Has anyone tried bulletproof coffee?

[Mai72]

I'm on day 3 of drinking bulletproof coffee. I got rid of my preworkout and went to coffee because of its health benefits. Plus, drinking preworkout everyday isn't a good thing. Yes, I could only drink my preworkout on workout days, but I tend to overconsume it. My willpower sucks, so I decided to just get rid of it. Anway, I knew about bulletproof coffee but had never really got into drinking it. I decided this week that I was going to go ahead. I bought a french press, and i bought organic french roast coffee ground. I got grass fed butter, MCT oil and I like to put a few dashes of cinnamon on top.

I'll brew the coffee in the french press. Pour the finished coffee in my nutribullet with 1TBSP grassfed butter, 1/2-1TBSP MCT oil. Blend for 20sec. Until I see the top foam. Pour into my coffee mug, add a few dashed of cinnamon. Enjoy. IMO, it's actually quite tasty. Marketing hype aside, I like the full feeling it gives me. There is no added sugars. I'm getting some fats into my diet. i could go until lunch and not be hungry .It will ruin your fasting though. But, you won't get a sugar spike like you would if you had your coffee like most Americans do with cream and mounds of sugar. I do know the pros and cons of drinking coffee like this. I just wanted to see what others think about bullerproof coffee.

 

[deadlyapp]

I love bulletproof coffee however it doesn't fit with my morning workout (I avoid fats as much as I can around my workout) and generally try to eat my fats rather than drinking them. I would put some cinnamon and vanilla extract to make it a bit more interesting.

When I was trying to do an Intermittent Keto type fast, it was nice - I'd have my last meal about 6-7pm, have 16oz of coffee with 2Tbs of butter and 2Tbs of MCT on waking, then wouldn't eat again until about 11-12.

 

[BonzaiDuck]

I've got two mild pre-existing conditions at age 73 that require me to take precautions when I go out in public per the pandemic -- hypertension and COPD. The pharmacist for my insurance company, who calls every six months to discuss my meds, recommends avoiding coffee because of blood-pressure implications, but I allow myself. I love it. Always have. I monitor my blood-pressure and only take my required meds every day, and it occasionally gets as low as 125/80, and always under 140/83. Besides -- I regard caffeine as a "senior brain vitamin".

I wouldn't know what bulletproof coffee is, but for the OP's recipe and description. It definitely sounds interesting, so I will share.

I don't particularly care for "regular" American-style coffee. I MUST have espresso. And I don't go for all the blended s*** they serve at Starbucks.

I'll have it two different ways. First, with either a tablespoon of heavy whipping cream, or non-dairy creamer. No sugar.

Or -- well -- let me tell the story. In Washington DC, there is a club which has its own wonderful restaurant -- The Cosmos Club. To be a member, you have to pay $10,000 and prove that you're either an intellectual or an academic. Thomas Edison was a member, and several other names that would ring a bell. A friend -- daughter of Nixon's Presbyterian minister (yes -- I know he was Quaker) -- was given a membership by her parents. She's PhD in Art History. Members can invite whomever they want.

So -- that night -- I ordered a double espresso. They brought it in a slightly oversized demitasse, with the fresh rind of an entire lemon-peel and a swizzle-stick with maybe less than an ounce of rock-candy sugar on the end. And since that night, I fix my coveffe (joke) with either a whole lemon peel or a half-teaspoon of lemon extract and maybe a tablespoonful of sugar. It MUST be Italian Espresso Roast. It can be "instant" -- or brewed in my espresso pot.

Now . . . you may insist that my choices aren't that healthy. The whipping cream. The sugar. But since we're all gonna die or be transformed from the COVID-19, I say -- enjoy some of your vices. And it's a brain-vitamin, anyway. Enough caffeine will turn your brain-cells inside out.

Here and there, I make a lot of lemonade. This is So-Cal -- Riverside -- once a center of the Cal citrus industry, so we can always have a large bag of those beautiful Eureka lemons. I have my own tree, and I'm hoping for a lot of fruit this year after giving it more than enough attention. I've tried freezing the peels -- whole or grated -- and that works . . . too. I buy my extract at the 99-cent store, a couple dozen plastic bottles at a time -- ~$24 for 24 bottles. For the same amount at your regular grocery, you'd pay 5 times that. And 99-cent store often carries a nice-sized bag of Eureka lemons for chump-change as well . . .

The other day, I found a 12-oz bag of "gourmet espresso" beans at Target. $14. It was total shit. Starbucks is the way to go, especially if you can buy their 5-lb bag of beans. Don Jose, Don Francisco, Medaglia-D'Oro, some other imported instant brands and one outfit based in Florida -- they're alright, I suppose. LLavve is a Mexican brand. It wasn't bad. I'll stick with Starbucks, whole beans.

But decaffeinated? No freaking way, Jose!

 

[Mai72]

I love bulletproof coffee however it doesn't fit with my morning workout (I avoid fats as much as I can around my workout) and generally try to eat my fats rather than drinking them. I would put some cinnamon and vanilla extract to make it a bit more interesting.

When I was trying to do an Intermittent Keto type fast, it was nice - I'd have my last meal about 6-7pm, have 16oz of coffee with 2Tbs of butter and 2Tbs of MCT on waking, then wouldn't eat again until about 11-12.

Damn bro. That's a lot of oil. I've been doing 1TBSP of grassfed butter, 1 TBSP of MCT oil. That amount w/ the 16oz coffee is alot for my body. I don't buy Dave Asprey's recommendation of 2 TTBSP butter. IMO, it's a lot of oil. I also don't believe that you need to purchase his coffee beans for $15 a bag like he wants people too.

 

[Mai72]

I've got two mild pre-existing conditions at age 73 that require me to take precautions when I go out in public per the pandemic -- hypertension and COPD. The pharmacist for my insurance company, who calls every six months to discuss my meds, recommends avoiding coffee because of blood-pressure implications, but I allow myself. I love it. Always have. I monitor my blood-pressure and only take my required meds every day, and it occasionally gets as low as 125/80, and always under 140/83. Besides -- I regard caffeine as a "senior brain vitamin".

I wouldn't know what bulletproof coffee is, but for the OP's recipe and description. It definitely sounds interesting, so I will share.

I don't particularly care for "regular" American-style coffee. I MUST have espresso. And I don't go for all the blended s*** they serve at Starbucks.

I'll have it two different ways. First, with either a tablespoon of heavy whipping cream, or non-dairy creamer. No sugar.

Or -- well -- let me tell the story. In Washington DC, there is a club which has its own wonderful restaurant -- The Cosmos Club. To be a member, you have to pay $10,000 and prove that you're either an intellectual or an academic. Thomas Edison was a member, and several other names that would ring a bell. A friend -- daughter of Nixon's Presbyterian minister (yes -- I know he was Quaker) -- was given a membership by her parents. She's PhD in Art History. Members can invite whomever they want.

So -- that night -- I ordered a double espresso. They brought it in a slightly oversized demitasse, with the fresh rind of an entire lemon-peel and a swizzle-stick with maybe less than an ounce of rock-candy sugar on the end. And since that night, I fix my coveffe (joke) with either a whole lemon peel or a half-teaspoon of lemon extract and maybe a tablespoonful of sugar. It MUST be Italian Espresso Roast. It can be "instant" -- or brewed in my espresso pot.

Now . . . you may insist that my choices aren't that healthy. The whipping cream. The sugar. But since we're all gonna die or be transformed from the COVID-19, I say -- enjoy some of your vices. And it's a brain-vitamin, anyway. Enough caffeine will turn your brain-cells inside out.

Here and there, I make a lot of lemonade. This is So-Cal -- Riverside -- once a center of the Cal citrus industry, so we can always have a large bag of those beautiful Eureka lemons. I have my own tree, and I'm hoping for a lot of fruit this year after giving it more than enough attention. I've tried freezing the peels -- whole or grated -- and that works . . . too. I buy my extract at the 99-cent store, a couple dozen plastic bottles at a time -- ~$24 for 24 bottles. For the same amount at your regular grocery, you'd pay 5 times that. And 99-cent store often carries a nice-sized bag of Eureka lemons for chump-change as well . . .

The other day, I found a 12-oz bag of "gourmet espresso" beans at Target. $14. It was total shit. Starbucks is the way to go, especially if you can buy their 5-lb bag of beans. Don Jose, Don Francisco, Medaglia-D'Oro, some other imported instant brands and one outfit based in Florida -- they're alright, I suppose. LLavve is a Mexican brand. It wasn't bad. I'll stick with Starbucks, whole beans.

But decaffeinated? No freaking way, Jose!

The reason people drink bulletproof coffee are for a few reasons. 1) It helps keep you full in the morning. Fats help with hunger, and they help give the person a full feeling. Unlike the typical American diet which consist of donut./bagel, coffee with sugar, cream, and ceral BP coffee will keep you fulfilled until lunch. Which brings me to 2) blood sugar spikes. That breakfast I just mentioned is AWFUL for full blown diabetics, and people who are in the diabetic range. With BP coffee, glucose will rise but not that much at all. Not true with the standard American diet. It's why we have so many Americans on the verge of getting type2 diabetes. It's going to be the 3rd highest death rate in 10 years. Just look at the younger generation. Bigger. Heavier. 3) BP coffee helps get you into ketosis faster which will ehll you burn fat faster and more efficiently. Check it out. It's actually quite delicious.

 

[deadlyapp]

Damn bro. That's a lot of oil. I've been doing 1TBSP of grassfed butter, 1 TBSP of MCT oil. That amount w/ the 16oz coffee is alot for my body. I don't buy Dave Asprey's recommendation of 2 TTBSP butter. IMO, it's a lot of oil. I also don't believe that you need to purchase his coffee beans for $15 a bag like he wants people too.

I found that for 16oz of coffee it was about the right amount for consistency. It never felt too oily or weird and realistically wasn't a super significant amount of fat, I think something like 30g and spaced out over an hour or more.

I also generally try to get at least 100g fof fat a day when I'm in maintenance.

$15 for a bag of coffee is reasonable if it's super unique, single origin, recently roasted, but I see diminishing returns over about a 8 dollar price point.

 

[Scarpozzi]

I don't mind the MCT oil as much as I thought I would. I was mixing mine with a scoop of collagen peptides to work out a knee injury Fall of 2018 and struggled with the aftertaste it added.

I always tell this story. My wife's uncle was 73 and helping me build an addition on my house. The guy is still in decent shape and should be turning 80 soon. He wouldn't drink sweet tea. When I started marathon training, I switched to unsweet tea and black coffee and haven't looked back. I recommend everyone look at getting better quality beans and skipping cream/sugar when possible.

 

[deadlyapp]

I don't mind the MCT oil as much as I thought I would. I was mixing mine with a scoop of collagen peptides to work out a knee injury Fall of 2018 and struggled with the aftertaste it added.

I always tell this story. My wife's uncle was 73 and helping me build an addition on my house. The guy is still in decent shape and should be turning 80 soon. He wouldn't drink sweet tea. When I started marathon training, I switched to unsweet tea and black coffee and haven't looked back. I recommend everyone look at getting better quality beans and skipping cream/sugar when possible.

Yep. I cringe at the amount of sweet tea people drink here in the South, and the amount of cream and sugar people add to their coffee (but drink something like folgers).

I very rarely drink my coffee any other way than black. Occasionally I'll add some almond milk, or some sugar free vanilla or caramel syrup if I've made a particularly strong batch of cold brew.

 

[Scarpozzi]

Yep. I cringe at the amount of sweet tea people drink here in the South, and the amount of cream and sugar people add to their coffee (but drink something like folgers).

I very rarely drink my coffee any other way than black. Occasionally I'll add some almond milk, or some sugar free vanilla or caramel syrup if I've made a particularly strong batch of cold brew.

Iced coffee is better with cream and sugar... Black coffee is great. I had one cup of coffee in the pot from breakfast this morning and drank that with my lunch (cold Indian food I made the other night). I've been buying Folgers and Maxwell House this year, but only because I was covid shopping. It always smells great when you first open it, but quickly declines. More recently, I switched back to grinding beans. I picked up some fresh Kona coffee from Heavenly Hawaiian on the big island back in March and had some Blue Mountain Jamaican Coffee my wife got down there that we finished up yesterday. I'm now grinding budget beans and suffering again. I may switch back to EIght O'clock or something mid-grade... Coffee and Wine are both terrible because you can pay a lot of money and hate the product...occasionally, you get lucky and have a good batch/brand/blend...but from one year to the next, YMMV. They are always best when you first open the bag and decline rapidly over the next 2-3 days.

 

[deadlyapp]

Iced coffee is better with cream and sugar... Black coffee is great. I had one cup of coffee in the pot from breakfast this morning and drank that with my lunch (cold Indian food I made the other night). I've been buying Folgers and Maxwell House this year, but only because I was covid shopping. It always smells great when you first open it, but quickly declines. More recently, I switched back to grinding beans. I picked up some fresh Kona coffee from Heavenly Hawaiian on the big island back in March and had some Blue Mountain Jamaican Coffee my wife got down there that we finished up yesterday. I'm now grinding budget beans and suffering again. I may switch back to EIght O'clock or something mid-grade... Coffee and Wine are both terrible because you can pay a lot of money and hate the product...occasionally, you get lucky and have a good batch/brand/blend...but from one year to the next, YMMV. They are always best when you first open the bag and decline rapidly over the next 2-3 days.

I've been surprisingly happy about the single origin bags that I can get at costco. It's a big bag (2.5lb) and takes me a couple weeks to get through it, but generally maintains most of the same taste across its lifespan. In a pinch, I get the single origin bags from our local safeway branded store. They are usually $5-8 a pound and are generally decent.

When I really splurge, I typically buy from Brooklyn Coffee Roasting - they are spendy ($12-14 / 10oz tin) but always phenomenal and roasted recently.

 

[BonzaiDuck]

The reason people drink bulletproof coffee are for a few reasons. 1) It helps keep you full in the morning. Fats help with hunger, and they help give the person a full feeling. Unlike the typical American diet which consist of donut./bagel, coffee with sugar, cream, and ceral BP coffee will keep you fulfilled until lunch. Which brings me to 2) blood sugar spikes. That breakfast I just mentioned is AWFUL for full blown diabetics, and people who are in the diabetic range. With BP coffee, glucose will rise but not that much at all. Not true with the standard American diet. It's why we have so many Americans on the verge of getting type2 diabetes. It's going to be the 3rd highest death rate in 10 years. Just look at the younger generation. Bigger. Heavier. 3) BP coffee helps get you into ketosis faster which will ehll you burn fat faster and more efficiently. Check it out. It's actually quite delicious.

Can I do it with espresso or Italian roast? The OP mentioned a "French press" -- which sounds like it could be a typical espresso maker. But there are a lot of ways to brew coffee toward a similar end. And what is "MCT oil"?

Did the OP give the essential recipe and method?

 

[deadlyapp]

Can I do it with espresso or Italian roast? The OP mentioned a "French press" -- which sounds like it could be a typical espresso maker. But there are a lot of ways to brew coffee toward a similar end. And what is "MCT oil"?

Did the OP give the essential recipe and method?

Brew your coffee however you want - that doesn't matter.
Mix in 1 Tbs of grass fed unsalted butter and 1 Tbs of high quality MCT oil for every 8oz of coffee and blend in a blender or similar aggressive agitation until frothy. Adjust your ratio of coffee/butter/MCT as desired. Add in whatever other things you might want to modify the taste, such as vanilla extract, cinnamon, etc.

MCT is medium chain trigycerides. They are derived from coconut oil. The fat in the butter helps the caffeine be absorbed better, so you need less coffee, and the MCT oil (also known as brain fuel/brain oil) is supposed to help with feeling more alert, responsive.

There's tons of documentation out on the interwebs about both. You can get MCT oil in most supermarkets, costco, etc these days as well as online. When buying MCT oil, try to find one that has the percentages of C6, C8, C10, and C12. You ideally want an MCT oil that is primarily C8, either 60% or better, and has no C12.

 

[RPD]

I did, but got tired with the clean up so now I just use some whole cream in the coffee and it has the same effect.