Go to the Recipe: Coffee Butter
great idea!i'm definitely going to make this, and use this in a cake instead of just the butter. where i live, i've access to freshly roasted single origin and microlot coffee beans.i guess, you can add spices to it as well, and smear this on toasted banana bread!!
- originally posted by lostinsydney
So, would the caffeine content be similar to that of a coffee concentrate?
What are those green sprouts you garnished the steak with called?
In -The kitchen as laboratory- Groenwold and Marien describe a study on coffee butter and test both ground beans in clarified butter vs coffee extract (water) mixed with butter to infuse. They find a much better flavour profile in the last. Haven't tried it myself but could be worth a shot. (0.5L strong coffee with 150gr clarified butter, 90C for 10 min, vigorously mix, cool and scoop of butter).
@057631d50ae1dfad41dcfa65e29926bf:disqus it's called Hearts on Fire micro greens
Red Ribbon Sorrel or Hearts on Fire
- originally posted by Grant Lee Crilly
Bas — Thanks for reminding about this chapter. We'll definitely play around with this. As you point out, they used ground coffee, not whole beans, for their extraction experiments, and I suspect that partly explains the difference between their results and ours. In the past, we've tried ground coffee and didn't like the result either.
Great article, Actually, butter in your coffee is very an excellent, though I wouldn't suggest using salted butter. I generally use salt less butter and put a little cardamom, and nutmeg on top. The result is a wealthy, sleek, and creamy spiced coffee.
- originally posted by sous vide
How long can the infused butter be stored?
- originally posted by *TT*
I had a kitchen accident, the first batch of butter spilled. I was in a rush and did not have access to more coffee beans so I reused the beans and only had the chance to sous vide for 2 hours. I was shocked to find that the flavor profile was virtually the same yet slightly improved with the reused beans and only 2 hours of time. I gained a slightly more smoke note to the butter, next time I will plan to make two batches with one set of beans (cheep Starbucks Italian Roast from the local grocery store)
Indefinitely if you refrigerate it. There isn't enough water to support the growth of pathogens, but the oils and fats will oxidize over time and the flavor will change. It's personal preference whether these slow changes over time are pleasant or not.
it is necessary to use whole beans ? how about ground beans ?
You get a very different flavor profile from ground beans, in our opinion not as pleasant. But we totally encourage you to try it side-by-side, see what you prefer, and share you results with the ChefSteps community here or, even better, in our forum.
Hi - tried to make this twice today, but both times had a problem with the bags - I've been using Vollrath bags because it's what my local supplier carries, but at some point after two hours both bags failed with the water temp at 194 F - I have to admit that I'd never had my Classic series circulator up that high before, so I double-checked the water temp and it seemed calibrated (I had thought perhaps my circulator, which travels a lot in my car, had somehow gotten a little off).My guess is the bags aren't sturdy enough for a 3 hour bath at that temp -Thankfully I was able to get the second bag out of the water as the bag failed without too much loss of product. I notice that the bags that you are selling on the site are only rated to 190 F. Has anyone else had this problem or have a different bag recommendation? Let me know - thanks!PS - preseared an American wagyu coulotte tonight, sealed it with a little of the coffee butter, a sprig of thyme, a clove of garlic and cooked sous vide for 45 minutes at 126 F; seared with butter on a cast iron skillet, added the juice from the bag to some demi glaze, basted the steak with coffee butter as it rested...wow. Really great flavor! Serving it tomorrow night to my boss for a charity event that he volunteered us for!
I just found this website, and I've been binge-watching your recipes. Was pleased to see my favorite coffee roaster show up. Since I don't have a sous-vide setup, I'll be trying this with ground beans and a much shorter infusion. And, of course, Herkimer beans.
- originally posted by Scrofula
Hi Scrofula, what's your favorite coffee roaster you mentioned?
I've had bag failure before...so I double seal my bags with my edge sealer. I seal the bag first at the recommended distance, when complete I move the bag back 1/4 to 1/2 inch and reseal. I've not had a problem since.
I use a HotTop drum roaster that I bought at Sweetmarias.com. I get most of my green coffee there as well.
I've been roasting my own beans for 5 years now. It is all about bean surface area. Ground beans expose more surface area and thus more coffee oil from the bean. If using ground bean I would sous vide for 1/3 of the time to start. To much coffee oil can be bitter. The other suggestion is using beans that are lighter in roast and/or using beans from Africa or Southeast Asia as they are lower in acid (also bitter). Central and South American beans tend to be higher in acid (thus brighter flavors) but could be more bitter with this recipe.
alaska coffee is tired of reading our ideas second hand cheers sevitz fluid bed rules farm to cup cheers
- originally posted by mg
Ground beans will also affect the straining step.
Out of pure curiosity, has anyone tried this with coffee beans and cocoa beans? If so , would you still use 1 part coffee to 2 parts butter or would 2 parts butter to 1/2 parts coffee and cocoa turn out a better flavor? Gonna try this soon, just looking for previous outcomes if any.
I also tried twice and had the vacuum bag seam fall apart both times. I'm going to try it again with a lower temp for longer time, and double-bagged. Highly annoying to have to clean the butter slick off of everything.
Is there a problem with doing this at a lower temp for a longer time?
Y'all, this stuff is amazing. I used 1.5# unsalted Plugra and 12 oz of a decaf from Intelligentsia (El Mago). Not bitter at all, just super flavorful. First the butter, then the coffee flavor lingers. Pulled as hard a vacuum as I could get with my Weston 2100, but still got a ton of air expansion (and floating) in the bath. Wondering if anyone's tried this with salted butter, and what the results were?
Any luck with lower temps and longer time?
Lost a coffee receipt? Need a custom coffee receipt? Coffee receipt for expenses? ExpressExpense
What can you do with the coffee beans after this... Grind them up and use as a dry rub?
Havent thought of it before but this suits perfectly to be mixed whit maltodextrin to make coffee-dirt to put your vanilla-icecream (or any ice-cream) on so it doesnt melt/mess up your plates. Maby add a little melted dark chocolate to make it brown.
arg.. made this today, and my bag failed... it was the food saver one which i thought was thicker and better than normal ziptop bags.
Two thoughts, not very related.
Could you do this in a slow cooker on low if you didn't have a circulator or water oven? Low on most slow cookers is around 200 F. I would think that this recipe is not really all that sensitive to time and temperature; you're just fat washing the coffee to dissolve soluble compounds into the butter. I don't think that butter will really begin to brown much at 200 F. And if it does, so what? Browned butter is delicious!
Second, why can't one scale recipes arbitrarily with your interface? I'm all in favor of using weights, and metric ones at that, but in the US butter is sold by ounces and pounds, and one pound is 454 g. It would be nice to be able to set the butter weight to 454 g and have the coffee scaled automatically. Of course, I can do this manually—and the recipe is probably not that sensitive to changes in amounts—but I would think the interface would permit it.
Hey, that sounds pretty delicious to us! We'll be coming out with a Coffee Rub recipe in the next couple of months, so keep your eyes peeled. Thanks Jason!
Any tips for avoiding bag failure in a ziplock? Lower temp? Double bag?
Two questions. 1. Any recommendations on bags that can withstand this temp? Chris - what bags did you use? 2. The recipe calls for unsalted butter, but in the picture, it appears to be salted butter. Is unsalted butter the way to go?
For the bags I used Allpax www.alpax.de they have a hotline for ordering 0800 001 006 4
Before puttint the butter in the bag I fold the top inside out to prevent butter to stick on the inside, where the bag will be sealed (with an Allpax machine)
To prevent the bags from floating which was difficult to prevent, two stones did the job.
The chocolate butter is prepared, today the next step (steak).
Is there any reason this butter couldn't be used for buttercream? Acids? Extractions that would interfere with the emulsion that is a buttercream?
This sounds like a great idea!
When you make buttercream, the butter should never be melted. That is why we can't.
Did you try this? How'd it work out?
cuando esta terminada la mantequilla cafe. la puedo guardar para dias fuuturos?? y como la puedo calentar a fuego o al bacio ??
Can you Sous Vide in sealed mason jars to eliminate the bag situation?
One of the biggest reason for the vacuum sealed bag is because you need a good transfer of heat to the food. Meaning very little air between the water, bag and food.. The only way I could see using a Mason jar would be for sauces or liquids maybe.
Will a pressure cooker + mason jar method work for coffee beans? I'm afraid that the temperature would be too high to preserve the compounds that contribute to the delicate flavors, just a thought.
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!!
So...has anyone tried making coffee with the leftover beans?
It is true that traditionally you do not melt butter for buttercreams, however I have successfully made browned butter frosting. Cool the butter in the refrigerator until it is solid but not too cold, whip it in a stand mixer with powdered sugar and some heavy cream, and it comes out to a very creamy frosting for cakes. I would assume that the same method can be used for this butter.
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
I just tried this with a Great Value (Walmart) double zipper freezer bag, and it worked beautifully! First, I think the freezer bag is a little sturdier than a standard sandwich bag. Then, since I don't have a circulator (yet!) I did the sous vide on my stove top. So I used water pressure to seal air out of the bag. The bag floated a lot at first, so as the butter melted I kept mushing (that's a technical term) the contents together and resealing the bag by submersing in water. By the time I'd pushed air out of the bag two or three times, more of the bag was under water. Finally, I clipped the bag to the side of my stock pot, so even had my zipper seal failed, it wouldn't have poured out into the water.
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
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 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!
It's basically the water content from the butter--toss it.
Use glass jar
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.
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.
Yes, Dawn & Jason - any luck?
Try 70C for 12h
