I had for some time been hearing about "bulletproof coffee". At HiVolt in New Orleans they had it under the name "shockproof coffee". It met my best expectations: coffee that tasted like half a stick of butter was melted into it, which I believe was, along with MCT (medium chain triglyceride) oil. Buttery is a desirable goal for coffee, since that is how I have described Kona and Blue Mountain - generally considered the smoothest varieties available.
No comments:
Post a Comment