WHAT IS BULLETPROOF COFFEE?
Bulletproof coffee is a term coined by Dave Asprey. It refers to a blended beverage consisting of brewed coffee, grass-fed butter or ghee, and MCT oil. When combined, these ingredients work together to make a delicious, filling and energizing drink that tastes similar to a latte. Asprey first got the idea for blending coffee with butter in Tibet, where it’s common to drink tea with yak butter.Oftentimes, collagen peptides are added to the beverage for additional nutrition and benefits. It’s also common to add adaptogens like lion’s mane, reishi, and ashwagandha to help the body deal with stress.
WHY DRINK BULLETPROOF COFFEE?
Personally, I drink bulletproof coffee because I love the way it tastes, it makes me feel satiated, it curbs my hunger, and it provides an even-keeled dose of energy. The fat in the butter or ghee helps the body to metabolize the caffeine in the coffee, resulting in a more controlled feeling of energy. It sounds strange, and perhaps its psychosomatic, but it feels as though I can actually feel the caffeine slowly coursing through my body. I also don’t feel the same type of jitters and crash I experience when I drink a lot of black coffee on its own.In addition to the above reasons, those who follow a keto diet tend to drink bulletproof coffee because of the MCT oil, which, in a nutshell, helps produce ketones and stimulate weight loss.
DO YOU DRINK BULLETPROOF COFFEE WITH YOUR BREAKFAST?
This is one of the most frequently asked questions I receive, especially for those who are looking for quick and easy breakfasts during a round of Whole30.The short answer is it depends if I’m doing a round of Whole30 or not. When doing Whole30, I rarely, if ever, drink a bulletproof coffee and instead choose to eat a full, balanced breakfast. If for some reason I don’t have breakfast planned ahead or don’t have the time, then I’ll make a bulletproof coffee as a last resort.If you’re not familiar with the program, Whole30 advocates having a breakfast made from whole foods. Homemade smoothies are advised against because they are typically high in sugar from an abundance of fruits, and low in proteins and fats. They’re also quickly consumed and digested by the body, which doesn’t provide the same amount of satiation as a breakfast made from whole foods that need to be chewed.If I’m not doing a round of Whole30, I like to enjoy my Bulletproof coffee on its own and will avoid food for at least 2 hours before or after. When combined with the caffeine from the coffee and fat from the ghee or butter.Typically, I will drink a bulletproof coffee as soon as I wake up and won’t eat anything until lunch. Not because I’m trying to starve myself, but because I am genuinely not hungry.
HOW DO YOU MAKE BULLETPROOF COFFEE?
It’s as simple as combining 10 to 12 ounces of brewed coffee, 1 tablespoon of grass-fed butter or ghee, 1 teaspoon to 1 tablespoon of MCT oil and one serving of collagen peptides, if using, in a blender and blending on high speed for 45 to 60 seconds or until fully emulsified and frothy.To cut down on cleanup, I actually like to use an immersion blender to blend the drink in a wide-mouth mason jar or mug. If you try this at home, it’s important to only add a little bit of coffee to the mug at first. Then blend until well combined and, with the blender running, slowly pour in the remaining coffee. The already blended coffee creates a foamy layer that will prevent some of the coffee from splashing and spilling over the top.
BULLETPROOF COFFEE INGREDIENTS:
The type of coffee you use and the method you use to brew it are quite important in terms of both flavour and effect. I recommend choosing organic, fair-trade, and freshly-roasted beans, if possible, for the best possible flavour and nutritional profile. The type of beans and roast you choose are personal preference. I’m a medium-roast kinda guy.In terms of method, a pour-over, like this Chemex, will result in the least acidic cuppa joe. A French press will deliver a more robust flavour profile. A programmable coffee maker, like this one, is hit or miss. Depending on the settings, type of grind, timing, etc., the coffee could be great or it could fall flat. My recommendation? Brew coffee however you like it and in a way that is most convenient for you! You’re the boss, applesauce!I do not, however, recommend using coffee brewed from k-cups or capsule-type machines, like a Nespresso, for example. The flavours and effects just aren’t the same in my opinion.
- 10 to 12 ounces brewed coffee of choice
- 1 tablespoon grass-fed butter or ghee
- 1 teaspoon to 1 tablespoon MCT oil
- 1 serving collagen peptides optional
- In a blender, combine all of the ingredients and blend on high speed until fully incorporated and frothy. Pour into serving mug and enjoy.