Have you tried coffee with butter?

jimmyjim1299

Thanks. I'll try it. Any other interesting recipes? I'm all in

Brett_H

Me too... Butter was dreadful.... Could feel my arteries hardening. Well marketed nonsense selling high-level cardiac care IMHO. :rofl:

Dry_bean

Don't get me wrong, I enjoy butter in moderation, much better than margarine, particularly for cooking. The French consume vast amounts without any obvious adverse affect, not sure how they manage it. :question:

FreshCoffee2

Question: Have you tried coffee with butter? Answer: No (and not going to). D'ruther have coffee with my favourite truffle infused olive oil....and then again....no 😉 But I have tried coffee with grappa, as well as coffee with whiskey, both scotch and irish, also of course with sambucca. Also with baileys irish cream . Equal parts espresso and baileys. Now that's bloody marvellous, and after you've had three of em, you can leave the coffee out and just stick with the baileys... ;D

Moon

Coffee with butter ... Crikey. I'm waiting for the Coffee/latte with a dash of nutella to be all the rage... or is it already :question:

GeekKopi

Fresh Coffee wrote:

Now that's bloody marvellous, and after you've had three of em, you can leave the coffee out and just stick with the baileys... ;D

I like the way you think FC.

Brett_H

Coffee sweetened with real maple syrup is a nice change.

GaryatGala

Aaarrrghmyarteriesnooooowayy. Only if I was 30 years younger. [emoji3] Some cafes are serving up coffee freakshakes which are thickshakes with cronuts, ice cream, cream, sauce toppings, marshmallows and pashmak.

jimmyjim1299

I tried coffee with whiskey, still prefer tea over this kind of coffee, though. Anybody ever tried coffee with vodka? Or any kind of juices?

Brett_H

Yep. I love liqueur coffee. I've never tried vodka or juice however. I think I'll leave that to others 😉

Bottom_Line

Yes, tried butter. Didn't like it. Also tried: Coconut oil - didn't like Beef tallow - really didn't like Bacon - ok. Bacon is suppose to make everything better, not coffee. In fact the coffee made the bacon better.... I don't find anything that makes coffee better, I like it black. However somethings do go with coffee for me (but don't make it better if that makes sense): Frangelico Chocolate Dates (eating with coffee, not mixing) Chilli especially habanero Four Pillars barrel aged As for bullet proof, I don't get it. I have tried but don't get the "all day energy" that people claim they get. What is the mechanism? Silence on that one.... :-| The only viable one I have heard was from Robb Wolf, that caffeine is lipophilic, hitches a ride with the medium chain triglycerides. The MCTs are processed differently to other fats, they go straight to the liver and are converted to ketones. So a slow burn with caffeine... But he was "searching" for a way not proposing that this IS how it works. So I made three espressos, one decaf, one 100% arabica, one 100% robusta. Added coconut oil. The oil emulsified the same in all... as in not at all. The only variables to how small the fat particles got was heat and agitation. I don't believe that caffeine is lipophilic, more that bullet proof coffee is a placebo.

ramanjain

I haven't ! But now I am surely gonna do it the next morning! Thanks 😛

Brett_H

ramanjain wrote:

I haven't ! But now I am surely gonna do it the next morning! Thanks 😛

Lol... Welcome mate!! I have it on really good authority that this whole bulletproof coffee thing is an excellent thing for everyone. My friend is a cardiac surgeon who is saving for his second harbour-view mansion and he wants me to spead the word.... :/

shortblackman

Once I had milk in my coffee. Never again. :-X Oh . There is of course the affogato, which is ice cream. Ive liked that. But I wouldn't call it "a coffee". This reminds me of a prank that my mate and I used to try when cafe staff pretended to know what a rust ristretto was, but didn't. We'd order a Tognetti (as in Australian Chamber Orchestra leader). After they pretended to know what that was , and come out with their guess we'd tell them "no. It's a long black and a tea in a bowl with whipped cream , a cross of brown sugar, flambé style." Immature. I know. But we had laughs. And a proper argument on one occasion! 🙂

Dry_bean

I enjoy a heaped teaspoon of double cream on top of a double espresso. :thumb: Whoops! repetition. :🙂

FreshCoffee2

Mods...if there is a better place for this post, please do not hesitate to move it there 😉 Came across this one yesterday. Caffe Ponce (pronounced ponche) A speciality of Livorno (a sea port city in Tuscany). They say you need to use their special Livorno distilled rum for this, which has a caramelised character. I dont have any so did it this way to try: place a nip (30ml) of brown rum (or something similar) in a shot glass. Heat it up (can use your steam nozzle as long as the steam boiler of your machine has not been contaminated to result in off smelling and tasting boiler water/steam...otherwise heat it up some other way...). Add 3 to 4 sugars (coffee spoons not buckets please). I'm not normally a sugar adder, but prefer to try the recipe in its original form to see what the whole thing turns out like, before trying to do it without the sugar. Add a small amount of the skin of a lemon (I used a piece about the size of a 10 cent piece). Try to avoid the pith as it adds unnecessary bitterness, ie skin only. Brew an espresso/ristretto over the top. Stir, and enjoy. Suggest you smell the aroma coming off the coffee before cupping. It's good...(or atleast...I found it to be). I'm not a sugar in coffee drinker, but it worked in this recipe. Afraid that with the plethora of interesting things that can be added to coffee drinks that certainly enhance the experience, I cant see why anyone would waste their time chucking lumps of butter in....but that's just me.

askthecoffeeguy

Moon wrote:

Coffee with butter ... Crikey. I'm waiting for the Coffee/latte with a dash of nutella to be all the rage... or is it already :question:

we used to serve this at a cafe that I worked at in richmond and it was all the rage!

askthecoffeeguy

set myself the task of making a palatable bulletproof coffee (coffee with coconut oil and grass fed unsalted organic butter), and after a few false starts I had success with a home roasted ethiopia limu the trick is to add all ingredients to a pre warmed blender and then to whisk them together in the blender for a few seconds only until they form a creamy consistency, and it should pour like a Guinness when you add it to the latte glass all in all quite palatable and ive tried it a few times, but it doesnt compete to my current blend of PNG and Mexico single origin coffees made as a latte, not by a long shot!!!

Brett_H

Looks and sounds brilliant! I will perhaps reward myself with one of these after Sunday upon finishing a very busy schedule of performances. None before then: we singers are a precious bunch!!

Dry_bean

First car I ever owned was a Singer, paid 10 quid for it, nothing very precious about it as I recall. How is the show going Brett, you mentioned opening night approaching a week or so ago, have been wondering? ;D