Should You Consider Adding Butter to Your Coffee?

Should you add butter to your coffee? Here's what you need to know about bulletproof coffee.

It Might Power Weight Loss, Increase Energy and Sharpen Focus

"I learned about the power of butter at 18,000 feet of elevation near Mt. Kailash in Tibet," states the Bulletproof Coffee website, and that, more or less, is how the story starts (you can read the rest here). Dave Asprey, "a Silicon Valley investor and technology entrepreneur," according to his website and a "biohacker" according to his Twitter account, is the brains behind Bulletproof Coffee.

Bulletproof Coffee is a unique coffee blend that uses unusual ingredients (including butter) to induce metabolic effects that help people lose weight and that promote "amazing focus," according to Asprey. It's a trend that's picking up steam with fitness enthusiasts, CrossFitters and coffee nuts.

Confused? We were too. Here's how BulletProof Coffee works.

What makes it different from other coffees?

The first thing that'll surprise you are the ingredients: coffee, unsalted butter and an extract of coconut oil. Specifically, the official Bulletproof Coffee recipe calls for Bulletproof Upgraded Coffee Beans, Bulletproof Upgraded Brain Octane and unsalted butter (or ghee).

Can I drink Bulletproof Coffee if I purchase those specific ingredients?

There is technically a difference between Bulletproof Coffee and "bulletproof coffee," but it's minimal—it's like the difference between Kleenex (a brand name) and tissue (a generic description). You can buy regular coffee beans, unsalted butter and MCT oil and make "bulletproof coffee," but it won't be Bulletproof Coffee. Make sense?

Jeremy Mullins, MS, RD, a part owner of CrossFit Thunder, says he hasn't noticed much difference between the branded stuff and coffee from Starbucks. "From my studies, from my experience with myself, I don't notice a difference between Starbucks with grass-fed butter and Bulletproof with grass-fed butter," he says. "I can't tell a difference. That being said, the Bulletproof Coffee is very good."

No, for two reasons. Odds are the "regular butter" you're talking about is salted, and salted coffee "is a crime," according to Bulletproof's website. We're inclined to agree. Make sure to buy unsalted butter if you plan to make this recipe. Regular butter comes from grain-fed cows, which generally produce butter with higher levels of omega-6 fatty acids. By choosing butter from grass-fed cows, you'll likely get fewer of those. "You look at grain-fed, you're getting an abundance of omega-6's," Mullins asserts. "With the grass-fed, you're not getting a lot of omega-3's, but you're getting a lot less omega-6's."

Okay, so to make my coffee bulletproof, all I do is add butter and oil, right?

Nah, that'd be gross. If you're making Bulletproof Coffee, brew eight ounces of the brand's Upgraded Coffee beans using whatever method you prefer. Just make sure to use filtered water. While it's hot (like off-a-boil hot), pour the coffee into a blender. Add 1 or 2 tablespoons of Brain Octane and 1or 2 tablespoons of unsalted butter (or ghee). Blend on a vigorous setting for 30 seconds, or until a nice froth has formed. Pour and drink it.

Wait. Why would I add butter and MCT oil to my coffee?

According to the Bulletproof Coffee website, coffee made with this recipe has a "massive impact on cognitive function." The site also claims that it's the "creamiest, most delicious, highest octane cup of coffee you've ever experienced." Not a bad thing. It's also filling. "I eat dinner at 9 at night, and I don't consume anything but coffee and butter [in the morning]," Mullins says. "The only thing I do until I train at one p.m the following day is coffee."

Doesn't adding fat to your coffee make it taste disgusting?

No, which is kind of surprising. Reddit user Subduction wrote, "I tried it this morning. It is D-E-L-I-C-I-O-U-S after tasting it for the first time, despite having suggested that the idea was 'disgusting,' 'revolting,' and 'an abomination.'" In a separate post user brundleflied added, "it's pretty much super delicious." Mullins says, "It tastes very good when blended, but if an individual just tries to put butter in coffee and stir it up, it doesn't mix very well. The butter blended into the coffee tastes very good."

Isn't adding all that fat bad for you?

Ah! Good question. According to Mullins, the idea that all that fat is bad for you is a myth. "Everyone has been told that fat is bad," he says. "Look at the biggest health problems: obesity and diabetes. And then some people say, well no, heart disease is the number one health problem. How many of those people are either obese or diabetic? That runs you down the line that says that we, as Americans, are eating too much carbohydrate. It's not fat that's the problem."

Mullins also points out that with grass-fed butter, you get fewer pro-inflammatory omega-6's. "If you just do regular butter from a grain-fed cow, you're getting into an issue with that omega-6 to omega-3 ratio, which has been shown to cause cholesterol issues from the amount of omega-6's," he says. "[But] when it's a grass-fed butter, there is no issue from the fats."

Who is drinking this stuff?

CrossFitters, people who follow a Paleo diet and people who follow a ketogenic diet, to name a few.

So that's it—just coffee, unsalted butter and oil?

If you want to stick to the basics, yep. However, some people add a few other flavors."I get farm fresh eggs and I use a couple of those [in the coffee as well]," says Bennett Smith, co-owner of CrossFit Hoboken. "I throw some cinnamon and vanilla bean in there for flavor."

Does it actually live up to its claims?

It seems that for most people, Bulletproof Coffee and bulletproof coffee offer the same benefits. Reddit user jasonbatemansfather wrote (in this thread), "I haven't really noticed any cognitive/performance difference between [Asprey's Upgraded Coffee Bean] and Square Mile's Red Brick Blend.

"Going paleo was life changing," says Smith. "Was it that kind of shift? Probably not." But he did notice "a little bit more alertness," after drinking bulletproof coffee, when compared to drinking straight black coffee.

Mullins thinks it's a good choice for busy athletes who are short on time. "When we think about kids especially, the choices they have at school are carb, carb, carb," he says. "There's a reason they're falling asleep in second period: they ate 400 grams of carbs for breakfast [and crashed]." Of course, if you're sensitive to caffeine or your parents say no, you should probably avoid it.

Photo Credit: Getty Images // Thinkstock

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Kaffee mit butter

Sonntag, 7. November 2010

Vanillecupcakes mit Schoko-Kaffee-Creme und Halloween

85g weiche Butter

Mark einer Vanilleschote

1 TL Backpulver

2. Butter mit Zucker cremig rühren, dann Ei und Vanillemark unterrühren.

3. Mehl mit Salz und Backpulver mischen und abwechselnd mit der Milch unter den Teig rühren.

4. Teig in die Formen füllen (geht sich gerade aus für 12 Cupcakes) und 16 bis 20 Minuten backen.

Ich habe den Teig für Halloween lila und orange eingefärbt. Dafür muss man den fertigen Teig in zwei Portionen teilen, mit Lebensmittelfarbe einfärben und abwechselnd in die Formen löffeln.

75g weiche Butter

1 Pk Vanillezucker

40 ml starker Kaffee mit Milch

Die Creme kann man auch einen Tag im Kühlschrank aufbewahren und am besten mit einem Spritzbeutel auf die kalten Cupcakes spritzen.

Lemo's Universe

Food und Cookblog mit netten Rezepten von uns, außerdem berichten wir von unseren Abenteuern und Urlauben

Mittwoch, 15. Oktober 2014

Txogitxu, Spinat, Kichererbsen und Kaffee-Butter Sous Vide

Normalerweise ist man gewohnt Rindfleisch von 24-36 Monate alten Färsen, also weiblichen Rindern welche noch nicht gekalbt haben, zu essen. Hier setzt das Txogitxu einen extremen Kontrast. Txogitxu ist das Fleisch von Rindern mit einem stolzen Alter von 8 bis 18 Jahren, welche in der Regel jedes Jahr gekalbt haben. Jetzt vermutet natürlich jeder sofort, dass es sich um extrem zähes und altes Fleisch handelt.

Extra (kein Preis für Entrecode)

Super Extra (33€/600g)

Super Extra Galizien (44€/600g)

Das Fett sollte unbedingt am Fleisch bleiben und man sollte es auch mitessen

Wir erhitzen eine Pfanne so stark, dass sie quasi schon zu rauchen anfängt und braten das Steak von allen Seiten extrem kurz an. Es soll gerade so Farbe bekommen und kommt anschließend mit etwas geschmolzener Kaffeebutter in einen Vakuumbeutel und wird dann Sous Vide für etwa 2h auf eine Kerntemperatur von 57 Grad gebracht. Anschließend lassen wir es 10 Minuten ruhen und können dann die Farbe des Fleisches mit einem Bunsenbrenner noch weiter designen. Kurz vor dem Anrichten schneiden wir das Fleisch in Stücke und platzieren sie auf dem Teller. Jetzt kann es erneut mit Kaffee-Butter bestrichen werden und man sollte es mit frischem Meersalz bestreuen. Es kann natürlich auch am ganzen Stück serviert werden.

1 Kg TXOGITXU Super Extra Hüfte

50 g Kaffeebutter

In einer großen Pfanne schmelzen wir bei mittlere Hitze die Kaffee-Butter und schwenken darin den Spinat an. Wenn dieser zusammengefallen ist entnehmen wir ihn der Pfanne und halten ihn bis zum Anrichten warm. Beim Anrichten legen wir einige Blätter Sauerampfer über den Spinat und würzen alles mit Kaffee-Butter und Salz.

400g Baby Spinat

30 g Sauerampfer

30 g Kaffee-Butter

Für das Rezept benötigt man ganze Kaffeebohnen und Butter. Beides kommt in einem Vakuumbeutel in ein Wasserbad und muss für 4 Stunden bei 90 Grad langsam ziehen. Anschließend werden die Bohnen abgesiebt. Die abgekühlte Butter hält sich eingefroren viele Wochen im Gefrierschrank.

250 g Kaffeebohnen

Die Kichererbsen müssen zunächst über Nacht in Wasser eingeweicht werden. Anschließend gießt man das Wasser ab und gibt die Kichererbsen mit 500 ml frischem Wasser in einem Vakuumbeutel bei 90 Grad für 3 Stunden in ein Wasserbad. Danach sollte der Garvorgang mit Eiwasser unterbrochen werden. Natürlich kann das Wasser im Beutel mit diversen Gewürzen aromatisiert werden, allerdings gilt hier wie immer beim Sous Vide Garen: Man sollte sehr vorsichtig mit Gewürzen umgehen, da sich bei dieser Methode die Intensität um einiges verstärkt.

How to Make Fatty Coffee with Butter and MCT Oil (Ketogenic Coffee Recipe for Biohackers)

Posted by Abel James | Last Updated: April 16, 2013

I’ve been getting loads of questions recently about how I make my ketogenic “fatty coffee” at home. So I just made a video (filmed by the crazy-talented George Bryant, no less) giving you a fatty coffee recipe.

As many of you know, I don’t tend to eat breakfast most days of the week. Instead, I engage in a ketogenic fast, which starves the body of protein and carbs.

But Abel, breakfast is the most important meal of the day!

A biohacker at heart, I drink my breakfast and I like it that way. I typically employ a compressed eating window in my daily routine, typically eating my first meal of the day between 12pm and 3pm. But before I have my first meal, I have lots and lots of fat… in my coffee.

Remember, fat is brain food.

And you want to know how you can really burn fat? By eating lots of it.

I’ve been putting heavy cream in my coffee (along with other fun fats, including but not limited to clotted cream, coconut oil, nut butters, and even Bailey’s from time to time… shhh) for many years. But last year I was inspired by my buddy Dave Asprey’s Bulletproof Coffee(tm) to throw butter and MCT oil in there, as well.

Then things got crazy.

Combine my homemade, hand-roasted, french-pressed, fair-trade, organic coffee with a healthy helping of fat and deliciousness ensues.

For those who don’t have my secret source of green beans, my friend Dave Asprey contributed his take on the importance of sourcing high-quality beans:

Abel is right that fresh roasted beans are better. Starbucks has hundreds of millions of dollars of pre-bought coffee sitting around, and some of it sits for months. The problem with sourcing green coffee is that the vast majority of green coffee, even washed coffee, contains some amount of mycotoxin antihistamine. You can reduce the likelihood of getting large doses of it by using Central American shade grown wet process coffee, but wet process coffee is still fermented with uncontrolled species, and the skill level of the coffee picker controls what goes in to the fermentation vessel. That’s why Upgraded Coffee is produced with a process which is of course freshly roasted (not quite as fresh as Abel, but very fresh), but also allows for no fermentation ever, and we test every batch with laboratory techniques to verify that there are no detectable performance-robbing toxins. The result is that the coffee gives you a boost but without jitters or a crash.

There aren’t many coffee beans that I recommend, but if you’re looking for a high-quality bean with a great-tasting roast, Dave’s Upgraded Coffee is a solid option. Lord knows when I was out in San Francisco at the biohacking conference, that coffee got me through the jetlag.

So how can you make fatty coffee at home? Watch the video below to find out. Enjoy!

LEARN HOW TO DROP 20 POUNDS IN 40 DAYS WITH REAL FOOD

Share this with your friends!

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Hi Folks, I’ve been getting loads of questions recently about how I make my ketogenic “fatty coffee” at home. So I just made a video (filmed by the crazy-talented George Bryant, no less) giving you a fatty coffee recipe. As many of you know, I don’t tend to eat breakfast most days of the week. […]

Reader Interactions

Christina D says

Well I know how I’m making my coffee tomorrow!

Question – You mention roasting your own coffee… do you need a specific product to home roast coffee in, or could I do it in my oven or something?

If you’re handy, you can even do it in a cast-iron skillet or pot. That’s what I do. It’s just fun.

I’ve been putting coconut oil in my coffee and skipping breakfast for awhile now, along with eating modified Paleo (modified = anything I want one day a week). At 56 years old I’m still in 31X40 Wranglers (what I used to wear in high school) at 6′ 0″ and 165 lbs, so I know the lifestyle works. If you will, please allow me to plug my favorite coffee… Kabum @ http://www.kabum.org. It’s the best coffee I’ve been able to find so far (and they appear to be doing a good thing as well). Kabum + Organic Coconut Oil + one of those little whipper things = yummy coffee and a clear head! And to Christina D, You can roast coffee in a hot air popcorn popper, but I like the Hottop home coffee roaster the best. Google it.

Christina D says

Thanks Rich! I never would have thought to use a popcorn popper! We have one sitting around gathering dust because we don’t eat popcorn anymore. Now I have a use for it again!

I’ll give Kabum a shot!

I do a similar blend every morning. I have found using a magic/nutri-bullet blender to be ideal. You get a really frothy coffee and it comes with a cup.

In the afternoons I will often some protein powder as well (ends up like a cappuccino).

Hi Abel, HWC won’t negate your keto fast ? I use about 1-2 tbs total as I have 2 cups of bulletproof coffee in the am. I have heard that HWC negates your fast, but it barely has any carbs in it.

Geoffrey Bogorad says

Yea…using a “bullet” type mini blender does the job hands down.

I am loving your fatty coffee and your wild diet all the way in Australia. however was just wondering how many fatty coffees would you recommend max. Currently I drink 2-3 before heading off to work, gets me through my workout and ready for the day.

Is that too many?

I typically stick to probably a total of 2-4 tablespoons of fat total over the course of a fast. If you’re having a whole stick of butter or other oil (as some do), that’s probably getting carried away.

Listen to your body and see how you feel!

I’m new to the site here, and loving all the new ideas I’m learning. I’ve been following a leangains style of IF off and on for a couple years now. I understand that fat causes little to no insulin spike…but slamming all those calories surely counts as breaking your fast, no?

Yes, it’s ketogenic fasting, not fasting outright. If you consume calories, you’re technically not fasting. However, if you consume only fat, your body stays in autophagy so you still get many of the health benefits of fasting without the restriction.

What’s a good substitute for coffee? i’d like to start doing a bullet-proof drink in the morning, but I do not like coffee. Any ideas?

Richard Laing says

Look into Yerba mate, a mild tasting tea with what some might say benefits beyond caffeine alone.

Awesome, Abel! Do you have posts about the Ketogenic fast?

I am confused about what you said… replacing Bfast with the Fatty Coffee in order to do the ketogenic fasting. in order to be in ketosis, you need to keep a really low carb content the entire day, for several days, no? Just shortening the eating window to, say, noon – 5 each day won’t put you into ketosis, correct?

Right – generally it takes a good 3 or so days below 20-30 carbs to get into ketosis.

Writing a book on fasting now – will soon!

Do you think it’s necessary to fast? I workout way more than a normal person, I’m vegan, and I have a really busy schedule so I find my self eating dinner later than 7 or 8 sometimes. In the morning I only consume fruit, just fruit until 12 then I eat my meals after that. I just feel that it isn’t necessary to get results? And what are the benefits from fasting, and is it really that bad to eat breakfast?

What would you recommend to replace the heavy cream? I don’t do dairy (except grass-fed butter). Would unsweetened vanilla almond milk be too processed or caloric for this?

Morgan Miller says

So I am sure you use grass fed/finished butter and cream, but I cant do any dairy. I love the idea but it really doesnt work for me. Any suggestions? I have tried it with just coconut oil and it tastes ok, but I am not sure it is giving the same effect.

Give ghee a shot!

hi, been making your fat coffee instead of brekki for about a month. i have major fat to lose, around 90lb and want to build great muscle. how many times a day would you say to have a fat coffee? i would be happy to replace all my meals with it. oh btw should i not do the coffee if not in ketosis? cheers 🙂

Mike Pritts says

Abel, you mention skipping breakfast when you drink “fatty coffee.” How long do you recommend going without eating after? I workout in the morning before work and like to eat immediately after. So for me, I would have the coffee at 5AM, workout, then breakfast around 0730. Is 2 1/2 hours sufficient before having protein/carb?

Hi there I featured you on my blog! Just to let ya know! Thanks, Ryn

Interesting post! Do you have any studies that show that the advantages of calorie restriction can be kept whilst consuming calories from fatty acids?

I did my own version with what I had on hand. It was not only really good, but did indeed keep my hunger free for a solid 4.5 hours. My glucose level (currently type II diabetic) only rose a small amount as well. I used Italian espresso and basically made a bulletproof Americano or as I like to call it, High Caliber Bulletproof Coffee :-D. I like mine a little creamier and sweeter so I added an extra ounce of Almond milk and a teaspoon of xylitol. I’m not sure health-wise how this particular brand stacks up, but the flavor is the best coffee I’ve ever head once I dilute it a little and it’s not even close.

4 oz – Lavazza Crema e Gusto Ground Coffee, Italian Espresso(prepared)

4 oz – hot water

2 oz – unsweetened Almond milk

1 tbsp – Kerrygold unsalted butter

1 tbsp – Trader Joe’s Virgin Coconut Oil

Abel, if you add the nut-butter, do you do that in addition to the butter and MCT or Coconut oil or in place of one?

Sounds delicious! You can add the nut-butter in with the MCT/coconut for some added flavor. The MCT’s are part of the energy and focus kick you get from Fatty Coffee 🙂 – Emily, FBM Team Coach

Huge, HUGE fan of fatty coffee! Not only does it taste great, but it’s also the absolute best way in the world to wake up and jumpstart the brain in the morning.

I’ve tried the Bulletproof version –– and it’s certainly good –– though I’d like to think my own recipe and preparation is quite a bit tastier. Here’s how my version goes:

• One cup of dark roast organic coffee, quick brewed in an Aeropress.

• One TBS of Kerry Gold Salt-free Butter.

• One heaping TBS of Organic Coconut Butter.

• Three to Four TBS of Organic Coconut Milk.

• 1/8 to 1/4 tsp of Ground Cinnamon.

Place in a tall cup or mug, and then whip the living hell out of all this using either a long spoon or small electric whisk.

Honest-to-god, this is the best damn cup of coffee imaginable, and the sort of thing that keeps me going for a good three to four hours (especially with all 250 of its delicious, saturated-fat laden calories). Also, the cinnamon is a really nice touch, giving a slightly sweet flavor to the brew, without actually adding any sugars to the mix.

Sounds delish! I love coconut butter in mine as well! Do you brew the coffee with the cinnamon mixed into the beans? I’ve done that before and liked the results too! Cheers to fatty coffee! 🙂 – Emily, FBM Team

Emily: I use an Aeropress to brew my coffee (a great cup of java in just sixty seconds), and wouldn’t attempt adding the cinnamon to the beans. Cinnamon turns slightly gelatinous when added to hot water, and so –– if the beans and cinnamon were mixed together –– the “gluey” cinnamon would clog up the filter of the Aeropress.

Ah yes, that would definitely not work in that process! Glad you’ve found something that works for you. Enjoy your fatty coffee! – Emily, FBM Team

Jackie Treehorn says

Bulletproof coffee gone wrong:

Hahaha isn’t that hilarious? So silly! – Emily, FBM Team

Bill Reside says

some of us are chronic over-doers. I know its hard to advise but how much of this coffee is too much? is it intended for one cup until noon or several cups. Is it another one of those “find what’s best for you” situtations?

You hit it Bill, ALL of this health “stuff” is exactly that: “Find what’s best for you” 🙂 – Emily, FBM Team

Stuart Foster says

Wondering how many times a week people do the fat coffee? Sure that people are al over the place…. but for weight loss, what are the benefits of the daily fatty fasting versus lets says 3-4 days a week?

Do love my coconut cream, HWC, and Kerrygold blend!

Yup, you’re right, people are all over the place with it! Totally depends on what works best for your body. Play around with it and see what gives you the most energy/best results 🙂 – Emily, FBM Team

I like the name “fatty coffee”. I often drink fatty coffee but for reasons that you might not typically hear. I’m calling it Shanghai Bulletproof Coffee! http://www.chinabiohacker.com/blog/how-to-make-shanghai-bulletproof-coffee

I’m eager to try this but I’m one of those people who needs a little sweetness in my coffee. I’ve tried for years to like coffee with out sugar, or sweetener, but it’s yet to happen. Is there a good alternative? I’ve heard of people adding a small amount of stevia, but on the flip side, have heard that’s bad because it makes you crave more sugar. What’s the best choice to not spike your insulin or blood sugar?

Hello Abel, Can you please tell us what type of French Press you have?

Mary Ann Wiebe says

Finally researched yesterday a lingering suspicion I had about MCT oil. Why are the current Paleo gurus pushing MCT a processed version of natural virgin coconut oil? This processed MCT oil is missing the healthiest part of the oil which is lauric acid, abundant in the natural product. Best source other than human mother’s milk. Why are we paying more, and shipping it across the country, to get less healthily product. I’ve bought tons of MCT, but enjoy my fatty coffees with the real stuff.

Of all people to be pushing a processed oil MCT that is devoid of the best quality component! I marvel that you as the Paleo gurus whom we come to trust aren’t looking into this yourselves. I’m just say’s.

Jose Valenzuela says

Hi Abel, I enjoy listening to your podcasts and have learned a lot from it. My questions is where can I order the fair trade coffee if I want to do my own roasting. Thanks.

How necessary is it to use a sponge bob mug? I have a green arrow mug I’d like to use. Will that work?

Thanks for all the great work your doin out there in the peoples republic of Austin. Keep it up sir and congrats on the engagement.

Richard Laing says

Anyone blending macadamia nuts into their morning coffee? Wondering if they blend well enough not to make gritty coffee. Seems like they would make a tasty alternative to peeps that might not want to use butter!

I’ve read of some people adding protein (in the form of collagen hydrolysate) to their fatty coffee. I tried it and found it pleasing in taste and texture. Then I heard Abel (in his CreativeLive course) say that avoiding other nutrients, including protein, is important for this morning routine. But, here I see the suggested use of nut butters in fatty coffee. Various nut and seed butters have 3-4 g of protein per tbsp, while the coll.hydrol. has about 1.5 times that. Is protein actually okay to add? Should the amount be under some limit, making a little bit of nut butter okay? I welcome your knowledge and advice on this. Thanks.

The big problem with Dave’s “Bulletproof” coffee are the SFAs in the butter. Some SFAs are not inflammatory, those in butter are and you’ve also got the problems with the cholesterol in the butter which, according to most of the research I’ve read, becomes oxidized at +107 degrees*. Water boils at 212 degrees F. Is this an issue? I can’t say for sure as there’s no definitive answer, but, as an interview on Dr. Mercola’s site notes, there’s a 1:1 between oxidized cholesterol and arterial plaque. And, Dr. Steve Gundy–a LOW carb MD and cardiologist–minimizes the amount of animal proteins and fats in his diet.

Don’t forget, Dave’s background is sitting in front of a laptop and writing code and hacking computers. He’s not a cardiologist nor research scientist, so, while Bulletproof coffee may sound cool and taste good — which it does — buyer beware and check things out for yourself. I’ll use Coconut Oil and a little almond milk. Just don’t want to play Russian roulette with my arteries.

can you make fatty tea? Not a coffee drinker. In addition, should I be concerned with the fat upsetting may stomach?

I would love to try roasting my own coffee. Any recommendations for where online I could buy some green organic coffee?

Jason Hughes says

I must be doing the fasting thing completely wrong Abel. I thought only water was beneficial during a 16-20 hour fast? Will doing your method help me burn even more fat?

How do you do with just water? That’s a different kind of fasting, but can help as well.

Adding fat is useful if you feel like you need more energy to get you through your compressed eating window. But I say try it and see how you feel!

Since I live in The Netherlands I can’t seem to find Triglyceride. The things I find on Amazon seem to be Fishoil.. Will that do the trick? I know that’s available over here, but maybe you know a substitute since I don’t want my coffee to taste fishy 😉

Started fasting and changing my diet a week ago and I’m staggered by the results in such a short amount of time!

So thanks a lot and keep it up!

Happy to hear that you’re getting great results, David!

I wouldn’t do fish oil in coffee, but I’d recommend you try whipping cream (heavy cream), grassfed butter, coconut milk, or anything else that’s high in fat with a relatively neutral taste. There are so many options!

Thanks! In that case I didn’t understand it well enough. I’ve been having the fatty coffee as breakfast for over a week now. With coconut oil, cream and grassfed butter just like you mentioned. It tastes great! I thought the triglyceride was another addition to the coffee but that’s what the things in the coffee contain. I get in now! I was just wondering whether it’s good to have more than 1 cup of fatty coffee during the day? Because after a few hours I’m starting to crave for more 😉

Just a thought, whipping some organic heavy cream can turn it into butter (and buttermilk), how about I just put the cream into my coffee?

Absolutely – I actually often whip grass-fed heavy cream and put that in my coffee. 🙂

Hi able, I can’t find any grass fed dairies around me to buy butter or cream, and the can only find MTC oil in processed power form. I was wondering if I could substitute either or both of these with coconut oil?

Can we have fatty coffee any time of the day? Like after lunch? Or is it one of those things that we should only consume in the mornings on an empty stomach to get the most benefits?

Randy Daniel says

That was an eye-opener. I’ve just been using butter… Thanks for the video Abel!

Abel, I was reading through the posts and noticed some interesting questions I’d really like to hear your stance on:

hi, been making your fat coffee instead of brekki for about a month. i have major fat to lose, around 90lb and want to build great muscle. how many times a day would you say to have a fat coffee? i would be happy to replace all my meals with it. oh btw should i not do the coffee if not in ketosis? cheers :)”

Hi Abel, can I use some organic grass fed non homogenized milk instead of cream?

Sure, if that’s you’re preference. 🙂

Abel, I saw the following post from a while back but I didn’t see a reply…..

Mike Pritts says:

May 14, 2013 at 6:31 pm

Abel, you mention skipping breakfast when you drink “fatty coffee.” How long do you recommend going without eating after? I workout in the morning before work and like to eat immediately after. So for me, I would have the coffee at 5AM, workout, then breakfast around 0730. Is 2 1/2 hours sufficient before having protein/carb?

I work out every morning at 6:30am, otherwise it would never happen. Like Mike I typically eat breakfast afterwards. This is also when i typically have my carbs. What would you suggest? If I just have the fatty coffee will that suffice or am I jeopardizing my muscle recovery?

Just had a second thought……

Could I just switch the timing of my fast? Instead I could have a decaf fatty coffee at 5pm and then fast until the morning. I can wake up, work out, and break my fast at 8:30am when I normally eat breakfast and then have lunch later. Thoughts?

Can’t find your YouTube intervew with Dr. Steven Gundry…is that still around? Thanks!

Hah… I love this! To burn fat you need to consume fat… the right way of course. I’ve been on the fence about Asprey’s bulletproof coffee, but your article is convincing me. I use ghee butter in my coffee, which is grass-fed and more natural… and coconut oil with cinnamon to give it a sweet taste. Sometimes switch it up with cashew milk for a creamer. Yum!

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The Eaten Path A global collection of food and travel stories, 2008-2012

I’ll admit it: I enjoy the sweeter things in life. If given the choice between savory or sweet, I’m almost always going to reach for the sweets, though at times I do want to have my cake and eat it too. Fortunately, this predilection has brought me to a most wonderful tradition, known in Germany as kaffee und kuchen (“coffee and cake”).

Kaffee und kuchen is also referred to as a zwischenmahlzeit, or a meal between meals (similar to the British tradition of Teatime), and is really an excuse to get together in the afternoon. The “official” kaffee und kuchen time is 4:00 p.m., when Germans might pause to enjoy some treats, gossip, catch up or spend a leisurely afternoon moment with friends, family or guests.

I may be stretching it a bit when I call kaffee und kuchen a tradition, as it seems to be a dying one in Germany’s modern times. It’s hard these days to find people willing or able to make time for this old form of entertainment, and if so, then it’s most likely on a Sunday afternoon, when everything is essentially closed. That said, everyone is still aware that this pastime once existed, and every so often I find the younger folk sharing a kaffee und kuchen afternoon with their friends, simply on account of its kitsch value.

What makes this tradition so beautiful and so accessible is Germany’s endless line of bakeries and cafes. Most of them are bound to have some type of kuchen, and given such a wide variance of quality and type, those browsing the full selection of cakes, tarts and pies must know exactly where to go for the right dessert. Those who just want to enjoy something sweet with a nice cup of coffee can pop into almost any café or bakery and be on their way to a great afternoon.

If you are averse to heavy cream, butter, fat and loads of sugar, then sadly this isn’t a tradition for you. German cakes are no joke when it comes to making sure every possibly unhealthy ingredient is used, and that’s why I’m in love with them. Many cakes you’ll find filled with pure butter cream. Others are topped with all sorts of fresh fruits. Yet others are crowned with a half-foot mountain of pure chocolate with sugary frosting, and of course there are cakes baked with alcohol, like schnapps or rum. I wouldn’t necessarily promote consuming every one of these as a daily tradition, but as a lover of sweets I find it necessary to sometimes let go of my health-conscious views and indulge. I also find it necessary to ask for a healthy dose of schlagsahne (fresh whipping cream) to accompany my already sinful slice of life.

Bonn is still home to many wonderful destinations for kaffee und kuchen. I’m partial to Schloss-Café Poppelsdorf, as they have a wonderful selection of cakes and a wonderful outdoor patio. I would also recommend Breuer’s Cafe, which, although a bit on the outskirts of Bonn, houses a huge offering of sweets. Both cafes – along with most cafes here in Bonn – happily serve delicious coffee drinks to accompany these treats, and I am never disappointed in the quality of coffee here in Germany.

Tradition is what brings us together and what keeps us together, and when it comes to German bakeries, tradition is constantly challenging my waistline. The sweet spot of this tradition embodies two things I adore: the chance to indulge in excessive desserts (before dinner of all things) and the chance to spend time with family and friends. Kaffee und kuchen, antiquated as it may be, acknowledges the need to cut a slice out of our busy lives, to designate an afternoon to simply talk, and of course to do this while stuffing our faces with sugary, fat-laden, cream-stuffed wonder.

Königswinterer Str. 697

I’ve become obsessed with teatime recently… not so much the appointed time as the act of taking a breather and enjoying the simple pleasure of coffee and pastry, as you’ve been doing. The corner of my new bedroom will soon house a 2×2′ bar table, two stools, a Japanese tea set, French press, and pastry dish expressly for this purpose! I love sharing a coffee with a friend at the local cafe, but there’s something about having a teatime corner at home that is immensely more appealing.

Hello! I am spending the month of July in Bonn and happened upon your articles while Googling for some particular places to eat. I will have to give Schloss-Café a try! Many thanks.

@ James – So glad you are a fan of the tradition as well – it’s nice that it still lives on in other places in the world, in other people’s lives.

@ Chris – Enjoy your time in Bonn! Hope you get to discover and enjoy many of the culinary delights here to be had!

omg they look amze balls

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German Butter Cake (Butterkuchen) Recipe

90 mins

Prep: 60 mins,

Cook: 30 mins

Yield: 20 pieces German butter cake

German butter cake or butterkuchen is a yeasted sheet cake that is a great alternative to doughnuts or muffins for your morning coffee.

Germans are just as likely to serve butterkuchen in the afternoon when they are having kaffee und kuchen (coffee and cake).

Simple to make, this cake yields around 20 pieces which easily can be frozen. This makes a great carry-in for a potluck or for a sweets table.

What You'll Need

For the Sponge:

4 1/2 cups all-purpose flour, divided

1 1/2 ounces fresh yeast or 1 package dry yeast (2 1/2 teaspoons)

1 cup lukewarm milk (110 F)

Pinch sugar

For the Yeast Cake:

1/2 teaspoon salt

1 large room-temperature egg

8 ounces room-temperature butter, divided

1 1/4 cups sugar, divided

2 teaspoons cinnamon

How to Make It

Place 4 cups of flour in a large mixing bowl or stand mixer and make a hollow in it with the back of a spoon.

Crumble fresh yeast or sprinkle dry yeast in the hollow and fill with the lukewarm milk. Add a pinch of sugar and mix a little to incorporate some of the flour.

Let the sponge sit in a warm place for 15 minutes.

After the yeast is activated and showing strong growth, add the salt, egg, 7 tablespoons of the softened butter and 3/4 cup of the sugar to the yeast mixture.

Mix until the dough is smooth and forms a ball. Add up to 1/2 cup additional flour if necessary. Form dough into a ball, place in a greased bowl, turning the dough once and cover. Let rise 15 to 30 minutes.

Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a 15x10-inch jellyroll pan. Let it rest again for 15 minutes while heating oven to 375 F.

Dimple the top of the dough all over, using your fingers or the back of a wooden spoon.

Mix remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Cut remaining 9 tablespoons of butter into small pieces and spread it evenly over the dough.

Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn.

Alternatively, mix 1/4 cup of sugar with enough water (1/4 to 1/2 cup) to dissolve the sugar and brush this sugar water on the hot cake right after you take it out of the oven.

This cake freezes well. After defrosting, crisp it up a few minutes in a 350 F oven.

Note: Make this cake the modern way. Add instant dried yeast and all dough ingredients to a bowl and mix together to form a smooth dough. Allow 30 minutes to rest, then proceed as above.

Kaffee-Toffee Eiscreme-Kuchen mit Buttersauce

Eine sГјndhaft leckeren Dessert, die super einfach zu machen ist. Fiber One в„ў Brownie Kruste, Kaffee-Eis und Karamell in einen Kuchen eingefroren, gekrГ¶nt mit einfachsten Buttersauce vorstellen kann!

Zubereitungszeit 20 Minuten

Gesamtzeit 6 Stunden 20 Minuten

8 Portionen

Kaffee-Toffee Eiscreme-Kuchen mit Buttersauce

1 (1 1/2 Liter) BehГ¤lter Kaffee-Eis 1 Box (6-count) Fiber One в„ў 90 Calorie chocolate Fudge Brownies 1 Tasse englischen Toffee Bars, gehackt 1/4 Tasse Butter 1/2 Tasse brauner Zucker 1/2 Becher Sahne 1/2 TL Salz 2 TeelГ¶ffel Vanille

1 Lassen Eis erweichen, etwa 15 Minuten. In der Zwischenzeit die Linie eine Springform mit Klarsichtfolie. FГјgen Sie die Fiber One в„ў Brownies in die SchГјssel einer KГјchenmaschine. Pulse bis zerbrГ¶ckelt. DrГјcken in den Boden der Pfanne. Beiseite stellen.

2 Mischen Sie die erweichten Eis in eine groГџe SchГјssel geben. Die gehackten Toffee Bars und mischen, um zu kombinieren. Verbreiten Sie Eis auf die Brownies und mit Plastikfolie abdecken. Frieren fГјr 6 Stunden oder bis Unternehmen.

3 Stellen Sie die Butterscotch, indem Sie die Butter, brauner Zucker, Sahne und Salz in einem mittelgroГџen Topf. Zum Kochen bringen, und lassen Sie 5 Minuten lang kochen. Vom Herd nehmen und fГјgen Sie Vanille.

4 Entformen den Kuchen und in Scheiben schneiden. GieГџen Sie Гјber ButterkuchenstГјcke.

Keine NГ¤hrwertinformationen fГјr dieses Rezept erhГ¤ltlich

Kaffee-Toffee Eiscreme-Kuchen mit Buttersauce

Jeder Mensch braucht ein Showstopper Dessert im Г„rmel - etwas, das ein hГ¶rbares Keuchen von der Masse aufgefordert, wenn es in der Tabelle trifft.

Mein Kaffee-Toffee Eiscreme-Kuchen mit Butterscotch Sauce ist das Dessert.

Es ist lГ¤cherlich, wie einfach sowohl den Kuchen und die Sauce sind. KГ¶nnen Sie mischen? Dann kГ¶nnen Sie dies tun. Die kalte Eistorte mit warmen Butter erstickt und Himmel. Die Butter beginnt das Eis zu schmelzen und macht einen klebrigen Chaos - und ich liebe es Гјber alles!

Die Sache, die ich liebe, ein Dessert wie das ist, wie vielseitig sie ist. Das kГ¶nnen Sie mit einer beliebigen Kombination von Eis und SГјГџigkeiten, die Sie mГ¶gen. Pfefferminze mit Schokoladensauce zu Weihnachten? Fix Und Fertig. Erdnussbutter und Schokolade? Ja bitte. Wenn du es trГ¤umen kannst, kГ¶nnen Sie es machen.

Beginnen Sie mit der Erweichung Ihr Eis. Lassen Sie es auf die Theke zu sitzen fГјr ca. 15 Minuten. WГ¤hrend Sie darauf warten, dass es zu erweichen kГ¶nnen Sie wieder mit dem Rest. Packen 6 Brownies aus einer Kiste mit Fiber One Chocolate Fudge Brownies. Setzen Sie sie in die SchГјssel Ihres Nahrungsmittelprozessors.

Pulse, bis Sie haben feine KrГјmel.

Als nГ¤chstes zeichnen die Unterseite und die Seiten einer Springform mit Klarsichtfolie. Lassen Sie es Гјber die Seite hГ¤ngen. DrГјcken Sie dann die KrГјmel in den Boden der Pfanne.

In englischen Toffee in die KГјchenmaschine.

Pulse, bis sie zerfГ¤llt.

Legen Sie die aufgeweichten Eis in eine groГџe SchГјssel. Ich mische, bis es ist die Textur von weichen zu dienen.

Mischen Sie in den Toffee StГјcke. Ich halte einige zur Seite, um an die Spitze hinzuzufГјgen, wenn es etwa um bedient zu werden ist.

GieГџen Sie das Eis in die vorbereitete Wanne.

Verteilen Sie es gleichmГ¤Гџig.

Mit Plastikfolie abdecken und einfrieren, bis sie vollstГ¤ndig eingefroren.

Nun zu der Butterscotch. Butter, brauner Zucker, Sahne und Salz in einen Topf geben.

Bringen Sie die Mischung zum Kochen bringen, und lassen Sie es fГјr 5 Minuten kochen lassen.

Nehmen Sie die Sauce aus der Hitze und fГјgen Sie die Vanille.

Entformen den Kuchen zu schneiden.

GieГџen Sie SoГџe Гјber Kuchen. Fix Und Fertig!

Kaffee mit Selbstgebackenem

Coffee and homemade.

Dienstag, 28. Februar 2017

Möhrengemüse /Carrot stew

6 large potatoes

250ml vegetable broth

Some parsley )reparation

1. Peel the onion, cut into cubes and brown it until gold -yellow in a little bit butter.

2. Peel carrots and potatoes and cut into cubes. Put both in the pot to the onion.

3. Add about 250 ml of vegetable broth and add sugar.

4. Cook over medium heat for about 25 minutes.

5. Remove from the oven, season with pepper and add salt if necessary.

6. Smash ohne a little bit

7. Serve with some parsley.

Very good to it, tastes of fried blood sausage. (Blutwurst)

Sonntag, 4. Dezember 2016

Zimtsterne / Cinamon stars

500 g ground almonds

1 pinch of salt

300g icing sugar

1 tablespoon lemon juice

2 tsp ground cinnamon

2. Stir in icing sugar and lemon juice.

3. Remove 4 tablespoons of egg snow-sugar and set aside.

4. Mix the ground almonds and cinnamon carefully into the egg snow-sugar

5. Spray the working surface with some flour. Carefully roll out the dough in small portions, 5mm thick, and cut out stars.

6. Place the stars on a baking tray what is covered with baking paper

7. Brush the cinnamon star with the retained egg snow-sugar foam.

9. Bake in a preheated oven at 150 degrees for about 12 minutes.

The stars should more dry than bake.

Samstag, 3. Dezember 2016

Einfacher Schweinebraten / Simple roasted pork

3 Onion (s), cut into rings

3/4 tbsp of mustard

salt and pepper

250 ml of water

Tomato paste - puree

2.Then remove the meat and the onions in the oil.

3.Meanwhile coat pork roast with mustard, salt and pepper.

4. When the onions are golden yellow, put the meat back into the roasting pan and put the onions on top.

(If desired, halve the garlic cloves and add. )

5. Pour the water into the pan,

6. Cover the roasting pan and put it into the oven for 60-75 minutes at 170 degrees celsius.

7. When the meat is soft, remove it from the pan and slice it.

8. Put the sauce in a pot. R emove garlic and bring to the boil, the sauce. Bind as desired with Ccorn stach.

Sonntag, 10. Juli 2016

Waffeln mit heißen Kirschen / Waffles with hot cherries

1 Tütchen Backpulver

1 Tütchen Vanillezucker

1 Schuss Rum , oder ein fl. RumAroma

1Glas Sauerkirschen (Schattenmorellen )

3 Eßl. Zucker ( oder nach Geschmack)

Etwas Kartoffelstärke ( Maisstärke) zum binden.

1. Das Waffeleisen geschlossen aufheizen, bis zur gewünschten Temperatur

3. Butter, Eier, Zucker, Vanillezucker in eine Rührschüssel geben und mit dem Mixer schaumig rühren.

4. Mehl-Backpulver-Salzgemisch unter die schaumiggerührte Butter heben und ab und zu die Milch nachgießen.

5. Rum oder RummAroma unterrühren.

Das alles ergibt einen Dickflüssigen Teig.

6. Den Teig mit einer Kelle in die untere Hälfte des Waffeleisen einfüllen. Deckel schließen und so lange backen, bis die gewünschte Bräune erreicht ist.

2a. In eine schale etwas Stärkemehl schütten und mit etwas Kirschsaft verrühren.

3a. In den Topf mit den Kirschen etwa 3 Eßlöffel Zucker geben und

das ganze aufheizen NICHT KOCHEN

4a. Wenn die Kirschen heiß sind, unter rühren das angerührte Stärkemehl hinzufügen.

5a. Jetzt unter Rühren das ganze langsam aufkochen lassen.

All this will be a thick batter.

5.Put a bit oil on ta kitchen brush and spread it in the the inside from the waffle iron. 6. Fill the dough with a trowel into the waffle iron. Close lid and bake until the desired tan is achieved. 1a.Pour in a saucepan the cherries plus the juice. 2a. Put in a bowl some cornstarch and pour some cherry juice from the pot and mix it. 3a. Add to the cherries about 3 tablespoons sugar. Stir it and heat it DO NOT BOIL 4a. If the cherries are hot, stir the mixed cornstarch into it. 5a. Now let the cherris boil slowly and stir until it is thick, liquid Give waffles on a plate and serve them with hot cherries. Good Appetite

Sonntag, 6. September 2015

Süß-saure Zwiebeln / Sweet sour onions

2 El körniger Senf

2 El Rotweinessig

1. Den Ofen auf 220 Grad Celsius vorheizen.

2. Die Zwiebeln schälen und achteln. und in eine ofenfeste Form geben.

3. Senf, Honig, Rotweinessig und Öl verrühren und über die Zwiebeln geben.

4. Alles gut verrühren und zugedeckt für 20 Minuten in den Backofen geben.

5. Dann den Deckel entfernen und weiter 15-20 inuten im Backofen lassen bis die Zwiebeln weich und karamelisiert sind.

2 El grainy mustard

2 tablespoons honey

2 tablespoons red wine vinegar

2 tablespoons oil

1. preheat the oven to 220 degrees Celsius

2. Peel onions , cut them into eight pieces and place in an ovenproof dish .

3. Mix mustard , honey , red wine vinegar and oil and pour it over the onions .

4. Mix well and lid. Put it for 20 minutes in the oven .

5. Then remove the lid and leave it for farther 15-20 inutes in the oven until the onions are soft and caramelized .

Freitag, 24. Juli 2015

Tortellini mit Auberginen / Tortellini with aubergines

500 g Auberginen

500 g frische Tortellinis mit Spinatfüllung

2 Knoblauchzehen, zerdrückt

425 g stücke Tomaten aus der Dose

250 ml Gemüsebrühe

1. Die Paprika halbieren, putzen und in Stücke schneiden.

2. Tortellini in viel Salzwasser al dente kochen. Abgießen und wieder in den Topf geben

3. Während die Tortellinis kochen, das Öl in einer großen Pfanne erhitzen den Knoblauch und die Paprika darin 1 Minute anbraten

4. Die Auberginen dazugeben und bei mittlerer Hitze 5 Minuten rühren, bis sie leicht braun ist.

5. Tomaten und Gemüsebrühe in die Pfanne geben. Aufkochen und dann die Hitze reduzieren.

10 Minuten köcheln lassen, bis das Gemüse weich ist.

6. Torttelinis unterrühren

500 g aubergines

500g fresh tortellini with spinach filling

2 cloves garlic, crushed

425 g pieces canned tomatoes

250ml vegetable stock

1. red pepper, cut in half , clean and cut into pieces .

2. Cook tortellini in plenty of salted water until al dente . Water pouring , and give back Tortellini in the pot

3. While the tortellini cooking , heat oil in a large frying pan and fry garlic and pepper for 1 minute .

4. add the aubergines and stir for 5 minutes over medium heat until they are lightly browned .

5. Add tomatoes and vegetable stock into the pan . Bring it to boil and reduce heat .

6. Torttelinis mix into the vegetables

Montag, 13. April 2015

Blumenkohl-Nudel-Auflauf / Cauliflower and pasta bake

2 rote Zwiebeln

2 Knoblauchzehen, fein gehackt

1/2 Bund Basilikum, in Streifen geschnitten

5 Scheiben Brot vom Vortag

50 g Butter zerlassen

Wasser und Salz

1. Den Blumenkohl in Röschen zerteilen .

Zweibeln und Knoblauch zerhacken.

2. Die Nudeln in einen großen Topf Salzwasser al dente kochen und abgießen.

3. Den Blumenkohl weich dünsten.

4. Olivenöl in eine Pfanne erhitzen, Zwiebeln und Knoblauch darin bei mittlerer Hitze braten, bis die

Zwiebeln weich sind.

5. Mit dem Blumenkohl mischen.

7. Langsam die Milch hinzufügen. Ständig weiter rühren bis die Mischung kocht und dickflüssig wird.

8. Vom Ofen nehmen, das Basilikum und 2/3 des Parmesans hineingeben.

9.Alles mit Blumenkohl, Nudeln und Zwiebeln mischen.

12. Die Rinde vom Brot abschneiden und das Brot grob würfeln.

13. In der zerlassenen Butter wenden und auf den Auflauf streuen.

14. Mit dem restlichen Parmesan bestreuen und im vorgeheiztem Backofen bei 18 Grad Celsius 35 - 40 Minuten backen, bis die Oberfläche goldbraun ist.

Ingredients for 6 people

600 g cauliflower

2 tablespoons olive oil

2 garlic cloves, finely chopped

1 liter of milk

1/2 bunch basil , cut into strips

5 slices of stale bread

Melt 50g butter

1. Divide the cauliflower into florets. Chop onions and garlic .

2. Cook the pasta in a large pot of salted water until al dente and drain .

3. Fry the cauliflower soft.

4. Heat olive oil in a pan, fry onions and garlic over medium heat until the onions are soft.

5. Mix with cauliflower.

7. A dd the milk slowly . Constantly stir until mixture boils and thickens .

8. Take it from the oven and add basil and 2/3 of the Parmesan .

9. M ix it with cauliflower, noodles and onions.

12. Remove the crust from the bread. the bread cut large cubes .

13. Put bread in melted butter , and sprinkle it on the casserole.

14. Rest of Parmesan sprinkle over and bake, in preheated oven at 180 degrees Celsius for 35 - 40

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