pIn a href=”http://www.golf.com/tour-news/2017/01/24/phil-mickelson-tiger-ryder-cup-more-golfcom-podcast” target=”_blank”my new podcast with Phil Mickelson/a, he eager about a health advantages of a rarely specific coffee splash he has concocted./p
pMany folks have reached out to me – on Twitter, and in genuine life – seeking for some-more details. So on Thursday we traded texts with Phil friend’s Dave Phillips, a co-founder of a Titleist Performance Institute. He is obliged for Mickelson’s coffee obsession./p
p“I’m a coffee custodian,” says Phillips. “I find a best and share it with my friends. If there was such thing as a coffee sommelier, we would be it.”/p
pMickelson brews his sorcery elixir in a Presse, done by Bobble. Here is a tick-tock from Phillips: “Fill to a tip with counterfeit belligerent Ethiopian Yirgacheffe coffee, afterwards supplement H2O exhilarated to 200 degrees. Stir 5 or 6 times, wait 3 mins and afterwards thrust it. (If we wait too prolonged a beans get bitter.) Phil afterwards pours it into a Bodum pot and adds Califa Farms almond milk, a lurch of cinnamon, a few Yiragacheffe Cacao nibs (80%) and a small medium-chain triglyceride (MCT) oil, that is extracted from coconuts. With a palm electric blender he mixes it until somewhat frothy and that’s it.”/p
pFlop shot not included./p