Bulletproof™ Upgraded Grass Fed Coffee

Posted on February 1, 2012 by

his coffee makes you feel noticeably better than anything else you’ll find. You’ll never go back to Starbucks again. These beans are meant for drinking black or best of all, for making Bulletproof Coffee with grass fed butter.

What? Grass fed butter?

The beans are roasted in small batches by the #1 ranked roaster in United States under the strictest conditions.  Roasting the beans enhances their antioxidant capacity and flavor to provide you with a healthier, tastier cup of coffee.

I love the #1 ranked roaster in the United States!

[via The Bulletproof Executive via @ebolognino]

  • http://twitter.com/thuglife4000 Trevor Gruehn

    This is upsets me because some people are actually going to fall for it.

  • Dave Asprey @bulletproofexec

    Trevor, I’m also upset, but for a different reason. I’m upset because the problem of toxins in coffee is so big. Coffee has been a lifelong passion for me, but I had to give it up for 5 years because the “side effects” weren’t worth it. Then I figured out it wasn’t the coffee, it was the processing.

    Science backs this up. http://www.ncbi.nlm.nih.gov/pubmed/14726276 shows how big of a problem mycotoxins are in coffee. There are whole books written about this, not by coffee industry, but by food safety and mycotoxin specialists.

    We know that one sour bean in 50lbs of beans can impact the flavor.

    I searched for years for a consistently reliable cup of coffee that didn’t cause the health problems most coffee (especially natural process) causes.

    I get it – you and the people here are experts in coffee, way more so than I am. But I’m an expert in biohacking, which looks at the system of the human body and nutrition and toxins. What you don’t know is that we have new species of highly aggressive, toxic molds growing on crops. These didn’t exist 30 years ago. These are growing on coffee, so we have to be more careful of how we process and treat it throughout the supply chain, or it won’t have the positive effects people have come to expect from coffee.

    Seriously – if everytime you drink coffee, you get a headache, you’ll stop drinking it. That’s bad for business AND bad for health. My coffee doesn’t cause headaches the way a lot of coffee can. I made this stuff because I love coffee and didn’t want to stop drinking it.

    It works whether or not it upsets you.

    This research should be a wakeup call for coffee producers everywhere. I’d be more than pleased to be able to buy a cup of low toxin coffee at any coffee place, but I don’t expect that to happen anytime soon. In the meantime, people who love coffee but hate headaches can try mine and see how it works.

  • David Walsh

    and I quote from the abstract you linked to above (highlighting how big a problem it is).

    “ All positive samples showed OTA levels below the limit suggested by the European Union (8 microg kg(-1)).”

    BELOW THE LIMIT

  • http://twitter.com/kieranjol Kieran O’Leary

     Guys I’m a fucking biohacker too and i’m telling you that grass fed coffee makes the most amazing butter.

  • http://www.jasondominy.tumblr.com/ jasondominy

     Out of curiousity, who’s the number one ranked roaster in the country these days? The guys who roast your coffee?

  • Sam

    I am just curious – if there is mold and bacteria in regular coffee, why is it not destroyed in the roasting and brewing process. Could you please clarify.

    Of course I would still buy your coffee for entirely different reasons.

  • http://www.holbrookhouse.co.uk/weddings Somerset Wedding Gal

    And milk!!

  • Geauxpaleo

    Sam, if I am remembering correctly:
    Bacteria and Mold are killed in roasting brewing processes. 
    However, the MYCOTOXINS from these organisms are not as easily destroyed. This is the problem.

  • http://twitter.com/bulletproofexec ʎǝɹdsɐ ǝʌɐp

     Portland Roasters – SCAA award!

  • http://twitter.com/bulletproofexec ʎǝɹdsɐ ǝʌɐp

     So the limit is too high. Search “coffee jitter anxiety” on google if you don’t believe me.

  • http://twitter.com/bulletproofexec ʎǝɹdsɐ ǝʌɐp

     Sam, that’s a good question. The spores of mold do get killed, but the toxins they make are not destroyed (much) by the roasting process. Same with bacteria; the biogenic amines in coffee that are formed during processing are heat resistant.

  • Steve

    Mycotoxins are the waste products not the fungus itself. It’s the same reason you can’t just cook spoiled food and make it suitable to eat.

  • CarbSanity

    Jimmy Moore had him on a podcast, so I’m pretty sure it’s legit.

  • http://shotzombies.com Mike White

    This is ridiculous logic. I wouldn’t buy Jimmy Moore coffee either.

  • Marco Leblanc

    What I don’t understand and is very frustrating is everyone who doesn’t believe in this or everyone who doesn’t lose time to bash it are only doing it because they didn’t do the research. They know nothing about it and they are repeating and are skeptical only because of what they hear from other people, most of them didn’t do their work either. You have to READ and UNDERSTAND the science and evidence behind it before even considering talking crap about it. If you say ti doesn’t work and it’s bullshit, show me the science and evidence behind it. If not, you’re just an idiot saying stuff that you even understand. Dave Asprey is right about what he says and if you don’t believe it, your body isn’t gonna appreciate it. Do your homework people. Seriously.