See also: Snooping around for the Doggfather at Moontower Tacost
Mmm...Coffee owner Jami Fynboh makes her version of Bulletproof coffee (an invention of Internet health guru Dave Asprey) by fortifying a double-shot Americano -- she uses beans from Kaladi Brothers -- with two tablespoons of butter from grass-eating cows and one tablespoon of MCT (medium-chain triglyceride) oil. A quick whirl in a high-speed blender emulsifies all that fat into the coffee so the texture stays creamy without separating. And yes, that's a whole lot of butter, even if you choose to ignore the MCT oil (which I believe is extracted from cold-pressed, hormone-free biochemists). No matter, the resulting concoction tastes almost entirely of rich coffee and butter, with no sweeteners, syrupy flavors or even my other favorite: whisky. The MCT oil adds just a hint of coconut and science-based smug satisfaction.
The idea behind Bulletproof coffee is that it's breakfast in and of itself. And probably lunch and a fair portion of dinner, too. It's also an excellent replacement for that lost tube of lip balm in situations where you don't want to be seen rubbing a stick of butter on your lips.
The energy boost from a cup lasts longer than that of standard cappuccinos and lattes, which makes sense considering the caloric payload delivered, and there's no mid-morning crash of the kind brought on by a morning muffin or Pop-Tart. While I wouldn't indulge in a Bulletproof coffee every morning (unless I owned my own dairy farm), it's an occasional lavish treat that I can justify by pointing to the nutritional expertise of tens of thousands of online blog commenters. Surely they can't be wrong.
Yeah, I Ate That will feature fun, unique and over-the-top foods from metro area restaurants. Cultural collisions, fast-food mashups and the culinary offspring of evil genius are all fair game. Have a suggestion? Post it in the comments section below, or send an e-mail to [email protected].
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