Introduction: Lazy Bastard's Bulletproof Coffee
It's been some years since Dave Asprey first introduced the world to Bulletproof Coffee.
What is Bulletproof Coffee?
According to Asprey, it's coffee made from his special low-toxin beans and his special MCT oil, with added grass-fed ghee.
For others, it's coffee with a lot of saturated fat added, in the form of coconut oil, ghee, butter, MCT oil, and even, sometimes, cream.
Many people have many different recipes.
I'm not offering a recipe, I'm offering a method of preparing and storing it that removes most of the work.
Step 1: Preparing the Ingredients
Making Bulletproof coffee is simple.
Take some coffee, add a bunch of fat, and blend it all together.
The commonly-used fats:
- Coconut oil (contains significant amounts of medium chain triglycerides)
- MCT Oil (concentrated medium chain triglycerides)
- Butter (contains short chain triglycerides)
- Ghee (clarified butter, containing concentrated short chain triglycerides)
- Heavy cream
Some people will add a bit of cinnamon, cocoa, cacao, etc.
The difficulty is that it involves a number of different fats, which means measuring out spoonfuls from multiple jars and bottles, and when I'm just getting to the office in the morning I can't be bothered.
As I said, I'm a lazy bastard.
As for the recipe you choose, I don't much care, except for the cream. There's too much water in the cream, it will separate out. But aside from that, use what you like.
I've used various ingredients in different batches.
In the batch I made for this I'ble, I used coconut oil, ghee, Asprey's "Brain Octane" MCT oil, and some Cacao powder. I'd never used Cacao before, and thought I'd give it a try.
- Pour equal amounts of your chosen fats into a bowl, sufficient to make three cups. If your chosen fat is solid at room temperature, warm it until it is liquid. It doesn't take much heat to do this. Ghee melts at 98 degrees, coconut oil at 76. It should barely feel warm to the touch.
- Mix them into a bowl, and add any flavorings you want to try.
- Line a cupcake pan with cupcake papers.
- Ladle the mixed liquid into the cupcake papers. Three cups will fill twenty-four cupcake papers.
- Set them in the refrigerator overnight.
- Remove them from the cupcake pans and stack them in quart mason jars. Put them back in the refrigerator.
Step 2: Making the Coffee
When you want to make some coffee, rather than hunting up the multiple bottles and jars, just remove one of the cupcake papers, drop its contents into a cup of coffee, and mix.
The heat of the coffee will melt the very fats quickly.
If you have an immersion blender, you might mix it directly in the cup.
I usually drink my day's Bulletproof coffee in the morning, first thing at work, and I don't have an immersion blender at work.
I just pour my coffee into a protein shake mixer, mix it up, then pour it back into my coffee cup.