Slashdot Mirror

I haven't tried the Civet coffee, but I have tried Jacu Bird coffee http://www.ineedcoffee.com/08/jacu-bird-coffee/ . It wasn't extremely expensive (approx £80 per kilo) but I wouldn't bother buying it again. It was good, but not that good.

Coffee needs to brew faster...

great stuff :)

I don't know if I would agree with you there.

there are certain blends which you just cannot get without them being pre-ground. case in point is Vietnamese coffee. It's a blend of 4 types of beans with unique characteristics. I have found nothing that comes close to the flavour of fresh VN coffee.

The brew method is different to most styles too. It gives a full espresso style thickness, without crema, and without the need for any type of machine.

ineedcoffee.com has some guides for making VN coffee, even roasting, etc. well reccomended to look at.

I think you were making a joke, but coffee beer actually works very well. I found this site, and decided to give it a go with a friend. We decided to be a bit lazy for the first batch and use a stout kit bought from the local brew shop.

The coffee however was bought specially from our favourite beans shop, and fresh ground. My friend made up the kit while I brewed the coffee. And he finished, while I was still brewing coffee. It takes a LONG time to brew up 20-odd double espressos!

Few weeks later, we bottled it, smelling absolutely fantastic. Another week or so and we cracked open the first 2-liter bottle, and promptly fell asleep. Despite the caffeine content, it was one of the most sleep-inducing beers I've ever had! Tasted fantastic, and I can't wait to be able to drink it again.

So my coffee induced ulcer will never travel to my liver!?! http://www.ineedcoffee.com/00/03/myths/

http://www.beertravelers.com/micros/wolftongue.htm l
http://news.bbc.co.uk/2/hi/africa/4073075.stm
http://www.ineedcoffee.com/01/03/espressostout/
http://www.ciao.co.uk/Speciality_Beer_5140781_4

Now, ask yourself, is that obvious? I think this patent is perfectly acceptable.

The patent maybe acceptable, but having read all of that would you actually drink this chemical brew? Me neither!
Espresso stout OTOH... 8*)

I prefer to take my coffee in the form of an enema. I just became sick of those leaky lids on coffee cups. Enema was the next logical step.

Holy freaking God. Well, aparently I am not the only one:

http://www.ineedcoffee.com/01/01/enema/

This is nothing new. Red Hook made Double Black Stout using Starbucks coffee years ago.

Most coffee-flavored beers don't have enough coffee in them to give you much (if any) of a caffeine buzz. I checked a couple of coffee stout recipes...one calls for 16 shots of espresso, while the other calls for 12 cups of coffee. Both of these recipes make 5 gallons, the typical homebrew batch size. Do the math.

Given the Pisswasser that Anheuser-Busch tries to pass off on an unsuspecting public as "beer," though, that they would come up with a caffeinated, ginseng-and-guarana-"enhanced" alco-pop isn't a total surprise.

I find this part amusing. "Real" coffee must be espresso. No exceptions. No dripping water through grounds, no freeze-dried instant gunk. Steam, forced through finely ground coffee under pressure (the size of the required grounds varies with temperature and humidity!).

I am currently trapped in coffee hell - finland. They are proud of the fact that they drink more coffee here per capita than anywhere else in the world - and it's all singularly crap! Not a real espresso machine in sight - complete filter madness. ugh!

Some good info here.

Very true. You might find Coffee Health Myths Explained and Google Cache version of a government study interesting. I guess when it comes to socially-accepted "drugs", there's always a lot of FUD involved.

"Methylene Chloride

Methylene Chloride is a synthetic chemical solvent. It is not naturally found but must be created by chlorinating methane gas. It sounds terrible but it makes very good tasting decaf.

About The Author:
Donald N. Schoenholt can be reached at:
Gillies Coffee Co.
America's Oldest Coffee Merchant
Toll Free: 1-800-344-5526
Fax: 1-718-499-7771"

The chemical solvent method is the most commonly used method for removing the caffeine from coffee. Common solvents include methylene chloride, ethyl acetate, and highly pressurized carbon dioxide. After the green beans are moistened they are then immersed in the solvent. After the solvent performs its action, the beans are rinsed with water. After the beans have been rinsed, they are steamed. Residual solvents evaporate in the steam. The rinsing and evaporation systems collect the solvent for recycling and re-use. Any remaining solvent will be burned off in the roasting process. The chemical caffeine method will remove 96 - 98% of caffeine.