--- 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 Do you Yahoo!? Vote for the stars of Yahoo!'s next ad campaign!http://advision.webevents.yahoo.com/yahoo/votelifeengine/
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.