Coffee Pulp Wine and other Beverages

I thought about it before. Making wine out of coffee pulp. What I wanted is to crush the red ripe coffee berries, strong enough just to break it open and able to separate the pulp from precious seeds. The seeds then can be dried and rind ferment separately into fine wine.

There is another way do it for Arabica beans. The variety is normally wet processed. They are soaked in water for certain period before separation of pulp and seeds. In short, it undergo fermentation process. Maybe it can be tweaked so the resulting liquid is wine or can be converted further to such.

In cacao fermentation, the drippings, a by-product, is collected and made into wine or vinegar. It is possible for coffee too. Several cacao processors are already considering buying the cocoa pod instead. Do fermentation in their own factory to take advantage of those extra products. This also provides better control over bean quality.

There, still, a third way to do it. From the google news food and wine topic. Matt Poli of the Catbird Seat was able to make a fine beverage out of dried coffee husk. In summary, he is steeping the dried cascara and adding with flavors of his liking. I ate red ripe coffee cherries before so I have a rough idea what it taste like.

FYI: The pulp plus rind when dried is called husk , shell or cascara. Before I leave the university life, my colleagues were working on a machine to convert those husk to charcoal bricket.

From the website of Starbucks. The company is serving variety of cascara drinks. I am not a fan of coffee shops so I cannot assure these are available locally. Lucky you if they have. You got a chance to try. Considering how big the company is, they are sure making a lot money from meant to be trash.

Drying before husking is done mainly for Robusta beans. If hygienically prepared, which is not in practice, can be really made to any drink of choice. Tea (and related products) out of cacao shells is possible. However, there is a danger of ochratoxin and heavy metals contamination. Those who still see it as venture should provide safety certificates before selling to public. Hope this is not the case for choice husk.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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