Bulletproof Coffee from Perfectly Pressed Juice Bar at The Press Club, next to the Weekly headquarters in Seaside.
Bulletproof Coffee from Perfectly Pressed Juice Bar at The Press Club, next to the Weekly headquarters in Seaside.
Butter in coffee is a thing now.
Hipster coffee houses everywhere are suddenly offering it. Paleo dieters are all into it. Weekly food writer Shiho Fukushima swears by it.
And now, Perfectly Pressed Juice Bar is selling it.
It’s called Bulletproof Coffee, the trademarked brainchild of globetrotting entrepreneur Dave Asprey. It involves adding coconut oil and unsalted butter or ghee to freshly brewed coffee and frothing it in a blender.
Bulletproof Coffee fans have claimed some pretty wild health benefits, from an IQ boost to, ironically, weight loss. I’m skeptical.
But I’m also intrigued enough to run next door to The Press Club, where Perfectly Pressed serves Bulletproof Coffee using butter from grass-fed yaks. (As opposed to the corn-fed ones at—sorry not sorry—yaktory farms.)
My warm mug of Bulletproof is frothy, and not just on top. The consistency is velvet all the way through. I’m a wuss when it comes to coffee, almost always adding sweetness and cream, but the Bulletproof is so rich it doesn’t need sugar or stevia. (And adding it, I suspect, would go against the whole paleo point.)
Yes, I just consumed up to 4 tablespoons of fat from the coconut oil and butter: 52 grams,* most of it saturated, blowing way past any daily dose the FDA could recommend.
But the supple, greasy feel it leaves on my lips is pleasant. I haven’t had anything else for breakfast, but I feel pretty satisfied.
Let’s ride this out, Bulletproof. If for no other reason—because yak butter.
*Update: The official Bulletproof recipe calls for 1-2 tablespoons each of coconut oil and yak butter in every serving, but Perfectly Pressed owner Monica Berriz says it’s more like a half tablespoon each in her mugs. So that would be a much more reasonable 13 grams of fat per mug.
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