Methods
Preparation protocols.
One serving = 30 g. Each method fixes the liquid, volume, temperature and timing so the formula arrives as compounded.
01
The Bottle Shake
Cold water, sealed and shaken. The reference preparation.
- All types
- Liquid
- Cold water
- Temp.
- 4–15 °C
02
Coffee, off the boil
Stirred into brewed coffee once it has dropped below 70 °C.
- Endurance
- Maintain
- Liquid
- Brewed coffee or espresso with milk
- Temp.
- Below 70 °C — never boiling
03
Oatmeal
Folded into cooked oats after they leave the heat.
- Strength
- Maintain
- Liquid
- Rolled oats cooked in water or milk
- Temp.
- Off the heat, below 75 °C
04
Soup
Whisked into a ladled portion at the end, below a simmer.
- Maintain
- All types
- Liquid
- Unflavoured or savoury formula; clear or blended soup
- Temp.
- Below simmer, 60–70 °C
05
Evening, warm
Warm milk or a plant drink, taken an hour before bed.
- All types
- Liquid
- Milk or unsweetened plant drink
- Temp.
- About 60 °C — warm, not steaming