If it’s not on your radar yet, butter coffee is also known as Bulletproof Coffee, as it was invented, we understand, by David Asprey who founded Bulletproof Coffee around this idea. Essentially, it’s coffee, butter, and something called MCT (short for medium chain triglyceride) oil. The reason for medium chain oil, we’re told, is that it is more quickly digested into usable energy than long chain oil is. Some good examples of medium chain oils are coconut and palm oil. We’ve heard a lot of debate about exactly the right kinds of oil to get the maximum health benefits. We’ll leave that question to others; we were looking for taste, and having a little fun along the way.
What we found is that combining really good coffee with really good butter and coconut oil is actually really good! The trick is to find the right coffee that partners with the richness and flavors of the butter and coconut oil, and to blend it into a frothiness that resembles a latte (that’s part of the fun).
We used grass-fed butter for its sweetness and coconut oil for its sweet nuttiness. Then we experimented with a number of different coffee blends and roast levels to come up with our recipe for great-tasting butter coffee. And we used one of those personal-sized blenders that gets everything frothed up in no time.
Our favorite for this purpose is Cameron’s Fireside Blend.
This is a blend of big and earthy Sumatra Mandheling from the volcanic slopes of northern Sumatra, and Santa Rosa Honduran from the Copan region in the western part of Honduras. Together, they contribute full-bodied roastiness, their own earthiness and sweetness, and just a hint of chocolate, that work very nicely with the butter and coconut oil, producing a sweet, malty, well-rounded concoction that we really enjoy.
Butter Coffee the Cameron’s Way
- 1 cup Cameron’s Fireside Blend coffee
- 1 tbsp grass fed butter
- 1 tbsp coconut oil
Blend well to create a frothy head
We hope you’ll give it a try. It’s different. It’s kind of fun. And it really tastes great!