Homemade Coffee Butter

Coffee Butter

Raise your glasses (or water bottles, or coffee cups–just raise whatever drinking vessels you have). I’d like to propose a toast to toast.


Coffee Butter Ingredients

Think about it:  Toast is likely near the bottom of the Food Pyramid of Awesomeness (patent pending). Toast is boring. Toast barely has any flavor. Toast occurs in many instances as a way to tolerate stale bread. And aside from a small cult following for #BreadSelfies, it isn’t very popular within the #foodporn industry.

What toast does have going for it, though, is that it is a completely blank canvas for which you can paint any flavor your palate desires.

There are lots of toast canvas media to choose from  (jams, preserves, and jellies), but what if I want more of a creamy, unctuous topping that is not comprised of mostly sugar-infused gelatin? Yes, Flavored Butter, please stand up.

Coffee Butter Cream

I enjoy flavored butters and I don’t think they get as many accolades as they should. Sure, honey butter is pretty common and is deliciously spread upon rolls at many holiday meals. And there seemed to be a pretty big push for strawberry butter on all the food blogs in 2014. But why aren’t flavored butters a household name, yet? Why doesn’t my local Target have its own flavored butter aisle?!

Coffee Butter Cream

Luckily, making a flavored butter is about as easy as making toast, so there’s no need to place reliance on any grocery stores.

When I think of butter (flavored or otherwise) and toast, I immediately think of breakfast. And with that word association continued one more level, I end up at “coffee.” Of course! Homemade Coffee Butter.

Coffee Butter Sugar Cream

The more I enjoy locally roasted coffee from the likes of Monument Coffee Roasters and Caffè Amouri, the more I realize how much better the coffee tastes the first few days. Since we aren’t daily coffee drinkers, this results in a lot of perfectly good, but not at it’s peak, coffee lying around our kitchen. So we’re constantly looking for things to put the spare beans in (like Coffee-Infused Doughnut French Toast).

Besides, coffee butter has all the same components of a regular cup of coffee: coffee, cream, and sugar (albeit at different ratios).

Coffee Butter

You could probably just blend store-bought butter and ground coffee and be done with it, but homemade butter is so ridiculously easy to make, that it’s worth the extra step. Besides, if all we’re doing is telling you to mix butter and coffee together, we might as well just give you instruction on how to make toast.

Coffee Butter

So, break out the coffee butter, bread and a toaster, channel your inner Van Gogh (minus the ear removal stuff) and make a masterpiece for breakfast.

Then shove that masterpiece into your mouf.


  • 1/2 Cup Coarsely Ground Coffee
  • 2 Cups Heavy Cream
  • Cheesecloth
  • 1/3 Cup Powdered Sugar
  • 1/4 Teaspoon Salt
  1. For our coffee we used a 50/50 mixture of Caffè Amouri’s Dutchess blend and Monument Coffee Roasters‘ Kenyan Lenana beans.
  2. Mix coffee grounds with heavy cream and store in the refrigerator overnight (or at least 8 hours).
  3. Strain coffee-cream mixture with cheesecloth, squeezing out all the creamy goodness.
  4. Pour the mixture into a food processor fitted with the blade attachment, then add the sugar and salt.
  5. Turn the food processor on and let churn until the butter separates from the buttermilk (you’ll hear it sloshing around after about 45-60 seconds).
  6. Drain the buttermilk and remove the butter, forming into a ball. Squeeze out all of the buttermilk from your ball of butter, whilst rinsing in cold running water. Make sure to get all of the buttermilk out of the butter, or else it will RUIN your butter by making it sour.
  7. Since coffee works both in savory and sweet forms, taste your butter and feel free to add more salt or sugar to your liking. Store in the refrigerator in your favorite shallow dish.
  8. Serve on toast or pound cake, then insert into your mouf.

Coffee Butter

FUN FACT:  We made this the same day that I finally tried Bulletproof Coffee. Thus, 90% of my food consumption that day was comprised of butter and coffee.

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17 thoughts on “Homemade Coffee Butter

  1. I love love love this idea and always overmake coffee at our house. In fact I have some salted caramel coffee at my house right now that would be perfect for this butter. And have I mentioned that I love compound butter? So much so that I had a dream about making a compound butter for Paula Deen the other night (and since I’ve been preggers I have crazy food dreams all the time lol). Love this idea! Totally giving it a try. And I do love toast, mainly for the great stuff you can spread on it! It is really a vehicle for condiment goodness!

  2. #BreadSelfies for the win. Can’t beat a bit of toast in my opinion. It needs more love. Good job we have people like you willing to give it the attention it needs.

    Now let’s talk about this Coffee butter thing, because I am so in. Is it like when you make a coffee buttercream? Because I literally rub my face into that stuff.

  3. This is awesome. I love helping the kids make butter from heavy cream, a jar and a couple of marbles. Then we use that butter to make compound butter but I never thought about making it flavored. The kids will have a blast flavoring their butter! Thank you for this post!

    • Evan says:

      Hey Nico – You can absolutely use a stand mixer! It might take a bit longer, but the process is essentially the same as with a food processor: Just whip the cream on high until you hear the sloshing sound and butter separates from the buttermilk. Let us know how it turns out!

  4. I’m curious as to why you use coarse ground coffee. The finer the grind the more surface area is exposed to whatever liquid is doing the extracting. Is it because of the weave on the cheese cloth? Also I’m assuming when you say heavy cream you mean whipping cream, right? (up here in Canada that’s the heaviest cream – aside from devonshire double 🙂 )

    • Evan says:

      Hey Douglas – You are correct on the grind; coarse is better because it will be filtered out more easily with the cheese cloth. Now, if you like more of the coffee grinds in your butter, you could use a finer grind, but it would be a bit gritty. And yes, whipping cream = heavy cream down here in the states, so you’re correct again! 🙂

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