Remember when putting butter in your coffee was a thing? This is not that. In fact, it’s the exact opposite: It’s putting coffee in your butter! And mmm, boy, is it delicious.
The recipe, according to our friends at ChefSteps, is unbelievably simple. Pack butter and whole coffee beans together in a sous vide bag (or a pot with a lid), cook at 194°F for three to four hours — feel free to shorten the time some if you prefer a milder flavor — then strain and cool. It works because the oil in the butter readily absorbs fat-soluble aromatics and coffee oils from the beans, but it picks up none of the bitter-tasting compounds. The result is a robust infusion that has all the creamy goodness of butter and a warm, toasting coffee flavor — the best of both worlds. Stick it on a steak, slather it over an English muffin or bake it into banana bread or cookies. Heck, you could even try it in your coffee! Take a look below.
1 cup coffee beans, whole
4½ sticks butter, salted
- Preheat Joule to 194°F.
- Pack the beans and the butter together in a large, heavy-duty sous vide bag.
- Cook sous vide at 194°F for three hours. You can make it on the stove instead: Simply combine the whole beans and the butter in a small pot, and then cover and heat on low for about three or four hours. The longer you cook it, the stronger the coffee flavor will be.
- Strain the beans from the infused butter with a sieve, strainer or slotted spoon. Agitate the beans to extract as much of the infused butter as possible, then discard the beans. Package the coffee butter in a sealed plastic bag or vacuum-sealed bag and keep refrigerated until needed.
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