Abstract

LOPEZ FONTAL, Elkin Mauricio. Extracting oil from coffee. Ing. Investig. [online]. 2007, vol.27, n.1, pp.25-31. ISSN 0120-5609.

The present work describes oil being extracted from toasted coffee by the extrusion method; two products are obtained from this process: coffee oil and pulp. Toasted coffee was used which has a high amount of sensorial compounds. It should be noted that a significant criterion in evaluating the quality of coffee lies in its aroma. When extracting oil from coffee, a significant part of toasted coffee’s aromatic content leaves with it, varying according to the extraction method. A fixed oil having a high volatile load is thus obtained, presenting favourable sensory characteristics. The pulp was physically and chemically analysed to show its benefit and particular properties and, according to the results so obtained, it is a product having potential usefulness.

Keywords : coffee oil; extrusion; industrialisation; coffee pulp; volatile of the coffee; sensory analysis; sensory characteristics; fixed oil.

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