Bpc Recipe - A Work In Progress

I just got the upgraded chocolate and vanilla, and was excited to start experimenting with my BPC coffee recipe.  I figured I would start this post as a way of tracking my variables until I nail the perfect cup!  I'd also love to hear everyone's favorite ratios/tricks, too :D


 


Original Recipe For the Last Month


- 3TB of BPC in 12oz of water brewed in a french press


- 4TB of Kerrygold Unsalted Butter


- 1TB of MCT Oil


- 1G of Stevia


 


Thoughts: At first I just thought this was "okay," as it had kind of a "bleh" after-taste, which I attributed to the stevia.  I left it out for a while and didn't notice a discernable difference, so I added it back in.  After a couple days I actually grew to love the taste of BPC, and now I can't wait to start my morning with a cup!


 


 


Revised Recipe - 4/27/13


- 2TB of BPC in 12oz of water brewed in a french press


- 4TB of Kerrygold Unsaled Butter


- 1-2TB of MCT Oil (trying to build a tolerance up to 2TB every morning)


- 1TB of Upgraded Chocolate


- 1/8t of Upgraded Vanilla


- 1G of Stevia


 


Thoughts:  I love the chocolate!  I'm actually wondering if I could use less and get the same taste, but considering the health benefits, I don't mind.  Like so many others, I didn't taste the vanilla at all and will have to increase the amount.  I used a bit less coffee based on Dave's recipe (2-2.5TB in 16oz of water), but I guess I like the taste of my coffee to be a bit stronger.


 


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  • katolotuskatolotus ✭✭✭
    edited April 2013

    - 500ml of paper filter upgraded coffee


    - 40g of kerry Gold (2% salt)


    - 30ml of MCT Oil


    - 5g cocoa powder


    - 10g cocoa nibs


    - 10g Cocoa butter


    - sprinkle of vanilla bean powder on the top


     


    This is still an ongoing process for me since starting BPC late last year. Playing around with the amount of cocoa butter, which I've just started to use and have fluctuated between 62g and 31g of butter. Loving the cocoa nibs which can give it a gritty chocolate taste. The cocoa powder isn't as crucial, tried adding more, but prefer just a bit after trying it with none. More throth the better with the vanilla bean powder sprinkled on top. Tastes great and is around 600kcals with 60g of fat. I could drink it all morning :wink:


     


    Must remember to take a pic. Using the magic bullet cups now which keeps the froth better. Pouring from blender to mug was killing my froth :wink:


    Katolotus

    MMA Fighter

     

    SUCCESS: A lot of little things done well

  • Just saw magic bullet on sale at Costco and think I might invest.  I've been using a countertop blender which works really well though.  I really like the cocoa powder because it adds a great chocolate flavor without the sweetness (and no grittiness).


    Today's recipe:


    - 2.5TB of BPC in 12oz of water brewed in a french press


    - 4TB of Kerrygold Unsaled Butter


    - 1.5TB of MCT Oil (trying to build a tolerance up to 2TB every morning)


    - 0.5TB of Upgraded Chocolate


    - 0.5t of Upgraded Vanilla


    - 1G of Stevia


     


    Thoughts: Reducing the chocolate powder to 1/2 TB didn't impact the taste too much.  Upping the vanilla brought the flavor through more.  I still like the stronger coffee taste and think I may go back to 3TB in 12oz next time...


  • katolotuskatolotus ✭✭✭
    edited April 2013

    I've now got three blenders since starting BPC and the magic bullet is the best by far. The cups you can drink straight out of have pushed the taste of BPC to another level. No pouring or stirring. Just take off the blade, sprinkle the vanilla and drink that froth :wink:


     


    I also found that the amount of Cocoa powder doesn't make too much difference. I only use a bit.


     


    I take it TB is a table spoon, i.e. 15ml?


    Katolotus

    MMA Fighter

     

    SUCCESS: A lot of little things done well

  • Now following this thread, I really need some variety with my BPC.


     


    Jake


    My Fitness and Nutrition Blog: http://JJStrength.com

  • katolotuskatolotus ✭✭✭

    I'm loving playing around with the formula. I was using Maca powder way back before I found out it wasn't bulletproof. Vanilla bean powder has been a great addition. Just started playing with cocoa butter. Changing the amount of cocoa powder has been interesting and getting some grit from the cocoa nibs with some of it at the bottom is great. My BPC comes in 4 layers. Froth on top with vanilla bean powder, second layer of froth with some cocoa nib grit, then basic BPC which is the worst bit, then the bottom with all the sunken nibs. Nice and chewy. Love it!


     


    Gonna take a pic so show it off ;-)


    Katolotus

    MMA Fighter

     

    SUCCESS: A lot of little things done well

  • katolotuskatolotus ✭✭✭
    edited April 2013

    Started a bulletproof coffee PORN thread for the images, http://forum.bulletproofexec.com/index.php?/topic/3493-bulletproof-coffee-porn/


     


    but wanted to post mine from this morning. Check the layers out :wink:


     


     


    BulletProofCoffee_Apr13.gif


    Katolotus

    MMA Fighter

     

    SUCCESS: A lot of little things done well

  • Wow... that looks incredible!  I'll have to attempt my own (amateur) BPC porn :D


     


    I'm actually going to post some BP soup porn for you, too... I can't stop raving about this broccoli & leek soup.  It rocks.


     


    The last few days have seen a slight change in my BPC (which I'm still keeping pretty simple for sake of my morning routine):


     


    Today's recipe:


    - 2TB of BPC in 12oz of water brewed in a french press


    - 4TB of Kerrygold Unsaled Butter


    - 2TB of MCT Oil


    - 1TB of Upgraded Chocolate


    - 1G of Stevia


     


    You'll notice I cut out the vanilla.  I honestly don't taste it, and I figure it would be better used in deserts (on the rare occasion I cook them).  I just figure there's no sense wasting it given the expense to flavor ratio!  I am considering getting some of the cocoa butter, and experimenting with a sweetener other than stevia.  I'm just not a fan... suggestions?

  • katolotuskatolotus ✭✭✭

    when you Yanks say 2TB of something, how does that work, you just scoop up with a tablespoon some butter, seems at bit random weight wise.


     


    Over here I take a 250g stick of butter, up wrap it. Cut it into either 8, 6 or 4 equal slices (31g, 41g, 62g), push it back together and rewrap it. Then I can just open up the wrapper and grab a chunk I know the weight of.


     


    Otherstuff I'll weight out and then take a metal note of how much it is, or weight a scoop I use to check how much it actually is. I don't weight everything, just check occasionally, so I know I'm pretty close to the same weight each time. 1TB or 2TSP seems a little inaccurate in real life to me.


     


    Can someone enlighten me?


    Katolotus

    MMA Fighter

     

    SUCCESS: A lot of little things done well

  • katolotuskatolotus ✭✭✭

    I use a scale (1tbsp = 15g)


    ___________________________


    So if you've weighed it, why don't people quote the weight instead to the size of a spoon?

    Katolotus

    MMA Fighter

     

    SUCCESS: A lot of little things done well

  • Because I'm a silly American, and we use the imperial system where weights/lengths are not easily converted ;)


     


    Side note... I've determined the worst BP coffee recipe ever:


     


    - Take one broken coffee grinder (36 days old mind you), and don't have BP coffee for 3 days until Amazon sends you a replacement.


     


    It was awful.  Never thought I would miss my morning dose of fat as much as I did, especially considering it was quarter-end close for my company (lots of consecutive long days).


     


    My roommate likes to point out that the grinder was obviously not up to the task of BP coffee beans :D 


  • Based on how Dave "prefers" his coffee, I decided to up the water to 16oz while still using 2tb of coffee.  As much as I like the taste of coffee, I have to say that it was much better toned down a bit (although the recipe no longer fits in any of my travel mugs...)


  • katolotuskatolotus ✭✭✭
    edited May 2013

    16oz is 473ml, which isn't larger than the 22oz I use :wink:


     


    BulletProofCoffee_May13.gif


    Katolotus

    MMA Fighter

     

    SUCCESS: A lot of little things done well

  • Great topic - I'm a total coffee newbie and so far have been trying 2-3 different recipes for the past 4 days of BPC using upgraded coffee,MCT, and Anchor unsalted grass fed butter.


  • Great topic - I'm a total coffee newbie and so far have been trying 2-3 different recipes for the past 4 days of BPC using upgraded coffee,MCT, and Anchor unsalted grass fed butter.





    That's great! That's the basic recipe anyway and all you really need. Upgraded Coffee, MCT, grassfed butter. Anything else is extra and is fun to mess with but you have the basic recipe down. If you are doing bulletproof intermittent fasting just be careful of what you add so as not to break your fast too soon.
  • katolotuskatolotus ✭✭✭
    edited May 2013

    I've been using the following for a few weeks now


     


    Upgraded Coffee 400ml


    31g Kerry Gold


    10g Cocoa Butter


    10g Cocoa Nibs


    30ml MCT oil


    Blending in a magic bullet


     


    Tried some Raw butter and some unpasturised butter, but I think all the chilli's i've eaten have killed my tastebuds, so couldn't taste too much difference with the butter.


     


    HooksnSons_BPC_May13.gif


    Only had salted left at Borough Market, London, but my tastebuds are shot anyway ;-)


    Katolotus

    MMA Fighter

     

    SUCCESS: A lot of little things done well

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