The Grizzly Guide to Bulletproof Coffee (For One)
Well I’ve now been asked about this several times, pretty much every time I mention it. First let’s start with how to brew a proper pot of French Press – the Barbell Shrugged guys tackled this as a Daily BS not too long ago.
That’s the basics. Now the rest is a bit of a photo essay on the subject.
Step 1: Boil Water
I like to use an electric kettle because it’s quicker and easier than a gas range and tea kettle – but really any method of boiling water is sufficient – if you have an open fire pit and a rusted hubcap you’re good to go!
Step 2: Grind Some Bean
This is arguably the most important part. The first point here is the nothing beats a good grind and when it comes to grinding there’s nothing better than a conical burr grinder, it doesn’t “chop” the beans into submission, it gently obliterates them, leaving a much smoother brew and a fuller more complete extraction. Second, you want to be able to control the size of the grind, for French Press you want a pretty course grind, much coarser than a drip or espresso would take, I think they measure in mm but my grinder has a little dial which is nice. So now we have beans and water.
Step 3: Brew Some Coffee
This is pretty simple right…grounds + water = coffee? Yes and no. You want to give the water about 2-3 minutes to cool once it’s hit a rolling boil. Coffee is best brewed at about 205 degrees, obviously water boils at 212, so you need to give it a little chance to cool. Other than that just pour and watch for the bloom. A good bloom means fresh beans and a proper grind – delicious!
Step 4: Wait…
Seriously… 4 to 4.5 minutes to get full extraction, I usually stir once about half way in to make sure everything is melding properly.
Step 5: Add Your Fats
Now the true Bulletproof recipe calls for MCT oil not coconut oil, but coconut oil is so much better! It’s only about 70% MCT so you’re still getting a pretty hefty dose, plus the extra virgin variety tastes so good with coffee and I get it in 54 oz. tubs so it’s not like I’m running out anytime soon. I don’t know what MCT oil would taste like, I’m guessing it’s pretty tasteless. As I said last night, I usually shoot for about 3 tbsp of each Kerrygold and coconut oil – that’s a toooon of fat I literally run on the stuff all morning until my first meal around 12:30.
Step 6: Blend!
This is a step until recently I had more or less ignored. What could blending possibly do? Obviously just stirring with a spoon does a decent job of mixing up the fats for about 20 seconds, but then it all separates back out, it doesn’t emulsify. The blender takes it a HUGE leap forward, emulsifying those fats so they don’t separate back out. I’m not sure if it makes a functional difference, but it makes a nice froth and I think it tastes better. I use a stick blender which is about 1/3 the price of a real blender and works great for this purpose. If you already have a blender it will work too. It’s all up to you. I think the stick blender is easier and far less hassle.
Step 7: Reflect Bullets
That’s it – we’re done! You’re ready to wrestle bears…or write blog posts..you know whatever floats your boat. Have fun peeps!