Go to the Recipe: Coffee Butter
Yes give it a mix, there will be a good amount of flavor in both the fat as well as the liquid.
with the butter separating into a more clear and solid part do I mix it together or through out the separated solids?
inception bulletproof coffee
Wouldn't the extraction be better with ground beans? And the bag would be easier to evacuate too
Next step, put coffee butter in your coffee
I don't see why you couldn't make ice cream or something but grinding and brewing is probably not worth it as most of the oils and aroma is transferred into the butter.
I have made this about 10 times now and tried all different hours. from 24hours to 3 hours there is no bitterness in all, I have found a minimum of 3 gives a good kick and my favorite is between 6 to 8 hours for a stronger hit, as suggested it is too oily to grind in my coffee grinder and it will clog up the plates very quickly. I am going to try to use it to infuse my next batch of home made BBQ sauce and will report back most likely when I make the next batch of butter. I have used salted again and will also try unsalted as well soon. Happy Sous Vide everyone.
it would be interesting to try.
As suggested I am going to use them to infuse my next batch of BBQ sauce
I might have to try that, sounds awesome.
No, the process does not gather any bitterness, I have left mine for 12 hours and wow what a punch flavor, just making a new batch as i type with plans to give it 6-8 hours, it goes so great on banana bread.
Has anyone tried this with Ghee or Clarified Butter?
I remembered this recipe and tried it. I used half the recipe in a quarter cup mason jar. Used my kitchen rock to hold it down (doesn't everyone have one in their kitchen?). I was surprised to get a net result of half the butter when done. I guess the rest stuck to the beans?
Sitting at room temp for a day, it was Still hard as a rock. Oh, I stirred it with the jar in an ice water bath while cooling. No water separation. I've tried it on various things and have to say, It's really good. However, two guests commented that it was way to salty on a shortcake "biscuit". They still want the recipe, though.
I might try browning the butter next time to reduce the water and maybe adding a bit of oil to make it bit more fluid after it cools.
My husband made me this for my pot. It will keep almost anything pushed down!
I have a good weight idea for Sous vide bagsDouble Bagged Buck-shot
Can anyone who has tried this comment on the taste? I want to try it but I have this premonition that I am going to be very disappointed as I usually am when I hype myself up for these types of things...
you can dry the beans, grind it and use it to make Coffee Bitters like the next recipe. Use the Bitters for a kind of Kailua Panna Cotta
I have no friends
hmmm
Do you use roasted or raw beans?
This recipe is, honestly, infuriating. :-) The first time I made this, I did it in a mason jar instead of a bag -- which, while not as good a thermal conductor, has the benefit that it will actually stay on the bottom. If your coffee beans are even remotely fresh (mine were for multiple failed attempts) then the amount of C02 they'll give off as they sit in any kind of bag is truly astonishing. After several failed vacuums, I grabbed a new bag, then tried the open-top method. To get enough downward force, on the bottom of the bag, I eventually resorted to magnets -- which ripped the bag, of course, after the recipe was done.
Does anyone have a bag/weight setup that is remotely reliable?
Has anyone done this with chocolate, as in use cacao nibs for the infusion?
at 90 degrees C, yeah
I used them in a bbq sauce
Will unpleasant flavours start to come through if left for more than three hours?
What do you do with the coffee beans after done ?
What will happen if I add some herbs in the bag? Will the butter also pick some of the herbs flavor and aroma?
Buttered coffee is definitely a thing but with all the aroma and flavour leached into the butter i can't see it being that flavoursome.
Salted butter oxidizes in a more controlled manner and doesn't get fridge taste as much as unsalted butter....I've never really noticed the difference tho
I did and it works! Not exactly the same but a great DF option
They're far to oil for coffee. Also the aroma is largely gone so I can't see what flavour they would impart on anything.
How Can I Keep Whenever...???
Just Freeze????
Has anyone tried coconut oil? I just bought a jar of virgin, unrefined and some single origin Ethiopion coffee. I plan to report back!
Just made coffee butter and put it on popcorn and watched 'Hateful Eight'. Perfect Valentines Day.
I've had the same issue, also twice. For my next attempt I've purchased a mason jar and have the equipment to vacuum seal it.
Use glass jar
Not for me. I made it yesterday and had it on an English muffin this morning. Left an oily coffee taste which overwhelmed the delicate butter flavor.
Would this be possible to rapid-infuse melted or clarified butter in a siphon with a couple of NO2 charges? Or would that be a problem due to the solubility of nitrous in fat?
Is there any particular reason why the recipe recommends using salted butter?
The salt is water-soluble—not fat soluble—and the water content from the butter is going to split and separate to the bottom when refrigerated. Wouldn't it be better to use unsalted butter instead?
this is the most amazing butter I have ever tasted! (I used unsalted lactose-free butter). Chefsteps, thank you very much for you work.
Wait -- why discard the beans---there has got to be a use for them??? Why not make coffee with them? or use them in a rub or something?? Thoughts?
It's basically the water content from the butter--toss it.
I just tried this. After it was done I put the butter in the fridge to harden again. In the morning I noticed the butter separated to the top and there's a liquid at the bottom. What is that? Should it stay with the butter when I use it or should I drain it out? Thanks!
Easy Weight for Vacuum sealed bags. I should have taken a photo, sorry. For Vacuum sealed bags only.
First, if the food when sealed floats, leave a large tap on the ends of the bag. You can us paper clips, sew, puncture a hole and use twist ties etc. to apply weight.
Most people have the basic Waiters Corkscrew. Leave a big tab on the sealed bag. Pour the beans into the bag on the side with the big tab where there is room to puncture it and not the bag, add the butter and seal the other end. Screw in the Waiters Cork screw 3/4 the way on the beans end and then fold up the corkscrew. It turns into a heavy clip and weight in one and will not move. The weight will be on the side where the beans are and they are the problem. The butter will melt into them and all will be under the water in minutes.
I love that you use weight in the recipe. I hope all are weight. This coffee bean infusion is an eye opening approach; one of the best new ideas / lessons I've had in a long time (I've made beer with coffee beans). Uh Oh, I sense some playing around in the future.
Thank you so much. This alone was worth the cost of the course
Bob
Really depends on your bags. the ones i normaly use are only rated for 85°C which seems to be the standard. I have ones specifically stated to be safe for cooking that are rated to 110°C. So i'd say unless it says on the package that it's suitable for cooking it propably isn't
So...has anyone tried making coffee with the leftover beans?
I've already tried to make coffee butter twice. Both of the times the bag opened I'm new to home sous vide so it is quite easy I'm doing something bad... The first time I've used a low density polyethylene bag that maybe it was not suitable for cooking (is that possible??); the second one, I've used a sealed vacumm bag. At 90 C the sealed opened after 1 h. Am I doing something wrong?
Thank you!!
