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Coffee 2.0

January 13, 2015

Coffee purists, take a deep breath. What we are about to suggest you do to your morning joe is anathema to all that you hold dear.

Step one: Brew 8 ounces of your favorite coffee. Step two: Take 1 to 2 tablespoons of unsalted grass-fed butter and 1 to 2 tablespoons coconut oil and blend them into the coffee using a blender at high speed for 10 to 20 seconds or until foamy.

The recipe above is Bulletproof Coffee, a term that has been on a particularly potent rampage of late. The term was coined and popularized by Dave Asprey, a proponent of a Paleo-like diet and a seller of his own Bulletproof-branded products including Brain Octane oil, a medium-chain triglyceride (MCT) oil extracted from coconut and palm kernel oils.

Asprey uses MCT oil instead of coconut oil; supposedly MCT’s, which make up about 15% of butter and coconut oil, are more easily digested than other fats, are used directly as energy similar to carbohydrates and might (emphasis on might) enhance the body’s natural tendency to burn fat.

Converts swear that drinking this concoction delivers boundless energy with a sharp focus. The idea is the fat slows the time it takes for your body to metabolize the caffeine, creating a slow energy burn sans caffeine crash, while keeping hunger at bay and spurring weight loss. Although there is no solid scientific research to back up the claims there is plenty of anecdotal evidence.

When we tried it, we felt satiated, loved the creamy flavor and did find that we were completely without the caffeine heebie-jeebies. However, we won’t be ditching our morning hot water with lemon routine or a nourishing fiber-rich breakfast in favor of drinking solely this coffee anytime soon.

If you do decide to play around with your morning cup, know that blending is the linchpin to the whole thing: Plopping a spoonful of coconut oil and butter into your brew won’t cut it. The key is to emulsify all those good fats into a cohesively frothy latte-like whip. We also recommend trying it with grass-fed butter and coconut oil (rather than spending big bucks on MCT oil) given that you probably already it have stocked in your kitchen and the coconut oil provides more beneficial fats than processed MCT oil.

And let us know how it goes on Twitter or Facebook. We’d love to know what you brewed up!

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