Coffee

Coffee in perfume comes from roasted beans, extracted into an absolute or a CO2 extract, and it smells dark, bitter and toasty with a warm, nutty sweetness. Brewed coffee has a sharper, more acidic top that is hard to capture, so perfumers often add roasted accords. Coffee deepens vanilla, caramel, cacao and amber into a rich gourmand blend, and it adds a dry, smoky edge to woods and leather. Used lightly it reads as roast and warmth rather than a cup of coffee. In a cold-weather scent it gives a dark, comforting bass note.

In this range it spreads across top, heart and base, adding a dark roasted bitterness that grounds vanilla, cacao and amber.

Top note

11 perfumes

Heart note

10 perfumes

Base note

9 perfumes