Coffee Oil
Description of Coffee Oil
Cold-pressed from the freshly roasted grounds of Coffea arabica beans, Coffee Oil retains an aroma nearly identical to the classic breakfast beverage. The low temperature used during the extraction process allows the oil to remain faithful to that classic “fresh coffee” smell, imparting a nutty and slightly “roasted” character often found in darker blends. After pressing, the Coffee Oil is pushed through a 100-micron filter to remove all but the smallest particles, allowing for easy use in flavor and fragrance applications. Coffee Oil works well in many different sweet or savory blends, especially those containing notes of chocolate, toasted marshmallow, and even bacon.
CAS #
8001-67-0
Einecs
283-481-1
Refractive Index
1.4650 - 1.4930 @ 20C
Specific Gravity
0.9300 - 0.9600 @ 25C
Region
El Salvador
Appearance
Deep Red-Brown Viscous Liquid
Part of Plant
Seed
Extraction Method
Absolute
All scientific, regulatory and technical data is a guide for product identification purposes only. Only Berjé authorized documentation is to be used for validation and confirmation. These documents can be provided upon request.