Butter Coffee

Butter Coffee, also know as keto coffee is intended to assist people who are following a ketogenic diet, or intermittent fasting. Dave Asprey also adds coconut oil or C8 MCT oil to make it Bulletproof coffee.

Some studies and my own experience have shown that by blending butter into your black coffee in the morning helps your body to more effectively produce ketones, and assist the fat burning process while keeping you energised. I also use butter coffee to keep me going while intermittent fasting. The butter as well as coconut oil doesn’t interfere with the bodies metabolic processes while fasting, allowing it to continue autophagy (A process of cellular recycling and repair) with all of the associated health benefits. Drinking a cup of butter coffee in the morning allows me to feel energised and focused while training clients all morning from 6:00am until lunch at around 12:30pm.

To get the full benefits of butter coffee it’s important to use the best quality coffee you can get your hands on. Cheap coffee will have a higher concentration of mould toxins from prolonged storage. This is why supermarket coffee often gives that jittery feeling with a cloudy or headache feeling.

Aim for single origin beans and get them as fresh as you can. As I live in Bournemouth I go to Bad Hand Coffee and pick up 1 kg at a time which tends to last around 3-4 weeks. You can order online through the link above.

You can brew your coffee your favourite way, but it is really important that you blend the butter and coconut oil into the coffee. mixing the butter in with a spoon just doesn’t work.

Here is how I make my butter coffee.

Ingredients

1 cup of freshly ground single origin coffee. I use Bad Hand Coffee

1 tablespoon of grass fed unsalted butter

1 tablespoon of organic coconut oil or C8 MCT oil

Method

This guide is based on making the butter coffee with an aeropress. You can easily adapt it to make your coffee the way you like it. You can click here for Bad Hand Coffees brewing guides

To start, get you coffee beans, grinder, butter, coconut oil / MCT oil, aeropress and nutribullett blender.

Put the kettle on to boil, ideally with filtered water. While the kettle is boiling scoop one serving of coffee beans (around 18g) into the grinder. A finer grind works best with the aeropress.

I recommend using the inverted method with the aeropress. This means that the plunger is at the bottom of the press and stops the coffee dripping through the filter while brewing.

Tip the finely ground beans into the aeropress so that they sit on the rubber plunger. Once the kettle has boiled allow it to cool for a minute to avoid scorching the coffee.

Poor the water over the ground coffee and then stir a little to mix the water with the coffee. Put the paper filter into the filter cap and attach it to the aeropress. Allow to brew for 2 minutes.

While the coffee is brewing add the butter and if you want coconut oil or MCT Oil to the nutribullet.

Hold the aeropress the right way up over the nutribullet and slowly press down on the plunger. Make sure you stop as soon as you hear a faint hiss. This stops the coffee tasting too bitter.

Fasten the blade to the nutribullet and blend for at least 20 seconds. Pour the blended butter coffee into your coffee mug, top with as much hot water as you like and enjoy.