well it works for cheese

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well it works for cheese

Postby siliconslave » Thu Aug 24, 2006 12:22 pm

Mouldy coffee 'tastes better'
New Brazilian research has found that fungus in coffee crops makes for a flavoursome brew.
"Fungus naturally occurs on raw coffee beans and the Brazilian researchers found that the sweeter the species, the better the coffee tasted and smelt."

http://www.news.com.au/heraldsun/story/ ... 61,00.html


niiiiiice :shock:
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Postby Raf » Thu Aug 24, 2006 2:30 pm

works for grapes too: see also the pourriture noble (botrytis or noble rot) that Château d'Yquem makes a lot of money from!
This week I am eagerly anticipating the first god shots from my La Spaziale machine....

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Re: well it works for cheese

Postby Davec » Thu Aug 24, 2006 2:39 pm

siliconslave wrote:Mouldy coffee 'tastes better'
New Brazilian research has found that fungus in coffee crops makes for a flavoursome brew.
"Fungus naturally occurs on raw coffee beans and the Brazilian researchers found that the sweeter the species, the better the coffee tasted and smelt."

http://www.news.com.au/heraldsun/story/ ... 61,00.html


niiiiiice :shock:


Well they could say that wouldn't they :wink: ...."ah I have some mouldy coffee, I know, fungus is good......"

I did think there were limits on Aflatoxins permissible in coffee....and I guess it depends on the type of fungus, but in general, difficult to see fungus being a good thing. Good coffee shouldn't need fungus to taste better should it? :shock: :roll:
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Postby CakeBoy » Thu Aug 24, 2006 7:17 pm

The stale and mouldy coffee served up locally not long ago didn't taste too good to me or the TMC friend that spat it out at the time :lol:
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Postby bruceb » Thu Aug 24, 2006 7:41 pm

Interesting sideline here: The diterpenes cafestol and kahweol that are found in coffee beans, both green and after roasting, protect against the carcinogenic effects of aflotoxins and other agents that bind to DNA. Another good reason to have the ol' espresso machine running 24/7!
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Three Francesconi (CMA) espresso machines - Rossi, San Marco, LaCimbali, Faema and 2 Mazzer Major grinders- CoffeeTech Maggionlino, Hottop, Alpenröst and HW Precision roasters.
I decided I needed a bit of a change so I roasted some Monsooned Malabar. That was a change!
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Postby blackice » Fri Aug 25, 2006 5:01 pm

Brazil Rio is infamous for its off-taste characteristics
It's usually used in Greece for Greek coffee blends
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Postby kingseven » Sat Aug 26, 2006 10:59 am

bruceb wrote:Interesting sideline here: The diterpenes cafestol and kahweol that are found in coffee beans, both green and after roasting, protect against the carcinogenic effects of aflotoxins and other agents that bind to DNA. Another good reason to have the ol' espresso machine running 24/7!
Image


Though both have been linked to an increase in cholesterol which is why the guy who makes the aeropress refuses to do an official metal filter (last I heard anyway)
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I'll never own too many items with which to enjoy coffee.
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