Put a pan of water on with a thick base, or get your hotplate out. This will be your gentle bain-marie in which the fats will slowly melt later.

Place the beaker with Phase A in the warm water bath and let the Shea Butter, Babassu Oil and Cetyl Alcohol melt gently together into a clear, golden liquid. Then slowly pour in Phase B, your Roasted Coffee oil with Cocoa Powder, while you keep stirring carefully. This prevents the butter from seizing and setting. Keep stirring until the mixture is fully one and starts to smell deliciously of warm coffee and cocoa.

Keep stirring gently for a little while as the mixture cools to room temperature. Then pour it into a large mixing bowl, ready for the next step.

Take the bowl out of the freezer and whip the mixture light and airy with a hand mixer. You will see the butter slowly turn into a soft, creamy cream, just like whipped cream.

If needed, put the bowl back in the freezer briefly and whip again. Repeat these two steps until you have the airy, cloud-like texture that makes you happy.