mota pot

Making Cannabutter with the Mota Pot

Tuesday March 24, 2015

Making cannabis infused edibles at home has usually been a messy task. The main culprit in the process is infusing the butter with marijuana. A popular technique involves simmering the marijuana in a large pot with water and melted butter. You then need to separate the plant material from the mixture of water/melted butter. The issue here is much of the butter remains absorbed into the plant material, so you have to use something like cheesecloth to squeeze all the butter out before it cools and solidifies. The end result is usually butter splattered around your kitchen and some minor finger burns. Not a huge deal but enough of a deterrent where many just buy their edibles from the dispensaries instead of making them.

Today we’re reviewing a product that hopes to change how people infuse their own butter and oils with THC. The product is called the Mota Pot. It’s a stovetop infuser that removes the mess and lets you make edibles conveniently with accurate dosing.

Mota Pot was created by Brandon Shepherd, a food scientist from Denver whose resume includes the Hot Pockets product line. Brandon’s experience in food science exposed him to various stovetop infusers over the years. Using this knowledge he decided to apply the technology for infusing THC into fatty oils and butter.

The first step of the process involves drying out your weed, technically known as desiccation Simply pre-heat your oven to 210F and bake the herb for 15 minutes. The next step is to increase your oven temperature to 240F and bake for an additional 45 minutes. This latter step is known as decarboxylation. Decarboxylation is the process of converting inactive THC-A to psychoactive THC by removing the acid. This takes place during consumption if you smoke or vape marijuana (although very inefficiently), but for edible marijuana it is something that needs to take place beforehand.

I decided to use around a gram of Sour Diesel for my first batch. I probably should have ground the buds up before putting them in the oven but missed that step. After an hour in the oven, the buds came out toasty and dry. At this point I ground the buds into a course powdery consistency.

The Mota Pot has a detachable lower section. I unscrewed the lower section and added 1 stick of butter (cut up into cubes) along with ½ cup water.

I then placed the buds into the filter in the lower section and reattached to the upper section.

Add the marijuana in the filter

Now all you need to do is place the Mota Pot on your range and heat it at medium/medium-low heat for around 10 minutes. How it works is the water in the lower section heats and turns to steam. The hot steam forces the melted butter up through the filter containing the herb, infusing the butter with the THC. Since THC is fat soluble and not water soluble, all the THC ends up in the butter. This THC infused butter ends up in the upper section of the Mota Pot. After around 10 minutes, you’ll hear a ‘burping’ noise, which signals that all the butter has been push to the upper section and the extraction is complete.

Heat on the stove for 10 minutes

Now the last step is to chill the mixture of THC infused melted butter/water from the upper section. Chilling separates the butter and water, the butter will turn to a solid allowing you to toss out the water.

Chill the butter to remove water

The Mota Pot has around a 70% efficiency in regards to extracting THC from the buds. In my example, I used 1000mg (1 gram) of Sour Diesel tested at 20% THC. Therefore, 200mg of THC was available, and factoring in 70% efficiency, 200mg x 70% = 140mg. So my stick of cannabutter should contain around 140mg of THC.

To make things easy, you can buy baking mixes specifically designed to use with the Mota Pot. This takes a lot of the guesswork and measuring out of the equation. I decided to go with the brownie mix, and ended up with 12 brownies with around 12mg of THC in each one.

Cannibles baking mixes designed for use with Mota Pot

Almost there, just need to bake the mix.

To be honest it turned out really well, the brownies were yummy, but more importantly I had my own strain specific edibles!

Overall the Mota Pot is a great option for those looking to make their own edibles from home. It is easy to use and makes homemade edibles a no brainer task. They are even looking at partnering with dispensaries to sell prepackaged cups of decarboxylated marijuana to make things even easier. Similar to those cups you use in coffee machines. If you are looking to make large volumes of cannabutter, or want to use your sweet leaf and trim from your harvest, then the Mota Pot may not be the best option. For the casual user who wants to make their own edibles, we can certainly recommend this product.

We review the Mota Pot, a stovetop infuser that hopes to change the way people make cannabis infused butter and oils.

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Infusing Edibles in Your Own Kitchen Is a Breeze With the Mota Pot

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Even though there are plenty of places where you can find a pot brownie in this town, sometimes you want something tasty that’s not easy to find in an adult-use or medical dispensary. vegan ice cream, perhaps, or gluten-free chocolate cake. If that’s the case, you’re in for hours of prep to just get the infused product ready, then strain it — and only after all that can you even think about starting your baking project.

It’s a tedious and not very entertaining process, which is probably why not many people bother infusing their own edibles. That might change, however, now that the Mota Pot has arrived on the scene.

The brainchild of local food scientist Brandon Shepherd — who started his career in the food industry making Hot Pockets — the Mota Pot is based on an ancient infusion technique. Shepherd got the idea for the Mota Pot when he trIed making a twelve-pack of frozen medicated cookies to sell . “We couldn’t get the butter to work,” he explains. “It was never consistent. So we sat at a whiteboard for several days, drew pictures and arrows and diagrams, and then I went home and said, ‘You know what, I used to have something that did this exact same thing.'”

So Shepherd started looking for a stovetop infuser that worked like the infuser he’d used as a food scientist. After digging and digging, he finally found a kitchen supplier that makes a unit similar to the one he remembered — and then the research started. As far as Shepherd could determine, nobody had used one of these units to infuse butter or oil with cannabis before, so he put on his food=scientist hat and started experimenting to find the very best method for getting from point A to point B.

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Infusing oil with the Mota Pot requires one additional step, decarboxylation, which primes the cannabis for infusion. After grinding the product in a grinder and arranging it in a level layer in a baking pan, you dessicate the product in the oven, essentially baking it at 210 degrees F for fifteen minutes, then increasing the temp to 240 degrees F for another 45 minutes while the cannabis decarboxylates/

These instructions confuse a lot of consumers who have infused products before — because don’t you start losing potency after the product is heated? But listen to the food scientist: He notes that the live cannabis plant contains an acid known as THC-A ( tetrahydrocannabinolic acid), which is a precursor of THC (tetrahydrocannabinol). The decarboxylation process rids the cannabis of that pesky “A,” turning THC-A into THC.

So decarboxylation is a crucial step prior to using the Mota Pot, and it’s one that consumers who think they know better might skip. “The decarboxylation is a must for every extraction,” Shephard says. “I did several experiments with the Mota Pot and tested all the results, so the method that we outline on our website seems to yield the best results, analytically speaking.”

After decarboxylation, which involves about an hour of hands-off, no-mess time, you can fire up the Mota Pot — and it’s impressive how fast the process is.

We filled the bottom chamber of the Mota Pot with 1/2 cup of coconut oil — you can also use one stick of butter if you’re so inclined, or the fat-heavy product of your choice. Then we added 1/2 cup or so of water. (Make sure that the water and oil, when melted, won’t cover the valve on the side of the chamber.)

Then we filled the inset chamber with ground, decarboxylated product. There’s a handy line on the side that indicates where to stop.

We filled with chamber with the coconut oil flush to the top with cannabis, screwed the top back on the Mota Pot, then put it on the stove over medium-low heat and waited until we heard popping. It was time to pour the contents into a measuring cup — no straining involved, beyond that done by the Mota Pot.

After some time in the fridge, it was time to separate the oil from the water, which was as easy as poking two holes through the oil at the top and pouring out the water.

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It was by far the easiest, most painless process we’ve ever used to make a cannabis-infused product. And it was strong product, too, despite what naysayers believe about decarboxylation; we have the lost hours and power naps to prove it.

Shepherd also sells baking mixes that can be used with the infusions made with the Mota Pot, but we made a pan of homemade brownies instead.

Shepherd has also patented a high-temperature, food-grade plastic, disposable liner that dispensary owners can fill and sell — sort of like pods for those ubiquitous one-cup coffee machines. “The concept is that you’ll buy these prepackaged cups from the dispensary,” he explains. “And I did the math — if dispensaries decarboxylate trimmings and sell them instead of sending them off for extraction, it’s a much better deal for them.” If dispensaries catch on, the hands-on time for the user would be reduced to between five and ten minutes.

Order your own Mota Pot with baking mixes at The unit itself costs $49.99, and Shepherd ships directly to your home.As the becomes aware of the product — and its ease of use — he hopes that dispensaries will sell it, too.

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Creating an infusion is frustrating for home cooks — but the Mota Pot makes it easy to cook with marijuana.