[Homeroast] Coffee Germination

John Nanci john at chocolatealchemy.com
Mon Apr 8 09:34:19 CDT 2013


Was your in or out of parchment?

At 07:27 AM 4/8/2013, you wrote:
>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 <john at chocolatealchemy.com>wrote:
>
> > 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:
> >
> >> 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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