Pumpkin Eggnog Butter Coffee

Horizons ripen to gold and burgundy as summer breathes its last breath. In this regal setting mornings and evenings lengthen. The hottest part of the day is squeezed down to a short hour. The cooling air makes dogs lift their heads higher. New scents drift past and the year turns a page.

I get this revived feeling of adventure in the autumn. It’s a time of preparation, planning for the cold ahead. A reality check after summer’s dreamy heat. It’s easier to work hard when it’s no longer so hot. There’s lots of possibility in the atmosphere. Lots of planning to close the year, and excitement to start a new one.

I’m going to try something new with my butter coffee recipe. It’s fall and there’s a big fat craze over Starbucks’ pumpkin spice latte. It’s a tasty treat for sure. I remember cold days in college that were warmed up by this beverage. Full credit to Starbucks for the feels, but not for the nutritional value.

Let me show you how to make it for the autumn morning: a drink that’s fat burning, high focus and high energy, and gives you that cozy feeling of leaves turning red.

I need to give you a disclaimer first: I haven’t tried it yet. The only reason is I need to do a bit of shopping for some ingredients. I know, this is different. I never throw things your way that I haven’t tried and loved first.

However, based on my experience with, and research into, all of these ingredients, I am certain they won’t fudge my morning dietary values –  focus and long lasting energy. Here goes.

Pumpkin eggnog butter coffee: the no sugar morning fat burner beverage for fall.

Ingredients

Recipe

  1. Boil two cups clean water
  2. While water is boiling, add these to a large blender:
  • Kerrygold butter
  • MCT oil
  • Eggs
  • pumpkin flavor extract
  • nutmeg
  • cinnamon
  • xylitol
  1. Water should be hot now. Brew coffee into the blender. If using a French press, pour coffee into blender when ready.
  2. Secure lid on blender, hold down the top with a towel, and blend on highest setting for 20 seconds. Pour out a little at a time between mugs to evenly distribute foam. If you want to share, that is.

The Power of this Beverage

Regular butter coffee, briefly:

  • No sugar means no major insulin response in the morning. Leaves your energy and focus high, making you ready to kick the day in the butt (tiny amount of carbs in xylitol shouldn’t cause insulin response).
  • Good fats from grass fed cows and coconut derived MCT oil give you healthy building blocks and super clean fuel.
  • Clean coffee gives you jitter-free alertness and creativity

Egg Yolks

  • CLA – good fat
  • Vitamins
  • The protein in the yolks will trigger an insulin response, although not nearly as much as sugar or carbs. Test for optimal focus. If you don’t need a killer morning, don’t worry about this.

Nutmeg

  • manganese – helps blood clotting, Ca absorption, blood sugar regulation, and formation of tissue, bone, sex hormones
  • copper
  • magnesium
  • multiple antioxidants and essential oils
  • potassium
  • zinc
  • iron
  • B vitamins
  • Vitamin A and C

Butter coffee is no joke. Use it wisely. Don’t eat too much food while drinking it. You’ll get too full and ruin the effect of razor focus. Some of you may want to eat a little bit. Try eggs, bacon, avocado. Adjust to your needs.

You can have it all at once while reading or journaling in the morning. Or you can sip it over a couple of hours at work. Do what suits you best. The brain fuel should hit in the first few minutes.

Live powerfully,

Steve

The Brilliant Beast Blog Daily


Mercola, Joseph 2016. http://foodfacts.mercola.com/nutmeg.html

Amazon Affiliate Links

Note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 I link to tools that I have used, found meaningful, and that I believe could benefit my brilliant readers.

Thermos 24 oz. Three Year Review

Brilliant Friends,

This is a three year review of something I really enjoy. I bought this Thermos in 2013.

I have never used it for cold drinks. Only hot. I make coffee blended with butter, MCT oil, and an assortment of powders. This is primarily the drink I keep in it. Other than that, hot coffee.

I wash by hand with a dish soap and vinegar mix, no problem with paint. However, for about six months I used a dishwashing machine with a cheap packet detergent that caused the paint on the bottle to peel. It would come off on my hand as I used it, in little flecks. The product use instructions say not to use cleaner with bleach in it. I think this was my problem. I used a clorox or bleach type dishwasher soap, and when I did the paint was peeling.

The bottle still keeps drinks hot and insulates just as well as the first day I bought it. I sometimes make coffee, pour into bottle and seal, and find it piping hot four hours later.

Damages: The metal part of the body has two deformations. First on the rim. You can see from the photo that it is flattened a bit where I dropped it once while cleaning. The lid still screws on fine and does not leak since the rubber gasket fits lower in the mouth. Second on the outer, upper edge near the front. Not sure when that happened, see below.

The rubber parts are still in tact and functional. The top sealant piece has absolutely no problems. The small, spring-action hinge comes out from its hook every once in a while. I would estimate about once every two months. It’s a simple fix. I place a fingertip on either side of the loose part of the ring, and press into the edge of the cap where the rectilinear hook is located. The ring fits back into place and stays. The cap, with it’s one-hand flip function, still works perfectly. Maybe a fraction of a second slower than brand new. The simple, occasional fix is well worth the longevity of this bottle. Even without the rubber ring secured, I can still open and close fine if it happens in the car and I can’t use both hands to fix it in the moment.

The brand logo has completely worn off. This happened within the last year, and I’m not sure why. Looks kinda cool.

General usage: For two and a half years, I took this to work daily on my commutes. Fits into my Civic cup holder, it’s quite tall but great for easy grabbing. After I quit, I took it with me on a backpacking trip through southeast Asia for three months. I kept it in the top or side of my 48L Osprey pack, both on ground and in flights. I checked my bag in every time, using an airport transporter bag also by Osprey. The damage to the body may have come from these episodes, but I doubt it.

Specific usage: I first used the Thermos in the car while driving. I would pop the lid with one hand and drink while steering with the other. It is pretty heavy, maybe three pounds when full, so I didn’t drink on turns or in complicated traffic. Drink responsibly, right? About two years later, I used it primarily in the office and at home with a mug on the side. So I unscrewed the cap, poured into a mug, and drank from the mug. Meaning I haven’t used the cap for the full three years, just so you know.

Size: It’s a great size for the amount it holds. Fully three cups of coffee. Magnificent.

Handling: It can be quite thick and heavy for a one-handed grip. More like holding a football than a cup. Again, I would guess it weighs about three pounds when full. Get used to the balance, though, and even the daintiest user can be ready to rock and roll.

Style: It’s a sleek, black cylinder. Batman could be carrying this around Gotham without missing a beat. I can’t complain. The only thing I would caution about is in airports and high tension places, like Los Angeles freeways, and especially when you travel overseas. It can look like a weapon, no joke. Be careful when you bust it out to suddenly take a swig, that you aren’t doing it in front of an officer or in a threatening way. I can see how this could lead to alarm. However, I have not had any real issues. Just one funny look from a driver in Los Angeles one time when I lifted it up for a drink.

If you are looking for a lighter alternative, I would suggest the Zojirushi 12 oz. bottle. I also traveled with that, for my wife. Lighter, much easier to hold, just as functional and durable. Keep an eye out for that review.

Thanks for reading and leave a comment if you want to add.

Live powerfully,

Steve

Thermos Stainless King 24 Ounce Drink Bottle, Midnight Blue

Amazon Affiliate Links

Note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

I link to tools that I have used, found meaningful, and that I believe could benefit my brilliant readers.

Eat Powerfully

My wife and I met with an old friend (by “old” I mean elementary school days) in Hayward for brunch the other day. It was past one in the afternoon and neither of us had eaten. We were all eager to get something to eat, but not suffering from hunger.

In passing, we brought up the fact that both of us often train on empty stomachs. For both of us, it was common that a good workout happened without food for several hours. When I say good workout, I mean a focused, energy-steady, and positivity-surging session of training.

I mentioned to my friend that without eating, I am able to maintain steady focus and get a lot of work done. As long as I have a task at hand, I feel just fine. If I have nothing to do, though, it’s common that I get hungry sooner in the day. He agreed, saying he thought it was the distraction from food that enabled us to drive forward without it.

I don’t think it’s necessary to gloat over the fact that I can go through the day without food. I’m not an ascetic, I eat a lot, especially at night, and I love love love food. But I think it’s important to see what’s going on with each of our own selves in the realm of hunger, satiety, productivity, focus, and overall effectiveness and quality of life.

If we can master the knowledge of our needs and our natural ebbs and flows of energy, we can position ourselves to be effective at the time we are needed and rest ourselves when we are not. We can consume our resources when they are most effective to our minds and bodies, and we can set them aside when they’ll have little to do with the outcomes of life.

I speak to the short and long term for myself in terms of food and eating. On a short term, day to day basis, I’ve reduced my eating to twice a day. I have butter coffee in the morning, and a large dinner at night. As for the long term, I’ve been living with this eating schedule for the past four years without any sign of energy deficit, malnutrition, or chronic illness.

The only significant break from this has been my three and half month long travel this year. There have been differences while I was overseas and backpacking. I’ll get more into this in another post. I want to focus on long term pattern and effects here.

People have asked me if I don’t get stomach problems from eating so much at night. In fact, I’ve never felt better since having fats in the morning and eating all of my food at night. My stool is regular, my energy is regular and full, and my body is well-toned and responsive. As long as I follow this well-fitted pattern of eating and nutrition.

The truth is, I’ve always had digestive issues. Since I was a teenager, I’ve had bad gas and upset stomach much of the time. I remember so many nights out with friends, during deep talks, where I was just dying from the struggle to hold in my farts.

Looking back, and with my present knowledge and experience, most of this had to do with what I ate. So much wheat in the form of bread, pasta, and sweets, bad fats, and milk were among the culprits. I had energy when I did, and I forced energy when I had none. I was often exhausted at night and in the morning.

This unnatural living created a deficit that continues to suck energy from me today. I’ve found the gaping holes and leaks and stopped the flooding, but I’m still getting leaks of energy here and there. Enough with the analogy.

At thirty years, I’m at a sort of turning point. I know what’s good for me. I’ve discovered it. During my mid to late twenties, I went to all ends to capitalize on it. I did everything I could, within my means, to make myself better. I had to with the circumstances I was in, but I also wanted to.

Now I’m at the tail end of this stage of awe at what has been discovered. Many, many other people, including you, have also found out that we’ve been in a matrix version of the truth about nutrition and eating. And you’ve also come to navigate your way through the webs of lies spun around us. Something was not working but everyone was trying to ignore the skips in the beat. The glitches.

The thing about our world, as opposed to that of the Matrix, is that even though we’ve been out in the cold, hard reality, and have found how to light the fire and thrive, the webs continue to spin around us. Just go to the nearest “health foods” or “farmer’s market” store and see how many gluten-free and paleo products line the shelves. They’ve simply taken the spotlight from cereals, which are still the next aisle over, and they’ve become the new idea of healthy eating.

The matrix of this world continues to expand. We’ve definitely torn away the webs at the fringes and made our way out, but it’s more like Harry Potter’s Triwizard Tournament hedge maze. It keeps growing, changing directions, and trying to engulf us.

What to do? Remember that the prize lies within you. I have to keep the focus on me. I have to remember, day to day, and year to year, that the ultimate goal with eating, food, and wellness is my own self. The closer I can get to fulfilling the center of me, the further I stay from the web of the food matrix.

Yes, there is truly good stuff out there. You can find good food. Clean veggies. Happy meat. People who give a damn, who want you to share in the wellness of their products. People who do the high level research to find more of the truth to share with us.

We’ll find it, we’ll invest in it, it will grow, and truth and goodness and thriving will overcome the lies and suffering. We’ll keep guiding each other, and the universe will fill in the gaps.

The key is to stay true to yourself. Seriously, that’s all.

Live powerfully, eat powerfully,

Steve

P.S., a big thanks to my friend for coming out and sharing deep thoughts. If you read this, you know who you are.

The Brilliant Beast Blog Daily

How To Keep Butter Coffee Hot

The best butter coffee is hot, creamy, and well blended.

NL 121 Butter Coffee The Brilliant Beast Blog.JPG

To make it hot, you have to blend it when hot. Hot coffee will emulsify better with butter. So it has to be steaming from start to finish. It just won’t turn out well if the coffee cools down by the time you blend in the butter. The key is timing.

I had the chance to cruise up to San Francisco the other day. Sun was shining, the air was crisp, and Gary Vaynerchuk was hammering home some life lessons through the speakers. Best of all, the butter coffee we sipped was creamy, hot, and reviving.

Way back, my first few tries at butter coffee didn’t turn out so well. I was adding all of my ingredients after I brewed the coffee. I had to cut butter, scoop powders, and measure out the MCT oil. Sometimes I would forget the night before to take out a new stick of butter from the freezer to defrost. That meant I had to wait for it to soften up enough to cut.

By the time I was ready to blend, the coffee had cooled quite a bit. I didn’t get nice and hot, smooth butter coffee. It became a lava lamp after a few minutes. Not tasty.

Eventually, I turned the process around. I got all the ingredients into the blender before brewing the coffee. Even better, I took care of the ingredients while the water was boiling. It made all the difference.

When I was done putting in the chocolate powder, vanilla bean, MCT oil, and grass fed butter, the water was hot and ready for brewing. And once the coffee was brewed, I got straight to the blending. It came out steaming, foamy, and satisfying every time.

Pour Over

I use a Hario dripper for pour over brewing. I set the filter cup on top of the opening in my blender lid, so the coffee drips down right into the ingredients. It’s a good way to melt and dissolve everything too. You can go through these detailed steps on brewing butter coffee.

French Press

Using the French press is a little trickier. If it takes a while for you to add all your ingredients, you may want to heat water and brew at the after it’s all ready. I found it was possible to start the water, start adding the ingredients, and then add the hot water to the French press when it was boiled. The last four to five minutes of brewing time were enough to finish up the ingredients.

Coffee Maker

If you’re using a coffee maker, it’s still better to get the ingredients into the blender while it’s brewing. You’ll have enough time before the coffee’s ready, and then pour the brewed coffee into the ingredients to blend.

Whichever way, figure out how to keep your process hot and concise. Cruise through your city with nothing but the best, creamiest, most satisfying butter coffee in your mug. Let me know if you try one of these or another method, and how it goes.

Live powerfully,

Steve

The Brilliant Beast Blog Daily

Better Coffee

NL 92 Better Coffee The Brilliant Beast Blog.jpg

What does it take to have a great cup of coffee on a regular basis?

For one, it’s about the beans. You need good, fresh beans for good, fresh coffee. They say that beans should be ground and brewed within several days of roasting. And that roasting should take place within a specific amount of time from harvest and processing. You don’t want coffee that’s made of old beans, and you don’t want beans that have been roasted far away from home. Unless you can afford the shipping costs for minimal delivery times.

It’s logical to think that anything we eat should be as fresh as possible to have the best quality. Wellness is maximized through food that is eaten close to the ground from which it sprung. And coffee grown, harvested, processed, roasted, ground, and brewed within a tiny area should be the best coffee.

Of course, not everyone would be able to have such coffee. We don’t all live in environments optimal for coffee plants. But we could be drinking coffee from places that are closer and sooner to us than they are now. So why don’t we? Because it’s not very available yet.

But that’s all changing very fast. The internet has eliminated barriers to the spread of information. It has brought information to almost everyone, everywhere. I traveled to Indonesia and Thailand recently and saw that even those who are still not connected to the web are only one or two conversations away from it. Generous people who have access to the web share critical information with those who don’t.

Seed to cup coffee shops are springing up around the world. In Chiang Mai, Graph Cafe exists to brew coffee from beans grown Doi Chang mountain, a famous coffee growing site that is divided up among several coffee shops and suppliers. Shop owners spread good cultivation practices to the farmers they work with to produce better coffee.

You can find better cold brew in Chiang Mai than in Los Angeles. Coffee shops in Bali could easily best the best in Los Angeles. After all, their beans grow within a few hours drive. Find the best roaster, the most skilled barista, and you still can’t beat locally grown beans. It doesn’t matter that you haven’t tried coffee in these places. What matters is that you know of it. The demand and the desire for better drives the rest.

So the seeds are sown. People everywhere will learn how to grow coffee. And if they live in coffee friendly climates, they can grow better coffee that can be shared with those who aren’t in such places. There may still be shipping and storing time, but it will be less than it is today. And even if we don’t live in ideal coffee growing environments, it can be done. Coffee is being grown in California.

The seed is getting ever closer to the cup. We will all be drinking coffee, and eating all kinds of food, that grew from ground within a mile and a week. If you have ever eaten a chunk of freshly grilled samgyupsal in a perilla leaf plucked a moment before from a garden ten feet away from you, you know what fresh means. And why it’s important that we are close to our food.

The value of coffee should be placed on the proximity and immediacy of the bean. Not on the shipping costs. It will make less and less sense to spend money on coffee from Sumatra when you’re drinking it in Los Angeles. Although we may not want to pay $60 a pound for Goleta coffee, we’ve seen time and again that demand can bring prices down. More and more we’ll assign quality to things that are fresh. Truly fresh, straight from the source, and meant for each and every person on earth.

Live powerfully,

Steve

The Brilliant Beast Blog Daily

Butter Coffee Tweaks: Olive Oil and Cinnamon

Brilliant Friends,

I felt light of heart in the company of a good friend yesterday. Good energy like this inspires experimentation! So I dared blend two additional ingredients into our butter coffee.

Cinnamon:

NL 46 Cinnamon Stick Sketch The Brilliant Beast Blog.png

Olive oil:

  • A couple of ounces
  • Another excellent source of fat in the morning
  • Great flavor. Fruity and rich – typical good olive oil stuff
  • Would this cause inflammation, heated at less than 180F? Looking at oxidation research, I found the following.
    • Health Impact News says no, it can be used repeatedly for cooking and frying. Even at 356F over 36 hours retains ‘most’ qualities
    • PubMed says no after this testing. But it’s not clear on what the standards are of being oxidized.
    • Mercola says yes oxidation occurs if used for cooking, due to high unsaturated fat content. These fats are less stable than saturated fats like coconut oil, and heating them brings the risk of oxidation.
    • Most of the concern seems to come from cooking with the oil at high temperatures. The studies I saw used 356F at an hour to three hours to test. This seems to be way out of the zone of using it in butter coffee at or below 180C.

NL 46 Olive Branch Sketch The Brilliant Beast Blog.png

Plus all the usual:

  • Unsalted butter from pastured cows
  • Concentrated MCT oil
  • Vanilla powder
  • Cocoa powder
  • Creatine

Except for:

  • Cacao butter (ran out and need to get more)
  • Collagen powder (didn’t need the extra collagen and also ran out of this)

It’s always worth trying new ingredients in butter coffee and other foods if you know they are good for you. For coffee, make sure the food you’re adding won’t be damaged in the slight heat of the liquid. And make sure it’s not sugar or carbs if you’re aiming to hold off the insulin spike!

Regarding olive oil oxidation: I haven’t felt any negative effects from using it twice in a row now. Things like acne, headache, hangoverishness, joint discomfort are common to me when I get inflammation. None of these showed.

Read, ask, study the things you try. After all that, trust your own experience with it.

The goal is focus. Mental clarity. Spurring intense creative discussion with positive people!

Live powerfully,

Steve

Read TheBrilliantBeastBlog via email

Collagen or Not

Brilliant Friends,

I love collagen powder. The stuff from grass fed cows is amazing in my morning butter coffee. It makes the coffee blend better with the butter and creates a fuller consistency.

The collagen gives me a boost of energy, and works wonders for recovery from strength training. This form of protein supplement has given me a boost in recovery over the long term, helping me build flexible joints and tissue. I noticed my skin and nails seem healthier too.

In the short term, however, it isn’t as helpful. I’ve found that I get hungry and lose focus around hour four when I add it to my butter coffee. Without the protein, I can last the entire day before dinner without feeling hungry, distracted, or weak.

One possible reason for this is ketosis, the state in which we run primarily on fat for energy. Protein intake can end ketosis. This is not a bad thing at night for me, when I don’t need deep focus. But in the morning it feels more sluggish than running on good fats.

I haven’t actually tested my blood for ketone levels, but I can tell when my mind is clear and focused versus when I have lower focus and energy.

Since I’m already getting enough good collagen from grass fed or wild meats, especially the tendons, extra powder in the morning coffee probably hasn’t been missed. Other than the great taste and texture, of course.

The other thing is hunger. Protein intake signals the digestive system to start, stimulating hunger. Hunger can be distracting, although my energy level may still be high. The Bulletproof Diet suggests taking collagen in the morning for women over 40 and for anyone trying to lose a lot of weight.

I am not 100% sure of this, but I have also heard and read that women may benefit from protein in the morning without the downsides. It sounds a bit weird that men would have a different outcome. But that’s true for other biological processes, so it isn’t necessarily false.

I still add the collagen for my wife, daily. She doesn’t eat as much meat as I do and can probably benefit from the extra protein. Of course, I’m talking about a few teaspoons, not heaping scoops.

On mornings after training, I will have one or two tablespoons.

What works for one may not for another. And what works for you today may not work best the next day. So keep pivoting.

I’m curious to find out how big of a difference this makes for you. Soon, we’re all going to be using individualized amounts of fat, protein, and carbs. We’ll be fine-tuned to our needs for optimizing each day. Until then it’s just a matter of simply trying.

For us it’s more than simply putting something in the mouth when there’s hunger. It’s about true satiation, duration of focus and energy, and how we feel, think, and act.

Let me know what you’ve experienced.

To powerful living,

Steve

Read TheBrilliantBeastBlog via email

Butter Coffee Tweaks

Brilliant Friends,

The Bulletproof Executive, Dave Asprey, recommends that men eat eight to ten tablespoons, and women six to eight tablespoons, of fat per day. Or, about 50% of calories from fat.

That seems like a lot.

It probably sounds psycho to most people. But not to us, who know how important fat is for cell membrane construction and function, hormone production and balance, and energy and focus.

Between my morning coffee and dinner, I eat about seven to eight tablespoons of butter, plus other fats from meat, coconut oil, etc. to satiety. That looks like around nine tablespoons for me. So, Asprey may have a good number.

But it’s not like I went from a “normal diet” to nine tbsp of fat in a day, or even a week, or even months. Over the course of the first year that I started to drink butter coffee, I gradually went from two tablespoons to four to six. I just went by feel.

How hungry, how tired, how sore was I from the previous day? How did it make me feel to blend in more or less butter in my coffee? Was I going to have a long day, an emotionally difficult or demanding schedule, or a big training session?

Butter coffee has been the start of my nutrition and daily ritual almost every single day for the past four years. Getting good fat, lots of it, changed my life in every critical aspect I can imagine. My mood, my focus, my strength have all fundamentally changed because of it. Eating this way is something that I’ll perpetuate for the rest of my life.

I don’t say this to brag. And I’m not saying you should be eating nine tablespoons of fat tomorrow. I do want you to know it was a journey of trial and error before I got it just right, to my liking and to the best performance enhancement for me. If you get it down in one try, more awesome.

Either way, getting that much good fat through each day is hard enough. Butter coffee is one of those incredible life hacks that can get you there. It’s also a hard one to make a regular part of life. Understandably so.

Portability, Butteriness

It’s hard to make it to go. The coffee cools, the butter congeals, and you end up with a lava lamp by the time you get to work.

Three things.

First, make it quick. Once your water’s hot enough, brew the coffee immediately and promptly blend everything, then pour it into the thermos as soon as the coffee is blended. No delays, screw on the tops, keep the heat.

Second, blend it for a full twenty seconds. That means if the second hand on the clock is at 12, you blend until it’s at 4. This breaks the fats down better and the coffee stays in tact longer.

Third, get a good thermos. I use Thermos. Also Zojirushi.

Butter based on feel

You don’t have to stick with a specific amount. Two tablespoons for two cups of coffee is a good starting point. After a while, your body adjusts to digesting fat and can probably handle more of it. Try more to get it creamier, if you dare.

Caveat: there is a limit to how much butter a certain amount of coffee will hold. A couple of days ago I plopped eight tablespoons into a liter of coffee. The fat started to stick to the sides of my mug. Not a bad thing, though. I just drank it faster!

Really, you can add more if needed. When you feel drained from the training session the day before, a mighty dose of fat can revamp your energy and aid in the recovery process.

Brew by the clock

Get the coffee acidity just right by playing around with how long you’re allowing your beans to steep, and how hot the water is. I don’t settle for overdone coffee. It upsets my stomach and makes me weak. Find the sweetest setting for the coffee that tastes right and feels awesome. I set the kitchen timer to three minutes for my French Press, so I don’t forget it in the midst of measuring out my powders like a mad scientist.

Increase MCT oil by increments

Now here’s where you want to be more delicate. Make adjustments incrementally. I mean a half or quarter teaspoon at a time. Other than inspiring you to excrete immediately if you have too much, MCT’s in excess can get you in a sort of brain overdrive. When I skipped from one teaspoon to one tablespoon, I got the runs and felt slightly dizzy for a couple hours.

With that being said, it is amazing fuel for your brain and the rest of your body. Sugar is not the only fuel source for your brain! C-8 and C-10 fatty acids (MCT’s) get converted into ketones and work like jet fuel. It’s the same metabolic process as when you are in fasting, when your body starts to use it’s fat reserve as energy.

You can also tinker with the type of MCT. There are C-8 isolated oils out there, which are most easily used by the brain. I’ve been using this form for a couple of years now and it is quite intense, and much more direct than regular MCT (C-8 and C-10 combined). I take just under a tablespoon of C-8 oil and I feel great.

Find your sweet spot!

I love talking with friends about how to make butter coffee better. It’s one of my favorite topics. So if there’s anything you’re wondering about for making butter coffee, just let me know. I’m more than willing to help you figure it out.

To powerful living,

Steve

Tools

Amazon Affiliate Links

Note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

I will only link to tools that I use, find meaningful, and that I believe could benefit my brilliant readers.

Read TheBrilliantBeastBlog via email

Butter Coffee Gear

Essential butter coffee brewing tools

Grind.

Bodum BISTRO Burr Grinder

Duration of use: 2½ years and counting

Features: Metal burr grinder does a fair job of pulverizing coffee beans. Never jams. Grounds end up in glass beaker with silicone rubber sleeve protection. Easy to disassemble and clean.

Downside: Need to jar it and tap to make grounds empty out completely into beaker. The plastic container on top shifts out of the largest ground setting during grinding – better to keep it at the second to last setting for coarser grounds.

Application: Sits on the counter top for daily morning brew at home.

Hario Mini Mill Slim Hand Coffee Grinder

Duration of use: 4 years and counting

Features: Small enough to be a true handheld travel grinder. Adjustable ceramic burr for ground size. Removable handle for compact storage. Good for pour over brewing on the go.

Downside: Grounds are inconsistent. Requires time and effort for finer grounds.

Application: I took it backpacking through Bali, Singapore, Thailand and Korea. Stored butter coffee ingredients like vanilla beans in the clear bottom part.

Brew.

French press

Duration of use: 2½ years and counting

Features: Stainless steel French press beauty brews 30 ounces of coffee. Double walled body keeps coffee hot while brewing. Smooth lines make it easy to clean. Ergonomic handle and contoured spout make pouring clean and effortless. The lid

Downside: Some water gets trapped under press screen, but tilting all the way gets it out.

Application: Good for brewing coffee on rushed mornings. Brew hands-free for four minutes while adding butter coffee ingredients to blender. Pour finished coffee out and blend. Pour over brewing, in contrast, requires full occupation.

Pour over

Hario V60 Buono Pouring Kettle

Duration of use: 5 years and counting

Features: Light steel kettle can boil 1.2L water over all types of stove tops. No cleaning needed if good water is used. Lid fits very well and rattles when boiling. Spout is ingenious, pours pinpoint water for precise soaking of coffee grounds.

Downside: Handle angle and spout length require some distance from grounds. Difficult to brew directly into a tall blender if counter is too high.

Application: Hario is the authority brand on pour over coffee brewing. I use this every morning to make coffee. The ceramic dripper cup, featured below, can be placed on top of the blender lid opening, and the coffee brewed directly into blender and other ingredients. Paper filters are also needed. See Make Butter Coffee for the setup and instructions.

Hario V60 Ceramic Coffee Dripper (Size 01, White)

Application: Size 01 fits enough grounds for about two mugs of coffee.

Size 02

Application: Size 02 fits enough grounds for about four mugs of coffee. Officially it’s 3 cups, but I stretch it with more grounds and careful brewing.

Measure.

Duration of use: 1 year

Features: Light yet sturdy spoons. Shallow bowl fit into small package openings. Easy to clean.

Downside: Ring holding them together was flimsy and came apart. Spoons constantly fell out of ring.

Blend.

Keep.

Add zojirushi and stanley

 


Amazon Affiliate Links

Note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Get Rid of Slack on the Deadlift

Brilliant Friends,

Here are a couple of thoughts on a more effective deadlift.

A common point of energy waste in the deadlift is the initial lift of the weight from the ground. That exact moment the weight comes off the ground should be the first upward movement of your body as well.

You would think this is intuitive. But if you watch deadlift videos on Instagram and Youtube, you’ll notice that a lot of people start their lift with their butts. Before the weight lifts off the ground, their hips have already moved up a few inches. You might notice this about yourself, too.

This is inefficient channeling of energy through the legs, and takes away from upward movement of the weight.

You can develop a better deadlift by minimizing this power leakage from the start. The aim is absolute tension and rigidity before the “pull” (what we call the lifting portion of the deadlift). By doing this, you will be able to maintain good form throughout the lift, keeping your back neutral, knees out, and head aligned. This will minimize and even prevent your upper back from curving forward into a slouch.

Start Position

To create the most effective output, focus on the setup. Once you grab the bar:

  • Straighten your arms
  • Push your feet into the ground
  • Pull up against the bar just short of lifting it to anchor yourself into the ground.
  • Pull back on your shoulder blades, like the wings of a jet folding in after take-off.
  • Flex your butt, think of squeezing your sphincter
  • Spread the floor with your feet (see my squat newsletter  for description)

If someone came by from any direction and pushed you, you would not be budged. No looseness in any part of your body, upward, downward, or sideways. Everything should be rock solid and ready for take off.

Back

Your back should have a straight arrow pointing through it from top of the head through the end of your butt.

Eyes

As you take hold of the bar, focus on one spot on the ground in front of you and do not look away. This helps with keeping the head in a neutral alignment with the rest of your spine.

The Pull

And here goes. I like Mehdi Hadim‘s two-part cue the best:

  1. Push the ground away from you
  2. When bar passes knees, slam your hips forward into the bar

Descent

You now stand upright with bar held at arms length.

  1. Pull in a belly breath and lock it into your lungs for abdominal pressure.
  2. Let down the weight in the exact reverse way. Start with hips moving back, keeping tension in butt, hamstrings, knees and feet.
  3. When the bar reaches your knees, allow them to start parting and bending, maintaining full tension.
  4. Do not drop the weight. It’s sloppy and rude, and it will mess up your back and everyone’s eardrums. Think Batman. Be quiet, be swift, and be gone.

I’ll send one on grip next. Try these with minimal weight first. As in, just the bar. Or a broomstick.

To powerful living,

Steve

 
Copyright © 2016 Steve Ko, All rights reserved.