How To Make Olive Oil Coffee At Home
Quick answer
- Start with high-quality coffee beans. Freshness is key.
- Use a good quality extra virgin olive oil. Unrefined is usually best.
- Experiment with the olive oil ratio. A little goes a long way.
- Consider your brewing method. Some work better than others.
- Taste and adjust. It’s all about finding your sweet spot.
- Don’t forget to clean your gear. A clean brewer makes better coffee, period.
For the best flavor, use a good quality extra virgin olive oil; unrefined is usually best.
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Who this is for
- Coffee adventurers curious about the latest Starbucks trend.
- Home baristas looking to add a unique twist to their morning cup.
- Anyone who loves experimenting with flavors and textures in their coffee.
What to check first
Brewer type and filter type
What are you using to brew? Drip, pour-over, French press? Each has its quirks. For olive oil coffee, methods that allow for good mixing and a clean cup are usually preferred. Think pour-over or a good drip machine. Paper filters can sometimes absorb some of the oil, so consider that. Metal filters in a French press or Aeropress might let more of that oily goodness through.
Methods like a pour-over coffee maker are often preferred for olive oil coffee, as they allow for good mixing and a clean cup.
- Pour Over Coffee: Manual Pour Over Coffee Maker allows you to brew an excellent cup of Coffee in minutes
- Stainless steel: Includes a new and improved permanent, stainless steel mesh filter that helps extract your coffee's aromatic oils and subtle flavors instead of being absorbed by a paper filter
- Coffee Carafe: Made of durable, heat-resistant borosilicate glass with Cork Band detailing that is both functional and elegant; single wall
- Quick and Easy: Simply add coarse ground Coffee to filter, pour a small amount of water in a circular motion over ground Coffee until soaked then add the remaining water and let drip
- Servings: Pour Over Coffee Maker makes 8 cups of Coffee, 4 oz each; dishwasher safe
Water quality and temperature
Good coffee starts with good water. If your tap water tastes funky, your coffee will too. Filtered water is your friend here. Aim for water that’s hot, but not boiling. Around 195-205°F is the sweet spot for most brewing. Too cool, and you won’t extract properly. Too hot, and you risk scorching the grounds.
Grind size and coffee freshness
This is non-negotiable. Use freshly roasted beans. Grind them right before you brew. For drip or pour-over, a medium grind is usually good. Too fine, and it’ll clog. Too coarse, and your coffee will be weak. Freshness matters for flavor, and that’s what we’re playing with here.
Coffee-to-water ratio
This is where things get interesting with olive oil coffee. The standard ratio is about 1:15 to 1:18 (coffee to water by weight). So, for 20 grams of coffee, you’d use around 300-360 grams of water. You’ll need to adjust this based on how much olive oil you’re adding. More oil might mean you need slightly less coffee or more water to balance.
Cleanliness/descale status
Seriously, clean your gear. Coffee oils build up. Old coffee residue can make your new brew taste bitter or stale, and that’s the last thing you want when trying something new. Descale your machine regularly. Give your pour-over cone or French press a good scrub. It makes a massive difference.
Step-by-step (brew workflow)
1. Gather your ingredients. You’ll need your favorite coffee beans, good quality extra virgin olive oil, and filtered water.
- Good looks like: Everything ready and within reach.
- Common mistake: Forgetting the olive oil until the coffee is brewed. Avoid this by setting it out from the start.
2. Weigh your coffee beans. Use a scale for accuracy. A good starting point is 20 grams of coffee for about 10-12 oz of water.
- Good looks like: Precise measurement.
- Common mistake: Guessing the amount. This leads to inconsistent brews. Use a scale, trust me.
3. Grind your coffee beans. Aim for a medium grind, suitable for your chosen brewing method. Grind just before brewing for maximum freshness.
- Good looks like: Uniformly sized particles.
- Common mistake: Using pre-ground coffee. It loses flavor fast.
4. Heat your water. Bring your filtered water to just off the boil, aiming for 195-205°F.
- Good looks like: Water at the right temperature, not actively boiling.
- Common mistake: Using boiling water. This can scorch the coffee and make it bitter.
5. Prepare your brewer. Place your filter (if using) in your pour-over or drip machine. Rinse paper filters with hot water to remove papery taste and preheat your brewer.
- Good looks like: A clean, ready-to-go brewing setup.
- Common mistake: Not rinsing the paper filter. It can impart a papery taste.
6. Add coffee grounds to the brewer. Distribute them evenly.
- Good looks like: A level bed of grounds.
- Common mistake: Leaving clumps or uneven distribution. This leads to uneven extraction.
7. Bloom the coffee (for pour-over/drip). Pour just enough hot water to saturate the grounds, about double the weight of the coffee. Let it sit for 30 seconds.
- Good looks like: The grounds puffing up and releasing CO2.
- Common mistake: Skipping the bloom. You lose out on a more even extraction and better flavor.
8. Add the olive oil. This is the fun part. Start with about 1 teaspoon (5 ml) of extra virgin olive oil per 10-12 oz of coffee. You can add it directly to the grounds before brewing or stir it into the brewed coffee. Adding it to the grounds can help emulsify it better during brewing.
- Good looks like: The oil being incorporated with the grounds or coffee.
- Common mistake: Adding too much oil at once. It can overpower the coffee.
9. Continue brewing. Pour the remaining water slowly and steadily, following your brewer’s recommended technique.
- Good looks like: A steady stream of coffee filling your carafe.
- Common mistake: Pouring too fast or too slow. This messes with extraction time.
10. Stir and serve. Once brewing is complete, give the coffee a good stir to ensure the olive oil is well incorporated.
- Good looks like: A homogenous mixture, no oil slick on top.
- Common mistake: Not stirring. You’ll get a mouthful of oil or plain coffee.
11. Taste and adjust. Take a sip. Is it smooth? Flavorful? Adjust the amount of olive oil or coffee for your next brew.
- Good looks like: A pleasant, balanced taste.
- Common mistake: Not tasting critically. You won’t learn what you like best.
Common mistakes (and what happens if you ignore them)
| Mistake | What it causes | Fix |
|---|---|---|
| Using stale coffee beans | Weak, dull, or bitter coffee | Buy freshly roasted beans and grind them right before brewing. |
| Using unfiltered tap water | Off-flavors, mineral buildup in brewer | Use filtered or bottled water for a cleaner taste and healthier brewer. |
| Incorrect grind size | Under-extracted (sour) or over-extracted (bitter) | Match grind size to your brewer type; check guides for your specific brewer. |
| Too much olive oil | Greasy mouthfeel, overpowering flavor | Start with 1 tsp per 10-12 oz and adjust up or down gradually. |
| Not enough olive oil | Missed the intended texture and subtle flavor | Gradually increase the amount until you find your preferred richness. |
| Using low-quality olive oil | Unpleasant taste, can clash with coffee | Opt for a good quality, unrefined extra virgin olive oil. |
| Brewing with boiling water | Scorched coffee, bitter taste | Let water cool slightly after boiling (195-205°F). |
| Not cleaning brewing equipment | Stale, bitter residue impacting flavor | Clean your brewer thoroughly after each use and descale regularly. |
| Uneven coffee distribution in brewer | Inconsistent extraction, pockets of bitterness | Gently shake or tap the brewer to level the coffee bed. |
| Skipping the coffee bloom | Less even extraction, potentially sour notes | Allow grounds to bloom for 30 seconds after initial saturation. |
Decision rules (simple if/then)
- If your coffee tastes sour, then try a finer grind or a slightly hotter water temperature because under-extraction is likely.
- If your coffee tastes bitter, then try a coarser grind or slightly cooler water temperature because over-extraction is likely.
- If you’re using a paper filter and notice less oiliness, then consider a metal filter or French press because paper filters can absorb some oils.
- If you’re new to olive oil coffee, then start with just 1 teaspoon of olive oil per 10-12 oz of coffee because too much can be overwhelming.
- If you want a smoother, richer mouthfeel, then try increasing the olive oil slightly because that’s its primary function.
- If your brewed coffee has a distinct oil slick on top, then stir it more vigorously or try adding the oil during the bloom phase because it needs to emulsify.
- If you find the olive oil flavor too strong, then reduce the amount of olive oil or use a darker roast coffee because darker roasts can mask subtle flavors better.
- If you’re using a French press and the coffee is muddy, then ensure your grind is coarse enough because a fine grind will pass through the metal filter.
- If your coffee tastes bland after adding olive oil, then check your coffee freshness and bean quality because the oil won’t enhance bad coffee.
- If you’re experiencing clogs in your pour-over, then your grind is likely too fine, so adjust to a coarser setting because fine grounds restrict water flow.
FAQ
What kind of olive oil should I use?
Extra virgin olive oil is generally recommended for its flavor and quality. Unrefined versions tend to have a more robust taste that can complement coffee well.
How much olive oil should I add?
Start small, like 1 teaspoon per 10-12 ounces of coffee. You can always add more in subsequent brews until you find your perfect balance.
Will it make my coffee taste like salad dressing?
Not if you use good quality olive oil and the right amount. The goal is a subtle richness and smooth mouthfeel, not a vinaigrette.
Can I add olive oil to any coffee maker?
Yes, you can experiment with most brewing methods. Drip, pour-over, and French press are popular choices for this kind of coffee.
Does olive oil coffee have health benefits?
Some people believe it does, citing the benefits of healthy fats. However, it’s best to consult with a health professional for specific advice.
How do I avoid an oily residue in my cup?
Stirring your coffee well after brewing is crucial. The oil should emulsify into the coffee, not sit on top.
What if I don’t like it?
That’s the beauty of home brewing! Simply don’t add the olive oil next time. You can always go back to your standard brew.
Can I add other things with the olive oil?
Some people experiment with adding a pinch of salt or other spices, but start simple to get a feel for the olive oil first.
What this page does NOT cover (and where to go next)
- Specific recommendations for olive oil brands. (Next: Research reputable olive oil producers).
- Detailed health claims or nutritional breakdowns. (Next: Consult health and nutrition resources).
- Advanced emulsification techniques for a perfectly blended cup. (Next: Explore barista forums or advanced brewing guides).
- Comparisons to other flavored coffees like butter coffee. (Next: Research different coffee flavor additives).