- Coffee
- 16 g
- Water
- 270 g
- Grind
- Coarse
Filter coffee with butter and MCT oil until creamy. A fashion with a lot of fat and a lot of debate.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialFrench pressTotal immersion: the coffee rests in the water and a plunger with mesh separates it. Round body and almost nothing to learn.€20–45approx.
- RecommendedBatidoraDe vaso o de mano, emulsiona mantequilla en el café, prepara frappés y monta espumas. Un comodín de la cocina.€20–80approx.
- RecommendedManual milling of teethConical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.€60–300approx.
No French press? This works too
- Drip coffee€25–350The electric filter coffee machine: hot water dripping over the coffee. Comfortable for several cups; good ones compete with manual drip.
- Hario V60€7–30The most popular drip cone of specialty coffee. Clean, bright and aromatic, in exchange for a little technique to the verter.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
Method
Prepare 240-300 ml of coffee (recipe "French Press" or your favorite filter method).
4 min
Pour the hot coffee into the blender glass and add 10-15 g of salt-free butter and 5-15 ml of MCT oil.
Bit about 20 seconds, until it's sparkling and no drops of fat on the surface.
If you use glass mixer with very hot coffee, let the steam out and hold the lid with a cloth.
Serve it right away in a big cup.
Tips and warnings
It was popularized by Dave Asprey, inspired by Tibet's yak butter tea. The benefits attributed to it are discussed, and it is a very high drink in saturated fat: take it as an occasional whim and not as a substitute for a full breakfast.
One last thing
Butter in the coffee: it sounds weird and beats in 20 seconds. A ko‑fi is made in even less.