- Aimee Levitt
- Oh, life! Oh, coffee!
I am a firm believer in the magical restorative powers of coffee. I am not quite right until I have my morning cup, preferably made from recently roasted beans, brewed in a French press, and consumed at my kitchen table, but even the preground, slightly burned stuff at the office will do. Without it, my mind is blurry. I feel headachy. It’s quite possible that this has nothing to do with coffee itself but the fact that I am hopelessly addicted. Nonetheless, I continue to measure my days in coffee spoons—or, now that it is iced-coffee season, in ice-cube-tray refills.
Anyway, Asprey writes that he was inspired to put butter in his coffee during a freezing trek through Tibet, when, cold and weary, he stopped at a guesthouse to drink tea flavored with yak butter and was “literally rejuvenated.” (The snotty former English major in me wants to say, “So it actually made him younger?” But who am I to question a revolution in warm beverage technology?) Butter, he writes, contains “all the benefits of healthy milk fat with none of the damaging denatured casein proteins found in cream.”
