Once you sink in to the weirdness follow on with the reading.
Coffee by taste is an acidic beverage. By acidic I don’t mean in some chef’s culinary terms but I talk by the common man’s taste buds. The black version of it is strong and slightly acidic on the palate. We normally add milk to tone that down and bring in mellowness to the beverage. This brings in a balance to the drink in a way. ( I still prefer the black one as that has a clean taste and mouth feel and it pack a jolt etc.)
In this recipe we skip 2 -3 levels from milk and add butter which is technically a byproduct or in a way can be called the granddaughter of milk in a much purer form.
It’s nothing new to the world. It has been used from centuries only not so popularized.
Tibetans usually add butter to hot tea. The only difference here is that its coffee. Ethiopian’s commonly add butter to coffee and consume it. It’s called kebbeh. (Source). In south East Asia butter is used to roast the coffee beans which are ground and used for making coffee.
So the combination of butter and coffee is not exactly crazy, weird or random. Butter here in thie recipe adds the mellowness to the drink without the add on taste which milk carries.
Coming up with a recipe. Hold on dont glide away :P