degrees of coffee

I have a row of bottles at my work bench, filled with freshly roasted coffee beans of various origin, and biodynamic grape alcohol.  They’ve been there since I moved, following a crazed trip to Peet’s for a half pound of decaf that quickly became a quest to try coffees from all producing continents.

What is surprising is how while they all have very distinctive toasted and burnt tones due to the roasting and the oil sheen which results from that (and which seems to be the first element to get acrid and flat), they all assume a uniform darkness that only seems to change with the elements one combines them with.  But with a twist.  If I add rose to samples of all four, it brings out different elements.  Same rose, different coffees.

If you’ve ever tinctured roasted cocoa nibs, you’ll know how cacao gives up different secrets with different florals.

After the coffee experiment, I’m itching to source roasted cocoa nibs of different origins/species, and try the above experiment.

All of this is to say that in perfumery, the sky is indeed the limit when it comes to shading, drawing out nuances, tones and different hues.

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