HomeRoast Digest


Topic: Coffee Germination (7 msgs / 120 lines)
1) From: David T
Perhaps this has been explored before, but in talking with a friend about his home beer brewing endeavors; he is starting to germinate his grains before he roasts them.  I wonder if anyone has tried to germinate their coffee before they roast it and what it would do to the sugars and thus the end cup.  Anyone heard or tried?
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2) From: John Nanci
Tried it.  Failed.  Researched.  Found out green beans as we have 
them are not viable.  You need greens in parchment and then it's hit or miss.
At 08:38 PM 4/7/2013, you wrote:
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3) From: kevin creason
I have had the radicle emerge on just about every bean type I tried to
germinate. The only beans that ever sprouted for me were still in parchment.
But this also is the beginning of the decaffeination process so I'm not
sure it will result in a better coffee. Elements were definitely leached
out of the beans during the soaking.
Try it! Let us know...
 On Apr 7, 2013 10:42 PM, "John Nanci"  wrote:
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4) From: Seth Grandeau
Would this be similar to monsooned coffees from Indonesia?
On Apr 8, 2013, at 7:36 AM, kevin creason  wrote:
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5) From: Janomac
As with Kevin's results, EVERY bean I have soaked has shot out its radicle
(initial root tip), except for Monsooned Malabar...which simply got wet and
then began to decay. Unfortunately, I did not continue the sprouting until
they began to separate and display their cotyledons and initial leaves. I
may do that this summer.
Why soak them, you ask? I thought I head someone ask...
Last summer I started an experiment to extract proteins from green coffee
and analyze differences between growing regions (Costa Rica, Guatemala,
Brazil, India, Ethiopia, Yemen, Sumatra) and between a small number of
"types" (Bourbon, Typica, Caturra, and "unknown"), I soaked greens
overnight, 24 hours, 48 hours, & 72 hours. ALL (except the monsooned) beans
from a dozen or so kinds of beans sprouted their radicles within 72 hours
-- most before 48 hours. Every bean. After 72 hours, I put beans in the
fridge to prevent further development and to reduce spoilage.
Ultimately, my experiment was a bust because even the soaked seeds defied
easy pulverization by means available to me. To squash the green beans, I
had to hammer them using a 16-oz hammer to strike and a 4-lb sledge hammer
as an anvil. It was kinda fun...but the end results were both a mess and
the extraction required finer "grinding" than I was able to provide, given
the tools in the lab. I was NOT about to bring in my coffee grinder to do
this. A whirly-blade grinder did NOT work. Those beans are just too hard,
yet have some give so they won't shatter like a roasted bean. In the future
I will flash freeze beans in liquid Nitrogen and pulverize in a ball mill
-- if I can get someone near the lab to part with theirs for a few hours.
Now you've got me wanting to sprout a bunch of beans to see how many I can
get to leaf out!
Kirk
On Sun, Apr 7, 2013 at 11:41 PM, John Nanci wrote:
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6) From: John Nanci
Was your in or out of parchment?
At 07:27 AM 4/8/2013, you wrote:
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7) From: Janomac
All were out of parchment. I bought some of the in-parchment greens a
couple years ago, but I never tried to sprout those.
Kirk
On Monday, April 8, 2013, John Nanci wrote:
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