How to Make Weed Coffee

Weed Coffee

Creamy Canna Coffee – it all boils down to decarboxylation

Heat is what releases those psychoactive ingredients contained in weed, so if you want to start – or end – your day on a high note, decarboxylation is the method you should use before adding pot to your pot of coffee!

So, to make that creaming cuppa canna coffee this is what you’ll have to do.

Decarboxylation Method

  1. Set your oven at 175F for weed with a 3 to 5mg/g THC content, or
  2. Set your oven to 295F for weed with a 10 to 15 mg/g THC content
  3. While waiting for the oven to preheat, grind your weed to the same texture as tobacco. A coffee grinder gets the job done in about five seconds.
  4. Now place the weed in a baking dish, not too shallow, and cover it with aluminium foil – heavyweight is recommended. However, if you are using lightweight foil, reduce the time the weed spends in the oven.
  5. Keep an eye on the prize – your weed must only be lightly toasted. This will ensure that the THC content in your weed has been fully activated.
  6. Baking periods will vary depending on the amount of weed you aredecarboxylating.

Chef’s Note

  1. If you don’t have a coffee grinder, then you can also use a herb grinder for up to 7 grams of weed. But don’t overdo this process because the last thing you want is for your weed to end up in powder-form.
  2. If you have neither, crush the weed in a pestle and mortar.
  3. If you don’t have one of those either, be inventive!
  4. Baking times will vary because that also depends on the weed’s moisture content. This process usually takes about an hour.
  5. Once lightly toasted, switch off the oven and leave your weed in its foil blanket inside the oven until it has completely cooled.
  6. Your weed can now be used for marijuana butter or oil, for tinctures, for munchie treats or for drinks such as canna coffee.
  7. PS: I suggest you make big batches in one go, as decarboxylated weed will keep fresh for months in any sealed container.

And now for that coffee!

What would life be without a cuppa canna coffee? Here is a simple recipe.


3 cups of water to every ½ gram of weed

You can adjust weed dosages to suit your requirements

Ground coffee beans sufficient for 3 cups

2 tbsp butter or coconut oil

A pinch of nutmeg or cinnamon, optional


  1. Add 3 cups of water to a pan or coffee pot
  2. Bring the water to boiling point and add butter or coconut oil
  3. Add your decarboxylated weed and bring back to the boil
  4. Pour and serve

Chef’s Note

  1. If you haven’t had time to decarboxylate your weed, add to the water and allow to boil for 40 minutes to release the THC and CBD cannabinoids, stirring frequently.
  2. Strain the mixture to remove plant-matter and add coffee to the strained water.
  3. Milk can be added, as well as a pinch of nutmeg or cinnamon.

Another “hippie speedball” recipe

This is a healthy cannabis-infused coffee that’s not only easy on the digestive system but also vegan and paleo-friendly. This is a low-acid coffee that requires you to make a cold coffee concentrate.

You will need a ½ gallon ceramic bowl or jar

4 cups of water at room temperature

2 cups coarsely-ground coffee beans


Allow ingredients to “brew” for 12 to 24 hours

Strain the coffee

Store in the refrigerator

How to Serve

1 to 2 tbsp cold brew concentrate

¾ to 1 cup of boiling water

Butter or coconut oil (between 1tsp to 1 tbsp)

2 to 3 tbsp coconut milk, optional

Sweeten to taste

Chef’s Note

You can add small amounts of water to the cold coffee concentrate if you find the brew too strong for your taste

The easy canna coffee option


1 tbspdecarboxylated weed mixed with butter or coconut oil

2 cups water

1/3 cup ground coffee beans


Add boiling water to the ground coffee beans, add the butter or coconut oil and after four minutes of brewing it’s ready to serve.