As part of my job as a science PR we regularly look for interesting science stories to share with the media and I wanted to share this one with you as a) it’s pretty cool and interesting food news and b) it is getting lots of media attention.
Coffee is a substance that many of us indulge in, be it out of love for the drink or a need to cram caffein inside us. But when coffee is turned into a drink, there is a substance left behind which is deemed ‘rubbish’, the coffee grounds.
Now scientists have found a way to take this substance, previously thought to have no use and turn it into something truly wonderful – an alcoholic spirit.
Researchers heated the grounds in water at an intense heat adding sugar and yeast, then allowing the mixture to ferment. The result a spirit the strength of vodka, that tastes and smells like coffee. Unfortunately most of the caffeine was filtered out in the process so that is one less buzz that the drink will bring, but to me, it still sounds like it would be worth a try.
Fingers crossed a version will be commercially made in the near future.
For further reading on this, check out some of the coverage in the following outlets: Science Magazine, Mail Online, Huffington Post, MSN, TIME, LA Times, io9
This research was published in LWT – Food Science and Technology, a journal published by Elsevier.