Making Bulletproof Coffee With Ghee: Benefits and Method

Quick answer

• Bulletproof coffee typically uses unsalted butter and MCT oil.
• While not traditional, you can use ghee to make a butter coffee-style drink.
• Ghee is clarified butter, meaning most milk solids and water are removed.
• This makes ghee a more stable fat than butter and potentially easier to digest for some.
• Using ghee may result in a slightly different texture and flavor profile than traditional butter coffee.
• Always use high-quality ghee and a good coffee brew for the best results.

Who this is for

• Individuals interested in the keto or paleo lifestyles looking for breakfast alternatives.
• Coffee drinkers seeking to add healthy fats to their morning routine for sustained energy.
• Those who may be sensitive to dairy but want to experiment with butter coffee-style drinks.

What to check first

Brewer type and filter type

The type of coffee maker you use will influence the final taste and texture of your coffee. Drip machines, pour-overs, and French presses all yield different results. For bulletproof coffee, a clean, smooth brew is ideal.

• Drip Coffee Maker: Easy to use, produces a consistent cup.
• Pour-Over: Offers more control over brewing variables, can highlight nuanced flavors.
• French Press: Creates a richer, fuller-bodied coffee due to the metal filter allowing oils to pass through.

The filter type is also crucial. Paper filters capture more oils, leading to a cleaner cup. Metal filters, like those in a French press, allow more of the coffee’s natural oils and fine sediment into the final brew, which can contribute to a richer mouthfeel. For bulletproof coffee, some prefer the body a metal filter provides, while others opt for the clarity of a paper filter.

Water quality and temperature

The water you use is about 98% of your coffee, so its quality significantly impacts the taste. Tap water can contain minerals or chlorine that impart off-flavors. Using filtered water, such as from a Brita pitcher or a reverse osmosis system, can lead to a cleaner, more pronounced coffee flavor.

Ideal brewing water temperature is typically between 195°F and 205°F (90.5°C – 96°C). Water that is too cool will result in under-extraction, leading to a weak, sour cup. Water that is too hot can scorch the coffee grounds, resulting in a bitter, burnt taste. Most automatic coffee makers are designed to reach this temperature range. If using a pour-over or French press, let your boiled water sit for about 30-60 seconds before pouring to reach the optimal temperature.

Grind size and coffee freshness

The grind size of your coffee beans is critical for proper extraction. Too coarse a grind will lead to under-extraction (weak, sour coffee), while too fine a grind will cause over-extraction (bitter, muddy coffee). The ideal grind size depends on your brewing method:

• Coarse: French press, cold brew
• Medium-Coarse: Chemex
• Medium: Drip coffee makers, Aeropress (with longer steep times)
• Medium-Fine: Pour-overs (V60, Kalita), Aeropress (with shorter steep times)
• Fine: Espresso

Freshness matters. Coffee beans are at their peak flavor within a few weeks of roasting. Grinding your beans just before brewing makes a noticeable difference. Store whole beans in an airtight container in a cool, dark place, away from light, heat, and moisture. Avoid the refrigerator or freezer, as this can introduce moisture and odors.

Coffee-to-water ratio

The ratio of coffee grounds to water is a fundamental aspect of brewing. A common starting point for drip coffee is a 1:15 to 1:18 ratio (e.g., 1 gram of coffee to 15-18 grams of water). For bulletproof coffee, some prefer a slightly stronger brew to stand up to the added fats.

A good starting point for a standard 8-12 oz cup might be 2 tablespoons (about 10-12 grams) of coffee grounds for every 6 oz of water. You can adjust this based on your preference. Using a kitchen scale for accuracy is recommended for consistent results. For example, if you use 20 grams of coffee, you might use 300-360 grams of water.

Cleanliness/descale status

Regular cleaning and descaling of your coffee maker are essential for good-tasting coffee and the longevity of your machine. Coffee oils can build up over time, turning rancid and imparting bitter flavors. Mineral deposits from water (scale) can clog your machine and affect brewing temperature and flow.

• Daily Cleaning: Rinse your brew basket and carafe after each use. Wipe down the exterior.
• Weekly Cleaning: Wash removable parts with warm, soapy water. Clean the brew basket area and showerhead.
• Monthly Descaling: Use a descaling solution or a vinegar-water mixture (check your machine’s manual for specific instructions) to remove mineral buildup. Run a few cycles of plain water afterward to rinse thoroughly.

A clean machine ensures that only the intended coffee flavors are present in your cup, allowing the nuances of your beans and the richness of the ghee to shine through.

Step-by-step (brew workflow)

1. Brew your coffee.

• What to do: Prepare your coffee using your preferred brewing method (drip, pour-over, French press, etc.). Aim for a strong, clean brew. Use freshly ground, good-quality beans.
• What “good” looks like: A well-extracted cup of coffee, free from bitterness or sourness, with a pleasant aroma.
• Common mistake: Using stale coffee or an incorrect grind size.
• How to avoid it: Grind beans right before brewing and ensure your grind size matches your brewing method.

2. Measure your ghee.

• What to do: Measure 1-2 tablespoons of high-quality, unsalted ghee. Adjust to your taste and dietary needs.
• What “good” looks like: A precise measurement that aligns with your desired fat content and flavor.
• Common mistake: Eyeballing the amount, leading to inconsistent results.
• How to avoid it: Use measuring spoons for accuracy.

3. Measure your MCT oil (optional, but traditional).

• What to do: If you’re aiming for a more traditional bulletproof profile, measure 1-2 tablespoons of MCT oil.
• What “good” looks like: The desired amount of oil for your energy goals.
• Common mistake: Using too much MCT oil too quickly, which can cause digestive upset.
• How to avoid it: Start with a smaller amount (e.g., 1 teaspoon) and gradually increase as your body adjusts.

4. Combine ingredients in a blender.

• What to do: Pour your hot, freshly brewed coffee into a high-powered blender. Add the measured ghee and MCT oil (if using).
• What “good” looks like: All ingredients are safely contained within the blender pitcher, ready for blending.
• Common mistake: Adding ingredients to a blender that is not designed for hot liquids, or overfilling it.
• How to avoid it: Ensure your blender is rated for hot liquids and never fill it beyond the maximum fill line.

5. Blend on high speed.

• What to do: Secure the lid tightly. Start blending on a low speed, then gradually increase to high speed for 20-30 seconds.
• What “good” looks like: The mixture emulsifies into a frothy, creamy, latte-like consistency. The ghee and oil should be fully incorporated, not separated.
• Common mistake: Not blending long enough, resulting in oily separation.
• How to avoid it: Blend until the mixture is uniformly creamy and frothy.

6. Check for emulsification.

• What to do: Observe the texture of the blended coffee. It should be smooth, opaque, and have a light foam on top.
• What “good” looks like: A homogenous mixture with no visible oil slick or separation.
• Common mistake: Stopping blending too soon, leaving distinct layers of oil and coffee.
• How to avoid it: Continue blending until the desired creamy texture is achieved.

7. Pour into your favorite mug.

• What to do: Carefully pour the frothy, blended coffee into your mug.
• What “good” looks like: A visually appealing, creamy beverage ready to be enjoyed.
• Common mistake: Spilling due to haste or an unstable mug.
• How to avoid it: Pour slowly and steadily, ensuring your mug is on a stable surface.

8. Serve immediately.

• What to do: Drink your ghee bulletproof coffee while it’s hot and frothy.
• What “good” looks like: A warm, rich, and satisfying beverage that provides sustained energy.
• Common mistake: Letting it sit too long, causing separation and cooling.
• How to avoid it: Enjoy it right after pouring for the best texture and temperature.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using stale coffee beans	Weak, flat, or bitter coffee flavor; lack of desirable aromatics.	Use freshly roasted beans and grind them just before brewing.
Incorrect grind size for brewing	Under-extracted (sour, weak) or over-extracted (bitter, muddy) coffee.	Match grind size to your brewing method (coarse for French press, fine for espresso, etc.).
Using poor-quality water	Off-flavors in the coffee that mask the natural taste of the beans and ghee.	Use filtered water for a cleaner, more nuanced flavor profile.
Water temperature too low	Under-extraction, resulting in a weak and sour cup of coffee.	Ensure water is between 195°F and 205°F (90.5°C – 96°C) for optimal extraction.
Not blending long enough	Ghee and oil separate, creating an oily layer on top of the coffee.	Blend for 20-30 seconds on high speed until fully emulsified and frothy.
Using too much ghee or MCT oil	Overly rich or greasy texture; potential digestive discomfort.	Start with 1-2 tablespoons of ghee and 1 tablespoon of MCT oil, adjusting to taste and tolerance.
Not cleaning the blender thoroughly	Rancid oil residue can affect the taste of future blends.	Wash the blender pitcher and lid immediately after use.
Using a blender not rated for hot liquids	Risk of steam buildup and potential explosion or scalding.	Always use a blender designed to handle hot liquids and follow manufacturer instructions.
Adding cold ingredients to hot coffee	Prevents proper emulsification and can result in a less creamy texture.	Ensure your brewed coffee is hot when adding ghee and MCT oil for blending.

Decision rules (simple if/then)

• If your coffee tastes sour, then you likely under-extracted it because your grind is too coarse or your water temperature is too low.
• If your coffee tastes bitter, then you likely over-extracted it because your grind is too fine or your water temperature is too high.
• If you experience digestive upset after drinking, then reduce the amount of MCT oil you are using because your body may need time to adjust.
• If your blended coffee separates quickly, then you need to blend for a longer duration because the fats and coffee haven’t fully emulsified.
• If your ghee bulletproof coffee has an oily film on top, then your blender isn’t powerful enough or you didn’t blend long enough because the fats are not incorporated.
• If you want a richer mouthfeel, then consider using a French press for brewing because its metal filter allows more coffee oils through.
• If you prefer a cleaner taste, then use a paper filter with your drip or pour-over brewer because it removes more coffee oils and sediment.
• If your coffee has a stale taste, then you are using old beans or pre-ground coffee because freshness is key to flavor.
• If you find ghee difficult to incorporate, then ensure your coffee is hot and blend at a high speed because heat and agitation are crucial for emulsification.
• If you are new to adding fats to coffee, then start with a smaller amount of ghee and MCT oil to gauge your body’s reaction because introducing too much too quickly can cause discomfort.

FAQ

Can I use regular butter instead of ghee for bulletproof coffee?

Yes, traditional bulletproof coffee recipes often call for unsalted butter. Ghee is clarified butter, so it’s a variation. The key is using a high-quality fat.

Will using ghee make my bulletproof coffee taste different?

Ghee has a slightly nuttier, more concentrated butter flavor than regular butter because the milk solids have been removed. The difference is subtle but noticeable to some palates.

Is ghee better for bulletproof coffee than butter if I’m lactose intolerant?

Ghee contains very little to no lactose or casein, the primary milk proteins that cause issues for lactose-intolerant individuals. This makes it a more suitable option for many.

How much ghee should I use in my coffee?

A common starting point is 1-2 tablespoons of ghee per 8-12 oz cup of coffee. Adjust this amount based on your personal preference and dietary goals.

Do I still need MCT oil if I’m using ghee?

MCT oil is a key component in traditional bulletproof coffee for its rapid energy delivery. While you can make a “bulletproof-style” coffee with just ghee, adding MCT oil is what provides the signature sustained energy boost.

What kind of coffee beans are best for bulletproof coffee?

Medium to dark roasts often work well, as their bolder flavors can stand up to the added fats. However, experiment with your favorite single-origin beans to see what you prefer.

Can I make bulletproof coffee ahead of time?

It’s best to make it fresh. The emulsification is temporary, and the drink can separate if left to sit for too long, affecting its texture and appearance.

What if my bulletproof coffee is too oily?

This usually means it wasn’t blended long enough or at a high enough speed. Ensure your blender is powerful and blend for at least 20-30 seconds until creamy.

What this page does NOT cover (and where to go next)

• Specific health claims or medical advice related to bulletproof coffee diets. For nutritional guidance, consult a registered dietitian or healthcare professional.
• Detailed comparisons of different brands of ghee or MCT oil. Research product reviews and ingredient lists for your preferences.
• Advanced blending techniques or specialized equipment beyond a standard high-powered blender.
• The science behind ketosis or the ketogenic diet. Explore resources dedicated to ketogenic lifestyle information.