Today we are trying to make the ultimate, stress-relieving coffee experience.
The final product should look something like this:
Forget starbucks lattes, forget bulletproof coffee and for god’s sake throw the instant, blended coffee out. We’re going for the perfect taste and perfect mouth-feel, all while keeping the ingredients high-quality and healthy. Let’s get started.
- Coffee (ideally single-origin African beans. South American beans are typically loaded with mycotoxins)
- Whole Milk (ideally organic, grassfed, unhomogenised)
- Double Cream (ideally organic, grassfed)
- Ice cream (vanilla works well, but just use your favourite type – watch out for nasty ingredients such as carrageenan, soy lecithin, and other ‘gums’)
- Salt (optional depending on taste preference – I use himalayan salt)
- Add 1.5 heaped tablespoons of ground coffee into the cafetiere.
- Boil some filtered water and let the water cool down for at least 30 seconds before pouring over the coffee grounds (pouring just-boiled water burns the coffee and ruins the flavour).
- Optional: Add 1/2 a teaspoon of salt into the cafetiere – this helps to prevent any bitter taste and does not make the coffee taste ‘salty’ whatsoever.
- Wait for approximately 3 minutes.
- Pour the coffee into a suitably sized mug
- Add a small amount of milk, a heaped teaspoon of cream and a tablespoon of ice cream.
- Mix the coffee up using your milk frother
I find that coffee works best with (or right after) a meal. Drinking coffee this way seems to eliminate any potential for the dreaded ‘crash’.
Drinking coffee with a meal will also inhibit iron absorption – This can be a good or bad thing depending on your current situation. Men typically accumulate too much iron as they age, leading to iron overload. However many pre-menopausal women have low iron status – use coffee appropriately!