| Formula: CP105 | Difficulty level: medium | Shelf life: min 12 months | Superfat 5% |
| For details of the terms used and how to work, and for your safety, please consult before COLD SOAP MAKING GUIDE |
Coffee soap prepared by cold process, exfoliating, aromatic, decorative.
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Ingredients for 290 g of soap (3 bars) Sodium hydroxide Boiled coffee (liquid) Mango butter Coconut Oil RBD Olive Oil Shea Butter purified Ground coffee Coffee beans |
Quantity 27 gr 72 gr 38 gr 57 gr 76 gr 19 gr 4 gr a few grains |
1. The day before preparing the soap, boil the required amount of coffee which will then be put into moulds or ice cube trays and put in the freezer. Freezing the liquid and using it as ice cubes is necessary because the coffee in contact with the sodium hydroxide causes the solution to heat up even more. The composition may burn during mixing if the liquid is not at a low temperature.
2. Place all utensils and equipment on the workbench so they are within easy reach. Make the necessary ingredient measurements from the recipe.
3. Remove the coffee cubes from the freezer, place them in a heatproof dish and prepare the hydroxide solution as usual, adding caustic soda a little at a time over the frozen coffee until dissolved, resulting in a dark, clear solution. Allow the solution to cool to about 40°C.
4. Heat the oils and butters in a separate heatproof dish on a bain-marie at about 40°C until the butter melts
5. Transfer the melted oils and butters to a container with a volume of more than 300 ml, or you can use the bowl in which they were heated if it is large enough. Slowly pour the sodium hydroxide solution over the oils. Both should be of similar temperature.
Place the blender in the bowl and blend until the mixture becomes the consistency of a more liquid pudding, at which point add the ground coffee. Blend quickly with a spatula.
6. Transfer the mixture to the soap mould and garnish with coffee beans. Spray the surface of the soap with alcohol to prevent the formation of sodium carbonate. Cover with foil and leave to stand for 2 days in a cool place. Once the soap has hardened, it can be removed from the mould
7. The soap is then left to ripen in a well-ventilated place, on shelves or in covered boxes (but not closed to allow air circulation). Maturation takes a minimum of 4 weeks from the date of production, during which time the soap is not used as it is still reactive.
