I got downvoted above, but it isn't a joke. Vietnamese coffee beans are often roasted in butter. Robusta beans aren't as common in the US, sadly. After living in Vietnam, it is my preferred bean now. I like the extra bitterness and higher caffeine content of it.
Buy some VN coffee, the beans are often shiny from the oil.
Feel free to upvote this post now that I've shown you something new. =)
It's not a joke but completely besides the point. Most people aren't drinking butter-roasted coffee. Even if they did, the butter likely isn't adding any actual lipids to the final roast, just slightly altering the internal bean steam pressure, heat, and final water content. Any oils on the exterior would be vaporized at typical roasting temperatures. Also most heavily roasted beans will be shiny with oil within a few days of roasting, regardless of any added butter.
> Most people aren't drinking butter-roasted coffee.
I'm not sure how 'most people' is relevant to the discussion. Fact is that it is one of the largest GDP exports for Vietnam and 5th in the world [0]. Just because you don't drink it, doesn't mean millions of other people aren't drinking it.
"The main destination of Coffee exports from Vietnam are: Germany ($384M), United States ($257M), Italy ($230M), Japan ($186M), and Spain ($150M)."
If I take those beans "shiny with oil" (aka: butter), grind them up and make a cup of coffee with them (I personally go with an aeropress w/ steel mesh), then there is going to be oil (butter) in that coffee. In fact, I can see a slight oil (butter) sheen on the surface of the cup of coffee if I let it sit.
Definitely not a joke. My friend from Singapore introduced me to butter-roasted beans. He enjoys western style roasts also but apparently craves a regular taste of home as well.
My roast is done at 650 degrees, butter wouldn’t last 5 seconds.
I’ve seen people add butter to coffee though.