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Shake with Care: 5 Great Bottles for Making Butter Coffee on the Go

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.

Thermos Stainless King 16-Ounce Compact Bottle ($25)

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.

Buy it on Amazon



Klean Kanteen 12-Ounce Wide Insulated Stainless Steel Bottle With Loop Cap ($22)

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.

Buy it on Amazon

Nalgene On The Fly Water Bottle ($11)

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.

Buy it on Amazon

12oz WaterVault Double Wall Vacuum Insulated 18/8 Stainless Steel Water Bottle ($17)

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.

Buy it on Amazon

Thermos Vacuum Insulated 16 Ounce Compact Stainless Steel Beverage Bottle ($26)

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.)

Buy it on Amazon


So there you have it! 5 high quality bottles you can use to shake up your fatCoffee.

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Something I’ve noticed about the food I’m eating

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.

Catch it?

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.

There are no failures, only discoveries.


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11 Questions About Butter Coffee, Answered

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…”


2) Isn’t all that fat a bad idea?

Of the many debunked nutrition myths many people still cling to, the Lipid Hypothesis is among the most stubborn. There are ample reasons to doubt the assertion that fat intake leads directly to heart disease, but the story is far more complicated than a simplistic “eating A causes B” simplification. Among those which I find most compelling, this is an excellent place to start.

Also take a look at Why a High-Fat Diet is Healthy and Safe, paying particular attention to the fact that the types of fat are essential.


3) But fat is fat, right? What’s the difference?

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.

Saturated fat has received a bad reputation, but it's what 1/2 of our cells' membranes are made of, and it's essential for good health
A saturated fat molecule. Saturated fat has received a bad reputation, but it’s what 1/2 of our cells’ membranes are made of, and it’s essential for good health

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.

To each her own, but you might want to think again about that toast. Apart from the awesome nutritional profile of grass-fed butter, adding it to your coffee, and shaking it vigorously or using a blender, makes an incredible, latte-like beverage. And unlike these concoctions, none of that amazing taste comes from refined sugars.

If you’re a coffee drinker, adding grass-fed butter has some potential benefits.


6) But why ghee? And what is ghee?

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.


8) So, it’s high calorie, yeah?

Yes, not that that’s a bad thing. Again, look at the structure of what’s going into your coffee. Grass-fed butter has a vastly different nutritional profile than conventional whole milk – and, heaven-forbid, CoffeeMate (whoa, those are certainly some… ingredients.)


9) Coffee + Butter = Breakfast?

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 energized through 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.)


10) This all sounds complicated

There are a number of recipes you can follow for making butter coffee, but I obviously have my favorite:

  • Add 1 packet of fatCoffee to a small, sealable water bottle
  • Add 8 oz of fresh-brewed, hot coffee
  • Shake for 30 seconds; open carefully
  • Drink (or, optionally, pour it into a mug first)

Here’s a source of  15 Bulletproof Coffee Recipes That Will Get Your Body and Mind FIRING you can check out – I think a good number of them work quite well with fatCoffee.


11) Does it matter what kind of coffee I use?

There are definitely people who think it does, as well as some considerable number of people who’ll tell you that most single-source, fresh-roasted beans are equally fine to use. We have sourced some excellent single-source coffee which I’m including in our Private Beta Taste Release 1, if you’re lucky enough to get a pack.

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Why Put Butter in Coffee?

Maybe you saw someone do it on TV. Or you read about it on a Paleo blog. Or you saw something about it on the internet. Or maybe you’ve been to Tibet or Nepal, or Ethiopia at some point in the last 1,000 years. Adding a high-quality fat to a hot drink such as tea or coffee has been around a long time.

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 clarified butter. and amazing.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.