COFFEE
Coffee in perfume draws on the aroma of roasted beans: freshly ground coffee, dark warmth and, in some interpretations, a bitter or lightly smoky edge. Chocolate-like facets can round the impression without turning it into a sweet coffee drink. A coffee note may therefore offer a dry contrast to sweeter materials or form part of a creamy gourmand composition, depending on what surrounds it.
Coffee beans are the seeds of plants in the genus Coffea. Perfumery materials include coffee absolute and CO₂ extracts, but their profiles are not interchangeable. Robertet describes its absolute with coffee, chocolate and green facets, while its CO₂ extract suggests freshly ground coffee before brewing. These examples show why the note name alone cannot specify a roast, an extraction method or a finished scent. It also does not establish the use of a natural coffee ingredient.
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