How to make coffee-infused butter? What are some ways to make &quot;coffee-infused butter&quot;?
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).
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.