Coffee Infused Oil

I’m taking a break from gardening and cooking today to talk about something completely different: infusing coffee in oil. Before I get into the how-to part, the first thing you might be wondering is ‘why on earth is he doing this and what is he going to do with it?’ I’ll get to that in a minute. While infused oils are popular in the kitchen, flavored with things like garlic and herbs, many people are unfamiliar with their use in other ways. And this coffee oil is not destined for eating or cooking, though it is possible some of it will wind up on my body!

coffee infused olive oil

coffee infused olive oil (click on any image to enlarge)

For background, my wife and I have been making soaps, lotions, balms and other personal care products for several years now. And occasionally, coffee has a starring role in them. For Christmas in 2011, she made some awesome coffee flavored lip balm to give away as homemade presents. Of course we used it too. And recently she made some coffee hand cream, which I absolutely love. With all that coffee action going on, I had the bright idea to try and make a coffee bath soap, plus some more coffee lip balm. So a coffee infused oil seemed like a good thing to make for both projects.

this coffee lip balm is past its prime

this coffee lip balm is past its prime

I chose olive oil this time, but any carrier oil can be infused. Other popular choices include almond, coconut, and jojoba oils. And all kinds of herbs and flowers can be infused too. My wife is currently making separate infusions of calendula flowers, nettle leaves, and plantain. For her infusions she is using either almond oil or coconut oil. I picked olive oil because it is a major ingredient in all of our soap recipes, and it is a good choice for lip balms as well. Olive oil is one ingredient that is great for your body both on the inside and outside. But then, so is coconut oil for that matter, and I love it for lip balms.

UPDATE: Check out my recipe for Coffee Lip Balm.

cold infusing calendula

cold infusing calendula

To infuse the coffee in oil, you can use either one of two methods. If you have plenty of time, you can use the cold infusion method by adding the coffee and oil to a clear glass jar and letting it sit for a few weeks (up to a month). I’m anxious to get my projects done sooner than that, so I chose the hot infusion method. I used equal parts of medium grind French Roast coffee and a good quality, mild-flavored olive oil. I put the coffee and olive oil in a small crockpot and turned it on low for about 8 hours, stirring occasionally. After that, I turned it off and let it sit until it was cool.

infusing coffee oil in crock pot

infusing coffee oil in crock pot

The cold infusion method is generally recommended for leafy herbs and flowers, though I haven’t found any science to back that. So that was a good choice for my wife’s infusions, where she is looking for the healing properties of calendula flowers and the anti-itch action of plantain and nettle leaves. I’m mainly interested in the aroma, color and flavor of the coffee in the oil, though it is supposed to be good for your skin as well. And besides, coffee grounds are pretty tough, and brewing with hot water is the usual method of ‘infusing’ them before they wind up in a coffee cup!

coffee infusing in oil

coffee infusing in oil

After infusing with either method, the coffee grounds need to be strained out from the oil. I placed a coffee filter into a fine mesh strainer set over a glass measuring cup, and carefully poured the oil in. It took several hours to drip through the filter and strainer, but the result was an infused oil that was free of any bits of coffee. You can use old, clean nylon stockings to strain the oil from an herb or flower infusion, and that process will go much quicker, though the oil may still have some coffee residue.

straining the oil after infusing

straining the oil after infusing

After straining out the grounds, they went into the compost pail where they will ultimately wind up enriching the garden. The oil is a dark brown, almost black color and the aroma is like a cup of fresh-brewed coffee. I am very pleased with how it turned out. Quite a bit of the oil was absorbed by the coffee and the filter (about half of it) so be sure and start with about twice more oil than you need for your project.

closeup of finished coffee oil

closeup of finished coffee oil

The shelf life on these non-edible infused oils is about the same as the shelf life of the plain oil. In my case, olive oil has a shelf life of about a year, if kept in cool dark place. For coconut oil, you should be able to go by the expiration date on the label of the oil you use.

coffee infused olive oil

coffee infused olive oil

I want to emphasize the need to use high-quality ingredients for this coffee infused oil. Be sure and use a coffee you would drink, not some cheap brand. And the same goes for the oil. I use extra-virgin and organic coconut and olive oils for all my homemade skin care products, and an expelled-pressed food grade sweet almond oil.

UPDATE: Since I first wrote this, I have done several more batches of coffee infused oil. My current favorite for lip balm is a medium roast coffee infused for about two hours in extra-virgin coconut oil. For a coffee skin salve, I use either almond or olive oil, and for soap I use olive oil. The coffee infused oil can be used to color soap, but the aroma is lost during the saponification process.

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24 Responses to Coffee Infused Oil

  1. bunkie says:

    neat! that coffee infused oil is so pretty!

  2. Liz says:

    I think i like the idea of coffee soap – I can see I’m going to spend the next few months checking out the soap stands at markets to see if they do coffee.
    Liz recently posted…Saturday Spotlight – Green Sprouting Broccoli – CalabreseMy Profile

  3. Dawn says:

    Very original idea, I might have to give that a go!
    Dawn recently posted…March’s Yields – A Veggie Update Part 2My Profile

  4. Ling says:

    Can I use this oil in my baking since olive n coffee are edibles?

  5. Shawn Lewis says:

    That’s very cool. I’m a novice soap maker and am just beginning to make my own recipes. Coffee soap was the first one I thought of that sounded fun and interesting.

    At first, I thought I would add ground coffee to the soap after trace, but now I think I’ll just superfat with coffee-infused olive oil after trace.


    • Dave says:

      The ground coffee makes a great exfoliant. And using brewed coffee for lye water give the soap a great coffee color too.

  6. Imani says:

    Hey do i necessarily have to strain this if i want to use the ground coffee as an exfoliant?

  7. Imani says:

    Ok thank you !!

  8. Angela says:

    Did the coffee infused olive oil actually smell like coffee after the soap had cured?

    • Dave says:

      Angela, I have not made soap with the infused oil. It makes a great lip balm or body lotion, and the coffee smell really comes through for those! I believe in soap that much of the smell will disappear.

  9. aislinn says:

    Hi Dave :D
    I saw that you posted this almost a year ago :D
    I wanted to ask whether you’ve learned anything new about this concoction as you went along… like was the shelf life as expected? And did the scent change or wane as the oil prolonged :D

    Wanting to try this out as a body oil :D


    • Dave says:

      The infused oil keeps about as long as the base oil does (olive oil) is it is kept in a cool dark place. The scent and color stayed strong, though some of the coffee particles do settle to the bottom with time.

      I think that for lip balm, the flavor was a bit strong. I might use a milder roast coffee for that purpose. And for a body/hand salve, I would probably use almond oil (or another less greasy oil) instead of the olive oil.

  10. Mariana says:

    Hi Dave,
    Thanks so much for this. I have infused coffee in coconut oil a few months ago but unfortunately many of the coffee specs fell through the cheesecloth I was using when straining. I used French Roast turkish grind (very fine) coffee. I want my finished product to be completely coffee spec free (like yours!). Do you suggest I simply use a coffee filter in a fine mesh strainer or should I also use medium grind coffee?

    • Dave says:

      I would use a coarser grind coffee AND strain through the coffee filter. I did another batch just this week and that’s what I did. I hope it works out well for you!

  11. nicholas says:

    Hi, I know this doesn’t keep to the natural and organic tone. But I am curious about using instant coffee. Has that been tried? Would it hold?

    • Dave says:

      I have never tried using instant coffee, so I can’t really say how that would work. I don’t think you would call it an infusion though, more like ‘instant coffee flavored oil’!

    • Sergio says:

      Have you tried it with instant coffee? Did it hold?

      • Dave says:

        No, I haven’t tried with instant coffee. As a matter of personal preference, I like to use high-quality ground coffee, one that I would be happy drinking.

  12. Monica says:

    Thanks so much for this tutorial! Ive searched all over for coffee butter but its insanely expensive. Now i can make my own! Which i am actually doing as i write this lol. I cant wait for the outcome! :)

  13. kbs says:

    Thank you for sharing.

  14. Joanie Keast says:

    I tried your idea of infusing coconut oil with coffee. When it cooled it separated. Any thoughts as to what went wrong?

    • Dave says:

      I sometimes have a little coffee residue left after filtering. Is that what you mean? If so you can strain it again, or stir it up before using. Or let the residue settle and pour the top part into another container.

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