Bulletproof Upgraded Coffee Beans UK (whole bean) – 340g9/10 (Expert Score)
340g of Whole Bean Bulletproof Branded Coffee UK
- Genuine Bulletproof Coffee Beans
- Mycotoxin Free Whole Coffee Beans
- UK Based BulletProof Brand Coffee
- Ideal for making real Bulletproof Coffee
Bulletproof Upgraded Coffee Whole Beans 340g
Real branded Bulletproof Upgraded Coffee Beans 340g Bag
Toxin Free Coffee Beans UK
340g of Bulletproof Whole Beans – Designed to toxin free Bulletproof Coffee
Use these beans along with MCT Oil and Grass Fed Unsalted Butter for Bulletproof Coffee
Whole bean coffee beans that have had mycotoxins removed
340g Bag of Bulletproof Coffee beans UK
- Fungi free whole coffee beans
- Bulletproof Coffee Brand
- Ideal for Bulletfproof coffee
- Certified Clean Coffee Beans
- Mycotoxin Free Coffee
Benefits of Bulletproof Coffee Beans
Now when you are looking to get your head clear in the morning you reach for coffee, but what if you accidently made your brain fog worse due to the mycotoxins riddled in your beans.
Now we all know that they wash the beans to try and get rid of the mycotoxins and some studies say that the mold on coffee is low. Low isnt good enough, there are no safe levels of mycotoxins. Simply put, you want to perform at a top level, you want your coffee mycotoxin free and the only way to really do that is to buy Bulletproof Upgraded Coffee. Now following the Bullet proof updgraded lifestyle is not cheap but if you are looking to follow the Keto Diet BulletProof Style you need to buy the right coffee.
What makes BulletProof Coffee Beans Free from Toxic Mold?
Well if we knew we would be doing exactly what Dave Asprey is doing, but knowing Dave he will be using a thorough method to clean the coffee beans of all the mytoxins and not have any residue on the beans,
Mycotoxin free coffee brands
Now Bulletproof Coffee is the first in terms of knowing about the issues of mycotoxins but there have been more brands of mycotoxin free coffee on the market. We will be adding the other brands of mycotoxin free coffee to the site once we have reviewed them properly and checked them for mold.
We will not take anything at face value for a review and we would like to do our own tests for mycotoxins. We will be making videos to show how much mold there is on each brands of coffee brnads you used to drink before you found BulletProof Coffee Beans and saw the light.
Mycotoxins in Coffee
Now depending on who you listen to there is small amounts of mycotoxins in coffee, the washing process does reduce the amount. But given that mycotoxins are toxins that affect the brain, the nerves and the body in general how much is to much? There is a official “safe” level that the government says is fine, but we all know about lobby groups and how much money there is in the coffee business. Now if you are happy drinking 6 cups of small amounts of highly toxic mold then go ahead have a nice big cup of toxic sludge, but the fact you are on this website page we think not. The more and more people become aware of the mycotoxins the more brands there are like Bulletproof coffee beans the cheaper the beans become. So lets all get everyone aware of the dangers of mycotoxins and the more we will see coffee’s like upgraded coffee on the shelves of supermarkets.
Home to use a French press coffee maker with Bulletproof coffee beans:
I’m going to show you how to brew any Bulletproof coffee beans in the French press today, but also I’ll show you how to brew specifically the darker roasts, because if you’re a bulletproof coffee fan, you’ve been using our standard bulletproof roast, which is optimized for flavor.
It’s my favorite roast. And this new stuff is just slightly darker, but has a very different taste with more body, more chocolate notes. And it’s delicious. You’ve got to handle it differently.
Darker roasted coffee tends to go stale more rapidly, so storage matters a little bit more oil on the surface.
So you’ve got to have one of these bulletproof canisters. What’s different about these is that they have an inner seal and this inner seal does something interesting.
It pushes the oxygen out. So once you open the bag of coffee that will send you fresh roasted coffee. You put it in here to keep the oxygen out when you pull it out. You’re that vacuum sound and then your coffee is nice and fresh. What I’m going to do here is grind some of the coffee beans. I’m going to make three cups of coffee, so I’m going to want about a third to a half a cup of ground coffee.
So I’ll put just enough into the coffee grinder and we’ll start grinding.
When you’re grinding your coffee, it’s really worth your energy to spend an extra 15 or 20 dollars on getting a coffee mill or coffee grinder that has two rotating parts that make even sized particles, because when you’re doing a French press, you don’t want to have what you get from one of those chopper kind of grinders, which is dust and boulders we want to even particle size.
So you get really good coffee. I did about a medium grind here and what I’ll do is I’ll add the coffee. To this French press here, I’m using an insulated French press, you can add. About half a cup, this is a third of a cup measure. I’m going to do exactly three cups of water. I like my coffee pretty strong. And you’ll find there’s reasons to make your coffee a little stronger when you’re using a dark roast.
And you wouldn’t expect that. But that’s actually how it works.
Brewing Bulletproof coffee beans
One of the tricks to make your darker roast coffee taste really good is to reduce the brewing temperature. If you use a typical homebrewing machine, you’re never going to get good coffee. Homebrewing machines use water.
That’s only one hundred and seventy five degrees Fahrenheit. It’s not hot enough to get proper extraction and then use a paper filter and you get coffee. That’s always inferior.
So what people normally do is they’ll boil water, let it sit for 30 seconds to let the temperature drop from two 12 down to about two hundred and five down maybe two hundred degrees. And then you take that and you use it to bring your coffee. In fact, I use a digital temperature controller. You can buy special kettles with this built in. This is a piece of laboratory equipment because, well, I’m in a coffee lab and you can see I’ve got about one hundred and ninety eight degrees here.
And when you’re roasting darker coffee, you get a more fragile and more porous coffee bean.
And that means that you want to be able to brew it at more around one hundred and ninety, five hundred and ninety six degrees. So for these darker roasts, I like one ninety five. I’ve set the temperature controller here to be around one ninety five.
One ninety six for you or you have to do is boil the water and then let it sit for about a minute to a minute and a half before you brew your French press coffee. I’ve already added the beans here. My water is at the right temperature. I’m going to add three cups of water.
I know that’s three cups because there’s markings inside the French press and now the important thing. I’m going to start a stopwatch. It takes four minutes for normal coffee in the French press, but because we’re dealing with a darker roast, you might want to add 30 extra seconds to get more of the flavor out, because I mentioned the beans are less dense because they’ve been more roasted.
So to get more of the flavor out, a little bit of extra time can make a huge difference. The other thing you really want to do, add about 10, maybe even 20 percent more coffee than you would normally use with a lighter roast in order to get the flavor you want. The other thing that makes a huge difference when you’re doing this, there’s a huge debate in the coffee community. Honestly, it doesn’t matter that much about do you break the crust on your French press and what happened here.
So when you add the hot water, the coffee floats to the top and forms the crust. My answer is yes. I like to break the crust. I stir it a few times so the coffee has a chance to settle to the bottom. I couldn’t do that right now. You don’t want to abuse the coffee and you don’t want to shred it, so I’m just going to stir it until coffee has a chance to settle to the bottom, which is which is really nice.
There is a difference in flavor. You get less extraction if you leave the coffee on top. If you abuse the coffee by stirring it really aggressively for a long time, you’ll get too much extraction. You’ll get bitter oils in it.
And using your phone as a stopwatch is a really good idea. Most people make French press slosh the water in there. Look at it. Wait 30 seconds. Go. I really want my coffee and then they drink it and they’re not getting the flavor they could possibly get. The other thing that’s going to make a huge difference for you after your coffee is brewed for four and a half minutes and this coffee is almost ready to be pressed, you want to drink your coffee in smaller doses.
And I’ll explain that for you in a second.
Serving Bulletproof Coffee from Beans
Once I grab a cup, it’s been four and a half minutes. I used about half a cup of ground coffee for three cups of water. This might be more than you’d expect. You normally want to do about two tablespoons of coffee for six to eight ounces of water. We were taught during World War Two to like weak coffee so the coffee companies could extend the supply. But it tastes a lot better. If you use more coffee, you’ll see the difference right away.
It’s one of the simplest things you can do to improve your cup. So I’m going to do here is press out. The coffee here. This is a special double filter press, which is kind of cool because it will actually micro filter the coffee so you never get any of the grounds that would come through in a normal French press. It also means you have to press pretty hard. One thing, if you press your coffee all the way down in the French press, it’ll oftentimes leak around the edges so you don’t have to plunge it really hard.
The way I just did, I was just pushing the micro filter through and instead of pouring a full cup of coffee the way I normally would. I’m going to pour half a cup of coffee, and the reason here is that in this insulated press, it’s sealed, there’s no oxygen getting into it, and this coffee is going to stay fresh. If I leave it percolating for too long sitting in there, it’ll be a problem. I could decant it if I wanted to.
But if I have a choice between putting the coffee on this cup or leaving someone here, I’m going to pour it out of here later.
And it’s going to taste better because with a medium roast coffee like the normal bullet proof original roast, the flavor evolves in the cup over time with a darker roast.
You get lots of bold chocolate notes, but over time the flavor degrades. So drink a half a cup of coffee, refill and drink another half a cup of coffee. It’s going to be really good. You can take this coffee and you can blend the right amount of it in with your brain octane oil. You can blend in with your grass fed butter the way you do to make official bulletproof coffee. We’ve optimized this roast and we’ve tasted it and we’ve tested it specifically with brain octane and butter.
Making a Bulletproof coffee taste good from bean to cup
So it tastes right. A lot of darker roasts taste awful when you put butter and brain octane in them. And that’s because those bitter oils come through in a way that makes you go. I’ve had some really unpleasant experiences during the testing process where we try it. It tastes really good in a cup and then we try it with butter. It’s like, oh, that’s not right. So this stuff tastes really, really smooth and creamy without the bitterness that comes from the wrong brew or from the wrong roast.
And it’s smooth, it’s bold, it’s chocolaty. It smells right, like this is a really good cup of coffee and this is how you brew it is how a French press works, it’s that straightforward.
So to recap this for you, keep your dark roast in an airtight container. The bulletproof container is designed specifically to pull the oxygen away so you don’t lose freshness. You want to brew it as slightly lower temperature around one five oil, the water. Let it sit for a minute and a half. You’re good to go and drink it. A half a cup at a time. You can blend it all with your butter and coffee, but keep it in a carafe and then just pour yourself the right amount and enjoy dark roast, have very different flavor profiles.
You’ll still feel good because these are bulletproof process beans. They do not have the mold toxins. They are not fermented. We put in infrastructure in Colombia and Guatemala for you so that you can have that clean, amazing feeling that comes from coffee without all the other stuff in it.
- Toxin Free Coffee
- Ideal for Bulletproof Coffee
Bulletproof Upgraded Coffee Beans UK (whole bean) – 340g Prices
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