Ok...you're all going to think I'm certified looney after this post, but here goes anyway: Is there anyone else out there that has pondered the quandary of internal bean chaff, and how to remove it? You know...it's the little bit of chaff that is actually inside of the bean...the stuff you can see through the little crack. Well, I've always pondered what a completely chaff-less cup of coffee would taste like. I experimented with cracking open each bean, and removing the chaff by hand. Every time I attempted this, I got bored after 4-5 beans, and just went ahead and brewed myself a "regular" cup. But today, I had a revelation. As I was grinding my beans in my whirlyblade, I noticed all of the chaff was sticking to the side of the grinder. I had just cleaned it out, and I guess I created a little bit of static electricity on the lid. I opened the grinder to blow the chaff away from the lid. As I did, all of the loose chaff in the receptacle, also blew away! Note that the beans were hardly ground at all...they were more broken than ground at this time. So I gently shook the grinder, while blowing on the "broken beans" and in a couple of seconds, had removed all the "inner-chaff" from that batch. (Forget the fact that I blew the chaff all over the floor :) Anyway, the result: I'm sitting here sipping the smoothest cup of Panama Lerida I've ever had. Now I can't be sure if that's the result of the lack of chaff, or I just caught these beans at the perfect "post-roast moment". Has anyone out there ever warped their mind this far, and tried something similar? Yours in Space... Spunky Paul
Another, more severe approach would be to go through the decaf process, but just leave out the part where the caffeine is removed. Then you'd have chafless coffee. If enough of the decaf steps were taken out, so that all that was left was enough to "dechaff", then you'd have beans that were less modified than their decaf siblings yet had no chaff but still had caff. Of course this is industrial chemistry stuff, so I don't think anyone of us is seriously ready to try this. But it is significant to note that decaf beans have no chaff. - Jeff "J. Paul Sheridan, III" wrote: <Snip> -- Jeffrey Vandegrift, Principal Software Engineer Trilogy Inc, 1732 Main St, Ste 101, Concord MA 01742-3810 Voice: 978.371.3980 x104 Fax: 978.371.3990 Email: jvande Web:http://www.tril-inc.com
"J. Paul Sheridan, III" wrote: <Snip> You got my vote. <Snip> Never occured to me until now. <Snip> It is a good healthy sign that you got bored after 4-5 beans but I started wondering why it took more than once to learn this. <Snip> <Snip> Now I'm joining you. I think I will use a whirlyblade to crack a few beans, clean them up and put them in the Solis grinder to see what happens. jim gundlach woknwood etc <Snip> <Snip>
Paul Sheridan wrote: <Snip> Wow, neat experiment. Thanks for trying this and posting the results. Yeah, it may have nothing to do with the chaff, but then again, it might. Perhaps someone will try to reproduce it and we'll see. For me, every day's brew is different, so I wouldn't be a really good candidate to try it, and I use a Turkish hand grinder. But chaffless, smooth coffee may be a wave of the future. -- garyZ Whirly-drip(paper)-black & vacuum
At 2:09 PM -0400 6/6/00, J. Paul Sheridan, III wrote: <Snip> Matter of fact, yes, and I've wondered about using one of those tiny sandblasting things, kind of like an airbush. Has anyone tried to collect a bunch of chaff and see if anything can be brewed from it? BTW I got the rock out and the grinder still works. ;B -- Eric Bear Albrecht -- Box 6040 -- Taos, New Mexico 87571 -- 505-758-0579 "Public speaking is very easy." - Vice President Dan Quayle to reporters in 10/88
<Snip> brewed from it? An interesting article on Ethiopia by Michelle Williams, in Aprils Fresh Cup Mag, writes that 'Hoja' is a tea made from coffee husks, served wtih milk and salt. bean'wild!
I did something similar for a few weeks. The air was very dry and chaff would stick to the plastic cap of the whirly. I would bump the switch a few times then shake out the chaff and resume grinding. I did not notice a significant difference in flavors. I presume those with more educated palates may taste a difference. I will try collecting chaff and make a tea from it. -- Ken Mary - Aromaroast - whirlyblade - French Press ---------- <Snip> <Snip>
I just roasted some Sumatra M. and dumped the chaff from the trap into my french press. I brewed all of the chaff from the 2 ounce roast in 7 ounces of near boiling water for 5 minutes. The result was a very weak (not enough chaff, too much water) almost colorless tea. The taste was good, like a cheap green tea with hints of green coffee. Yes, I tried the green coffee brew mentioned in alt.coffee a few weeks ago and it had some terribly unpleasant flavors. The chaff from most coffees comes off very early in the roast and sits in the bottom of the Aromaroast trap. The trap has a screen in the top and bottom so the chaff is kept hot but below roasting temperature. The chaff had a light brown color showing that some roasting had occurred. This experiment has indicated that the chaff remaining on the roasted coffee may contribute an extremely weak green or grassy taste. A lot of chaff remains on some light roasted coffees. There may be a taste advantage to post-roast chaff removal for those coffees. -- Ken Mary - Aromaroast - whirlyblade - French Press ---------- <Snip> <Snip>