Editor’s note: OK, so a couple of things. First, this article originally appeared in issue 209 of Dirt Rag Magazine. Like what you see? Subscribe now at dirtragmag.com/subscribe to catch issue 211, coming soon. Second, quite a few folks took issue with this story running in our print magazine. I wrote a response in issue 210, which just came out, so please pick up our recent issue to see. Just like our beer reviews, this is not a story for children. Please drink, smoke, eat, microdose and ride responsibly. Check out this story on CBD hemp products for an alternative to THC marijuana.
Words and photo by Dave Joachim
Plenty of mountain bikers partake in #coffeedoping. But sometimes we go next-level and take a hit of weed, too, aka. a hippie speedball. It may not be wise to get wicked stoned before raging your sled down steep trails and giant rocks, but the truth is, not all pot gets you wicked stoned. High-indica strains of cannabis might, but high-sativa strains like Super Lemon Haze can actually rev you up. In fact, some studies show that a little Mary Jane may help you rage longer and harder because it has the ability to relieve pain, reduce muscle spasms, reduce inflammation, increase airflow to the lungs and increase oxygenation of muscle tissue. In a nod to this research, in 2013 the World Anti-Doping Agency (WADA) raised the allowable limit of THC for athletes from 15 to 150 nanograms per milliliter of urine. That’s about three times above the limit in most workplace drug tests. In essence, WADA’s new regulations mean that athletes can train or recover with cannabis as long as their THC levels are in line on race day.
What does coffee have to do with all this? Well, caffeine is the world’s most widely consumed psychoactive substance. Like THC, it releases feel-good dopamine in your brain and it can help your muscles go longer before fatiguing. Unlike THC, caffeine also keeps your central nervous system jolted awake. Together, caffeine and cannabis are like yin and yang. They can keep you both amped and relaxed on the bike. Talk about performance enhancement.
Interested? In a legal state and of legal age? Try a hippie speedball: a cup of coffee and a hit of weed. Or, if you prefer edibles, blend some weed butter into brewed coffee to make Bongproof Coffee (a twist on the famous Bulletproof Coffee). Whatever you do, know that everyone’s THC tolerance differs, so start slowly. Connoisseurs often cite a 5-to-1 ratio of caffeine to cannabinoids. The recipe here hits that ratio pretty closely with about 100 milligrams of caffeine and 22 milligrams of THC in 1 cup of Bongproof Coffee. Drink this before heading out and the butter slick also acts like lip balm. Then #ridejahbike, mon.
Makes 1 cup of dope fuel
1 cup hot brewed coffee
1 tablespoon weed butter (below), melted
1 tablespoon regular unsalted butter, melted
In a tall container, combine the hot brewed coffee, melted weed butter and melted regular butter. Using a milk frother or stick blender with a whisk, whip until blended, or blend in an upright blender. Enjoy immediately.
Makes 2 sticks (1 cup total)
1/8 ounce weed
1 cup water
2 sticks unsalted butter, cut up
Preheat the oven to 240 F. Crumble your weed onto a sheet pan, spread it into a single layer and bake for 40 minutes, shaking a few times for even heating. The heat activates the THC (a process called decarboxylation). Let the weed cool completely, then grind or crumble it fine.
Meanwhile, bring 1 cup water to a boil in a medium saucepan. Stir in the two sticks of cut-up butter. When it’s all melted, add the crushed weed (stems, seeds and all) and reduce the heat to low so the liquid barely simmers. Cook until the weed infuses into the butter, about three hours, adding some hot water if needed to keep the weed floating in liquid.
Strain the liquid through a fine mesh or tea strainer into a medium glass or metal bowl. Let cool for one hour, then transfer to the fridge until the weed butter solidifies, about another hour. Run a knife around the edge of the bowl to lift the butter circle off the liquid. Invert onto a cutting board and blot off any moisture. Discard all the liquid. Use the weed butter immediately, or, to store it, place it on a large sheet of parchment or wax paper and let it soften just until it can be shaped. Then mold and roll the butter into a tight cylinder in the parchment or wax paper. Twist the ends underneath to seal and refrigerate for up to four months, or freeze in a freezer bag for up to eight months. Use in place of regular butter on toast or in anything else.