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    Wild Content — coffee

    Why put butter in coffee?

    Why put butter in coffee?

    Have you ever put butter in your coffee?

    Butter in coffee is delicious.

    And it's growing in popularity, so much so that you can now find butter coffee on the menu in many Whole Foods.

    Part of the reason it is growing in popularity in the states is the connection between drinking a butter coffee and fasting (skipping breakfast).

    Adding butter to your coffee (and MCT oil) is a great way to skip breakfast in the mornings while still getting a boost in energy from fat calories and the effects of fasting.

    Without going deep into intermittent fasting, try the following: skip eating whole food and try coffee and/or butter coffee instead. Then eat later in the day whenever you feel hungry, ideally 4-8 hours after waking.

    Below is our recipe—The Wild Butter Brew—but before we get to that, I want to talk about fat for a hot minute.

    After all, the mass of people still believes that fat is unhealthy.


    Fat is not bad for you. Fat is an essential nutrient for humans.

    Essential nutrients mean if you don't eat them, you'll die.

    How can something that we have to eat to live to be "bad" for us?

    Well, here's a perfect example of something counterintuitive for a reason: because it's counter to intuition... or in other words, it's wrong!

    All that being said, the kind of fat matters. Fats that are highly processed and that come from seeds—canola, soy, etc.—are what you want to stay away from.

    Fats that come from animals—grass-fed beef, fatty fish, wild game—are not only ideal but the most nutritionally packed foods on the planet.

    This article is supposed to be about butter coffee, so I won't expand on the topic of fat anymore. Read the Wild Foods Guide To Fat for the full skinny on fat.

    "Butter was demonized and replaced with margarine, one of recent memory's most supremely stupid nutritional swap-outs. We discovered that the supposedly healthier margarine was laden with trans fats, a really bad kind of fat created by using a kind of turkey baster to inject hydrogen atoms into a liquid (unsaturated) fat making it more solid and giving it a longer shelf life. (Any time you read "partially hydrogenated oil" or "hydrogenated oil" in a list of ingredients, that means the food in question contains trans fats.) Unlike saturated fats from whole foods such as butter, trans fats (at least the manmade kind) actually do increase the risk for heart disease and strokes!" 

    -Jonny Bowden, The Great Cholesterol Myth: Why Lowering Your Cholesterol Won't Prevent Heart Disease-and the Statin-Free Plan That Will

    Butter coffee is a delicious and nutritious way to start your day. You can use it to fast in the morning and skip whole food, or you can add it to whatever you already do in the mornings.

    Personally, a mug of Wild Butter Coffee is all I have in the mornings. This keeps me going for 4-8 hours before my first meal. (To learn more about intermittent fasting, check out

    Wild Butter Coffee


    • 10 oz Wild Coffee (Organic, Fair Trade, Single-Origin, Ultra-Premium Beans 
    • 1 TBSP Non-alkalized cocoa powder (Available here)
    • 1 TBSP Wild MCT Oil (Buy MCT Oil here)
    • 1 TBSP of Kerrygold Butter (or 2 tbsp, this stuff is the ticket)
    • Optional: 1 dash of Wild Vanilla Powder (Available here)
    • Optional: 1/2 TSP Organic Cinnamon
    • Optional: 1/2-1 TSP Xylitol from maple (not corn)
    • Optional: Add a scoop of Wild Whey after step 3 after coffee has cooled then shake lightly to combine. Avoid blending or adding Wild Whey to hot liquids as this can damage the beneficial immunoglobulins!


    • Preferred brewing vessel
    • Mason jar or mug
    • Blender


    • Brew coffee with preferred method (Scroll down for brewing methods​)
    • Place hot coffee in a blender with 1-2 tbsp MCT oil, 1-2 tbsp pastured butter, 1 -2 tsp of Wild Chocolate powder, a dash of Wild Vanilla powder, and desired sweetener
    • Blend until frothy
    • If you prefer it hot, drink your beverage now. If not, proceed to the next step

    The "Wild Butter Brew" Iced​

    • Add 4 oz Wild Cold Brew and lightly shake to combine.
    • Place Butter Brew in the freezer to cool down for 3-5 minutes.
    • Remove from freezer
    • Add ice and give it a shake.
    • Enjoy!

    Common errors making butter coffee:

    • Blending too aggressively. Blend/Pulse in short bursts.
    • Using coconut oil over MCT oil. Coconut oil leaves a coconut aftertaste and doesn't have the same smooth consistency as MCT, which has trouble emulsifying.
    • Not using the best beans. Wild Coffee beans are fresh roasted, single-origin, fair trade, and organic. They are ultra-premium and uber-fresh. Using quality coffee makes a HUGE difference in how your butter brew comes out and how you'll feel after you drink it.

    How To Make Buttered Espresso

    Some tips for Butter Espresso:

    • Let the butter come to room temperature for a few minutes. It will thoroughly blend if it's too cold, and you'll end up with (delicious) chunks of butter in your espresso.
    • Blend for 30-60 seconds. Because there is such a small amount of liquid in espresso, it takes some time to blend the butter and form the emulsion thoroughly.
    • Test the amount of butter. I've successfully used up to 2 tablespoons of butter in a double shot of espresso. However, 1 TBSP is plenty. Test and find what you like.
    • Use unsalted pastured butter

    Optional ingredients you can add to make your butter espresso concoctions:

    How To Brew Coffee With A Moka Pot

    How To Brew Coffee With A Moka Pot

    The Moka pot is the closest thing to espresso you can get without an espresso machine.

    It's also a fun and exciting way to brew.

    Coffee grounds are placed in the middle of the pot on a screen just over the base that holds the water. The top part, where the brewed coffee ends up, has a long spout into a reservoir where the brewed coffee will be saved and poured from.

    Steam builds up in the closed base, which forces the hot water through the compressed coffee in the middle of the pot. One of the most unique yet straightforward compared to something like siphon coffee, ways of brewing I've ever seen.

    What you need:

    • 20g ground coffee to the same grind as espresso - grind size about that of table salt
    • Moka pot
    • Grinder
    • Stovetop
    • Kettle
    • Filtered Water
    • Clean kitchen towel


    1. ​Bring water to boil in kettle
    2. ​Fill bottom chamber to line
    3. ​Place filter basket into brewer
    4. ​Fill basket to a small mound with fresh ground cof

    How To Brew Coffee With The Nel Drip

    How To Brew Coffee With The Nel Drip

    The Nel Drip Method...

    To brew the Nel Drip, you need a new brewer. Get one here. It's cheap and awesome. (If you already own a pour-over method, like a Chemex or a Hario V60, you can mimic this technique with good results.)

    We are going to provide two versions for brewing new drip. The first is going to be the "old" coffee method. The second is what you want to use for fresh coffee. I recommend trying both..., especially the process for those older beans.

    How To Brew "Old" Coffee With The Nel Drip

    What you need:

    • 50g whole bean coffee - 1-3 weeks old
    • Nel Drip Brewer
    • Grinder
    • Kettle
    • Filtered Water
    • Scale
    • Clean kitchen towel
    • Thermometer


    1. ​First use of cloth filter: Soak in hot water, ring out, and pat dry between clean dish cloths. Second use: pour some hot water over it in the brewer to preheat the carafe and prep the filter.
    2. ​Remove filter cloth and ring dry, then pat between clean kitchen towel
    3. ​Place back in the carafe
    4. ​Grind coffee coarse - the same grind size you use for the French press
    5. ​Add grounds in loose mound to filter sitting in the carafe
    6. ​With a butter knife, "groom" coffee gently around side of filter to remove air pockets
    7. ​Make a small indention in the middle of coffee mound
    8. ​Set Nel brewer on scale and tare
    9. ​Get a timer setup next to brewer
    10. ​When your water has cooled to 175°, it's time to start the initial pour: The initial pour should be as slow as possible; you want the coffee to absorb the water and not drip into the carafe completely.
    11. ​Pour as slowly as possible into the indention you made and slowly move out from there in clockwise circles, aiming for 1 gram a second for 50 seconds (1.7 oz total).
    12. ​Let the coffee "bloom" for 45 seconds. That means watching the clock and being in the moment.
    13. ​Aim for 80 grams (2.8 oz) over 50 seconds on your second pour. A tad faster.
    14. ​Pause for 30 seconds.
    15. ​The final pour is faster: 60 grams (2.11 oz) of water over 30 seconds - 2 grams per second.
    16. ​Your scale should now read: 190 grams (6.7 oz)

    How To Make Turkish Coffee

    How To Make Turkish Coffee

    I learned about Turkish coffee when I was a coffee fanatic.

    At first glance, this method was too archaic for my tastes and maybe even an affront to my beautiful, newly purchased Chemex.

    Turkish coffee reminded me of something primitive, such as how people made coffee before the invention of the coffee maker. It was too elementary for my tastes.

    Then I learned a bit more about the technique, which intrigued me.

    First, you need a unique coffee pot, called an "ibrik," and an excellent grind of coffee (a powder). Then you use a special technique consisting of cooking it over low heat and bringing it to a near boil multiple times before serving. Finally, you don't strain it—this is the part that got me.

    The idea of drinking this bold brew by letting the heavy grounds and coffee sediment sink to the bottom sounded pretty cool.

    So, naturally, I bought an ibrik and started experimenting with some fresh Wild Coffee beans.

    I made my first batch with sugar, following a typical Turkish coffee recipe. It came out pretty good but far too sweet, even after using only half the sugar in the recipe.

    Next, I tried it with no sugar at all, and while I did like it, I could see how it might be a bit much for all but the heaviest coffee drinkers—it was rich, bold, and robust.

    Then I tried it with 1/2 tsp of sugar, which was just right. And now, we have the Turkish Coffee Recipe done the Wild Way. Enjoy!

    How To Make Turkish Coffee


    • A small pot or ibrik
    • 20g finely ground coffee (Use the finest grind setting you can find)
    • 8-ounce filtered water (~2.5g per ounce of water)


    • 1/2 - 1 tsp organic sugar or xylitol
    • Any of your favorite spices


    1. Pour water into heating vessel
    2. Add any desired spices or sugar to water and stir
    3. Add coffee to top of the water but do not stir
    4. Turn to low and let heat slowly to near-boil
    5. As soon as it reaches the proper temperature, remove it from heat. Do not let it boil!
    6. Let it cool for 10-20 seconds
    7. Return to heat and bring it back to near-boil
    8. Repeat for a third boil
    9. Remove from heat and scoop some of the foam into the cups (or discard, depending on preference)
    10. Slowly pour into small espresso cups
    11. Let grounds settle to the bottom of the cup by resting for 30 seconds
    12. Drink slowly until you reach sediment at the bottom


    • Turkish coffee is traditionally served with a glass of water
    • Don't take your eye off it or it may boil over
    • Experiment with different amounts of sweetener to find what you like!

    How to Brew Coffee With A French Press

    How to Brew Coffee With A French Press

    The French press is a widespread and trusted method of brewing coffee. That's probably because it is so easy to use—it is the simplest brewing method that doesn't use an automatic coffee maker. But that doesn't mean you can't still screw up a mug of French press. You can.

    First, after you are done brewing--about 4-6 minutes total--pour all of the coffee out of the French press. If it sits, it will over-extract.

    Second, let your grounds "bloom" a bit by pouring enough hot water over the grounds until all the grounds are wet and letting them sit for 60 seconds. This enables the coffee to release various gasses, contributing to a better-tasting brew.

    The final tip for not screwing up a French press brew is to use a coffee-to-water ratio of about 1:10 or 1:12. If you are using 300 grams of water, use 30 grams of coffee.


    • French Press
    • 300g Hot filtered water at 205°
    • 30g Fresh Coffee Ground to a coarse grind (about the size of coarse sea salt)
    • Timer


    1. Rinse French press with some hot water, then discard
    2. Add grounds to press and pour hot water over grounds until grounds are all saturated
    3. Lightly stir grounds and let bloom for 30-60 seconds
    4. Pour the rest of the water over the grounds, stir and let brew for another 3-4 minutes
    5. Push the plunger down and pour out all of the coffee. (If you leave the grounds in the water, it will over-extract.)

    The Aeropress Method

    The Aeropress is an invention by Alan Adler, inventor of the Aerobie Frisbee.

    It's a fun way to brew and is excellent for traveling because it's small and light. (There's even an Aeropress World Championship.)



    1. Grind 18oz coffee to as fine as table salt
    2. Invert Aeropress and insert plunger until it is set at 4
    3. Bring 12oz water to a boil
    4. Rinse the filter and end cap with a bit of hot water
    5. Add grounds to inverted Aeropress
    6. Pour water that is 30 seconds off boil over the grounds to wet grounds
    7. Let bloom for 30 seconds (you will see little bubbles)
    8. Stir grounds
    9. Pour in the rest of the water
    10. Place the top and flip over a cup or mug
    11. Press slowly (about 20 seconds) until you hear a hissing sound
    12. Enjoy!

    *Combine your freshly brewed coffee with some Wild MCT Oil, pastured butter, and a dash of Wild Chocolate and Wild Vanilla and blend!