Essential oil, coffee

Essential oil, coffee is a cold-pressed aromatic oil from roasted beans of the Arabica coffee plant (Coffea arabica) of South American origin. Its main role in a formulation is fragrance : it carries the full, rich aroma of freshly roasted coffee and is used wherever a product should smell of coffee naturally, rather than through a synthetic composition. At the right dosage it lends a pronounced coffee note to scrubs, body and massage oils, balms or scent blends. Unlike most essential oils, which are produced by steam distillation, this oil is obtained by pressing roasted beans . Along with its aroma it therefore also contains fatty acids, mainly linoleic and palmitic acid , and in a formulation it behaves much like a vegetable oil: it is oily, leaves no feeling of dryness and blends well with other oils and butters. It is an ingredient that is both a fragrance and an oil component. Key benefits Natural coffee fragrance – the aroma of roasted coffee without synthetic fragrance substances, suitable for products that should smell "like a café". In perfumery classification it ranks among the top notes , so the scent sets in quickly and strongly. Dual function – the oil both scents and conditions. In a product it serves as a fragrance component while also contributing to the oily character and slip, which is especially useful in massage oils and scrubs. Easy processing – it dissolves in oils, butters and alcohol without heating. It is added directly to anhydrous products. Not classified under CLP – the substance is not classified as hazardous, which simplifies both working with