Hey y’all, watch this

Hey y’all, watch this: this gonna be cool!

I’m sous vide cooking a pound of cold washed light roasted coffee beans with two pounds of butter at 170F for four hours, then filtering out the beans, putting the liquid coffee butter in the fridge overnight, and tomorrow pour out the water. It should be really nice, as the aromatics and oils are fat soluble, and the bitterer tastes only come out over 180F and are water soluble.

Used to baste steaks, to glaze croissants, and lots of other things I’ll figure out along the way (like sitting down and eating it with a spoon).

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