A friend of mine makes amazing extracts with every plant you can imagine. Herbs, flowers, seeds and fruits are a daily challenge to make experiments. So I asked her to make a coffee infused oil for me and she made it directly from a variety of espresso with Protected Designation of Origin in Ethiopia. Its fragrance reminds me of a pleasant walk in the traditional coffee shops of the Athenian center, an amazing aroma of freshly roasted coffee.
