Advice for a cappuccino lover?

(Hank) #41

Hardcore coffee drinker here. I have had a plumbed in pro espresso machine in my house for years and roasted my beans myself. Over the last year I moved to trying several of the different single serve brewers.

Try a Nespresso classic (do not get the new version). Get one that can produce at least 1700watts. Push the button for a long. Add heavy cream.

The Nespresso makes a fantastic cup of coffee. Better than 99% of the coffee shops in the US and I have visited most of them. It’s not cheap, but the capsules are available mail order and they have great variety. This machine will put a nice creama on tip of the coffee. If you use this just add the heavy cream and don’t stir. I think you would like it. When I am overseas and heavy cream isn’t available in the coffee shops I generally get a cappuccino. The difference between a cappuccino and the Nespresso is the rom is thicker with the Nespresso.

The next choice would be a Starbucks Versimo machine. The machine is a little less expensive the pods are a bit more expensive. The coffee is a little thinner. If you want me to tell you how I make coffee with this machine just ask.

(Nicola Hensler) #42

When I first started keto I was horrified to find out how many carbs were in my usual large latte! Yoikes! I was in the habit of at least one large one every day and had almost figured that I was going to have to sip on espressos when out with friends until one of my girlfriends one day ordered herself an almond capp! OMG! There was the answer I was looking for! The angels sang that day!

#43

As soon as I saw this I started calling around to get an almond milk latte. Everywhere has sweetened. Uhhgghh

#44

Yes this was my concern with almond milk

#45

If you go to Peet’s or Starbucks (SF Bay Area), they both use sweetened almond milk. Soy milk is also sweetened.

(Raj Seth) #46

Here is the product of my brewtus IV
3 dbl espressos, 6 oz HWC, frothed and poured

image
D56CAB14-C761-4EEB-973F-F149BED1D27B.jpeg2138×2851 2.01 MB

As is obvious to the discerning cappucino lovers, the microfoam is a little coarse - however, it is quite delicious!!

(Gabe “No Dogma, Only Science Please!” ) #47

So I’ve been making single shot macchiatos the last couple of days with 2 tablespoons of HWC put into a Nespresso frother. Turns out looking pretty much the same and is quite delicious.

I’m curious about your quantities: you’re drinking 6 shots of espresso at a time, plus 6 ounces of heavy cream? The cream alone comes to 5g protein, 5g carb, and 65g fat. That would be 1/3 of my calories for the day, and frankly after 1 macchiato with 1/6 of what you’re putting into your drink, I feel full. I ask because I know you’ve had a lot of success with the weight loss, so I’m confused about this level of nutrient density, especially since Westman and others say we should have no more than 4 tablespoons of cream per day…

(Raj Seth) #48

Just because I don’t target daily calories doesn’t mean I don’t know them :grinning:
I have 1 or 2 of those a day - ie 600/1200 kCals of almost pure fat. I am then satisfied for the rest of the day.
Additionally, I usually do the double Cappucino at the start of every 3 day fast. That coincides with 3 days of work travel. so the 1200kCal fat bomb capps “love me long time” :grinning:

I have a regular weekly 3 day EF schedule, so on my feasting days, I am trying to cram calories in to elevate and maintain my BMR so I can remain hyper energetic. These fat bomb capps are a great start to the day - and they look and taste good too!

(Gabe “No Dogma, Only Science Please!” ) #49

Yep I checked the calorie count but I didn’t want to bring up the C word!

(Raj Seth) #50

Calorie counts dont scare or enslave me anymore.
I am Raj, large, and in-charge. kCalories can take a hike. I let my body decide what it wants.

#51

@gabe & @Rajseth, the only C word I count is “Carbs”. :smiley:

(Gabe “No Dogma, Only Science Please!” ) #52

Yep, me too – though as I’ve said since early this year, I’ve put on weight while doing that. So while I don’t worry too much about calories, I do note that when I “listen to my body” and maintain my weight or put on weight, calories are up around 2000. I’m not suggesting I should restrict calories per se, but I am considering changing things like my feeding window – in particular, ending my feeding window much earlier and stopping late night eating. I think that could move the needle.

#53

FWIW @gabe while I’m not looking to lose any weight as such I do find having a large lunch & skipping dinner altogether a very pleasant way to eat. I only do it 3 or 4 days a week but when I do I also get a better nights sleep which has to be good for me right?

(Chris) #54

Happy with my froth and pretty silky

image
0BBAEF13-B5D6-4508-B0B5-905DEA13C500.jpeg4032×3024 2.5 MB
image
F21B9268-6B33-4A45-881B-4C9B478E6E14.jpeg3024×4032 2.79 MB

(Stickin' with mammoth) #56

Just in case you’re still listening: It does.

I kept my coffee-n-heavy cream predilection and just made sure to stop eating 6-7 hours before bed. Works like a dream.

Hope you found a solution, wherever you are.

(Angie) #57

This is an OLD topic, but I recently heard about egg coffee and it is delicious!
I don’t mind a black, salted coffee (If I have to, mostly when fasting), but I prefer a creaminess to my coffee. Sometimes I’ll just use a little bit of half and half or heavy whipping cream. My new favorite is using a milk frother to add a raw egg to my coffee. Some of you might think that’s nuts, and I thought the same thing! It is creamy and has an amazing amount of foam on top…makes me think I’m drinking a specialty drink from a coffee shop! :drooling_face:
I mix it using the method from Neisha Berry (neishalovesit on Youtube).

(Laurie) #58

Sure, why not. When I lived in southern Mexico, egg was used to froth hot chocolate.

#59

I drink them since ages… Well I had a long cream phase but when I don’t have cream or don’t want cream, I use eggs, usually just yolks though as the whites get way too foamy in no time using a immersion blender (and some people may have problem with raw whites due to avidin. I eat so many eggs while very few raw whites that it’s no concern).
It’s nice indeed. But the taste isn’t really right enough, I really miss dairy so I put some butter into it as well. Not always but often.
(It’s still best with cream too but it’s really good without.)

Maybe one need to be an egg lover to be into it but I am that, at epic levels. I drink eggy coffees every day unless I happen to have cream (possibly even then).

I met the concept of egg milk many years ago. It doesn’t need to include coffee. It may be savory too… But I typically use it with coffee or cocoa.

Of course, it’s still egg with its own taste, not like milk, not like cream. But the foam is there for sure.

Butter produces a tiny foam too but not much, at least in the amount I use…

(Gabe “No Dogma, Only Science Please!” ) #60

It’s been interesting seeing this old thread resuscitated. So I’m now on a very strict protocol, which is helping me control my biomarkers and lose fat. But when I go lazy low carb, I do drink coffee, and I’ve found that a Nespresso foamer DOES foam up cream quite nicely. But I definitely think that cream contributes to weight gain for me. Sad but true.

I might give the egg thing a go. Has anyone whipped up a raw egg in a Nespresso foamer? I wonder if that’d work…