Coffee Add-Ins
We offer practical coffee add-ins for better flavor, texture, and quick preparation at home, at work, or on the go. We select clean ingredients, clear labels, and bio options, always without added sugar and unnecessary additives.
In this category, you’ll find MCT oil and MCT powder for a creamier cup, ghee for a “bulletproof” style, collagen as a neutral protein, prebiotic fiber (acacia) to thicken without sugar, quality cocoa for a simple mocha, and coconut sugar with a natural caramel note (use sparingly — it’s still sugar).When choosing, check the ingredient origin, processing type (e.g., carrier in MCT powder), bio declaration, allergens, and overall composition.
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Sport & Performance
€31,05 excl. VAT
€34,78
€40,94
(–15 %)
A functional dietary supplement with 13,000 mg of collagen and 12 g of protein per...
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From MCT to cocoa: tune your coffee your way
Coffee add-ins help adjust flavour, texture, and satiety. We choose options with a clean ingredient list, clear labelling, and no unnecessary additives, so you can tailor your cup to your routine.
What you’ll find in this category
- MCT oil from coconut – a neutral fat for a creamy texture without sugar.
- Ghee (clarified butter) – a buttery note for a latte effect without stabilisers.
- Collagen (collagen peptides) – an easily soluble protein with no taste and no sugar.
- Cocoa/cocoa powder – natural cocoa flavour for a simple “mocha” without syrups.
- Natural sweeteners (e.g., coconut sugar) – a richer taste, so you typically need less.
What MCT oil is and why it’s used in coffee
MCT oil is a coconut-derived fat with shorter fatty-acid chains (most often C8 and C10). In coffee it adds gentle creaminess without dairy and doesn’t increase sweetness. Start small (about 1 teaspoon ≈ 5 ml) and increase as tolerated; large single doses can upset digestion in sensitive people.
Compared with regular cream, MCT oil is lactose-free and protein-free (useful if you avoid milk), adds no sugar and has a neutral taste. It blends well in hot or iced coffee, changes the colour less, and keeps the ingredient list simple. Creams often contain stabilisers or sugars, while quality MCT is usually single-ingredient.
You’ll find pure C8 oils (very mild), C8/C10 blends (good all-rounders), and MCT powder where the oil is bound to fibre for easier mixing—especially in cold coffee. We prefer 100% coconut-sourced MCT with no added sugar, palm oil, or flavourings. For a smooth emulsion, use a short burst with a milk frother (frother) or a shaker; store tightly sealed, in a dry place away from light.
Ghee: clarified butter for coffee
Ghee is butter with water and most milk solids removed. In coffee it creates a silky mouthfeel and a balanced taste. A practical serving is 1–2 teaspoons into hot coffee; if you’re sensitive to milk proteins, monitor your own tolerance.
Collagen: a flavour-neutral protein
Collagen peptides are a hydrolysed protein that dissolves well in hot and cold drinks and is essentially neutral in taste. A typical serving is 5–10 g per cup; it increases protein without adding sugar or dairy.
Collagen naturally contains amino acids such as glycine, proline, and hydroxyproline. It’s a simple way to add protein to coffee without changing flavour or consistency. Because collagen is not a complete protein (low in tryptophan), pair it with other protein sources (e.g., milk, kefir, or a quality protein serving) for a more balanced amino-acid profile.
Options include bovine and marine. To use, simply add to the cup and stir; for iced coffee, a short whirl with a milk frother or pre-mixing in a little warm water helps.
Cocoa in coffee: an easy “mocha” without syrups
Quality cocoa adds a chocolate profile without artificial flavours. Stir 1–2 teaspoons with a splash of hot water to make a paste, then top with coffee; sweeten to taste.
Natural sweeteners: when and how
For gentle sweetness use coconut sugar. Its distinctive caramel notes mean you often need less. It’s still sugar—use sparingly and watch the dose.
“Bulletproof” style in practice
Combining MCT and ghee makes a creamy coffee without dairy. Blend hot coffee with 1 tsp MCT and 1 tsp ghee (adjust to taste and energy needs). The aim is a simple ingredient list and control over fats and sweetness.
How we choose products
We look at origin, processing, clear dosing, and transparent labels. We prefer add-ins without added sugar, without unnecessary stabilisers, and with minimal ingredient lists; selected items are also available in bio quality.
Tips for use and storage
- Dosing: start low (MCT/ghee ~1 tsp; collagen 5 g) and adjust to taste and tolerance.
- Mixing: for the best texture, give a short blend (hand milk frother/blender)—fat emulsifies better with coffee.
- Storage: keep in a dry place, well sealed, away from light and moisture; follow temperature advice for fats.
If you would like to learn more about MCT or collagen, read these articles: 7 science-backed benefits of MCT oil and Collagen: why we need it and how to choose the right one.
FAQ
▶ Can I use MCT in iced coffee?
Yes. For an even emulsion, briefly shake in a shaker or use a milk frother.
▶ Is ghee lactose-free?
Ghee has water and most milk solids removed, but may contain trace amounts of milk proteins. If sensitive, proceed cautiously.
▶ Will collagen dissolve in cold coffee?
Yes, collagen peptides are designed for good solubility. They disperse best when added with continuous stirring or a quick shake.
▶ Is coconut sugar “healthier” than regular sugar?
Coconut sugar has distinct caramel notes, so you often need less. It’s still sugar—use sparingly and track total intake.
Disclaimer: Always check the product’s ingredients, potential allergens, and recommended serving on the label.