Making Coffee Butter with Coffee Grounds

Quick answer

• Coffee grounds can be infused into butter to create a coffee-flavored spread.
• This process involves steeping grounds in melted butter and then straining them out.
• The flavor intensity depends on the amount of coffee used and the steeping time.
• It’s a way to repurpose used coffee grounds for culinary use.
• The resulting “coffee butter” is best used for spreading, baking, or cooking where a coffee note is desired.

Who this is for

• Home cooks looking for unique ways to use leftover coffee grounds.
• Coffee enthusiasts who enjoy experimenting with coffee flavors in food.
• Bakers seeking to add a subtle coffee aroma and taste to their recipes.

What to check first

Brewer type and filter type

The method you used to brew your coffee can impact the flavor profile of your coffee butter. For instance, if you used a French press, you might have coarser grounds with more oils, which could lead to a richer coffee butter. If you used a paper filter, the grounds will be finer and have less oil, potentially resulting in a lighter flavor. The type of filter used in your initial brew is important for understanding the characteristics of the grounds you’ll be working with.

Water quality and temperature

While the brewing water quality and temperature are critical for making a good cup of coffee, their direct impact on coffee butter made from used grounds is less pronounced. However, if you are making coffee butter by brewing fresh coffee specifically for infusion, then using filtered water at the correct temperature (around 195-205°F) will yield a more flavorful coffee base to start with. For used grounds, the flavor is already extracted, so the focus shifts to the butter and the infusion process.

Grind size and coffee freshness

The grind size of your coffee grounds plays a role in how effectively they release flavor into the butter. Finer grinds offer more surface area, potentially leading to a stronger coffee infusion. However, very fine grounds can also be harder to strain out completely, which might result in a grittier texture. If you are using freshly brewed coffee grounds, they will still contain some residual oils and flavor compounds that can transfer to the butter. Stale grounds will yield a less intense coffee flavor.

Coffee-to-water ratio

The ratio of coffee to water used in your initial brew will influence the strength of the flavor in your grounds. A higher coffee-to-water ratio (more coffee for less water) will result in grounds that are more potent and can impart a stronger coffee flavor to the butter. Conversely, a weaker brew will produce grounds that are less flavorful. When making coffee butter, you are essentially extracting the remaining flavor from these grounds.

Cleanliness/descale status

Ensuring your brewing equipment is clean before you even start is always a good practice. For making coffee butter, the cleanliness of the pot or saucepan you use to melt and steep the butter is paramount. Any residue from previous cooking could impart off-flavors. If you’re using a coffee maker to brew coffee specifically for this purpose, make sure it’s clean and descaled according to the manufacturer’s instructions to avoid any unwanted tastes.

Step-by-step (brew workflow)

1. Gather your ingredients: You’ll need used coffee grounds (preferably from a recent brew) and unsalted butter. The amount of each will depend on how much coffee butter you want to make. For example, you might use 1 cup of used coffee grounds and 1 cup (2 sticks) of butter.

• What “good” looks like: Having all your measured ingredients ready before you begin.
• Common mistake: Not having enough grounds or butter, or using ingredients that are too old or stale.
• How to avoid: Plan ahead and ensure you have fresh, used grounds and good quality butter.

You’ll also need unsalted butter. A high-quality unsalted butter, such as this option, will ensure the best flavor for your coffee butter.

Vital Farms Unsalted Butter, 16oz

• UNSALTED BUTTER: Each package comes with 4 sticks of Vital Farms Unsalted Butter made with cream from cows raised on family farms.
• 90% GRASS-FED: The girls enjoy a diet of 90% grass, while the remaining 10% is nutritionally balanced feed to ensure a well-rounded diet.
• PASTURE-RAISED: The farmers we work with raise their four-legged ladies with care and respect on family farms where cows enjoy outdoor access 200 days per year on average.
• HIGH BUTTERFAT: The girls supply a rich cream that’s churned into creamy, melt-in-your mouth butter
• CONSCIOUS CAPITALISM: Vital Farms is a Certified B Corporation with a purpose to improve the lives of people, animals, and the planet through food.

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For this recipe, you’ll need used coffee grounds. If you’re starting from scratch, consider a good quality medium grind coffee like this one from Amazon.

Peet's Coffee, Medium Roast Ground Coffee, 100% Arabica Coffee - Breakfast Blend 28 Ounce Bag

• Contains one (1) 28 Ounce Bag of Peet's French Roast Ground 100% Arabica Coffee
• Flavor and Roast: Medium Roast. Flavor notes of citrus and hints of brown sugar and cocoa.
• Brewing Methods: Our ground coffee is perfectly suited to make drip or a pour over in your Chemex. For other brewing methods - espresso, cold brew, or French press - consider our whole bean coffees and griding at home
• Sourcing With Impact: The coffee you buy can impact the welfare of the people and planet. Peet’s is actively engaged in driving positive impact in communities where our coffees are grown
• Rich. Complex. Incomparable. Masters of our craft for over 50 years, we hand roast the very best coffees in the world.

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2. Melt the butter: Place the butter in a saucepan over low heat. Allow it to melt slowly without browning.

• What “good” looks like: The butter is fully liquid and clear, with no signs of burning.
• Common mistake: Melting the butter too quickly or at too high a heat, causing it to brown or burn.
• How to avoid: Use the lowest heat setting and stir occasionally.

3. Add the coffee grounds: Once the butter is melted, add your used coffee grounds to the saucepan. Stir them into the butter to ensure they are fully submerged.

• What “good” looks like: The grounds are evenly distributed throughout the melted butter.
• Common mistake: Adding grounds to hot butter, which can cause them to scorch.
• How to avoid: Ensure the butter is melted and just warm, not sizzling.

4. Steep the grounds: Let the mixture steep over very low heat for about 15-30 minutes. The goal is to infuse the butter with the coffee flavor without cooking the grounds or butter. Stir occasionally.

• What “good” looks like: The butter takes on a light brown hue and a noticeable coffee aroma.
• Common mistake: Overheating the mixture, which can burn the coffee oils and create a bitter taste.
• How to avoid: Maintain the lowest possible heat setting and watch closely.

5. Strain the grounds: Carefully pour the mixture through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bowl or container. Press gently on the grounds to extract as much flavored butter as possible.

• What “good” looks like: A smooth, coffee-infused butter is collected, with the grounds left behind in the sieve.
• Common mistake: Not straining thoroughly, leaving gritty coffee grounds in the butter.
• How to avoid: Use a double layer of cheesecloth or a fresh coffee filter for maximum straining.

6. Discard or repurpose grounds: The strained coffee grounds can be discarded or used for other purposes, such as compost or body scrubs.

• What “good” looks like: Clean, separated grounds ready for their next use.
• Common mistake: Trying to reuse the saturated grounds for brewing coffee.
• How to avoid: Understand that these grounds have given up most of their flavor.

7. Chill the coffee butter: Place the container with the infused butter in the refrigerator until it solidifies.

• What “good” looks like: The butter has firmed up and is ready to be used.
• Common mistake: Not allowing the butter to solidify completely, making it difficult to handle.
• How to avoid: Be patient and let it chill for at least a few hours.

8. Store the coffee butter: Once solidified, the coffee butter can be stored in an airtight container in the refrigerator for up to two weeks.

• What “good” looks like: Firm, spreadable coffee butter ready for use.
• Common mistake: Storing at room temperature, which can cause it to spoil.
• How to avoid: Always keep it refrigerated.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee grounds are very fine, then use a double layer of cheesecloth for straining because finer particles are harder to catch.
• If you want a stronger coffee flavor, then steep the grounds for a longer period (up to 30 minutes) because more time allows for greater flavor extraction.
• If you notice the butter starting to bubble or brown, then immediately reduce the heat to its lowest setting because you are overheating and risking a burnt flavor.
• If you are using grounds from a dark roast coffee, then you might need to steep for a shorter time because dark roasts are already more potent and can become bitter easily.
• If the coffee butter still tastes too mild after the first batch, then try using more coffee grounds or steeping for longer next time because flavor intensity is directly related to extraction.
• If you want to avoid a gritty texture, then ensure you press the grounds gently when straining because too much pressure can force small particles through the filter.
• If you plan to use the coffee butter in baking, then consider using unsalted butter so you can control the overall saltiness of your baked goods.
• If you are sensitive to bitterness, then use grounds from a medium roast or lighter roast because they tend to be less bitter than dark roasts.
• If you have leftover coffee butter and want to extend its shelf life, then ensure it is stored in an airtight container in the coldest part of your refrigerator.
• If you are unsure about the flavor intensity, then start with a shorter steeping time and taste a small amount before deciding to steep longer because you can always add more flavor, but you can’t easily remove it.

FAQ

Can I use fresh coffee grounds instead of used ones?

Yes, you can use fresh coffee grounds. If you do, you’ll be brewing coffee specifically to infuse into butter. This method might yield a more vibrant coffee flavor but requires more coffee beans.

How much coffee flavor will my butter have?

The intensity of the coffee flavor depends on several factors: the type of coffee used, how strongly it was brewed, the amount of grounds used, and the steeping time. You can adjust these variables to achieve your desired flavor.

Can I eat the coffee grounds after they’ve been steeped in butter?

No, the steeped coffee grounds have given up most of their desirable flavor and oils. They are typically discarded or used for non-consumable purposes like composting.

How long does coffee butter last?

When stored properly in an airtight container in the refrigerator, coffee butter typically lasts for about two weeks. Always check for any signs of spoilage before use.

Can I use this coffee butter in place of regular butter in recipes?

Yes, you can use it as a direct substitute for unsalted butter in many recipes, such as cookies, cakes, or frosting, to add a coffee note. Adjustments to other ingredients might be needed depending on the recipe’s salt content.

What kind of coffee is best for making coffee butter?

For a classic coffee flavor, use a medium or dark roast. If you prefer a lighter, more nuanced coffee note, a medium roast is a good choice. Avoid heavily flavored or artificially scented coffees.

What happens if I don’t strain the grounds thoroughly?

If the grounds are not strained out completely, your coffee butter will have a gritty texture, which can be unpleasant to eat. It might also affect the smoothness of baked goods.

Can I make this with a dairy-free butter substitute?

Yes, you can experiment with dairy-free butter substitutes. The melting and steeping process should be similar, but the final texture and flavor might vary depending on the specific substitute used.

What this page does NOT cover (and where to go next)

• Specific recipes for using coffee butter in baking or cooking.
• Detailed scientific explanations of coffee oil extraction and butterfat interaction.
• Comparisons of different types of coffee grounds for butter infusion.
• Commercial production methods for coffee-flavored butter.