agitate the jar daily (this is why a tightly fitting lid is a real good idea)
- When your oil is ready, strain through cheesecloth or paper filters. Depending on how finely ground the beans are, you may need to strain an extra time or 2 to remove as much sediment as possible
- Bottle your infused oil
- Remember to label and add the date
- Rejoice at your fabulous oil-infusing capabilities
Below: a couple of different coffee types after straining. The oil was crystal clear to begin with and really picked up the color of the coffee.
I wish I could offer you a scent button. Both of these are deliciously rich!
Have you ever made coffee infused oil? What did you use it for?
Learn About the Chemical Composition of CoffeeCoffee - emerging health effects and disease prevention
Composition of Coffee Oil
Chemistry of the Coffee Bean
The Lipid Fraction of the Coffee Bean