How To Make Bulletproof Coffee With Butter
Quick answer
- Use quality, low-toxin coffee beans.
- Brew it strong, like an espresso or French press.
- Blend in unsalted, grass-fed butter and MCT oil.
- Start with small amounts of butter and oil.
- Blend until frothy and emulsified.
- Drink it hot.
Who this is for
- Anyone looking to try the bulletproof coffee trend.
- Folks interested in a high-fat, ketogenic breakfast drink.
- Campers who want a hearty, calorie-dense morning fuel. (I love a good backcountry brew!)
What to check first
Brewer type and filter type
Your brewer matters. A French press or AeroPress gives you a richer, oilier base. Drip coffee can work, but might be too weak. Paper filters can strip out some of the oils you want.
A French press is an excellent choice for brewing the rich, oily base needed for bulletproof coffee.
- Wash in warm, soapy water before first use and dry thoroughly
- Not for stovetop use
- Turn lid to close spout
- Easy-to-clean glass carafe
Water quality and temperature
Good water makes good coffee. If your tap water tastes funky, use filtered water. Aim for brewing temperatures around 195-205°F. Too cool, and you won’t extract enough flavor. Too hot, and you can scorch the grounds.
Grind size and coffee freshness
For French press, a coarse grind is key. For AeroPress, you can go a bit finer. Freshly roasted and ground beans are a game-changer. Pre-ground stuff goes stale fast.
Coffee-to-water ratio
You want this brew strong. Think about 1:15 or 1:16 coffee to water. So, for 10 oz of water, use about 0.6-0.7 oz of coffee beans (roughly 2 tablespoons). This is heavier than your average cup.
Cleanliness/descale status
A dirty machine or brewer can ruin the taste. Give your gear a good clean. If you’ve got mineral buildup, descale your coffee maker. It’s a simple step that makes a big difference.
Step-by-step (brew workflow)
1. Gather your gear. You’ll need your coffee maker, coffee beans, grinder, filtered water, unsalted grass-fed butter, MCT oil, and a blender.
- Good looks like: Everything is clean and ready to go.
- Common mistake: Grabbing pre-ground coffee that’s been sitting in the cupboard for months. Keep your beans fresh!
Make sure you have unsalted, grass-fed butter on hand for that signature creamy texture.
- KERRYGOLD SALTED BUTTER STICKS: Made in Ireland, leveraging generations of dairy craftsmanship — Kerrygold Salted Butter Sticks 4 pack deliver a smooth and satisfying flavor
- GRASS FED BUTTER: What sets this European butter apart is the milk. Grass-fed cows produce naturally rich milk, giving Kerrygold butter its silky texture and that golden yellow color
- REAL, SIMPLE INGREDIENTS: Crafted using pasteurized cream and salt, Kerrygold keeps it refreshingly simple. Taste the difference with quality ingredients handled with care for a balanced, pure Irish butter
- RICH, CREAMY, & EASY TO SPREAD: This spreadable butter softens beautifully at room temperature, making it a natural choice for toast, muffins, and warm bread. No waiting, no effort—just a smooth, satisfying spread every time
- ELEVATE EVERYDAY COOKING: A dependable salted butter for daily meals, however you cook. Sauté vegetables, make hollandaise sauce or perfectly golden grilled cheese, finish seafood dishes, or prepare butter popcorn for movie night
2. Grind your coffee beans. Grind them just before brewing. The coarseness depends on your brewer.
- Good looks like: A consistent grind size appropriate for your method.
- Common mistake: Grinding too fine for a French press, leading to sediment.
3. Heat your water. Bring filtered water to just off a boil, around 195-205°F.
- Good looks like: Water is hot but not aggressively boiling.
- Common mistake: Using boiling water, which can burn the coffee.
4. Brew your coffee. Use your preferred method (French press, AeroPress, or strong drip). Aim for a concentrated brew.
- Good looks like: A rich, dark coffee liquid.
- Common mistake: Under-extracting, resulting in weak, sour coffee.
5. Add butter and MCT oil. Pour the brewed coffee into your blender. Add 1-2 tablespoons of unsalted, grass-fed butter and 1-2 tablespoons of MCT oil. Start with less if you’re new to this.
- Good looks like: The ingredients are in the blender, ready to go.
- Common mistake: Adding too much butter or oil at once. You can always add more later.
6. Blend on high. Secure the lid tightly. Blend on high speed for 20-30 seconds.
- Good looks like: A thick, frothy, emulsified mixture that looks like a latte.
- Common mistake: Not blending long enough, leaving oily separation.
7. Pour into your mug. Carefully pour the frothy coffee into your favorite mug.
- Good looks like: A smooth, creamy beverage.
- Common mistake: Pouring too quickly and losing the froth.
8. Drink immediately. This stuff is best enjoyed fresh and hot.
- Good looks like: A satisfying, energy-boosting drink.
- Common mistake: Letting it sit and separate.
Common mistakes (and what happens if you ignore them)
| Mistake | What it causes | Fix |
|---|---|---|
| Using stale, pre-ground coffee | Weak flavor, bitter notes, lack of aroma | Buy fresh beans and grind them right before brewing. |
| Using tap water with off-flavors | Unpleasant taste in your final cup | Use filtered or bottled water. |
| Brewing with water that’s too cool | Under-extraction, sour, weak coffee | Heat water to 195-205°F. |
| Grinding too fine for French press | Sediment in your cup, over-extraction, bitterness | Use a coarse grind for French press. |
| Not blending long enough | Oily separation, not a smooth, emulsified texture | Blend on high for at least 20-30 seconds until frothy. |
| Using salted or regular butter | Off-flavor, inconsistent fat content | Use unsalted, grass-fed butter. |
| Adding too much butter/oil at first | Overly greasy texture, digestive upset | Start with smaller amounts (1 tbsp each) and adjust to taste. |
| Not cleaning your blender thoroughly | Old coffee residue affecting future drinks | Rinse your blender immediately after use. |
| Drinking it cold or after it separates | Unpleasant texture, lost the creamy effect | Drink immediately after blending while it’s hot and frothy. |
| Using low-quality beans | Bitter taste, potential for higher mycotoxins | Opt for high-quality, low-toxin coffee beans. |
Decision rules (simple if/then)
- If your coffee tastes sour, then you likely under-extracted. Try a finer grind or hotter water.
- If your coffee tastes bitter, then you likely over-extracted. Try a coarser grind or slightly cooler water.
- If you’re new to this, then start with less butter and MCT oil because too much can be overwhelming.
- If your blended coffee separates quickly, then you didn’t blend it long enough or the ingredients weren’t hot enough. Blend longer.
- If your coffee has a gritty texture, then your grind size is too fine for your brewer, or your filter isn’t doing its job.
- If you want a richer texture, then use a French press or AeroPress for brewing.
- If you’re concerned about mycotoxins, then choose coffee beans specifically labeled as low-toxin or tested for mycotoxins.
- If you experience digestive discomfort, then reduce the amount of MCT oil or butter.
- If your coffee tastes “off” or stale, then your beans are old. Get fresh ones.
- If you want a smoother, frothier result, then ensure your blender is powerful and blend for the full recommended time.
- If you’re making this while camping, then pre-grind your beans and pre-portion your butter and oil for easier prep.
FAQ
What kind of butter should I use?
You really want to use unsalted, grass-fed butter. It has a better flavor profile and is thought to have more beneficial fats compared to regular butter.
How much MCT oil should I add?
Start small, like 1 tablespoon. Some people go up to 2 tablespoons or more, but too much can cause digestive upset. Listen to your body.
Can I use regular coffee?
You can, but it might not give you the same results. High-quality, low-toxin beans are recommended for the best flavor and to avoid potential issues.
Will this make me feel full?
Yes, the high fat content is designed to be satiating. Many people find it keeps them full for hours, making it a good breakfast replacement.
What’s the point of blending it?
Blending emulsifies the butter and oil into the coffee, creating a smooth, creamy, latte-like texture. It’s not just for show; it changes the mouthfeel.
Is this a keto drink?
It’s very popular in keto and low-carb communities due to its high fat and low carbohydrate content.
Can I add sweeteners or other flavors?
You can, but many aim for a pure, unsweetened experience. If you do add something, keep it low-carb like stevia or a dash of cinnamon.
What if I don’t have a blender?
It’s tough to get the right texture without one. You might end up with oily separation and a less pleasant drink. A milk frother might work a little, but a blender is best.
How often should I drink bulletproof coffee?
That’s up to you and your dietary goals. Some people drink it daily, others occasionally. It’s a calorie-dense drink, so consider that in your overall intake.
What this page does NOT cover (and where to go next)
- Specific brand recommendations for coffee beans, butter, or MCT oil. (Look for reputable sources.)
- Detailed nutritional breakdowns or health claims. (Consult a professional for that.)
- Advanced brewing techniques for espresso-based butter coffee. (That’s a whole other beast.)
- Recipes for other “biohacking” or specialty coffee drinks. (Plenty of those out there!)