Sous Vide Cannabis Infusion: Precision Temperature Method

Sous vide cooking brings laboratory-level precision to cannabis infusion. This water bath method delivers consistent results with minimal odor and precise temperature control that traditional methods cannot match.

Quick Answer

Sous vide cannabis infusion uses a water bath at precise temperatures (185°F for infusion) to create consistent, potent edibles. Vacuum-seal decarbed cannabis with oil or butter, submerge for 4 hours, then strain. The sealed bag eliminates odor and ensures even heating.

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Why Sous Vide Excels for Cannabis

Precise Temperature Control

Sous vide circulators maintain water temperature within 0.1°F accuracy. This precision prevents:

• THC degradation from overheating
• Under-extraction from temperatures too low
• Hot spots that occur in stovetop methods

Odor Elimination

Vacuum-sealed bags contain nearly all cannabis odor during the entire process. Ideal for:

• Apartments and shared spaces
• Discretion requirements
• Those sensitive to cannabis smell

Consistency

Every batch comes out the same when you use:

• Same temperature
• Same time
• Same ratio

Hands-Off Process

Set it and forget it. No stirring, no monitoring, no risk of burning.

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What You Need

Equipment

• Sous vide circulator (Anova, Joule, or similar)
• Container for water bath (pot, plastic tub, or cambro)
• Vacuum sealer with bags (or zipper bags with water displacement method)
• Kitchen scale
• Fine mesh strainer or cheesecloth

Ingredients

• 7-14 grams cannabis (will decarb in process OR pre-decarb)
• 1 cup butter, coconut oil, or olive oil
• Optional: 1 teaspoon sunflower lecithin

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Two-Step Sous Vide Method

This method performs both decarboxylation and infusion sous vide.

Step 1: Decarboxylate (Optional Sous Vide)

Settings: 203°F (95°C) for 90 minutes

1. Place ground cannabis in vacuum bag

2. Remove air and seal

3. Submerge in water bath

4. Process for 90 minutes

5. Remove and cool

Alternative: Oven decarb at 240°F for 45 minutes still works if you prefer.

Step 2: Infusion

Settings: 185°F (85°C) for 4 hours

1. Combine decarbed cannabis with fat in vacuum bag

2. Add lecithin if using

3. Seal bag, removing all air

4. Submerge in water bath

5. Process for 4 hours (up to 8 for maximum extraction)

6. Remove bag and let cool slightly

7. Strain through cheesecloth

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Quick Reference: Sous Vide Settings

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No Vacuum Sealer? Use Water Displacement

Process

1. Place cannabis and fat in quality zipper-lock bag

2. Seal bag 90% closed, leaving small opening

3. Slowly lower bag into water

4. Water pressure pushes air out through opening

5. Seal completely just before opening submerges

Tips

• Use freezer-grade bags (thicker)
• Double-bag for extra security
• Clip bag to side of container to prevent floating

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Mason Jar Method

Setup

1. Combine decarbed cannabis and fat in mason jar

2. Screw lid on loosely (not fully sealed - pressure release)

3. Place on silicone trivet or folded towel in water bath

4. Set temperature to 185°F

5. Process for 4 hours

6. Remove carefully (hot!) and strain

Advantages

• Reusable containers
• No special bags needed
• Easy to see contents

Caution

• Do not fully seal - jars can break from pressure
• Use canning jars designed for heat

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Tips for Perfect Sous Vide Infusion

Tip 1: Remove All Air

Air pockets create insulation, leading to uneven heating. Use vacuum sealer or water displacement method thoroughly.

Tip 2: Weigh Down Floating Bags

Place a heavy object (plate, ceramic) on floating bags to keep them submerged.

Tip 3: Agitate Occasionally

Gently massage bag every hour to redistribute contents.

Tip 4: Use Fresh Bags

Reused bags may have micro-holes. Use new bags for cannabis infusions.

Tip 5: Strain While Warm

Butter and coconut oil solidify when cool, making straining difficult. Strain immediately after removing from water bath.

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Sous Vide vs Traditional Methods

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Dosing Sous Vide Infusions

Sous vide typically achieves 85-95% extraction efficiency due to:

• Precise temperature maintenance
• Long processing time
• Sealed environment preventing evaporation

Calculation Example

10g cannabis at 20% THC:

• Total THC: 2,000 mg
• Sous vide efficiency: ~90%
• Extracted THC: ~1,800 mg
• Per tablespoon (16 per cup): ~112 mg

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Troubleshooting

Bag floats and will not stay down

• Remove more air before sealing
• Use weights on top
• Clip to container side

Bag leaks during processing

• Use quality vacuum bags or thick freezer bags
• Check seals before submerging
• Double-bag important batches

Infusion seems weak

• Verify circulator is actually reaching set temperature
• Ensure cannabis was properly decarbed
• Extend infusion time to 6-8 hours

Water got in the bag

• Infusion may be diluted but still usable
• Refrigerate - fat rises, water sinks
• Separate and use fat layer only

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Safety Notes

Temperature Warnings

• Never exceed 200°F for infusion (THC degradation risk)
• Decarboxylation can go to 203°F briefly

Pressure Release

• Mason jars must have loosened lids
• Vacuum bags should not be over-filled

Handling Hot Bags

• Use tongs or silicone gloves
• Let bags cool slightly before handling
• Open away from face - steam is hot

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Advanced: Combined Decarb and Infusion

Some sous vide users combine steps:

Single-step method: 185°F for 6-8 hours

This temperature slowly decarboxylates while infusing simultaneously. Results are good but slightly less predictable than two-step method.

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Sous vide brings scientific precision to cannabis cooking. Once you experience the consistency and odor control, you may never return to stovetop methods.