I never planned to write a post defending Bulletproof Coffee, but it seems a few people misread my original post Better Than Bulletproof Coffee. In that post, I said:
- I am a coffee snob that primarily drinks espresso.
- Although I never tried Upgraded Coffee, I know from my 15 years experience as a home coffee roaster that the beans Dave Asprey is sourcing are very high quality.
- I didn’t get a cognitive boost from MCT oil, but I was already in the habit of consuming short chain saturated fats every morning.
The point of my post was that you could use the foundation of what Dave Asprey learned about coffee to “roll your own” Bulletproof Coffee by roasting your own coffee at home and if like me you prefer your coffee black – to consume the short chain fats separately. At that point you can honestly compare your new coffee experience with whatever you were doing beforehand.
For me I didn’t experience any additional benefits, however I’ve already been consuming high end coffee for many years. And I’ve been eating a tablespoons of coconut oil many mornings since I read the first edition of Perfect Health Diet in 2010. I didn’t notice any benefit from the MCT, but maybe I would have had I not already been waking up to a spoonful of coconut oil.
Ballard Coffee Works by me
The frothed unsalted butter is really a replacement for cream, which I never add to my coffee. And although I greatly prefer black coffee, frothed unsalted butter when compared to cream is fine. When I was cutting back on espresso, I used this technique as a way to reduce the flavor stimulus. But I am not your normal coffee drinker. If you like cream in your coffee, you will likely enjoy the taste of Bulletproof Coffee.
It is probably is frustrating to Dave that many of the critics of the recipe seemed to have failed following the instructions. Salted butter. Swapping ingredients. Not measuring anything. The fairest way to review it would be to follow the directions exactly and then compare it a cup of coffee with cream or half & half. Even my comparison to black coffee in the original post wasn’t relevant.
As for the mold free claims, I don’t know enough science to understand that argument, but I do know that all reputable roasters do coffee cupping looking for any defects. The best roasters and importers have coffee professionals that prevent any defective coffee from reaching their customers. Although Dave restricts his coffee to Wet Processed (washed), I have never felt any ill effects from Honey or Natural processed coffee that comes from these top roasters or importers. My guess is this non-wet processed coffee is also mold free, because it is being sourced at vetted by the best in the industry. That may not be true for the average or lower grade coffees. The other options is that I don’t have a mold sensitivity. So to me the mold argument is irrelevant. Both Dave and I source our coffee from the best farms on the planet. It just tastes better.
The site Butter Believer took the title of the post I did back in June 2012 and came up with their own coffee recipe. It wasn’t just an alternate recipe, it also was a completely different nutritional approach. Whereas Bulletproof Coffee was about burning fat by depriving the body of glucose, the Butter Believer version is more in line with the Ray Peat, Matt Stone and Danny Roddy view of metabolism that says running on glucose is superior for metabolic and hormonal reasons. This post is long enough already, so I’ll shelf that debate.
Which is better? It probably depends upon the individual. Try them both. Which recipe tastes better? Which one do you feel better on? I understand the strengths of both approaches, so if I were a person that enjoyed both, I’d likely cycle between them, but I’m not, so I’ll keep drinking my coffee black.
To those who accused me of attacking Bulletproof Coffee, I hope this post cleared things up. In many ways, I’ve being consuming and enjoying a deconstructed Bulletproof Coffee for a few years now.