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.

Aroma & Flavor of Coffee Oil

Coffee Oil's aroma has a roasted character with nutty nuances reminiscent of darker blends of coffee. In flavors it is nutty and coffee-like, with the roasted notes becoming more dominant at lower concentrations. The ingredient's rounded coffee character makes it a natural enhancement for coffee and mocha type flavors. In smaller quantities its rich, roasted flavor has applications in brown flavors such as caramel, toasted marshmallow, nut, maple, and even bacon.

Botanical Name of Coffee Oil

Coffea arabica

Appearance of Coffee Oil

Deep Red-Brown Viscous Liquid





EXTRACTION method of Coffee Oil


Refractive Index of Coffee Oil

1.4650 - 1.4930 @ 20C

Specific Gravity of Coffee Oil

0.9300 - 0.9600 @ 25C

All scientific, regulatory and technical data is a guide for product identification purposes only. Only Berje authorized documentation is to be used for validation and confirmation. These documents can be provided upon request.

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