How to make coffee-infused butter?
What are some ways to make "coffee-infused butter"?
By that I mean cow butter but injected with espresso, somehow. Essentially, produce a block of butter with strong coffee flavours in it (the color, I imagine, would be medium brown rather light yellow). Strength per block of butter is roughly equivalent to that of one cup of coffee or double shot espresso.
I've been consuming my mokapot coffee with some butter on side, and really enjoy the taste combination. It is especially good when the coffee is let to become cold a bit (the bitter notes really come through and cut through the milky goodness of butter).
Note: this is different from what is known as 'bulletproof coffee' (which can be described as butter-infused coffee).
Best Answer
A simple way to do this is to place 250 grams of whole bean coffee and 500 grams of butter in a ziploc bag. Then place that in a water bath with a sous vide device set at 90C. Cook for 3 hours. Alternately, you can do this on the stove top. Very low heat, same amount of time. The longer you cook, the stronger the coffee flavor. Strain, discard beans, use the butter. Credit to an old ChefSteps formula.
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How is coffee butter made?
In fact, it's the exact opposite: it's putting coffee in your butter. And mmm, boy, is it delicious. The recipe is unbelievably simple: Pack butter and whole coffee beans together in a sous vide bag (or a pot with a lid), cook at 194 \xb0F / 90 \xb0C for three to four hours, then strain and cool.How do you make compound butter for coffee?
IngredientsWhat is coffee butter?
Coffee Butter is a thick and richly emollient body butter made with cold-pressed oil from the seeds of the Coffea arabica plant. Coffee oil can be extracted from either green or roasted beans and each type of oil lends slightly different properties to the resulting Coffee Butter.How do you make coffee infused milk?
Coffee-Infused MilkHeat milk and coffee beans until just boiling. Remove from heat, cover, and steep for fifteen minutes. Using a sieve, remove the beans from the milk and set the milk aside. Once it comes to room temperature, use the milk as directed by your recipe.Sous Vide COFFEE INFUSED BUTTER Experiment | Sous Vide Everything
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Answer 2
It depends on what your exact requirements are.
If you can live with something which tastes like butter+espresso, but is softer, pick an emulsifier, add it to the double shot of espresso, and then knead the butter into it. Assuming that by "block of butter" you mean 250 g of butter, and by a "double shot of espresso" you mean 50 ml, the result should be still well spreadable in texture, not too liquid. You should be able to smear it on a slice of bread, or pipe it with a bag. The choice of emulsifier depends mostly on your personal preference for the final texture and added taste notes, so it makes no sense to ask "which one" - you will have to test them until you find one that's good enough for you.
If you have even more leeway in your requirements on texture and taste, you can also pick a recipe for coffee-flavored buttercream and use that. You will still have the combination of coffee taste and butter taste, but also a decent bit of sugar, and also as a foam, the taste will be different from simply "a block of butter with coffee". It is a great choice for patisserie though, and more readily available to home cooks than any of the other methods I mention.
If you absolutely need exact butter texture, the problem gets much more complicated. The easiest way would be to dissolve instant coffee in as little water as possible and knead into the butter. If that's not good enough for you, the second easiest (and this is not a joke) is to churn your own butter, adding the coffee before starting the churning (it will be worth experimenting with brewing the coffee directly in cream or milk instead of water). Anything else will require you to get well acquainted with the theory and practice of doing chemical extractions, so expect to have to read a few books and buy some exotic hardware before you can develop a process for that.
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Images: Andrea Piacquadio, Ketut Subiyanto, Ketut Subiyanto, Ketut Subiyanto