What is Butter Coffee?


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Butter coffee is a drink consisting of brewed coffee, unsalted butter, and medium-chain triglycerides (MCTs), an easily digested type of fat. It’s similar to Bulletproof coffee, which was developed by an entrepreneur named Dave Asprey.


Although many people believe that butter coffee is a modern concoction, this high fat beverage has been consumed throughout history.

Many cultures and communities, including the Sherpas of the Himalayas and the Gurage of Ethiopia, have been drinking butter coffee and butter tea for centuries.

Some people living in high altitude regions add butter to their coffee or tea for much-needed energy, as living and working in high altitude areas increases their calorie needs

Additionally, people in the Himalayan regions of Nepal and India, as well as certain areas in China, commonly drink tea made with yak butter. In Tibet, butter tea, or po cha, is a traditional beverage consumed on a daily basis


Indonesian Coffee

Indonesia, one of the world’s largest countries, is composed of thousands of islands. Several of the larger islands — Sumatra, Java and Sulawesi (or Celebes as it was called) — are known throughout the world for the fine, quality coffees which grow there. The coffee plant was introduced to Indonesia by Dutch colonists in the 17th century and soon led the world’s production. Today, small coffee farms of 1-2 acres predominate and most of it is dry processed. Indonesian coffees are noted for a pronounced rich, full body and mild acidity.

Indonesia is also known for its fine aged coffees. Traditionally, these were coffees held over a period of time by farmers who wanted to sell them at higher prices. Warehousing, it was found, gently aged the coffee in Indonesia’s warm, damp climate and resulted in an coffee prized for even deeper body and less acidity. It is a process which cannot been matched by technology.

Review of Don Francisco’s Coffee Flavors

Photo by Multiculturalcookingnetwork.com

The folks of Don Francisco provided MCCN with a wide variety of their flavors of Coffee.  Here is my review.  I try to offer insight on the experience of trying it black and then with cream in most cases. 

  • Hawaiian Blend-  If you drink you coffee black, the roasted flavor is prominent to the degree that it comes across over roasted.  Add cream to the coffee and experience rich flavor with complex notes.   
  • Kona– This flavor has more of a well balanced roasted flavor.  Easy to drink black.  Nutty notes come through with cream added. 




Sweeten Your Coffee With Chocolate

If a spoonful of sugar makes the medicine go down then two tablespoons of chocolate chips is a mild sweetener for Coffee.  It is more of a great idea for presentation.  We got this idea after a review of Mr. Cecil’s Ribs in Sherman, Oaks.  The manager by the name of Ty brought this concoction to the Sherman Oaks location.

Meet Ty of Mr. Cecil's Ribs

Healthy Drinks

We all know that the healthiest drink for our bodies is water. Water makes 70% of our bodies; it cushions our joints, and transports oxygen and nutrients to cells in our bodies. Water encourages bowel movement and helps to defend against blood clots. Everyone should have eight 8 ounce glasses of water every day, especially if you’re an active person. Even though water is the healthiest thing you can put in your body, there are many beneficial drinks that you might want to try. READ MORE

Ethiopians: The History of Coffee

The history of coffee goes at least as far back as the fifteenth century, though coffee’s origins remain unclear. It had been believed that Ethiopian ancestors of today’s Oromo people were the first to have discovered and recognized the energizing effect of the coffee bean plant.  However, no direct evidence has been found indicating where in Africa coffee grew or who among the natives might have used it as a stimulant or even known about it, earlier than the 17th century.  The story of Kaldi, the 9th-century Ethiopian goatherd who discovered coffee, did not appear in writing until 1671 and is probably apocryphal.  From Ethiopia, coffee was said to have spread to Egypt and Yemen.  The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi monasteries of Yemen.  It was here in Arabia that coffee beans were first roasted and brewed, in a similar way to how it is now prepared. By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa. Coffee then spread to Italy, and to the rest of Europe, to Indonesia, and to the Americas.

Learn more about African foods and recipes at http://multiculturalcookingnetwork.com/regions/africa.html

Historical Influences on Colombian Food

Colombian is blessed with a rich natural space, a variety of the fauna and flora and a high agricultural potential. The most significant agricultural possessions are the coffee plantations (Colombia is the second exporter in the world, but Colombian coffee is recognized as the best one), banana trees, cocoa, beans and sugar cane. Cows and other horned cattle are breaded. All these aspects explain the trends of Colombian traditional cuisine. http://recipes.wikia.com/index.php?title=Colombian_Cuisine&action=delete Colombia is beneficially situated between a sea (Carebean Sea) and an ocean (Pacific Ocean) and has various exotic plants; this fact is felt in the local cuisine, which includes seafood and wild plants meals: lulo, Curuba, Mamoncillo, uchuva, feijoa, sweet granadilla, mamey, guama, tree tomato and pitahaya, yucca, plantains, anise and even cactus. The main influences found in the Colombian cuisine are those of the Mexico and Argentina, but also Brasilia and Peru: bean and corn meals and Mercado beverages, but Colombian culinary spectrum also contains Italian and other European influences. Some of the most common aliments found in the Colombian diet are: corn, beans, tomatoes, Beef meat, plantains and coffee and cocoa drinks. The Colombian bean meals are best represented by the Antioquian beans, which are made with kidney beans, chopped Bacon, green plantains, tomatoes, onions and garlic. Beef is the main ingredient in the Colombian traditional meat recipes and it is prepared in a variety of ways: fried, grilled, roasted, barbecued, and stewed and as a filling for various Colombian dishes.

Coloumbian food