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Topic: [coffee] Re: +Vanilla flavouring (2 msgs / 67 lines)
1) From: Rick Farris
Good idea, bad execution.  The "vanilla" in vanilla beans comes from the
tiny little seeds inside the bean.  Leaving the seeds in the "slices"
(which will be under pressure) is like leaving them in an envelope.  You
need to open those babies up and let the extracting liquid get at the
seeds.
-- Rick

2) From: Rick Farris
Actually, Peter, you don't want to whack them.  Slit them down the
middle with a sharp knife and then scrape the seeds out.  There is a
description of how to do it and even a video here:http://www.foodnetwork.com/food/ck_dm_basic/article/0,,FOOD_9799_1737295,00.html
-- Rick
P.S. A vanilla bean costs a little bit more than most pounds of green
coffee.  Personally, I'd stick with the post application of sugar-free
Torani.
[RF]


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