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Topic: New Technique(malting coffee beans) (2 msgs / 57 lines)
1) From: Oaxaca Charlie
--- Jim Schulman  wrote:
<Snip>
> 
<Snip>
  Pretty much. I tried that, hoping to make some real coffee
beer, but they take *much* too long to sprout, and most beans
won't sprout at all. Too bad. I know it's not grain, but there
might be enough natural starches and sugars in those beans for
making a decent beer, if only they sprouted better...
  Charlie
=====
Brick Oven Roasting in British Columbia
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2) From: Peter Morrin
Hi,
To sprout seeds I am usually told to use the bean in its natural state.
Split seeds as are the coffee beans we roast have had too much of the
"sprouting" essentials stripped away.
There are seeds that need boiling and particular preparation but "normal"
sprouting consists of deap soaking overnight and then "dryier" soaking
conditions to stop rot and stop mildew development. Therefore a wetting and
draining at least twice a day. This allows the beans to absorb only as much
water as coats them.
So I am surpised you can get the split coffee beans to sprout at all. You
will have done well.
Peter.


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