Black coffee is so powerful that Johann Sebastian Bach wrote a musical piece in 1732, titled “The Coffee Cantata,” with lines like “If I can’t drink my bowl of coffee three times daily, then in my torment, I will shrivel up like a piece of roast goat.”
Let’s face it – a creamy cup of coffee tastes good with almost any kind of fat mixed into it. This is precisely why we have the Frappuccino health monstrosity with bad fats and low quality coffee. You can mix any fat (except fish oil) with any street grade coffee to make a drink that tastes ok, but it doesn’t quite clear up a foggy head or bulging stomach. In fact, there are many copycat recipes that promote using butter or other fats in coffee as beneficial to our health. There is nothing inherently wrong with these types of recipes, except that they don’t work as well for performance. There is a lot of confusion among the huge variety of recipes claiming to be Bulletproof but are not made using the carefully designed Bulletproof Coffee recipe, ingredients, and process. The purpose of this post is to explain the differences between the Bulletproof Coffee method and other various recipes.
The recipe for Bulletproof Coffee is carefully designed to help promote brain function, end hunger, turn off cravings, and boost energy levels. Combined with intermittent fasting, the Bulletproof Coffee recipe has also turbo charged fat loss for countless people. The Bulletproof Coffee recipe is popular for a reason. Aside from tasting awesome, it makes you feel lean, focused, and energized.
However, when following other similar recipes people tend to make a few common mistakes that lessen or even nullify the phenomenal benefits of the carefully designed Bulletproof Coffee recipe.
People use “fresh roasted” coffee thinking it’s better, which it is, compared to “roasted months ago.” But regardless of how beans are roasted, the fact is that the vast majority of beans available for roasting are contaminated with biogenic amines or mycotoxins (damaging compounds created by naturally occurring molds in green coffee production that are linked to all sorts of health problems like cardiomyopathy, cancer, hypertension, and brain damage). Mycotoxins grow on coffee beans before the beans are even roasted (1-3). So although the damage is caused before the roasting process even begins, most people tend to focus on the roasting method because that’s what’s easier.
Making coffee with butter as opposed to coffee creamer is a good step in the right direction, but adding butter alone won’t provide the full mental and physical benefits of the Bulletproof Coffee recipe. When people use only grass-fed butter to make their coffee, they will be drinking a filling and tasty cup of coffee but not reaping the benefits MCT oil have to offer. This oil in the Bulletproof Coffee recipe improve the flavor and mouth feel of the recipe while adding a HUGE performance boost. You cannot fit enough coconut oil into coffee to equal the amount of MCT oil recommended in the recipe.
Using coconut oil in place of MCT oil brings up another mycotoxin issue. Many brands of coconut oil may contain mycotoxins, especially traditionally fermented types or copra oil.
The glorious effects of drinking Bulletproof Coffee, like better brain function, increased energy, and normalized weight, can be canceled out when things like cream, milk, nut milk, sugar, and honey are added to the recipe. Each of these foods changes insulin level, autophagy, or cause inflammation. These physiological/biochemical changes in your body equals a foggy brain, hunger, and fat gain. No thank you!
• Start with 1 cup (8 oz.) filtered water, just off the boil.
• Measure 2 1/2 heaping tablespoons freshly ground coffee and brew using your favorite coffee brewing method.
• Pour in 1 teaspoon MCT oil (build up to 1-2 tablespoons over several days).
• Add 1 tablespoon grass-fed, unsalted butter or ghee (build up to 2 tablespoons or more over several days).
• Mix in a blender for 20 seconds until the oil and butter are emulsified so the drink is frothy and looks like a creamy latte without a film of oil on the surface.