How To Make Coffee With Coconut Oil For Energy
Quick answer
- Add 1-2 tablespoons of coconut oil to your brewed coffee.
- Blend or whisk vigorously until emulsified.
- Drink immediately for potential energy boost.
- Start with a small amount to gauge tolerance.
- It’s not magic, but it can help some folks.
- Adjust oil amount to your liking.
Who this is for
- Coffee drinkers looking for a sustained energy lift.
- People curious about bulletproof coffee or MCT oil benefits.
- Those who enjoy experimenting with their morning brew.
What to check first
Brewer type and filter type
Know what you’re working with. Drip, pour-over, French press – they all have their quirks. Filter paper or metal? That matters too. It affects the body and clarity of your coffee, which can influence how the oil integrates.
Water quality and temperature
Good coffee starts with good water. Filtered water is usually best. Aim for water that’s hot enough to extract flavor but not so hot it scorches the grounds. Around 195-205°F is the sweet spot.
Grind size and coffee freshness
Freshly ground beans make a world of difference. Grind size depends on your brewer. Coarse for French press, medium for drip, fine for espresso. Stale coffee won’t taste great, oil or no oil.
Coffee-to-water ratio
This is key for balanced flavor. A good starting point is about 1:15 to 1:18 (coffee to water by weight). So, for every gram of coffee, use 15-18 grams of water. You can adjust this to your taste.
Cleanliness/descale status
Is your coffee maker clean? Really clean? Old coffee oils and mineral buildup can wreck your brew. Give it a good clean and descale regularly. It’s a simple step that pays off big.
Step-by-step (brew workflow)
1. Brew your coffee.
- What to do: Make your coffee using your preferred method.
- What “good” looks like: A rich, aromatic cup of coffee that tastes like you expect it to.
- Common mistake: Using old, stale grounds or water that’s not hot enough. Avoid this by using fresh beans and checking your water temperature.
2. Measure your coconut oil.
- What to do: Spoon 1-2 tablespoons of virgin coconut oil into your brewed coffee.
- What “good” looks like: The oil should be solid at room temperature but easily scoopable.
- Common mistake: Using too much oil at once, leading to a greasy texture. Start small, maybe a teaspoon, and work your way up.
Spoon 1-2 tablespoons of virgin coconut oil into your brewed coffee. Using a good quality virgin coconut oil like this one can make a difference in taste and emulsification.
- NATURALLY EXTRACTED and NUTRIENT DENSE: Nutiva’s all-natural cold press extraction process yields a pure, light-tasting, nutrient-rich oil containing 63% medium chain triglycerides and 50% lauric acid without the use of dangerous and harmful chemicals, hexane, or heat.
- PREMIUM DIET COMPATIBILITY: Nutiva Virgin Coconut Oil is an ideal addition to vegetarian, vegan, raw, whole food, paleo, ketogenic, and gluten-free diets.
- HEALTH AND BEAUTY: Nutiva Virgin Coconut Oil has natural moisturizing and deep conditioning properties, making it an invaluable part of every body care regimen.
- COMMITMENT TO QUALITY: Nutiva partners with organic farmers to source the world’s finest fresh, organic virgin coconuts and stringently adheres to USDA certified organic and non-GMO guidelines to deliver superfood that is good for you and good for the planet.
- EASY TO USE PACKAGING: Nutiva Virgin Coconut Oil is packaged in safe, convenient, BPA-free packaging.
3. Add to blender or mug.
- What to do: Pour the brewed coffee and the coconut oil into a blender or a tall mug.
- What “good” looks like: Everything is ready to be mixed.
- Common mistake: Trying to mix it directly in a cold pot or leaving it in the brewer. You need a vessel for blending.
4. Blend or whisk.
- What to do: If using a blender, blend on high for 20-30 seconds until frothy and emulsified. If using a mug, use an immersion blender or a whisk and vigorously mix until no oil sheen remains.
- What “good” looks like: The coffee should have a creamy, latte-like texture with no visible oil separation. It should be smooth and uniform.
- Common mistake: Not blending long enough. This is the most common reason for oily coffee. You need to break down the oil molecules so they mix with the water.
5. Pour into your serving mug.
- What to do: Carefully pour the blended coffee into your favorite mug.
- What “good” looks like: A smooth, creamy beverage that looks inviting.
- Common mistake: Pouring too quickly and causing foam to overflow. Go slow and steady.
6. Drink immediately.
- What to do: Enjoy your coffee right away.
- What “good” looks like: A satisfying, energizing drink.
- Common mistake: Letting it sit too long. The emulsion can break down over time, and you don’t want to drink lukewarm, separated coffee.
7. Observe your energy levels.
- What to do: Pay attention to how you feel over the next few hours.
- What “good” looks like: A steady, sustained energy boost without the jitters or crash often associated with regular coffee.
- Common mistake: Expecting an instant, overwhelming jolt. The effect is usually more subtle and sustained.
Common mistakes (and what happens if you ignore them)
| Mistake | What it causes | Fix |
|---|---|---|
| Not blending long enough | Oily texture, separation, greasy mouthfeel. | Blend for at least 20-30 seconds until emulsified. Use an immersion blender or a good whisk. |
| Using too much oil initially | Digestive upset, feeling sluggish, overwhelming richness. | Start with 1 teaspoon and gradually increase to 1-2 tablespoons as you get used to it. |
| Using rancid or poor-quality oil | Unpleasant taste, off-smell, potential digestive issues. | Use fresh, virgin, or extra-virgin coconut oil. Store it properly, away from heat and light. |
| Not using hot enough coffee | Oil won’t emulsify well, coffee cools down too fast. | Ensure your coffee is brewed at the optimal temperature (195-205°F). |
| Using stale coffee beans | Flat, uninspired flavor that oil can’t fix. | Always use freshly roasted and ground coffee beans for the best taste foundation. |
| Not cleaning your blender/whisk | Lingering oily residue, potential for rancidity in future uses. | Wash your blending tools thoroughly after each use. |
| Drinking it cold or lukewarm | Texture is off, less appealing, emulsion may break down faster. | Drink it hot and fresh for the best experience and optimal emulsification. |
| Expecting a miracle cure | Disappointment, feeling like it doesn’t work. | Understand it’s a dietary addition, not a magical elixir. Results vary per individual. |
| Using refined coconut oil | Lacks the beneficial compounds, may not emulsify as well, less flavor. | Opt for virgin or extra-virgin coconut oil for better taste and potential benefits. |
| Not paying attention to your body | Ignoring potential digestive discomfort or negative reactions. | Listen to your body. If you feel unwell, reduce the amount or stop. |
Decision rules (simple if/then)
- If your coffee tastes oily and separates, then you didn’t blend long enough because the oil molecules weren’t properly broken down.
- If you experience digestive discomfort, then you used too much coconut oil, so reduce the amount to 1 teaspoon.
- If your coffee has an unpleasant taste, then check the freshness and quality of your coconut oil because rancid oil ruins the flavor.
- If the oil doesn’t mix well, then your coffee might not be hot enough, so ensure it’s brewed between 195-205°F.
- If you want a smoother texture, then consider using an immersion blender for better emulsification.
- If you’re new to this, then start with just a teaspoon of oil because your digestive system needs time to adjust.
- If your coffee tastes bitter, then the issue is likely with your coffee beans or brewing method, not the coconut oil.
- If you want to enhance the energy effect, then consider using MCT oil instead of or in addition to coconut oil, as it’s more concentrated.
- If you notice a film on top after it sits, then the emulsion broke, so drink it faster next time or blend longer.
- If you’re looking for a sweeter taste, then add a natural sweetener like stevia or monk fruit, but be mindful of sugar content.
- If you feel jittery, then it might be the caffeine, not the oil; try reducing your coffee dose or switching to decaf.
- If you want a more latte-like consistency, then blend until very frothy and consider adding a splash of unsweetened almond milk.
FAQ
What kind of coconut oil should I use?
Virgin or extra-virgin coconut oil is best. It’s less processed and has a better flavor profile for coffee. Avoid refined coconut oil if you can.
How much coconut oil should I add?
Start with 1 teaspoon and gradually increase to 1-2 tablespoons as you get accustomed to it. Listen to your body.
Why does my coffee still taste oily?
Most likely, you didn’t blend it long enough. The oil needs to be thoroughly emulsified into the coffee to create a smooth texture.
Will this make me gain weight?
Coconut oil is calorie-dense. If you add it to your existing diet without making other adjustments, it could contribute to weight gain. It’s best to use it as a replacement for other calorie sources.
Can I use this with any type of coffee?
Yes, you can add coconut oil to any brewed coffee. However, the quality of your base coffee will significantly impact the final taste.
What’s the difference between coconut oil and MCT oil in coffee?
MCT oil is a concentrated component of coconut oil, often providing a more potent energy boost. Some people find MCT oil easier to digest.
Is this the same as bulletproof coffee?
Yes, adding coconut oil or MCT oil to coffee is the basic principle of bulletproof coffee. Some recipes add butter or ghee as well.
How does coconut oil in coffee provide energy?
Coconut oil contains medium-chain triglycerides (MCTs), which are quickly metabolized by the body for energy, potentially providing a more sustained release than caffeine alone.
Can I make a big batch and store it?
It’s best to make it fresh each time. The emulsification can break down over time, and the texture won’t be as good.
What this page does NOT cover (and where to go next)
- Specific health claims or medical advice related to MCT oil consumption. (Consult a healthcare professional.)
- Detailed comparisons of different MCT oil brands or coconut oil types. (Research product reviews.)
- Recipes for flavored coffee additions beyond coconut oil. (Explore coffee recipe blogs.)
- The science behind how MCTs affect metabolism. (Look for articles on nutrition and biochemistry.)
- Advanced brewing techniques for optimizing coffee flavor. (Dive into specialty coffee brewing guides.)