Besides pancakes (like my Honey Butter Pancakes and Chocolate Pancakes), I also love getting creative with different kinds of toast — whether it’s Crispy Honey Toast or Garlic Butter Cheese Toast.
Recently, I came across Coffee Toast, which is said to be quite popular in Malaysia.
I was instantly intrigued — the idea of combining the fragrance of coffee with the crisp texture of toast sounded irresistible.
So, I gave it a try, and it did not disappoint!
The aroma of coffee filled the kitchen as it baked, and when I served it warm, the kids couldn’t wait to grab a slice.
Now, it’s become one of our weekend breakfast favorites.
Why you‘ll love this recipe
- Easy to make — only takes about 30 minutes from start to finish.
- No special tools needed — just a bowl, spatula, and an oven.
- Café-style results — buttery, fragrant, and perfectly crisp on top.
- Customizable flavor — add matcha, cocoa, or almond flakes for your own twist.
Ingredients and Substitutions
- White Bread — Choose 1.5cm thick slices of white bread for the best result. Thin slices soak up too much moisture and turn soft after baking, while thicker ones stay firm and give a satisfying bite.
- Unsalted Butter — Softened butter (not melted) is essential for creating a light, crisp crust. I recommend letting it sit at room temperature until you can easily press it with your finger.
- Powdered Sugar — Powdered sugar helps create a smooth and delicate crust. If you don’t have it, you can use caster sugar, but the texture will be slightly grainier.
- Egg — Use a room-temperature egg to help the butter and sugar combine smoothly. Cold eggs can cause curdling and an uneven texture.
- Cake Flour (Low-Gluten Flour) — Low-gluten flour keeps the crust light and crisp. Avoid all-purpose or bread flour as they produce a tougher, chewier result.
- Instant Coffee Powder — I love using Malaysian-style instant white coffee for its deep, roasted aroma. You can use any instant coffee — if using black coffee, add 10g more powdered sugar to balance the bitterness.
- Hot Water — Use 80–90°C hot water to dissolve the instant coffee completely before mixing. Let it cool before adding to the batter to prevent curdling.
How to make Coffee Crust Toast
Step 1: Preheat the oven
Preheat your oven to 180°C (356°F) with both top and bottom heat for about 10 minutes. This ensures the crust crisps up evenly and quickly.
Step 2: Brew and cool the coffee
In a small bowl, combine the 1 packet of instant coffee powder with 50-60ml of hot water. Stir vigorously until the coffee is completely dissolved.
Set this aside and allow it to cool to room temperature. This is a crucial step to prevent the hot coffee from cooking the egg in the next steps.
Step 3: Make the coffee crust paste
In a medium-sized mixing bowl, combine the 60g of softened butter and 50g of powdered sugar. Use a silicone spatula to mix and press them together until the mixture is smooth, uniform, and slightly paler in color.
Add the 1 room-temperature egg to the butter-sugar mixture. Continue to mix until the egg is fully incorporated and the mixture looks creamy, with no signs of separation.
Sift the 70g of cake flour directly into the bowl. Use the spatula to fold the flour into the wet ingredients. Mix until just combined and no dry streaks of flour remain; be careful not to overmix.
Once the coffee liquid has cooled, pour it into the batter. Stir until everything is fully combined, resulting in a thick, spreadable, and smooth coffee paste. Pour the coffee paste into a piping bag.
Step 4: Assemble the toast
Lightly brush one side of each white bread slice with a thin layer of softened butter — this adds extra flavor and prevents sogginess.
On the opposite side, pipe the coffee paste evenly and spread it gently with the back of a spoon.
Arrange the bread on a baking tray lined with parchment paper.
Bake in the preheated oven at 180°C (356°F) for 18 minutes, or until the tops are golden brown and crisp with slightly caramelized edges.
Remove from the oven and cool on a wire rack for 2 minutes. Enjoy warm while the crust is still crispy!
Tips and Tricks
- Softened, not melted butter: Melted butter will make the crust dense instead of crisp.
- Cool the coffee before mixing: Hot liquid will cook the egg mixture and create lumps.
- Use thick toast: Thin slices turn soft after baking.
- Don‘t overbake: 18 minutes is perfect — longer baking makes the toast dry.
- Extra crisp tip: Increase the temperature to 190°C for the last 3 minutes for a more golden top.
Flavor Variations
- Chocolate Coffee Toast: Add 5g cocoa powder to the crust mixture.
- Matcha Latte Toast: Replace coffee powder with matcha powder.
- Nutty Version: Sprinkle almond flakes on top before baking.
Storage
Coffee Toast is best enjoyed fresh out of the oven for the crispiest texture.
If you have leftovers:
Store in an airtight container at room temperature for up to 1 day.
Reheat at 160°C (320°F) for 3 minutes to revive the crispiness.
The coffee crust mixture can be prepared 1 day in advance and refrigerated. Bring it to room temperature and stir before using.
Frequently Asked Questions
Why is my coffee crust not crispy?
The butter may not have been softened properly or the mixture might have been overmixed, creating gluten. Make sure to use low-gluten flour and mix gently.
Can I make this without an oven?
You can try using an air fryer at 170°C (338°F) for about 8–10 minutes. Watch closely to prevent burning.
Crispy Coffee Butter Toast – Simple and Delicious Breakfast Idea
Ingredients
For the Coffee Crust Paste
- 60 g softened butter
- 50 g powdered sugar / icing sugar
- 1 medium egg room temperature
- 70 g cake flour / low-protein flour
- 1 packet instant coffee powder 15-20g
- 50-60 ml hot water
For Assembly
- 2-3 slices thick-cut toast
- Extra softened butter for brushing
Instructions
Step 1: Preheat the oven
- Preheat your oven to 180°C (356°F) with both top and bottom heat for about 10 minutes. This ensures the crust crisps up evenly and quickly.
Step 2: Brew and cool the coffee
- In a small bowl, combine the 1 packet of instant coffee powder with 50-60ml of hot water. Stir vigorously until the coffee is completely dissolved. Set this aside and allow it to cool to room temperature. This is a crucial step to prevent the hot coffee from cooking the egg in the next steps.
Step 3: Make the coffee crust paste
- In a medium-sized mixing bowl, combine the 60g of softened butter and 50g of powdered sugar. Use a silicone spatula to mix and press them together until the mixture is smooth, uniform, and slightly paler in color.
- Add the 1 room-temperature egg to the butter-sugar mixture. Continue to mix until the egg is fully incorporated and the mixture looks creamy, with no signs of separation.
- Sift the 70g of cake flour directly into the bowl. Use the spatula to fold the flour into the wet ingredients. Mix until just combined and no dry streaks of flour remain; be careful not to overmix.
- Once the coffee liquid has cooled, pour it into the batter. Stir until everything is fully combined, resulting in a thick, spreadable, and smooth coffee paste. Pour the coffee paste into a piping bag.
Step 4: Assemble the toast
- Lightly brush one side of each white bread slice with a thin layer of softened butter — this adds extra flavor and prevents sogginess.
- On the opposite side, pipe the coffee paste evenly and spread it gently with the back of a spoon.
- Arrange the bread on a baking tray lined with parchment paper.
- Bake in the preheated oven at 180°C (356°F) for 18 minutes, or until the tops are golden brown and crisp with slightly caramelized edges.
- Remove from the oven and cool on a wire rack for 2 minutes. Enjoy warm while the crust is still crispy!
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