I have never been much of a coffee drinker and the only way I really cared to drink it before was to dump lots of sugar and creamer into it.
I’m interested in the “bullet proof coffee” for its potential to compensate for overeating protein. My question is this: Does it matter what coffee you drink as long as you don’t add carbs to it? Does it matter if it’s caffeinated or not? Dark or not?
There are no real rules on how to make fatty coffee. It just has to taste good to you and not hinder you in your keto-healthstyle. Many people blend their black filter coffee with one or two tablespoons of butter, coconut oil, mct oil and/or heavy whipping cream. Some add additional flavorings such as sweeteners, cinnamon, pumpkin spice and unsweetened cocoa powder. I drink my coffee black and know how to make good coffee, which is not bitter or too strong. Learning the basics of coffee making (roasting, grinding and water temperature) will greatly improve your black coffee so that additives are not required to improve the taste. In addition, you could try some fatty tea recipes. That’s where the bullet proof coffee hype comes from anyway.
If you’re not much of a coffee drinker, chances are you don’t care for the taste of coffee to begin with, so play around with additives to get a combination you like.
I can’t drink plain coffee, even with huge amounts of sugar and cream, but I used to love gas station capaccino.
I make my BPC with MCT oil, cocoa butter, vanilla and a little Stevia. Plus salt.
It’s a pretty good replacement of the capaccino.
I drink bad coffee (free coffee at work) black by adding a pinch of salt - it helps with the bitterness.
1- no. Recognize tho that artificial sweeteners are not all the same. Some are insulinogenic. Some have fillers that are. Others may be destructive to gut bacteria. If you want it sweet, you have to be careful and maybe do some experiments to see how different things work for you.
2- no, but if you’re drinking caffeinated, it can cause you to waste sodium, so adding extra salt to your food or as a supplement is not the worst idea.
3-no. Blonde roast is fine, medium is fine, Dark is fine, espresso is fine. For BPC, which I don’t do, I would think going a bit darker would be better, given the dilution with MCT/Coconut.
As far as I know there’s nothing particularly special about BPC. They claim to have lower concentrations of mycotoxins, but testing has revealed that most decent brands have similarly low levels. It seems to be just a vehicle for some additional fat in your diet to meet your macros and help curb hunger. Just use whatever coffee is most tolerable to you and add your fats to it.
If you don’t like coffee maybe try butter tea
I drink coffee for the caffeine and flavor but don’t do BPC - once fat adapted I was never hungry in the morning and easily intermittent fast until lunch and often dinner. BPC is just one tool to use or not as fits your needs and wants.
The only way to compensate for overeating protein is not to eat so much protein. Fortunately, the range from “barely enough protein to prevent kwashiorkor and muscle wasting” to “severe ammonia toxicity from too much protein” is quite broad, so you probably don’t need to worry about it. A reasonable target is somewhere between 0.8 and 1.5 grams of protein per kilogram of lean body mass per day.
Drink your coffee with whatever fat floats your boat. Just leave out the sugar, honey, agave nectar, evaporated cane juice, beet extract, maltodextrin, maltose, dextrose, fructose, glucose, . . . . . . .
The point of eating fat is (a) that it is highly satisfying, so you can eat a ketogenic diet without needing to endure hunger pangs, and (b) that it doesn’t stimulate insulin production the way carbohydrate does. It’s a much better way of getting the calories your body needs than by eating potatoes and doughnuts and drinking Coca-Cola with all that high-fructose corn syrup.