January 04, 2014
This past year, it has become a trend to see people adding fats other than cream or milk to their coffee. Butter was touted as not only adding flavor to coffee, but also as a weight-loss aid that adds energy. Well, the weight-loss side is debatable and quite a lot of people drink their coffee with no added dairy or sugar. We do, however, love coconut oil.
Coconut oil is a plant-derived oil that is similar to olive and avocado in that it contains MCTs, or medium-chain triglycerides. While high in saturated fats, medium-chain triglycerides have been shown to add to the oxidation of fat and help the body to metabolize proteins more rapidly. Coconut oil is also high in lauric acid, comprising about 49% total, which not only acts to inhibit overgrowth of fungus and bad bacteria like staphylococcus, it also increases high-density lipoprotein (HDL) "good" cholesterol.
In addition to all the health benefits, coconut oil helps to add a buttery flavor without dairy. We like to use organic, expeller-pressed, refined coconut oil because it has no overwhelming coconut taste.
Place 1 teaspoon of coconut oil atop the grounds for a single 12-16 oz. cup.
Pour hot water over grounds, until your cup is full. The same can be done for drip machines, single-cup machines, or any other method. French press or any brewing method that omits a filter will likely result in coffee with an oil slick on top of the cup that some might find to be unattractive. The reason we like adding it to the grounds is that we find the oil creates a tasty effect; whereby, oil will help extract the flavorants that we most recognize in the delightful coffee aroma.
Lastly, enjoy it your way by finishing the cup off with your preferred sweetener and/or creamer. Give it a try!
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