We’ve all experienced it…that jittery foggy haze and energy crash a couple hours after the morning cup of java. Often times this leaves us sluggish and in a hungover state…craving another java to re-ignite the energy flame!
Well Dave Asprey, the creator of Bulletproof Coffee, alleges his java brand offers a solution. His Bulletproof diet and biohacking method, which combines mold-free coffee beans, grass-fed butter and brain octane (MCT oil – fatty acid triglycerides), claims to suppress hunger and assist in the process of excess calorie burning/weight loss. Further, Dave Asprey maintains his java product and diet methods sustain and promote energy and cognitive function. Have a peep of the high performance coffee product presented by MUNCHIES below:
So, what exactly is in Bulletproof Coffee you ask and how do you make it? Here’s the breakdown…
- It all starts with the beans. Brew 1 cup (8-12 ounces) of coffee using filtered water with 2 ½ heaping tablespoons of freshly ground Bulletproof Coffee Beans. Use a French Press for ease of use and to preserve beneficial coffee oils that paper filters keep out.
- Add 1 teaspoon to 2 tablespoons of Brain Octane Oil. You’ll learn much more about Brain Octane Oil below, but keep in mind that this stuff is powerful. Start with 1 teaspoon per cup and work your way up to 1-2 tablespoons over several days.
- Add 1-2 tablespoons of grass-fed, unsalted butter or grass-fed ghee. You read that right. It says butter. Don’t worry. This mixture also makes the creamiest, most delicious cup of coffee you’ve ever had. Oh, and make sure your butter is unsalted. Salty coffee is gross.
- Mix it all in a blender for 20-30 seconds until it looks like a foamy latte.
Look like something you would like to give a try? Our homies at Bulletproof Coffee have hooked it up for you in the exclusive link below:
*WARNING* consume the following info with a ‘grain of salt’, or in a caffeine junkie’s case a ‘cube of sugar’ for the java…
A new study published in the Annals of Internal Medicine by researchers from the World Health Organization’s International Agency for Research on Cancer, and from the Imperial College of London…
‘tracked 521,000 adults from 10 European countries who self-reported their coffee consumption over an average of 16 years. They looked for associations between the amount of coffee consumed and various health indications, but it’s not a cause-and-effect relationship. In investigating more than 40,000 deaths from this group, the team found that participants who fell into the highest 25 percent of coffee consumers had a lower risk of death due to any cause compared to non-coffee drinkers. They saw a reduced risk of early death by diseases related to the digestive and circulatory systems. The researchers also discovered a link between higher coffee consumption and lower risk of early death by lung cancer in men…they also looked at suicide — completed suicides were lower for coffee drinkers, but only in men.’
In a second study published by the University of Southern California, 180,000 people were tracked and investigations concluded ‘drinking one to six cups of coffee per week led to a decreased risk of early death.’
Assistant professor and senior study author V. Wendy Setiawan, at Keck School of Medicine, remains cautious about the hype stating, ‘we cannot say coffee will prolong your life [but] we can say moderate coffee consumption can be incorporated into diet for a healthy lifestyle.’
So DRINK UP our fellow caffeineaholics! We ride & die TOGETHER!
You always see baristas putting in work and creating those whimsical coffee designs and perfect cups of joe. Well….2010 World Barista Champion, Michael Phillips, gives us the low-down on how to construct the perfect cup of cappuccino. Follow his steps outlined below and you will be well on your way toward your own championship!
- Ensure cup is nice and hot; prepare with hot water
- Prepare portafilter; clean and dry; use digital scales to measure weight
- Grind coffee; dose timed out version of coffee to guarantee precision
- Levelling; shift coffee grounds around top of basket to get even surface
- Compress bed of coffee with tamper
- Lock portafilter in to begin pulling shot
- Empty hot water from cup
- Consider coffee dose, yield and time of shot
- Flush water through the group head and lock in portafilter nice and tight
- Steam milk at surface to add desired amount of texture; lift picture to bring temperature up
- Wipe off and purge steam wand
- Tap milk (polishing) and give swirl for nice white gold cadillac milk shine
Follow 2010 World Barista Champion, Michael Phillips, on Instagram here.
In an ongoing (friendly) quarrel between big corporate coffee vs. independent hipster inspired coffee, Nescafé has strategically poked fun at hipster coffee culture and some of its quirky traits in their latest campaign promoting their ‘Sweet & Creamy’ coffee sachets. The Nescafé Coffee Taproom pop-up shop was recently launched on Queen Street, Toronto, Canada for a short period. The experience sought to give caffeineaholics the opportunity to enjoy the hipster coffee shop vibe, while using the Nescafé make-at-home coffee sachets. To gain access to the taproom, attendees had to scan a code located on their Nescafé ‘Sweet & Creamy’ coffee sachet. Once inside their were a slew of hipster inspired idiosyncrasies such as 50 different custom coffee cups featuring misspelled versions of common names. Have a look at the video below to witness the full Nescafé Coffee Taproom experience!
So lets have a little environmental sustainability talk here…we all love to enjoy our one, two, three maybe four cups of java per day right? I bet you haven’t considered the amount of raw waste generated by all that coffee you consume! Well…sit down and have a listen…during the coffee bean harvest process there is organic material that is discarded called COFFEE HUSK. This organic waste material is produced at the milling stage of coffee production.
(Coffee is the seed of a fruit; husk is the layer of shell around the seed)
Coffee farmers are left with TONNES of this organic material following the coffee production process. The stats below will give you some perspective about how much coffee husk waste is generated each year.
That’s a lot of unwanted waste. BUT according to the developers of the HuskeeCup, waste can be made beautiful. Introducing the HuskeeCup, the reusable, recyclable cup made from discarded coffee husk!
The HuskeeCup has currently raised $93,645 USD on indiegogo.com. Click here to contribute to their coffee sustainability efforts and participate in the #ZeroWaste and #WarOnWaste movement.