Brad Rourke

How I Make 'Bulletproof Coffee'

As many of my friends know, for some years now I have eliminated almost all grains from my life. Save for the occasional cheat, I do not eat wheat or any other grain. I try to avoid added sugar and anything processed. My diet consists of meat (especially grass fed beef and bacon), green vegetables (broccoli, kale, spinach), and nuts (almonds). For treats I eat dried fruit like raisins, cranberries, and dates — but I am trying to reduce those.

The result of this way of eating is that your body ceases running primarily on sugar (which the body derives from carbohydrates like wheat) and instead runs on fats. It is important, therefore, to get enough healthy fats.

One way to do this is to eat a lot of grass fed butter. (Cows that are grass fed create food that is good for you and has a healthy balance of things like Omega 3 fats, etc.). David Asprey, who founded the Bulletproof Executive, has developed a great way to have a cup of morning coffee and get lots of the good stuff.

My trainer, Grant Hill, recently turned me on to Asprey’s “Bulletproof Coffee.” I am now a convert. A cup of this will charge up your morning and power you into lunchtime easy. It sounds insane, but it is quite tasty (like a latte) and way easy to make.

I could not find a good tutorial (i.e., one with step by step photos for the simpleminded like me) on how to make Bulletproof Coffee, so I thought I would post one here.

Enjoy.

INGREDIENTS:

  • 500 ml of GOOD coffee. Organic is best.
  • up to 80g of grass fed butter, unsalted. Kerrygold, at Trader Joe’s, is good. [UPDATE: Not salted, not grain fed.]
  • 1TB give or take of coconut oil (optional).

First, brew the coffee.

The kettle's on
The kettle’s on
Melitta is still the best way to get awesome coffee
Melitta is still the best way to get awesome coffee

Pour the brewed coffee into a blender.

Then get your butter and coconut oil ready:

Kerrygold unsalted butter, use about 2TBs. Coconut oil not pictured.
Kerrygold unsalted butter, use about 2TBs. Coconut oil not pictured.

Toss it all into the blender with the coffee.

Now . . . blend for about 20 seconds:

Blend for 20 seconds, until frothy.
Blend for 20 seconds, until frothy.

It will look like this when at rest:

The froth.
The froth.

Enjoy!

Yum! Tastes like a latte. Add stevia for sweetness if desired.
Yum! Tastes like a latte. Add stevia for sweetness if desired.

Let me know if you try it.

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5 responses to “How I Make 'Bulletproof Coffee'”

  1. Brad Rourke

    Lately, I do use the “Upgraded” coffee, but it is not required. I bought a bag of Counter Culture coffee at Dawson’s and it works well too — Kenya Thiriku-Nyeri. The trick with the coffee is to make sure it is not moldy (so no/few mycotoxins). The best way to do that is get organic and make sure it is from SINGLE LOTS — all beans from one farm. Roasters that know enough to do that typically also have a good lid on the process.

    As for equipment, nothing special: a teakettle (cheap stovetop); a Melitta filter cone; a blender (or immersion blender). Plain tap water is what I use; I may try filtered. The grass fed butter is Kerrygold from Trader Joe’s, and the coconut oil is the house brand from Dawson’s.

  2. Sam Elowitch

    Do you use any other special equipment or special ingredients, e.g., filtered water, the actual “Bulletproof” brand coffee, a special ceramic thingy that holds the filter, or perhaps an electric kettle?

  3. Meal replacement shakes…

    […] coconut oil and quality butter in a blender. It sounds strange, but it tastes pretty damn good. How I Make ‘Bulletproof Coffee’ | Brad Rourke's Blog The theory is that a meal of fat only doesn't spike your insulin levels and you can essentially […]

  4. Brad Rourke

    Thanks, Sam, let me know if you like it! I find it needs some sweet, so I add a dash of stevia.

  5. Sam Elowitch

    Sounds like pure genius, Brad! I gotta try that.

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