Many people find that the hot cup of coffee in the morning is the one thing they don't want to give up when switching to a more healthy lifestyle. A hot beverage upon awakening is very traditional, and it can be made more nutritious. It is not necessary to use new coffee grounds every time you make coffee. Put your ground coffee in a ceramic or non-reactive pot and let them stay there through several coffee-makings. This will reduce the overall amount of caffeine in each cup. Add other flavorings and spices, vanilla, cocoa, a good quality cream, sorghum syrup, coconut oil, honey or homemade sweet syrups like apple syrup.

You can use a cultured cream in your coffee as long as the coffee is not so hot as to kill the probiotics in it. To do so, mix cold or warm coffee with cultured cream and whip with a stick blender. This is especially good in the summer when making iced coffee. If you want it hot, once you have added the cultured cream, warm it up to just below the point where it would feel hot, or be painful, to the touch. You cannot heat cultured cream too hot or it will kill the enzymes. You may want to try putting the cup of coffee in hot water in a saucepan to heat it up over the stove without boiling. The heated mug will then help the coffee retain its warmth as you drink it.

 Iced coffee 

Fill a glass with ice. Put some cooled off coffee in the blender with cultured cream and a spoonful of raw honey. Blend until frothy and pour over ice. A few drops of vanilla in the blender is very good, too.

 Adding Minerals 

Add some clay, dirt, powdered dolomite or plant ash to your coffee for more minerals. 
Doesn't that make it taste gritty? Yeah, a little, but not intolerably so, or at least you get used to it.  It will fall to the bottom of the cup where you can eat it with a spoon, or you can stir it up into the coffee and drink it, whichever way seems more palatable to you. You can use just plain, ordinary plant and wood ash from a fire, and grind it fine and then sieve it as you would flour. 

 Finding a coffee pot with no metal parts 

I tried for some time to find a coffee maker that did not have any metal parts. Finally, I found the only thing that was completely ceramic was my baked enamel saucepan. So I make "cowboy" coffee, as you would on a campfire.
I put the fresh-ground coffee into a baked enamel saucepan, add water, bring to a boil and then let simmer for awhile. When it is done, I let it sit for a few moments so the grounds will sink to the bottom and then I pour the coffee off the top. The next day, I add more coffee grounds and water. I only remove grounds from the pot when they get up too high so that I cannot add as much was as I want.

I originally started doing this because I couldn't find a coffee-maker that met my requirements of no contact between coffee and metal or plastic. However, since then I have learned some things about coffee.

It is untrue that leaving water on coffee grounds and re-using them will make coffee bitter. Perhaps that only applies to coffee grounds kept out of water in a metal percolater or maybe they develop mold or something. or maybe they just want to sell you more coffee. I don't know. At any rate, I use about 1 teaspoon of ground coffee per 20 ounces (2+ cups) of coffee, which I believe is about 1/6 of what the coffee industry says to use.

This reduces the amount of caffeine in the coffee but I don't care. It still tastes the same. I only buy caffeinated coffee because I don't trust the industrial decaffeination process anyway. Caffeine is an anti-nutrient so the less the better, anyway.

I have also used the cowboy method with whole coffee beans, instead of ground coffee beans. It took about 3 days of steeping before the coffee made with whole beans began to resemble coffee, but since I put cocoa, cream, honey, nutmeg and coconut into my coffee it didn't matter. Whole beans are even less likely to get in the coffee than ground coffee, and they're edible even if they do or I can drop them back in the pot. I still use the same proportion of about a teaspoon of whole coffee beans for each additional 20 ounces of water I add to the pot. I don't know which I will buy when I run out of the current bag of whole beans I am using. Both the coffee and the work to make it is identical with ground or whole beans, so I have no reference point to judge between the two. Perhaps I should try to make something-covered coffee beans out of the old beans and if it turns out okay, that could be the decider.

How is coffee made with month-or-more old coffee grounds or beans? Well, there may be coffee connoiseurs out there who could tell the difference, but my peasant taste is perfectly happy with it. Not only do I make my coffee without any contact with metal, but I save money by not throwing away the used grounds until I've gotten more use out of them.

Coconut Oil If you're adding coconut oil to your diet, melted in a cup of coffee is, to me, the best way to enjoy it.

Natural sweeteners besides raw honey are maple syrup or sorghum syrup. I also make my own apple syrup out of apple peels and cores and damaged windfalls when the apple crop comes in. See

Book Recommendations

Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods by Nancy Bentley
The Whole Beast: Nose to Tail Eating  by Fergus Henderson. A little bit too heavy with the sugar, but it helps explain the mysteries of some types of food preparation. Eliminate the sugar or substitute honey or sucanat.
Fat: An Appreciation of a Misunderstood Ingredient  With Recipes by Jennifer McLagan

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