Coming home from school, I would often find Ouma Hessie (Ouma Maria) at the kitchen table, eagerly waiting for us with freshly-baked bread and a pot of coffee. I probably started drinking coffee way too early, but my first taste of it was when my ouma convinced us to dunk a warm slice of generously-buttered toast into our mugs. I remember how the butter melted into the coffee, swirling around on the surface - it was mesmerising. The best part, though, was the taste. Looking back, it was one of those great revelations to me… coffee and butter is a match made in heaven! And this coffee butter recipe is my homage to that incredible combination.

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time:  20 minutes + chilling time,  makes: 250 g


  • 250 g (270 ml) butter, room temperature

  • 10 ml smoked salt

  • Nespresso Livanto (110 ml), cooled to room temperature


  1. Place the butter and salt in the bowl of an electric mixer. Using a flat beater, beat the butter until soft and creamy.

  2. Add the coffee in a very slow, thin stream, whisking constantly until well blended.

  3. Once all the coffee has been incorporated into the butter, spoon the coffee butter into a butter dish and store it in the fridge.

  4. Serve with hot toast and a warm cup of coffee for breakfast, tea time, lunch... or whenever you feel like it, actually.

no FLAT beater? no problem (sort of)

If you don’t have a flat beater - and don’t know someone who does (who is also willing to part with their’s for a day) - do this:

  • Grate the butter into a mixing bowl.

  • Add the coffee as above, using a wooden spoon to beat the mixture with a machine-like enthusiasm until soft and creamy.

You can also try using a hand-held electric mixer, but watch the consistency carefully. You don’t want the mixture to split.