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My personal coffee practice and why/how I caffeinate!
 
Hey, remember me? Sorry it’s been a BIT. Life got crazy.
 
Updates!
 
  • Today I’m sharing more about my personal coffee practice and why I caffeinate! 
  • New podcast to hit your earbuds this week – stay tuned. I’m talking about stress.
  • Send me your questions! I want to be a resource to you and help you along this journey – so if you have questions send them to me!
 

Now to the good stuff: coffee.

 
So I’ve been getting a lot of questions lately on how I drink my coffee (aka: my coffee practice) or why I put the things I do in it. But before jumping in, I always feel the need to include a disclaimer when talking about caffeine, specifically coffee.
 
Coffee is neither inherently good nor bad.
 
Sure, if you’re drinking some high quality black coffee you’ll receive some nutritional benefits, but it’s not like you couldn’t get that from other sources that carry a little less potential for assault, right? Right.
 
As it’s said for almost anything — the quality and process of which it’s prepared is extremely important. Something that’s also incredibly important to consider is how your body responds.  I’ve known a lot of people who get the jitters or feel anxious after drinking coffee. That right there is a negative side effect. If you feel that way after sipping on a cup of joe, your best bet is to go without.
 
I spoke with my friend Madeline about coffee, the quality and preparation a little more in depth on the podcast. So if you want more information, take a listen.
 
Now that we did my coffee PSA – why do I personally drink it?  I solely drink coffee for comfort and taste. It’s become a habit. A habit that’ve I find a lot of love and comfort in. The smell, taste and warmth just make me really stinkin’ happy. I’m not one to feel any outstanding jolt of energy with coffee, my morning cup isn’t to necessarily wake me up (I actually feel more energy guzzling down water first thing in the morning than I do with my coffee). There are also days I go without and don’t ever feel like I’m going through “withdrawl” or feel completely exhausted without it. I just like it. Plain and simple.
 
…and for the record, I also have a serious obsession with coffee shops.
 
 
Alright, so let’s cross off my why and move on to the how.
 
How do I drink my coffee?
 

TYPE

I buy organic and sustainably harvested whole coffee beans – which I grind myself to a coarse ground (I read somewhere that when using a French press – course grounds produce the most flavor? C’est la vie.)
 
Something Madeline and I talked about on the podcast was the toxicity of coffee beans. Something I definitely need to educate myself more on. However, know that mycotoxins are everywhere. It’s nearly impossible to consume them. So yes, be mindful – seek out quality foods (and coffee!) and be conscious of how you feel after drinking it – but don’t get too stressed out over it.
 

PROCESS

French press. Hands down.
The flavor is incomparable and it’s due to the coffee steeping instead of filtering. Again, I’m no coffee aficionado, but there’s a serious difference in taste and depth.
 

ADD-INS

  1. Grass-fed collagen
  2. Virgin coconut oil
  3. Coconut milk/cream
 
Collagen: most abundant protein in our body. Supports skin, hair, tendons, cartilage, bones, joints, gut health, etc… a true building block. (I use this brand)
 
I’m a personal fan of collagen for a variety of reasons:
  1. I can’t do whey (due to an allergy of the milk protein, casein)
  2. I don’t like most protein powder’s additives. I’m not a fan of the taste of monk fruit extract, stevia or the like. I also try to stay away from fillers and gums that often times find their way into these mixes.
  3. It dissolve in hot and cold liquids. I’ve never been a fan of protein shakes or smoothies. I could never quite guzzle them down. Because collagen dissolves in both hot and cold, I have no problem adding it to my morning coffee or my nighttime tea.
 
Coconut oil: Energy and satiety – the main reasons I add coconut oil to my coffee. Because coconut oil is a medium-chained-triglyceride, they don’t require bile to be broken down (because they’re shorter) and will be shipped off to the bloodstream directly – which means you get the energy from the MCT quickly and directly and that fat won’t be deposited elsewhere (think body fat) – a win-win!
 
Coconut milk/cream: This addition is for taste and consistency. I like the creaminess coconut cream provides. It also thickens the coffee up a bit.
 
 

MY COFFEE PRACTICE: STEP-BY-STEP

 

  1. Bring 2 cups of water to a boil
  2. Scoop out 3 tbs of coarsely ground coffee beans and place in the bottom of your French press
  3. Slowly pour hot water over grounds and place the lid back on the press
  4. Let coffee steep for 3-5 minutes
  5. Meanwhile, heat 1/3 cup of coconut milk and 1 tbs coconut oil
  6. Combine warmed milk, oil and 1 scoop of collagen peptides into a blender. Blend on high for one minute (see that froth?) Set aside.
  7. After your coffee has steeped for 3-5 minutes, slowly (and I mean slowly) press the filter down
  8. Pour the steeped coffee into a mug, top with the warmed coconut mixture.
  9. Sip, sip and enjoy!
 
 
Remember – do, eat, see the things you love. Be mindful. Be appreciative of your body. Give it some love and fuel it as such.

Helpful coffee resources:

 
be well,
Katie
 

 

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