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Sometimes get en urge just to blend things following only a vague idea in my head. Than I don’t work this idea out or make a formula. This Sunday I had finally opened my coffee tincture that a made a couple of weeks before. It smelled lovely – a combination of burned notes, coffee and less pleasant, but not very prominent “sour” note (I know it from a coffee aftertaste in the mouth). The vague idea was to make a delicious kitchen scent.
Well from about 30 ml of coffee tincture I made 100 ml spray (alcohol/water/emulgator). The oils I use were – a couple of drops of Cinnamon, Clove, Vanilla (tincture), Ginger and a couple of dozen drops of Orange-Mandarine-Grapefruit mixture. From synthetics – two drops of Dairy Fleuressence from the PerfumersWorld (a mixture of lactones with butter and milk smell).
Guys, it became a really delicious kitchen spray – it smells spiced cookies like the one you bake for the Xmas (or St. Nicolas so popular in Netherlands) ;-) Coffee (I think with vanilla) gave it the necessary “something baked” smell and Dairy Fleuressence a drop of butter (“used in cookies”).
What perfume wisdom can I draw from this situation? Well – happy blending is fun, BUT – if I had measured the amount of coffee and alcohol as well as written down the amount of essential oils added I could get a formula and work it out. So, MEASURE and WRITE DOWN and later you’ll be able reproduce and improve. That’s the lesson I take when I go to make my second coffee tincture. And now I just enjoy the delicious cookies smell – so suitable for the becoming darker evenings ;-)