MAKING MOCHA-COFFEE SCRUB SOAP BAR

Wake Up Your Skin with a Mocha-Coffee Scrub Soap Bar!

Indulge your senses and invigorate your skin with a decadent Mocha-Coffee Scrub Soap Bar. This luxurious blend combines the invigorating aroma of coffee with the rich, chocolaty notes of cocoa to create a truly unique and delightful bathing experience. But beyond its enticing scent, this soap also packs a punch when it comes to skin benefits.

Exfoliate and Energize:

Coffee grounds act as a gentle yet effective exfoliant, buffing away dead skin cells and leaving your skin feeling smooth and renewed. The caffeine content in coffee is also known to stimulate circulation, resulting in a revitalized, healthy-looking complexion.

Moisturize and Nourish:

This soap bar isn’t just about exfoliation. Cocoa butter, a key ingredient, melts into your skin, providing deep hydration and nourishment. The combination of cocoa butter and other base oils leaves your skin feeling soft, supple, and pampered.

Aromatherapy in the Shower:

The alluring aroma of coffee and cocoa isn’t just pleasant; it can also be uplifting and invigorating. As you lather up with this soap, the rich scent fills the air, creating a mini spa-like experience in your own shower.

More Than Just a Soap:

The Mocha-Coffee Scrub Soap Bar is not only a functional cleansing bar, but also a decadent treat for your senses. It’s perfect for coffee lovers, chocolate enthusiasts, or anyone who enjoys a touch of luxury in their daily routine. So, ditch the ordinary and wake up your skin with this unique and invigorating soap bar!

In this article, we will see how making Mocha-Coffee Scrub Soap Bar:

VEGAN

START TO FINISH TIME:
1 to 2 hours,
24 hours insulation,
4 to 6 weeks to cure

SCENT: MOCHA

This bar is a gentle exfoliant using coffee grounds. The macadamia nut oil and cocoa butter work together with the caffeine from the coffee and cocoa powder to soften and smooth skin. I love drinking mocha, so I enjoy how the cocoa powder and cocoa butter give a chocolaty scent that pairs well with the coffee. It feels really luxurious during and after use.

SAFETY FIRST! Remember to wear your safety equipment and mix the lye water outside. Tell everyone you live with that where you’re working is off limits. Give yourself enough time to complete the recipe.

EQUIPMENT

Kitchen Scale
Glass Bowls
Measuring spoons
Large spoon
Large stainless steel pot
Small zip-topplastic bag
Mold
Thermometer
Parchment Paper
Stick Blender (or hand mixer)
Whisk
Rubber Spatula
Blanket

INGREDIENTS

300gr (10 ounces) Olive Oil
270gr (9 ounces) Coconut Oil
240gr (8 ounces) Cocoa Butter
210gr (7 ounces) Macadamia nut Oil
2 Tablespoons Coffee Grounds
390gr (12.9 ounces) Brewed Coffee
145gr (4.8 ounces) Lye
30gr (1 ounce) Coffee Oil (CO2 extraced)
1 tablespoon Cocoa Powder

PREP AHEAD:

Brew a cup of coffee using 2 tablespoons of coffee or a single-serving coffee pod. Keep the used coffee grounds to use in the recipe. If you’re not a coffee drinker, you can use a tea strainer, slowly running hot water through the strainer a few times. Add enough cold water to the coffee to make 390gr (12.9 ounces) and refrigerate until very cold or place in the freezer until slushy, but not frozen solid.

1. HEAT THE FATS/OILS:

In a large pot, combine the olive oil, coconut oil, cocoa butter, and macadamia nut oil. Heat over medium-low heat until they are melted and incorporated. Remove from the heat and allow to cool to 100°F(38C°) to 110°F(45C°).

2. MIX THE LYE WATER:

Put on safety gear, including protective eyewear, a mask, gloves, and long sleeves. Outside, carefully add the lye crystals to the water and stir until dissolved. Allow to cool to 100°F(38C°) to 110°F(45C°). If the oils and lye water cool at different rates, you can use a cold- or hot-water bath in the sink.

3. PREPARE THE MOLD:

While the oils and lye water cool, line the mold with parchment paper.

4. COMBINE AND BRING TO TRACE:

When both the oils and lye water are 100°F(38C°) to 110°F(45C°), carefully pour the lye water into the pot of oils. Use a stick blender (or hand mixer) to mix for 1 to 2 minutes and then let the mixture rest for 4 to 5 minutes. Repeat mixing and resting until light trace.

5. MIX IN NATURAL ADDITIVES:

When the soap reaches light trace, add the coffee oil and used coffee grounds, and blend for 30 seconds.

6. MIX IN COLORANTS:

Transfer 1 cup of the soap to a separate bowl. Add the cocoa powder and whisk until there are no lumps. Return the cocoa-colored soap to the larger batch and blend until fully incorporated.

7. MOLD THE SOAP:

Pour the soap mixture into the mold, cover with a lid or parchment paper and insulate with a blanket for 24 hours.

8. CUT AND CURE:

Remove the soap from the mold. If it seems too soft to remove, wait another 12 to 24 hours before removing. Cut the soap into 12 bars. Allow the bars to cure in a well-ventilated location for 4 to 6 weeks.

TIP: The coffee-water can burn if it is not cold when the lye is added, so be sure to refrigerate or freeze it until slushy, but not frozen solid, before adding with lye.

Sources / References

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Kelly Cable