Olive oil 405 g / 14.28 oz
Sunflower oil 180 g / 6.35 oz
Rapeseed oil 180 g / 6.35 oz
Sesame oil 90 g / 3.17 oz
Castor oil 50 g / 1.76 oz
Lye (Sodium hydroxide) 114 g / 4,02 oz
Distilled coffee water 205 g / 7,23 oz
To make distilled coffee water, put 25 g / 0,88 oz of coffee to 444 g / 15.6 oz hot distilled water
Cocoa powder 15 g / 3 tsp
Coffee grounds (dried 24h prior) 15 g / 3 tsp
Coffee beans for garnish 100 g / 3.5 oz
Step 1. Weight the oils in the pot
Step 2. Weight the lye in separate dish
Step 3. Weight the distilled water in the third dish
Step 4. Slowly pour the lye into the water. Not the other way around, as this can evoke a strong reaction! Make sure you are doing this step close to an open window and remove your head away from the pot. Stir a few times with a plastic or stainless-steel spoon so the lye can dissolve in the water.
Step 5. Let the lye solution cool down between 30-50 C / 86-122 F
Step 6. Heat the oils up to the same degree as the lye solution. Deviation up to 8 degrees is fine.
Step 7. Pour the hot lye solution into the oils
Step 8. Mix without moving the blender, then stir manually when it’s turned off. Do this until you get the trace, around 5 minutes.
Step 9. Add coffee grounds and cocoa powder
Step 10. Put the soap in silicone molds
Step 11. Garnish the soap with coffee beans and coffee grounds
First option; cover the soap with cardboard and a towel. Leave for at least 24 hours but better for 48 hours.
Second option; put the uncovered mold in the previously heated oven (now turned off) on 50 C / 122 F and leave for 24 hours.
Step 13. Remove the soap from silicone mold and cut with the knife 2cm / 1-inch-wide slices
Step 14. Let them dry on the rack, covered with cloth, in cold and dark place, for at least one month but for best results dry for three months.