We don’t. Our butter comes from cows that are raised exclusively on grass and, in the winter time, hay. Nothing else. Ever.
Which means our butter is 3-6x as expensive as what normally passes for “grass-fed” butter.
Still, I’m sensitive to the fact that choosing to be Paleo, Primal or Keto often means you’ve got to pay extra special attention to your food budget, because high-quality foods (those which are highly nutritious, minimally-processed, fresh, local, etc.) aren’t always the least expensive.
With that in mind, here’s our guide on how to buy fatCoffee as cheaply as possible.
Buy at least $50 worth of fatCoffee on our site, and you’ll get Free Shipping.
If you’re an Amazon Prime customer, get fatCoffee via Subscribe & Save: you’ll save at least $1 on every 8-pack, and $3 per pack if you’re getting 5 or more Subscribe & Save items each month. (Plus Prime customers get free 2-day shipping.)
Want to save about 20%? Buy an Annual Subscription – pay once, and get fatCoffee every month for a year (you get free shipping all year, too.)
Still too complex? Here’s a nifty table you can use to find the cheapest option that makes the most sense for you:
If you want to put your food product into a single-serving pouch which is customized with your brand, nutritional information, serving suggestions, etc., and you want to do this in high-quantities (3000-20,000 servings per day) and at high speeds (60-100 servings per minute), then a vertical form fill and seal machine might be right for you.
What is a Vertical Form Fill and Seal Machine?
As the name would imply, a Vertical Form Fill and Seal machine does three things, in a specific way:
It forms packages or pouches out of a flexible feedstock – usually a film mounted on a roll
It fills those pouches with a material or product
It seals them, usually air-tight
It is arranged vertically, so that the functions listed above occur from top to bottom
Generally speaking, VFFS machines are separated into two general categories:
Those that fill packages with liquids or pastes
Those that fill packages with powders or other dry ingredients
The distinction is important because the machines are not interchangeable. A paste/liquid-filling machine will use a piston pump (powered either electrically or pneumatically, with an air compressor). A powder filling machine will generally rely on gravity to do the work of dropping ingredients into the pouches.
Costs vary widely. You can buy a Chinese-made machine for less than $3000, including the cost of shipping it to the US. You can also spend upwards of $50,000 or more for an American-made machine. One is not necessarily better or worse – for a Chinese-(or Indian-, or Pakistani-) made machine, you are trading cost for flexibility and… ease of use. Also, as is the case with going overseas for a product or service, you are going to need to know exactly what you want the machine to do, and how it should do it, if you expect to get something that works for you “out of the box.” An American manufacturer will likely be able to consult extensively with you, and customize their machine to do exactly what you want, at high-speed, with high-precision, rather flawlessly.
Often, and especially for small food makers who are just beginning to move into packaging automation, this isn’t really a choice you get to make. Usually the choice is, “a $3000 foreign-made machine, or keep doing it manually for a couple more years.”
One of the nice things about controlling your own production process – as opposed to working with a third party copacker – is that it’s relatively easy for us to try new things. Of course, we need to tread carefully, but small changes are pretty simple.
Plus, I get bored easily, and I like mixing and matching new flavors to see what I can come up with.
fatCoffee Pumpkin Spice Apparently, this is a seasonal flavor. As in, “you know, Ben, it’s supposed to go away at some point in the year.” What do I know? I like it as much in June as I do in October, but the truth is: if it doesn’t go away for a while, it just isn’t special when it comes back.
fatCoffee Mocha Orange Rich and fragrant, with a hint of organic cold-pressed orange oil. As with any of our flavors, we use only natural ingredients. Look on your food package labels for the words “natural flavorings”, and shudder at the fact that that can mean almost anything.
This one’s inspired by the Terry Chocolate Orange – I buy a bunch of these every year to give around the holidays. Like the Terry’s Chocolate Orange, remember to “whack, and unwrap” your fatCoffee packets. Seriously, contents may separate, so mash it up!
fatCoffee Mocha Mint A chocolate peppermint latte, with a tiny bit of organic essential peppermint leaf oil for a snappy, crisp and wintery beverage to start your day. Or finish it.
I love this in the late morning once I’m at the office – particularly after trudging through the bracing late-fall winds on the 2-mile walk in. It’s the perfect way to bring a tiny little bit of winter inside.
And (shhhh….) fatCoffee Chocolate Pine A friend of ours sent a link to a Milk Chocolate Bar with Pine Oil from Switzerland, which we promptly ordered a 1/2 dozen of. They were delicious, ever-so-slightly reminiscent of the Redwoods forests of Northern California – and impossible to resist imitating. Friends who’ve tried this have called it “familiar”, and “enticing” – and we’re excited to share it with you. Soon!
But not yet! Only Premium Subscribers will get a chance to taste it in our December boxes. Sign up today!
We are selling out of fatCoffee pretty regularly, but if you place your order here, you’ll always be first in line when we restock, which we are doing about every two weeks now.
When I was first formulating the original mixture of fatCoffee, I ran headlong into a pretty thorny problem: how could I make sure you get the experience out fatCoffee that I really want to provide? It’s no small challange; what works on a small scale in your kitchen at home changes completely when you start to make hundreds or thousands of servings, and it wasn’t long before I started to get an appreciation for the complexity involved.
In a nutshell, here’s the biggest challenge with making fatCoffee a portable, easy-to-use way to make butter coffee: things separate.
And it’s all coconut oil’s fault.
Right around room temperature (70-80 degrees Faranheit), coconut oil is solid. Just above, it turns into a clear liquid (particularly the very high-quality, cold-pressed coconut oil I use). In the colder months, this isn’t really a problem – from the kitchen where I make fatCoffee all the way to the UPS truck that brings it to your house, temperatures are cold enough that the coconut oil remains fairly solid.
But summer is a different story.
Mind you, sealed in their airtight, impact-proof, nearly-indestructible packets, fatCoffee’s ingredients are shelf-stable and will stay delicious and fresh for up to a year.
But the powdered goats’ milk, vanilla bean and cocoa powder (the dry ingredients), don’t dissolve until they’re mixed into your coffee or tea. Inside the packets, there’s no water – that’s why everything stays fresh and stable – but it also means that the dry ingredients can settle out to the bottom of the packet whenever that coconut oil gets soft.
And there’s a simple solution to this problem: mash it up, folks! Just squeeze and mash that packet around before you open it. Don’t worry: it won’t break open (you’d need to stomp on it hard before that seal will break. Trust me, I’ve tried.)
And, as you might expect in these modern times, there’s another “solution”: Highly Branched Cyclic Dextrin.
Highly Branched Cyclic Dextrin is, among other things, a powder. It’s particularly good at encapsulating oils, and so it’s used to make such magnificent things such as powdered butter.
If that isn’t a tragedy in the making, I don’t know what is.
If you have something oily, and you want to make it powdery, you’d add this ingredient. If I were to add it to fatCoffee, instead of a liquid or a paste, fatCoffee would be a sort of crumbly, squishy, clumpy powder. Kind of like what you want butter and flour to be like when you’re making a pie crust. (Not a Paleo pie crust, of course.)
Highly branched cyclic dextrin is a dextrin produced from enzymatic breaking of the amylopectin in clusters and using branching enzyme to form large cyclic chains. (Emphasis added.)
That’s pretty clear, right?
Dig a little deeper, and the keyword there is amylopectin. Along with amylose, this is one of the two components of starch.
Food starch. Which is made of up of glucose, a type of sugar. Highly Branched Cyclic Dextrin is a form of modified food starch.
Now generally speaking, I don’t have anything against chemistry. And I don’t particularly have an issue with people trying to find the best, healthiest, most flexible uses for all kinds of food. But if you’re going to use modified food starch in your butter coffee, why wouldn’t you just call it “modified food starch?”
Because “Highly Branched Cyclic Dextrin” sounds cooler? More modern? More…. sciencey?
Or maybe because “modified food starch” shares the same genesis as Maltodextrin, a:
…white hygroscopic spray-dried powder… that is easily digestible, being absorbed as rapidly as glucose… commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods. (Emphasis added).
High Branched Cylic Dextrin is commonly sold as a weight gain supplement for body builders, with names like “Super Carb” and “Sports Fuel”, and is touted as a “next generation simple carbohydrate.”
So, sugar. In your butter coffee. In the form of an ingredient which is “absorbed as rapidly as glucose.”
If you’re Keto, Paleo, HFLC or otherwise trying to just eliminate processed sugars from your diet, this is taking you in absolutely the wrong direction. And because fatCoffee is supposed to be functional and supportive (and not just delicious and convenient), it’s an ingredient that we will never, ever use.
In just the last few weeks, Bulletproof has released an “on the go” way to make “butter coffee” instantly. Given the similarity in purported benefits of this new product, dubbed “InstaMix”, I thought it’d be a good idea to try it out, and offer a comparison.
I’m hoping to offer as objective and impartial a comparison as possible, though obviously I have a horse in this race. Bit given the attention that Dave Asprey has brought to butter coffee over the past few years, it seemed inevitable that he would launch a product similar to fatCoffee eventually, and I hope that this comparison is a useful one.
First, to break down some of the basic differences:
Though the price difference is a bit obscured by the serving sizes, what surprised me most was the fact that InstaMix is almost 2x as expensive per ounce than fatCoffee. Considering the main ingredient is refined MCT oil, I’m not sure what justifies that cost difference. 100% grass-fed butter is our most expensive, and hardest to find, ingredient: MCT oil is plentiful, manufactured by a dozen different companies, and never subject to any supply shortage.
Each serving of InstaMix contains about 1/2 as much mix as a serving of fatCoffee. That comes through in the flavor as well; when mixed with 8oz of coffee, InstaMix has about the same effect on the consistency and flavor of the coffee as a couple of teaspoons of Coffeemate powdered creamer. Calorie and fat content are similarly lopsided.
InstaMix’s ingredients include “grass-fed butter”, though I’ve found that the definition of “grass-fed” is far from standardized, and open to wide interpretation. The ghee in fatCoffee is from butter made from milk from cows that are only ever fed grass, hay, and hayalge. No grains, ever.
Finally, because InstaMix lists “grass-fed butter” as one of its ingredients, I’m uncertain how it can be shelf-stable and travel-ready (though the Bulletproof website claims that it is.) The reason is simple: butter spoils if it’s not either refrigerated, or treated with some type of preservative. I think it’s possible that the “highly branched cyclic dextrin” might act as a preservative, but it also increases the carb count. (Dextrin is a carbohydrate. It can come from a variety of sources, including corn.) Update 7/2/2016: A bit more details on Highly Branched Cyclic Dextrin here.
Have you tried both InstaMix and fatCoffee? How do you think the two compare?
Coconut gets a lot of attention – it’s good for you, it’s bad for you, it cures everything, no one knows anything about what it really does… pretty much the full spectrum of opinion.
I thought it would be useful to try and pull as much of the information together in one place as I could find, for anyone who’s interested in understanding what coconut oil really does, and doesn’t do – and what we know, and don’t know, about it.
For the skeptical among you, it’s reasonable to assume that I have a reason to want to believe that coconut oil is some sort of miracle substance. So let’s start off with a simple truth, one which I’ll repeat throughout this site: there are no panaceas. No single food, activity, lifestyle or medicine is going to solve every single problem with our modern diet.
But there are 63 million tonnes of coconut harvested (as of 2013) every year – and someone is consuming all of it. And if you look at where coconut is traditionally consumed as a dietary staple ingredient, you see rather low levels of cardiovascular disease (until those cultures switch from ghee and coconut oil as their primary sources of fat, to corn, sunflower and safflower oils. That’s typically when obesity and heart disease start to appear in significant numbers.) So something is afoot, even if it’s as simple as “coconut isn’t the big, bad, saturated-fat monster it’s been made out to be.”
That’s a mighty big nut
First, let’s start with what a coconut isn’t: it is not, botanically, a nut. Coconut is a drupe, or stone fruit, the defining characteristic of which is an outer, fleshy portion (b) surrounding the actual seed of the fruit (c). In the case of coconuts, this fleshy layer (the white stuff) is usually surrounded with an outer, fibrous husk (a). When younger, the flesh is tender, and almost the consistency of a very thick gelatin. As the coconut matures, the outer husk and flesh harden, the amount of water inside decreases, and the hard, white flesh can be used to produce oil, flour, and milk.
Coconut is basically an entirely self-contained bread-baking unit. Use coconut water, oil, milk and flour, and some charcoal from the husk; find yourself an egg (optionally) and make an entirely self-baking coconut-based meal. If MacGyver were a plant, he’d be a coconut.
Versatile, for sure. What about it’s utility as a source of nutrition? In other words:
What about me?
Particularly in tropical regions from the Philippines to Mexico, Malaysia, Polynesia and Indonesia, coconut is a major food stock sometimes accounting for up to 80% of fat intake. What does the scientific community think of it as a food source?
Coconut Oil’s Effects on Alzheimer’s and Brain Function
Bruce Fife, certified nutritionist and naturopathic physician, author of more than 20 books including The Coconut Oil Miracle, and the Director of the Coconut Research Centre says, “Coconut oil is the healthiest oil on earth.” He goes on to state a plethora of health benefits of it. While there is some research to support each of his claims, the evidence is far from certain. While the Alzheimer’s Association acknowledges anecdotal support for the effectiveness of coconut oil, they note that there has “never been any clinical testing of coconut oil for Alzheimer’s.”
Which is not to say that no one is trying to figure it out:
Coconut oil appears to help protect neurons against degeneration, when tested in vitro (in a petri dish, basically.) To vastly oversimplify their findings: coconut oil might, by being converted into ketones, provide an alternative energy source for the brain. In the early stages of Alzheimer’s and other neurodegenerative diseases, the brain begins to lose the ability to use glucose as an energy source, but maintains its ability to use ketone bodies to function. So intuitively, this makes some sense: starved for one kind of fuel, the brain makes use of another source that it is in increased supply.
Researchers in Florida and Canada are looking into how coconut oil might help to alleviate the symptoms of Alzheimer’s, and they are conducting their studies in actual patients, rather than using cell cultures in a dish. This is important, because we want to know what the demonstrable effects of a treatment are, not just the biochemical reactions that are occurring (though those are important, too.)
Antibacterial Properties of Coconut Oil
There are a number of studies looking at the ability of various individual components of coconut oil, specifically lauric acid, to interfere with bacterial activity.
Lauric acid appears to have anti-microbial effects. Again, this is an in vitro study: researchers put bacteria in a dish, and applied different concentrations of virgin coconut oil as well as its individual components, and looked at what happened to the bacterium. Spoiler alert: most of the bacteria died.
The same effect has been confirmed when researchers testedmonolaurin (which is made from lauric acid, which is highly concentrated in coconut oil), in some cases by interfering with bacterium’s signaling abilities.
In might also have anti-fungal properties, and appears in this study to be as effective as flucanazole (a widely used anti-fungal medication) in combating various species of Candida.
Coconut Oil and Blood Glucose
It appears that medium-chain saturated fatty acids (SFAs, of which coconut has a high concentration) are helpful in maintaining healthy blood sugar levels. One study found an increased insulin response following a meal high in medium chain SFAs produced “a tendency toward higher insulin response” in patients with Type-2 Diabetes and their relatives (of Type-2 diabetes, not the people who had it.)
Cardiovascular Health and Coconut Oil
What about cardiovascular health in particular? Most of the arguments against using coconut oil focus on it’s saturated fat content, and are based on the now-discredited fat myth. If you’re accustomed to or exploring a Primal/Paleo/Ketogenic diet, you’re comfortable with the idea of consuming a fairly large amount of fat (and protein, and veggies, ‘natch.) But it’s not necessarily well-known (yet) that the now-well-trodden idea that “fat makes you fat” has been, more or less thoroughly, discredited.
MCT Oil (which is usually derived from coconut oil, but is comprised entirely of the Medium Chain Triglycerides, hence it’s name) seems to have beneficial effects on arteriosclerosis (hardening of the arteries) due to aging – at least in rats.
Coconut oil could have antistress and antioxidant properties as well, at least in mice. (For reasons of biology and evolutionary similarity, mice are good proxies for many human biological responses. Plus, humans generally don’t like it when you intentionally injure them in order to see if coconut oil makes them feel better. Neither do the mice, I imagine.) From that study:
“Virgin coconut oil (VCO) has been consumed worldwide for various health-related reasons and some of its benefits have been scientifically evaluated… Furthermore, mice treated with VCO were found to exhibit higher levels of brain antioxidants, lower levels of brain 5-hydroxytryptamine [serotonin] and reduced weight of the adrenal glands.”
Weight Loss and Metabolic Profile of Coconut Oil
Weight management, and the relationship of dietary fat to those efforts, is obviously a complex subject. MCT oil, which is derived from coconut oil (and sometimes palm kernel oil) is generally understood to be thermogenic: as a result, when added to a diet where other factors are kept constant, the result is generally some degree of weight loss. An outstanding summation of what is known about coconut oil, including the effects on weight as a result of incorporating it into your diet, is covered on Dr. Weil’s website.
Much has been made of the fact that oils consumed in their “natural” state may or may not behave the same once they are heated, and there’s certainly plenty of evidence that oils break down and start turning rancid at high temperatures. So, two things worth considering:
Manufacturing process: “Virgin” coconut oil is generally made in one of two ways: a “dry” method involves drying the coconut meat in a kiln, oven or in the sun and then pressing the meat until the oil is extracted. Alternatively, the “wet” method involves pressing coconuts before they are dried, then using a centrifuge to mechanically separate coconut oil from the water. But there’s no industry-standard definition for “virgin” or “extra virgin” coconut oil (as there is for olive oil), so methods and labels vary. But generally, a “virgin” coconut oil is one where the coconut has not been chemically refined.
Heating during cooking: Once you’ve got coconut oil in hand, what you do with it in the kitchen will have a significant effect on how much of its original nutritive value remains. Coconut oil has a high smoke point (about 350˚F). Up until that point, the oil retains most of its original Omega-3-to-omega-6 ratios, and doesn’t break down.
If you’re going to go through the expense and trouble of obtaining a high quality, wet-milled coconut oil, you’ll probably want to enjoy the full benefits of that by not heating it past its smoking point.
A recent customer mentioned that he’s had a hard time finding a good, high-quality bottle which he could use to shake up fatCoffee – and particularly one which traveled well. Since this is pretty darn important (it’s one of the things that makes fatCoffee travel-ready), and because it’s really important not to use a cheap, loosely sealed water bottle, here are 5 options you can pick that should do the trick.
First, a note of caution: if you are going to put a hot liquid into an enclosed space, and then shake that space up for 30-60 seconds, there are some things you can expect. First, you will create pressure inside that bottle. If the bottle isn’t sealed tightly, hot coffee/tea will sputter all over the place. Second, you need to open the bottle slowly. I can’t stress this enough. fatCoffee tastes much, much better when you are sipping it from a mug, rather than having it splattered all over your face.
Anyway, here are 5 6 good bottles that will seal tight, open slowly, and keep your fatCoffee hot.
This 16 oz double-walled bottle travels well, and has two caps: an inner cap that seals onto a threaded, stainless-steel neck, and a second outer lid that is double insulated and serves as a mug. For $25, you can’t do much better. It’s heavy, but it’ll keep your coffee or tea hot for 12 hours. I’ll load one of these up with 2 cups of coffee (about 14 oz,) and two packets of fatCoffee, and shake it up throughout the day when I’m at the office.
AT 12oz, this is pretty much the perfect size to add a cup (8oz) of coffee, 1 packet of fatCoffee, and still have just the right amount of room to shake things up. Like the Kid’s Nalgene OTF Water Bottle, the loop cap and screw top keeps the hot coffee from squirting out when you shake it, PLUS this one is insulated.
Though it isn’t insulated, this bottle has the advantage of a flip-top lid which can be locked closed with a metal clasp. This is one of our go-to water bottles when we make fatCoffee at home, but be warned that it doesn’t keep your coffee hot for very long. There is also a “kids” version which is just the right size for making a single cup of fatCoffee. This is, in fact, what you’ll see me using in the Shaker Method video. When you shake this up, and unclasp the metal lock, the lid will usually “pop” open. Satisfying, but do keep it pointed away from your face.
The double-wall refers to the fact that there are two layers of steel, one inside the other, and a sealed-in pocket of air between them. This keeps the inside hot or cold, and the outside stays room-temperature. There is only a single, screw-on lid so you will need to make sure you seal it tight to keep the coffee from splattering. But the lid seals into and around the upper lip, so you should get a good seal.
Vacuum Insulated and Double Walled are the same thing – this Thermos is functionally the same as the “Stainless King” at the top of the list, and similarly priced. This also as the twin lid of its larger cousin, with the inside lid threading into the neck of the bottle to form a tight seal. You also don’t have to unscrew the lid completely to pour, just half a turn or so (which is enough to let the steam built up inside escape, too.)
The flip-top lid of the OTF water bottle combined with a double-walled insulation of the Thermos. This is a convenient and compact option, and the safety latch is designed to keep the bottle from accidentally opening. Still, I would keep a finger on the lid when you’re shaking, just as an added precaution.
Read that headline again, just in case you missed the magic word. Go ahead, it’s really in there. Something that I’ve realized is actually, really, honestly magical.
Noticed. As in, “made note of,” “perceived”, “became aware of.” When was the last time you can remember having this distinct, identifiable, in-the-moment experience with your food? Was it a particularly good meal? Something you’d waited for, worked for, or taken a while to prepare? A meal someone else cooked for you, maybe for a special occasion? Maybe it was something new, or something you had once a long time ago, and had just found again.
I think it’s easy to be in the moment, to be in the act of noticing, of attending to a meal when there’s something about the meal that’s inherently remarkable. Food can be tremendously evocative of long-forgotten memories or inspiring of new dreams. And I think it’s a fairly widely held experience, to revel occasionally in that feeling, when the moment is right.
But that’s not what I’m talking about.
I’m talking about the food we think is more mundane, less special, more routine. The things we snack on. The go-to meal when the hours are short, the workday has dragged on, and the kids are clamoring for food and more. How many of those occasions have you savored in the last week? How many did you revel in, and find yourself appreciating, examining, evaluating each morsel? How many can you remember, at all?
Don’t worry, this happens to all of us. And while I can rant on about the hectic pace of modern life, our always-on connected selves, or disconnection from the sources and lives of the food we eat and where it comes from – I’m not going to do that. Because I think it’s largely pointless. No one likes to be lectured about what they should be doing, especially with regard to something so essential and functional as the food we eat.
But I’ll submit that I don’t think it has to be this way – I don’t think that the “specialness” of a meal or snack needs to rely on its external circumstances. The act of noticing – of taking just a moment to actively and intentionally think about the thing we’re eating – can actually transform the mundane into the magical. That act of presence can be transformative, even if just for a moment.
And lest you think it’s all happy unicorns and giggling puppies, let me be blunt: this act of noticing will not always produce a pleasing, reassuring observation. Sometimes you will realize things like:
The way that granola bar gets bits of oats stuck in your back teeth, and you’ve no choice but to jam a fingernail back there and pry the little beast loose.
How patchy, sticky and dizzy you feel after finishing a bowl of ice cream outside, once the refreshing coolness has given way to the dank, insipid swelter of a summer afternoon.
The dull, sinusy ache of a meal eaten too quickly while driving and checking your text messages.
I’m not judging – these are experience I’ve had myself (of course, never the texting while driving. Never. Not even once, when I really needed to get the address of the building I was looking for.) But they’re the inevitable price we pay for taking the time to observe our present, to be truly in the moment.
And, I think, they’re the reason we often choose not to do that.
But – and here’s the magical part – the more frequently you do this, the better your chances of making a choice that you feel good about. When you notice the feeling – good or bad – that an otherwise automatic choice of what you eat means for your state of mind and sense of your body, you create a reference point for the next time you need to make that choice.
You come to realize that there are no “good” or “bad” choices of food, only points of data.
Whether you’ve been putting butter in your coffee for years, or you’re just hearing about it, chances are that you’ve come across at least some of these questions. While I’ve obviously got an interest in the answer, it’s still a great idea to critically examine as many viewpoints as possible, so that you can draw your own conclusions.
1) What’s this new fad about?
It’s actually not very new. As Dr. Weil explains: “adding butter to hot drinks is a longstanding tradition in many parts of the world. Mixing spiced butter into coffee is common in Ethiopia, for example. Similarly, hot tea with yak butter…”
It’s tempting to think that what we call “fat” is basically all the same thing. Again, start with some basic definitions, paying careful attention to the differences between monounsaturated, polyunsaturated, essential fatty acids and saturated fats. And keep an open mind, because much of what you may think you know about these (“they’re all bad”; “avoid fat entirely”; etc.) deserves a much closer look.
Because of what we’ve chosen to make fatCoffee from, it bears taking a moment to learn a bit about saturated fat, which many people assume is another phrase for “pure, concentrated evil.” It’s not. Saturated fat is an essential dietary element, as it comprises about 1/2 of our cell membranes. And “saturated animal fats, like butter or fatty organ meats, contain huge amounts of essential fat-soluble vitamins (K2, A, D, among others).” (Read more…)
4) Great, so butter is awesome. Any butter, though, right?
If only it were that simple! There are an abundance of differences between butter from grass-fed cows and butter from cows which eat grains. Your best bet for obtaining excellent, high-quality butter is your local farmer’s market. fatCoffee® is made with ghee that comes from 100% grass-fed cows, pastured in Lancaster County, PA (about 20 miles from where we make it.)
5) Why would I actually put butter in my coffee? It tastes fine on this piece of toast.
One of the essential reasons I began looking for an alternative to butter was that I wanted to make butter coffee when I traveled. And although some folks don’t mind packing a Nutribullet and a stick of butter with them, I found that TSA officials tend to be suspicious of big oily stains seeping through your carry-on luggage.
Plus, butter needs to be refrigerated, and do you really want rancid, spoiled butter in your coffee? Of course not.
Ghee, on the other hand, doesn’t need to be refrigerated. And the reason is simple: ghee is simply butter, with the water and milk solids taken out. Take a pound of butter, put it in a pot over medium heat for about 15 minutes, then strain the resulting goodness through a bit of cheesecloth. What comes out on the other side is ghee.
7) How does this actually taste?
Well, if you ask me, it tastes amazing. But it would, right? It’s butter, and most people don’t complain that “this food is just too buttery. I mean, it’s just so succulent and mouth watering and satisfying, I can’t stand it.”
But truth be told, there’s definitely a trick to it: you need to mix it up good. Because butter floating on top of coffee tastes like… well, a mouthful of butter, followed by a cup of coffee.
When you mix it up, the fat in the butter emulsifies into the coffee, and the result is a very creamy, smooth, latte-like beverage.
Think of it this way: on a scale of 1-10, where “1” is the limp, pasty complexion of coffee with skim milk, and 10 is the rich, creamy succulence of coffee with heavy cream, butter ranks around 12.
Satiating, certainly. And some people do find that they’ll skip breakfast when they have butter coffee, but we don’t recommend it. (Besides, why would you skip bacon?) Many people who drink butter coffee find that it helps them stay focused and energizedthrough the morning.
But I tend to view butter coffee in general, and fatCoffee in particular, as a supplement to a breakfast that is high in the nutrients which butter and coconut oil aren’t. (Which are plenty, and important.)
Unexpected? Think about what you might put in your coffee today: milk, creamer, or half-and-half. Butter (and ghee) is just way further up the so-creamy-it-tastes-like-heaven curve.
Not all Butter is Created Equal
You can’t just slap a pat of any old butter in your coffee, though, and expect decent things to happen. Because butter coffee is about more than just the taste of churned cream or ghee, it’s about getting the right kinds of fats into your body.
Milk from grass-fed cows makes all the difference, both in the taste and color of the butter, and in the composition of the fats inside.
Not all “Pastured Butter” is actually 100% grass-fed
If you’re trying to maximize the benefits of putting grass-fed butter in your coffee (or anywhere in your diet), it makes sense to look for butter that comes from cows which are always 100% pastured and grass-fed. Unfortunately, for one of the most popular grass-fed options, this isn’t the case. If the cows’ feed is being “supplemented”, it needs to be supplemented with hay, alfalfa, or other grasses that can be stored for winter feed.
We use ghee made from 100% pasture-raised and grass-fed butter, which comes from cows raised in Lancaster County, PA.
Ghee or Butter?
Sometimes people ask why we use ghee instead of butter. The answer is simple: ghee doesn’t need to be refrigerated, and that’s why fatCoffee packets can go anywhere with you, and be ready anytime you want to make butter coffee.
Ghee is essentially clarified butter. When you slowly and gently heat butter, the milk solids settle to the bottom, and the water evaporates. What’s left is ghee, which has a slightly sweeter, nuttier taste profile. It’s also completely shelf-stable, so again – no refrigeration required.
Substitutes are no substitute
We mix only the highest quality organic coconut oil and MCT oil, along with whole powdered goat milk from pastured goats, in with our ghee. As a result, fatCoffee ain’t cheap. But we haven’t ever really looked for cheaper alternatives, because the quality of the ingredients is 100% of the reason why we make fatCoffee – the best fats, for the best you.