small cannaoil infusion tutorial to make a batch of cannabis-infused oil (cannaoil) using a French press, follow these steps. This method is simple, small-scale, and uses minimal equipment. The French press helps with straining and pressing the plant material to extract the infused oil efficiently.
Ingredients and Equipment
- Cannabis: 1–3 grams of decarboxylated cannabis flower (finely ground). Adjust based on desired potency.
- Oil: ½ cup (4 oz) of a high-fat oil like coconut oil, olive oil, or avocado oil (coconut is popular for its high saturated fat content, which binds well with cannabinoids).
- French Press: Small capacity (12–20 oz is ideal for this batch size).
- Double Boiler or Small Pot: For gentle heating.
- Cheesecloth (optional): For extra filtration.
- Thermometer (optional): To monitor oil temperature.
- Grinder: To break down cannabis.
- Oven (for decarboxylation): If cannabis isn’t pre-decarbed.
- Storage Container: Glass jar or airtight container for the final product.
Step-by-Step Instructions
- Preheat your oven to 240°F (115°C).
- Spread finely ground cannabis evenly on a parchment-lined baking sheet.
- Bake for 30–40 minutes, stirring halfway, until the cannabis is lightly toasted and aromatic. This activates THC and other cannabinoids.
- Let it cool slightly before use.
Combine Cannabis and Oil:
- In a double boiler (or a heat-safe bowl over a pot of simmering water), add ½ cup of oil and the decarboxylated cannabis.
- Stir to ensure the cannabis is fully submerged.
Infuse the Oil:
- Heat the mixture gently at 160–180°F (71–82°C) for 1–2 hours. Stir occasionally to prevent scorching. Use a thermometer if available to avoid overheating, which can degrade cannabinoids.
- If you don’t have a double boiler, use a small pot on very low heat, but monitor closely to avoid burning.
Transfer to French Press:
- After infusion, carefully pour the hot oil and cannabis mixture into the French press.
- Let it sit for 5–10 minutes to cool slightly (this makes pressing easier and safer).
Press and Strain:
- Slowly press down the French press plunger to separate the plant material from the oil. The fine mesh filter in the French press will catch most of the cannabis solids.
- For a cleaner product, line the French press with cheesecloth before pouring, or strain the oil through cheesecloth into a container after pressing.
Store the Cannaoil:
- Pour the strained oil into a clean, airtight glass jar or container.
- Let it cool completely before sealing. Store in a cool, dark place or refrigerate for up to 2–3 weeks. For longer storage, freeze in small portions (e.g., in an ice cube tray).
Tips for Success
- Potency Control: Start with 1–2 grams of cannabis for a milder infusion. Use a cannabis potency calculator online if you know the THC percentage of your strain to estimate dosage.
- Oil Choice: Coconut oil is preferred for its high fat content and versatility in cooking. Olive oil works but may have a stronger flavor.
- Cleanliness: Ensure all equipment is clean to avoid contamination.
- Dosage Caution: Test the potency by starting with a small amount (e.g., ¼ tsp) in food or drink. Wait 1–2 hours to gauge effects before consuming more.
- Safety: Work in a well-ventilated area, as heating cannabis can produce a strong odor. Keep the oil below 200°F (93°C) to preserve cannabinoids.
Usage Ideas
- Use cannaoil in recipes like brownies, cookies, or savory dishes (e.g., drizzle over pasta or veggies).
- Mix into coffee, tea, or smoothies for easy consumption.
- Always label your cannaoil clearly to avoid accidental ingestion.
Safety and Legal Notes
- Legality: Ensure cannabis use is legal in your area and follow local regulations.
- Storage: Keep out of reach of children and pets.
- Allergies: Confirm no allergies to cannabis or the oil used.
This method yields about ½ cup of cannaoil, perfect for small-batch cooking or experimentation. If you have specific questions about potency, strains, or recipes, let me know!
