Making Cold Bulletproof Coffee: A Refreshing Twist

Quick answer

• Use high-quality, freshly roasted coffee beans.
• Opt for a medium-fine grind, similar to table salt.
• Brew your coffee strong, about half the usual water volume.
• Blend hot coffee with MCT oil and grass-fed butter until emulsified.
• Chill thoroughly before serving over ice.
• Adjust fat ratios to your taste and tolerance.

Who this is for

• Anyone looking for a cold, keto-friendly beverage option.
• Coffee lovers who want to try a refreshing twist on Bulletproof Coffee.
• Those seeking sustained energy without the jitters.

What to check first

Brewer type and filter type

Your brewer type dictates the initial coffee. Drip, French press, AeroPress – they all work. Just aim for a concentrated brew. Paper filters are common for drip, but metal or cloth filters can add more oils. It’s your call.

Water quality and temperature

Good coffee starts with good water. Filtered water is best. For cold brew, water temperature isn’t as critical as for hot coffee, but using good water still matters.

Grind size and coffee freshness

Freshly roasted beans are key. Aim for a grind size that suits your brewer. For a concentrated hot brew, medium-fine usually does the trick. Think coarse sand. Stale beans make for sad coffee.

Coffee-to-water ratio

This is where you go strong. For cold Bulletproof, you want a concentrated coffee base. Try a ratio of 1:10 or even 1:8 (coffee to water). This gives you a strong canvas to work with.

Cleanliness/descale status

Always start with a clean brewer. Old coffee oils can turn rancid and ruin your taste. Descale your machine regularly. It’s a simple step that makes a big difference.

Step-by-step (brew workflow)

1. Grind your beans.

• What to do: Measure your whole beans and grind them to a medium-fine consistency.
• What “good” looks like: The grounds should resemble coarse sand.
• Common mistake: Grinding too fine can lead to over-extraction and bitterness. Grind too coarse and you get weak coffee. Use a good burr grinder if you can.

2. Brew concentrated coffee.

• What to do: Use your preferred brewing method but reduce the water amount by about half. For example, if you normally use 30 oz of water for 4 cups, use 15 oz.
• What “good” looks like: A strong, aromatic coffee liquid.
• Common mistake: Using too much water. This dilutes the flavor and makes it harder to get that rich Bulletproof taste.

3. Add MCT oil.

• What to do: Measure out your desired amount of MCT oil (start with 1-2 tablespoons).
• What “good” looks like: The oil is ready to be incorporated.
• Common mistake: Adding too much too soon. Start slow, especially if you’re new to MCTs, to avoid digestive upset.

4. Add grass-fed butter.

• What to do: Measure out your grass-fed butter (start with 1-2 tablespoons). Unsalted is usually preferred.
• What “good” looks like: The butter is ready to blend.
• Common mistake: Using regular butter. Grass-fed butter has a different fatty acid profile that’s key to the Bulletproof texture and benefits.

For the best texture and benefits, opt for high-quality, grass-fed butter. It makes a noticeable difference in the final creamy consistency.

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• KERRYGOLD BUTTER: Made from the milk of grass-fed cows, our pure Irish butter is rich and soft. From salted butter to unsalted, garlic and herb to reduced fat, Kerrygold butter elevates your dishes.
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5. Blend hot coffee, MCT oil, and butter.

• What to do: Combine your hot, concentrated coffee, MCT oil, and butter in a blender.
• What “good” looks like: A smooth, emulsified mixture.
• Common mistake: Not blending long enough. You need a powerful blender to properly emulsify everything.

6. Blend until frothy and emulsified.

• What to do: Blend on high speed for 30-60 seconds.
• What “good” looks like: The mixture should look creamy, like a latte, with no visible oil or butter separation.
• Common mistake: Under-blending. This results in a greasy texture, not the smooth, creamy drink you want.

7. Chill the mixture.

• What to do: Pour the blended coffee into a container and refrigerate until completely cold.
• What “good” looks like: A chilled, thick coffee base.
• Common mistake: Not chilling enough. Warm Bulletproof coffee isn’t the refreshing twist you’re aiming for.

8. Serve over ice.

• What to do: Pour the chilled Bulletproof coffee over a glass full of ice.
• What “good” looks like: A cold, invigorating drink.
• Common mistake: Serving without ice. This defeats the purpose of a cold Bulletproof coffee.

9. Adjust fat content (optional).

• What to do: If it’s too rich or not rich enough, adjust the MCT oil and butter for your next batch.
• What “good” looks like: A taste and texture that suits you.
• Common mistake: Sticking to a recipe that doesn’t work for your body or palate. Experimentation is key.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes bitter, then reduce your grind size slightly or brew for a shorter time, because over-extraction is the likely culprit.
• If your coffee tastes weak, then increase your coffee grounds or decrease your water amount, because you need a stronger base.
• If you experience digestive upset from MCT oil, then reduce the amount you use, because your body needs time to adjust.
• If your Bulletproof coffee separates, then blend it for longer or use a more powerful blender, because proper emulsification is key.
• If your coffee has an off-flavor, then check your water quality and brewer cleanliness, because these are common sources of unwanted taste.
• If you want a smoother texture, then ensure you are using grass-fed butter, because its fat composition contributes to creaminess.
• If you’re feeling too much fat in your coffee, then reduce the butter or MCT oil amount in your next batch, because personal preference and tolerance vary.
• If your coffee is not cold enough, then make sure to chill it thoroughly in the refrigerator before serving, because the goal is a refreshing, cold beverage.
• If your coffee is still too hot to blend with the fats, let it cool slightly before adding MCT oil and butter, because extreme heat can sometimes affect emulsification.

FAQ

What kind of coffee beans should I use?

Use high-quality, freshly roasted Arabica beans. The flavor profile of the beans will come through, so pick something you enjoy.

How much MCT oil and butter should I use?

Start with 1-2 tablespoons of each. Many people find this ratio works well, but you can adjust it based on your personal taste and energy needs.

Can I use decaf coffee?

Absolutely. If you’re sensitive to caffeine or prefer decaf, it works just as well for making cold Bulletproof coffee.

What happens if I don’t blend it enough?

You’ll end up with a greasy texture, and the oil and butter won’t be properly incorporated into the coffee. It won’t have that signature creamy mouthfeel.

Is cold Bulletproof coffee good for weight loss?

Many people use it as part of a ketogenic or low-carb diet to help with satiety and sustained energy, which can indirectly support weight loss goals.

Can I make this ahead of time?

Yes, you can brew the concentrated coffee and chill it. Then, blend it with the fats and chill again before serving. It holds up well for a day or two in the fridge.

What if I don’t have a high-powered blender?

You can try using an immersion blender or even a milk frother, but it might take longer and may not achieve the same level of emulsification as a traditional blender.

Does the temperature of the coffee matter when blending?

It’s best to blend the hot, concentrated coffee with the fats. This helps with emulsification. Then you chill the entire mixture.

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

• Detailed explanations of the specific health benefits of MCT oil and grass-fed butter.
• Recipes for flavored cold Bulletproof coffee (e.g., adding spices or extracts).
• Advanced brewing techniques for specific coffee bean origins.
• Information on specific blender models or brands.
• Comparisons of different types of coffee filters.