Here is a photo gallery to show how I make my Bulletproof buttered coffee. Go to the end of this post to buy products including his just-released Bulletproof Diet book. And good news, if you buy now you’ll get Dave’s and my cookbook as one of the extra bonuses. So buy now!
What you need to make Bulletproof coffee
500 ml or 16oz Hot water
A glass of filtered drinking water: start the day right –first thing in the morning– drink 2 glasses of filtered water
1 Tbls Bulletproof Upgraded Brain Octane Oil or XCT Oil (or other MCT oil)
2 Tbls Butter (grass fed, sometimes I buy Kerrygold, sometimes I buy from a local dairy)
Filter, cone, heat-proof vessel (I use the French Press, the tall sides are spill proof when blending, see images below, works great)
3 Tbls ground Bulletproof coffee beans
Blender (not shown in the image above; I use an immersion blender, see below)
Put 2 tablespoons of butter and 1 tablespoon of MCT oil in the French Press (or similar heat-proof vessel).
Grind 2 tablespoons of whole beans to make 3 tablespoons of ground beans.
Drink water while you are making your coffee.
I like the pour-over method for a couple of reasons:
– the clean up is easier
– to me, it tastes better than the French press method
Pour hot water over the ground beans.
Finish drinking the fresh filtered water.
I use an immersion blender to blend the coffee, butter and oil.
Blending happens pretty fast –30 seconds or so.
Pour the buttered coffee into a mug, enjoy.
Tuck the cord in a rubberband to keep the cord wrapped tightly to the grinder.
Get a wall mount to hang the immersion blender, it’s easy to reach on a daily basis, and is up and out of the way.