Emulsification

Simply consuming butter and coffee separately does not produce the same effect as blending them. Without blending, the body relies on bile to emulsify fats later in digestion, which does not produce the same water-chemistry effect. The mayonnaise is produced through emulsification. Blending disperses tiny droplets of butter fat throughout the coffee, and even a small amount of butter is sufficient because of this dispersion. Blender speed is gradually increased as the avocado oil is incorporated. Adding and mixing the mayonnaise takes about 2 minutes and 30 seconds. Blending starts on slow speed during the emulsification process. Vigorous shaking is an alternative to blending as a form of agitation, though blending is emphasized as the preferred method.