Coffee beans contain natural oils which are activated by heat application. Often referred to as “essence” or chemically known as “caffeol,” this oil in pure form is in high demand. Used in many things including biodiesel, cosmetics, health supplements and fragrance oil, the extraction occurs by use of expensive commercial machinery. With a bit of work, a home method of extraction with olive oil additive can be done for pennies rather than dollars.
The first step, you need to prepare an empty six oz. raw green or roasted coffee beans which ever you prefer, the ones that are easier for you to get, put them into a small to medium Crock Pot. Cover thoroughly with six cups of extra virgin olive oil, if you find olive oil for skin in beauty stores I suggest pick that one rather than the olive oil you get from the grocery store which is obviously used for cooking. Stir once with a wooden spoon, ensuring everything is coated evenly.
Now this is optional, you may choose to fresh grind your coffee beans for this method. If so, grind the coffee beans medium to coarse, don’t grind it too fine like it’s for espresso, and measure ten oz. of grounds using a measuring cup. Power on the Crock Pot. Low heat should be used for roasted coffee beans, medium to high heat for unroasted coffee beans, green coffee beans or ground coffee beans. Cover and wait.
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Use the wooden spoon to stir the mixture every hour to hour. Higher heat settings for the unroasted coffee beans should be checked more frequently so the olive oil won’t be burned. The higher heat may be turned down once the coffee beans appear to turn darker in color.
Depending on your Crock Pot, this process may take anywhere from eight to ten hours, though you can safely leave it for twelve hours for a stronger mixture. The longer the mixture is cooked, the stronger the finished product.
Prepare your thirty-two oz. mason jar. Remove the two part lid and stretch the cheesecloth over the opening of the jar. The cheesecloth should appear to hang inwards into the jar. Tighten the ring back onto the jar. This will hold the cheesecloth for easy straining.
Strain your mixture with a two part straining process when cook time is finished. Hold a small handheld strainer directly above the cheesecloth on the jar. Use a ladle with the opposite hand to scoop your mixture from the Crock Pot, gently pouring above the handheld strainer. The beans will be trapped into the handheld strainer, allowing the remaining mixture to seep though into the cheesecloth. The cheesecloth will act as a further refining net, catching any additional impurities. The refined mixture will drip into the jar. Continue until you cannot ladle any more. You must pour the remaining mixture from the Crock Pot directly into the cheesecloth. Use a teaspoon to scoop any impurities or leftover coffee beans from the top of the cheesecloth and discard them.
Evaluate your mixture. If the cheesecloth has allowed some impurities to seep through, you may wish to pour the mixture into another receptacle, using another cheesecloth to refine the mixture again. Otherwise, your homemade coffee oil is now ready for use or storage. It will have a shelf life like that of regular olive oil.
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