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Hmmm. Something else to think about ;)

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  • Hmmm. Something else to think about ;)

    Liquor from spent coffee grounds?

    You've got to be kidding but, apparently not....

    Mal.

  • #2
    Hhhhmmmmm.......interesting.


    Java "Wants to taste it" phile
    Toys! I must have new toys!!!

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    • #3
      Hm... wouldn't be too hard to make that at home - 162ºC is well within kitchen oven range...

      Comment


      • #4
        Originally posted by Javaphile View Post
        Java "Wants to taste it" phile
        Me too...

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        • #5
          Somebody should download the article to get all the details so we can try it! Anybody have a subscription to the publication by any chance?


          Java "Gives a whole new meaning to an after dinner coffee!" phile
          Toys! I must have new toys!!!

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          • #6
            Not sure it's all that fantastic,
            I may be wrong but I think that you can't do that! (As in ferment the used coffee)
            What it did do was yeast+sugar Fermented and the coffee did not, it was just hanging around, got in the way a bit and finished up flavouring the end result.
            All the same................we should taste it!

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            • #7
              Good find Mal.
              I can see why they wanted to make booze from it, nasty looking beans in the picture wouldn't make a great cup of coffee.

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              • #8
                Originally posted by Andy View Post
                Good find Mal.
                I can see why they wanted to make booze from it, nasty looking beans in the picture wouldn't make a great cup of coffee.
                Too right mate... Wouldn't be getting anywhere near my grinder...

                Mal.

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                • #9
                  Interesting story but basically a heap of bull dust.
                  Fermentation alone (sugar, water, yeast) won't result in an 80 proof, 40%, jug of moonshine.
                  Alcohol produced in fermentation kills the yeast at somewhere between 15 and 20%, end of process, what you would finish up with is a vat of coffee beer or wine, neither sounds very appetising to me.
                  The only way to increase the alcohol content from there is either by distillation or the addition of proof spirit.

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                  • #10
                    Originally posted by Yelta View Post
                    Interesting story but basically a heap of bull dust.
                    Fermentation alone (sugar, water, yeast) won't result in an 80 proof, 40%, jug of moonshine.
                    Alcohol produced in fermentation kills the yeast at somewhere between 15 and 20%, end of process, what you would finish up with is a vat of coffee beer or wine, neither sounds very appetising to me.
                    The only way to increase the alcohol content from there is either by distillation or the addition of proof spirit.
                    100% spot on!!!

                    A better way to produce a true coffee spirit would be to make a mash using raw green coffee, let this ferment naturally into a coffee beer-like product and then distill it. Perhaps throwing in a bit of roast coffee and a hessian sack or two into the final product would help add a wee bit of extra "coffee character"

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                    • #11
                      The linked article is a brief and incomplete description of the process used in making the coffee spirits. A more complete and accurate description is in an article linked to in the article posted/linked to by the OP.

                      The scientists first collected this raw material from a Portuguese coffee roasting company and dried it. Then they heated the powder in water at 163°C for 45 minutes, separated out the liquid, and added sugar. Next, the team mixed in yeast cells, let the concoction ferment, and concentrated the sample to get a higher alcohol content. (A similar process is used to produce other distilled beverages such as whiskey and rum from wheat and molasses.) And voilà! Used coffee grounds produced a new alcoholic beverage with 40% ethanol, comparable to other hard liquor such as vodka and tequila, researchers will report in the September issue of LWT - Food Science and Technology.

                      Java "It pays to verify before condemning" phile
                      Toys! I must have new toys!!!

                      Comment


                      • #12
                        Originally posted by Javaphile View Post
                        The linked article is a brief and incomplete description of the process used in making the coffee spirits. A more complete and accurate description is in an article linked to in the article posted/linked to by the OP.
                        Java "It pays to verify before condemning" phile
                        Not condemning Java, simply stating that the process as described in the article will not work, must admit the article simply didn't inspire me enough to start opening links.

                        Most with a smattering of science will realise that distillation is required to produce 80 proof 40% alcohol.

                        As a matter of interest, the process is supposed to produce a palatable brew using exhausted coffee beans, imagine if they used beans that had not had 95% of the flavour removed?

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                        • #13
                          Perhaps you should read more carefully yelta.

                          It says they concentrated the alcohol content which means they distilled it. Nothing unscientific about it.

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                          • #14
                            We remove only the water soluble flavour compounds. Add spent coffee grounds to a solution that contains ethanol and you will extract different compounds.

                            Sounds like an interesting experiment.

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                            • #15
                              Originally posted by DrSmurto View Post
                              Perhaps you should read more carefully yelta.

                              It says they concentrated the alcohol content which means they distilled it. Nothing unscientific about it.
                              Concentrating the alcohol content does not necessarily mean they distilled it... cryogenic extraction would work as well. Just one more example of sloppy, imprecise journalism/reporting.

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