Coffee absolute

Other comments :

Olfactory nuances are brought depending on the varieties and the roasting and are classified according to three olfactive families that are specific to coffee: fruity and flowery (flowery, citrus, vinous), balanced (honeyed, cereals, roasted) or intense (cocoa, spicy, woody , intensely roasted).

Stability :

Solubility issues in perfumes
Stable oil in perfumes and in diverse functional bases

Uses in perfumery :

Used in luxury perfumery, for leather, animalic notes, to facet vanilla or caramel. Brings a leather and heavy side to floral notes. Useful in chypre, masculine and tobacco notes.

Chemotypes :

Coffea genus is very rich, there are more than 120 different species. The growing popularity and demand for coffee has led humans to create an endless number of hybrids species, it is so very difficult to establish the exact level of diversity in this genus.
It is however possible to highlight two main species.

- Coffea arabica (Coffee arabica CO2 / Coffee Absolute / Coffee arabica Absolute). This is the most commonly cultivated species. Today it is estimated that it accounts for almost 70% of the world's coffee production. It is considered as the most precious species because of its higher aromatic qualities compared to other species.
- Coffea canephora ( Coffee robusta CO2 / Coffee Absolute). Less widespread species. It is nevertheless widely used because its culture is easier (it requires lower altitude and less water conditions). This cultivation ease induces a lower production cost.

Extraction process :

The coffee seed is extracted from the fruit of the coffee tree, which forms an envelope around it. Before roasting, the seed is white to greenish. The roasting, depending on its degree, gives a brown colour to the coffee beans and will allow it to develop its aromatic potential. Pyrens, pyroles, furans and pyrazines will be born, among others, resulting from the Maillard reactions. After the roasting, the coffee beans are crushed and extracted with volatile solvents for the perfume industry. A first extraction with hexane takes place to obtain a concrete as a result of the evaporation of the solvent. This concrete is diluted in alcohol to precipitate the waxes after glazing (temperature gradient from 140 °F to 32 °F). The absolute is obtained by filtration and evaporation of the alcohol from the medium.
The coffee absolute can also be found under a discoloured form and supercritical CO₂ extract, olfactively closer to the seed, but more expensive.
A coffee absolute can be subjected to a fractional distillation to be bleached, without any particular olfactory deterioration.

Geographic origin :

Data not available.