Jump to content
Forums offline 11pm CDT tonight, 3/23/2019 Read more... ×
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

egalicontrarian

Butter coffee?

Recommended Posts

What do people here think of the "bulletproof coffee" fad, or just butter coffee in general? Here is a company that promotes it, and here is a random discussion on the Interwebz, plus this piece from Fox News.

 

The basic idea is mixing butter and/or something like coconut oil with coffee. Obviously there is also a tradition of mixing butter and tea, but until recently I never heard of the coffee variation (or abomination?).

 

But I've had trouble finding any... let's say, unbiased discussions of its effectiveness, health value, etc.

Share this post


Link to post
Share on other sites

Hello- Dave Asprey, founder and CEO of The Bulletproof Executive, originated the term "bulletproof coffee". This became known as "butter coffee". This is the original source and recipe:              http://www.bulletproofexec.com/bulletproof-coffee-recipe/

 

Thanks Naftal. One of the things I'm interested in is what variations people have made on this sort of recipe. The company of course recommends all sorts of special products - grass fed butter, MCT oil, and the company's own coffee. But this can be prohibitively expensive, and is in some cases of dubious health value (relative to ingredients one might get at a standard grocery store).

Share this post


Link to post
Share on other sites

Bulletproof sells coffee sourced from Portland Roasting (Costa Rican if I remember correctly) and their house brand of MCT oil. They're supposed to be "Premium" selections.

 

I bought some MCT oil at a local food coop, used some good coffee from another Portland roaster and used some Kerrygold butter (it's labeled as being made from grass fed cows) from Costco. Made 8 oz coffee in an Aeropress with an Able disc metal reusable filter. I believe the Bulletproof recipe calls for using a French press. You're not supposed to use a paper filter because it traps the valuable natural coffee oils. Used approximately a tablespoon each of MCT oil and butter and blended it all with a hand blender.

 

The verdict. Not bad. It was obviously much richer than the black coffee I usually drink and it wasn't greasy or oily like I expected. I didn't take a shot at myself so I don't know if I was Bulletproof after drinking it. I wasn't able to leap tall buildings. It was a pleasant and rich cup of coffee. BTW, I did it for seven days running to see if I felt any different and I can't say I did. YMMV.

Share this post


Link to post
Share on other sites

I tried butter coffee today, and will do it again.

 

I brewed a  12 oz pour-over of Santa Helena  (Costa Rica) beans,1 day old, directly into a Vitamix bowl, with a paper filter.

 I blended with 1.5T Sealtest unsalted at high speed for  2 minutes, and then poured my mug of steaming, creamy  coffee with a slight foam on top.

 

This does not taste buttery or greasy. The fat is absorbed into the acidic coffee, and the beverage is mildly full flavored, with a creamy base. It is similar to full city coffee with 35% cream added but no sugar.  More intense, but similar. Each sip and you want more. Not many coffees are like that, while  easy to brew.

Share this post


Link to post
Share on other sites

Somehow coffee and a tablespoon of butter seems better than adding a mixture of hydrogenated soybean oil and HFCS.

  • Like 1

Share this post


Link to post
Share on other sites

Somehow coffee and a tablespoon of butter seems better than adding a mixture of hydrogenated soybean oil and HFCS.

Scroll up, they also stated coconut oil and MCT Oil (palm oil) the same thing many Coffeemate flavors and made from.

Share this post


Link to post
Share on other sites

It sounds disgusting.  I'll stick with half and half.

  • Like 1

Share this post


Link to post
Share on other sites

Scroll up, they also stated coconut oil and MCT Oil (palm oil) the same thing many Coffeemate flavors and made from.

I  have no interest in half baked California Bulletproof diets. In post #5 I adapted Tibetan butter tea to butter coffee. Just two long familiar ingredients. You are reading too much into a simple method.

Share this post


Link to post
Share on other sites

I am continuing to refine my butter coffee. I will soon be making it every day. This is not Bulletproof coffee.

 

For one large 12 oz mug:

 

3 heaping tablespoons of freshly roasted South American or Central American beans

1 to 1.5 T sweet butter (lightly salted will also work)

12 - 14 oz boiling water

 

Grind the beans to a fine level in the VitaMix for 10 seconds, high speed.

 

Add the boiling water to the VitaMix bowl and let steep 1 - 2 minutes

coffee 

Add the butter,  and blend at high speed for 12 seconds. It will turn creamy brown.

 

Filter through a # 4  stainless steel or gold plate mesh filter. I use a Swissgold, dripping into a large mug, but a $7 Wal-Mart SS mesh fed into a carafe will  be fine. A  couple of stirs may be necessary.

 

The coffee will be rich, voluptuous, and very potent with the ultimate caffeine high. Butter coffee  will digest slowly with a gradual let down, no crashing or hunger pangs.

 

 

 

 

 

Share this post


Link to post
Share on other sites

Hi everyone. Thanks for having some discussion on this. I thought I would return to say that recently I went to an Ethiopian restaurant in Chapel Hill, Queen of Sheba, and was surprised to find coffee with butter on their menu - "Ethiopian coffee with purified butter." There is a reference to this practice on Wikipedia, here (people add sugar to their coffee, or in the countryside, sometimes salt and/or traditional butter (see niter kibbeh)"), although oddly the source for that claim doesn't contain any mention of butter coffee, as far as I can tell....  I should say, it was quite sweet and delicious. The butter coffee recipe I've been using does not involve any sugar. 

 

Has anyone had "Ethiopian coffee" with butter before?


Edited by egalicontrarian (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By catdaddy
      Mrs catdaddy has been good this year and I'm considering buying a Rancilio Silvia as a Christmas present. I know this machine gets a lot of love here, especially when outfitted with a PID. After reading many posts I'm just wondering if there is anything new (since 2013 say) I should know about  the Rancilio or other great machine on the market?
       
      Also any tips about use and/or essential other tools.....like a good knock box. We've got a great grinder already.
    • By Fernwood
      Anyone familiar with this little joint in the Village?  I assume some Brazilian roots because of items like pao de queijo and brigadeiros on the menu.  I would love to know about the coffee in the latte my husband brought me--such a bright flavor, not at all like typical espresso of my experience.  At home in CT we have access to a pretty great local roaster with quite a range of coffees.  I wish I knew about the coffee in that O Cafe latte so I could try for something similar from Willoughby's.  
    • By alacarte
      I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
      Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
      I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
      Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
      Grazie mille for any insight on this!
    • By thecuriousone
      Hi everybody-
      Where can I find a recipe for mit schlage? I would like to make some coffee drinks for the holidays and top them with it. I havent been able to find anything other than a basic whipped cream recipe. Thanks for all of your help.
    • By Kasia
      INSTEAD OF COFFEE? - MORNING GREEN COCKTAIL
       
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×