Coffee (brewed)
Replaces some or all of the water. Brown. Soap Queen supplier or guide
Opens the calculator’s starter recipe, 1000 g of oils, with this additive at the dose it fills in, ready to change.
What it is
Brewed coffee, made to drink, which is nearly all water.
USDA FoodData Central primary source
How much
- 100 % of the water filled in Grosso, The Everything Soapmaking Book primary source
- 50 % of the water Soap Queen supplier or guide
The calculator fills in 100 % of the water: 284 g for the 1000 g of oils in its starter recipe.
When and how
- Usually: as the lye liquid.
- Also used: into the oils.
- Chill it well before the lye goes in.
Handcrafted Soap (2002) primary source
What it does to the recipe
- 99.39 % is water, taken off the recipe’s water.
USDA FoodData Central primary source
Worth knowing
- The lye turns it green, then brown. Soap Queen supplier or guide
- Its phenolic compounds break down at soap’s high pH. Friedman & Jürgens (2000) primary source
Spoons and drops
- 1 tsp ≈ 4.94 g
- 1 tbsp ≈ 14.8 g
- 1 cup ≈ 237 g
USDA FoodData Central primary source
INCI name
Coffea Arabica Seed Extract
- CAS number
- 84650-00-0
- EC number
- 283-481-1
- As weighed
- Coffea Arabica Seed Extract 0.61 %, Aqua 99.39 %
Recipes that use it
Guides that discuss it
Sources
Soap Queen, tea and coffee in soap: brewed coffee at about half the water; "Coffee turns green when the lye is added, then morphs into brown"; grounds "about 1 teaspoon per pound of soap", added at trace; "Dry grounds can bleed in the soap".
Handcrafted Soap (North Light, 2002): aloe juice or cold, strong coffee in place of the distilled water; "2 tablespoons (30ml) of powdered goat milk for every 8 ounces (237ml) of water".
Alicia Grosso, The Everything Soapmaking Book (Adams, 2007): honey, "Start with 1 tablespoon ... of honey per pound of oils", and the "honey volcano"; frozen milk is ready "if it is firmly slushy"; strong brewed coffee or aloe juice in place of the water.
M. Friedman and H. S. Jürgens, "Effect of pH on the stability of plant phenolic compounds", J. Agric. Food Chem. 48 (2000): "caffeic, chlorogenic, and gallic acids are not stable to high pH".