Kief Coffee Recipe
- Oven
- Baking Tray
- Parchment paper
- Cup
- Grinder
- Coffee filter
- Kief, freshly ground
- Your favorite choice of coffee
- Milk, or coffee creamer
- A liquid base rich in oils and fats, such as coconut oil, or butter
Decarb your Kief
First, prepare your kief in one solid bundle by extracting it from where it has accumulated inside your herb grinder. Lay it out flat on a piece of parchment paper on top of a baking tray. Preheat the oven to about 220 to 230° F and add your kief.
The kief should be left in the oven for at least 30 to 45 minutes, and usually not longer than an hour. Kief is very fickle when exposed to high temperatures, so watch it carefully while it is in the oven!
Sometimes, kief will start turning brown after no more than 30 or 35 minutes – in that case, take it out immediately, no matter how much time has gone by. Similarly, sometimes you will wait for over an hour and the kief will still not be showing signs of having undergone decarboxylation.
Through experience, you will be able to develop a sort of a sense for this and be able to decarb kief intuitively. It also helps to stir the kief occasionally so that it doesn’t burn at any point.
When your kief is ready, it should be completely decarbed and ready to use. Now, put the kief in your coffee cup with some creamer or milk as you please, and add your coffee. Voilà!
Make your coffee
First, grind your kief and decarb it exactly as described in our first recipe above.
Next, fill a small cup, jar, mug, or other suitable container with your choice of fatty base. You can use coconut oil, butter, or even milk. Let the kief steep in this base at a low heat setting on the stove for a while. Opinions on the perfect steeping time differ, but an hour or two should be enough in most cases.
Once steeped fully, strain your kief with a coffee filter. If you want, you can keep it and try to re-use the kief for future infusions! Now, all that’s left is adding the cannabis-infused base you used to your cup of coffee, and there you have a kief coffee done the sophisticated way!
When done right, this method provides exactly the same strong effects as just dunking the freshly decarbed kief into your coffee, but without the rough texture and uneven release of chemicals. Enjoy!
What is Kief?
Kief is the name for a sort of crystalline residue, not unlike a powder, that is often found in small patches or piles at the bottom and in between the little cracks of an herb grinder. Scientifically, structures like kief are called trichomes, and you might recognize them from many other kinds of plants, where they often grow in the form of faint thin hairs around fresh buds or along the stem. Often, what we call “kief” – because it is a mostly ambiguous umbrella term – includes the trichomes and any other kind of fine cannabis plant matter that gets left behind after the grinding process. Now, kief, just like raw cannabis buds, cannot get you high on their own. The active ingredient in kief is THCA, which needs to undergo a chemical process called decarboxylation, or decarbing, in order to turn into THC. The same process goes for all cannabinoids. Now, the tried-and-tested way to decarb most cannabis products traditionally is by subjecting them to heat, so you would think that putting kief into your coffee would make for an excellent and potent morning high, right? Unfortunately, not quite. While it’s true that heat generally does the trick, the temperature profile of a coffee cup is insufficient for this purpose. You would need to keep the kief at a near-boil for much longer to effectively decarb it. Therefore, a simple homemade kief coffee will produce no real “high” in the traditional sense. However, that doesn’t mean that all kief coffee is inherently inert. In fact, we will show you below how to make a simple, quick, and easy kief coffee recipe that actually works!How to Make Kief Coffee – Our Easy-to-Follow Home Recipe
There are two basic ways to make kief coffee that works and produces a pleasant, sustained high. We’ll be looking at both here today; generally, which one you choose is up to you and your personal preference.Method 1: Straight Decarb
This recipe is fairly straightforward and doesn’t require that much in terms of equipment, though pulling it off often does involve quite a bit of luck, steady hands, and good intuition! Don’t expect your first batch to come out perfect. On the flip side, ruining your kief with this method should be hard to do if you follow the steps provided below.Equipment Needed
- Oven
- Baking tray
- Parchment paper
- Cup
- Grinder
Ingredients
- Kief, freshly ground
- Your favorite choice of coffee
- Milk, or coffee creamer
Instructions
First, prepare your kief in one solid bundle by extracting it from where it has accumulated inside your herb grinder. Lay it out flat on a piece of parchment paper on top of a baking tray. Preheat the oven to about 220 to 230° F and add your kief. The kief should be left in the oven for at least 30 to 45 minutes, and usually not longer than an hour. Kief is very fickle when exposed to high temperatures, so watch it carefully while it is in the oven! Sometimes, kief will start turning brown after no more than 30 or 35 minutes – in that case, take it out immediately, no matter how much time has gone by. Similarly, sometimes you will wait for over an hour and the kief will still not be showing signs of having undergone decarboxylation. Through experience, you will be able to develop a sort of a sense for this and be able to decarb kief intuitively. It also helps to stir the kief occasionally so that it doesn’t burn at any point. When your kief is ready, it should be completely decarbed and ready to use. Now, put the kief in your coffee cup with some creamer or milk as you please, and add your coffee. Voilà!Method 2: Decarb & Infusion
When making decarbed kief as we explained above, you probably noticed how no matter how much or little milk or coffee creamer you add, the physical consistency of the kief lends a sort of gritty, rough texture to the coffee. Some may find this unpleasant. It should also be noted that the simple decarbing method can make for an uneven distribution of the kief’s active compounds within the coffee. The following kief coffee recipe gets rid of both of these issues at the cost of a few extra steps. We think that’s an excellent deal!Equipment Needed
- Oven
- Baking tray
- Parchment paper
- Cup
- Grinder
- Coffee filter
Ingredients
- Kief, freshly ground
- Your favorite choice of coffee
- Milk, or coffee creamer
- A liquid base rich in oils and fats, such as coconut oil, or butter
