Bean_Roaster Senior Member Joined: 12 Aug 2004 Posts: 36 Location: Atlanta, Georgia Expertise: Professional
Espresso: Nuova Simonelli, La Pavoni Grinder: Simonelli, Bunn, Delonghi,... Drip: Bunn, Delonghi, etc Roaster: Ambex, Sonofresco
Posted Thu Oct 21, 2004, 5:46pm Subject: Hey-I'm no chef, okay!?
This might sound like a really stupid question, but...
I'm sitting here looking at hundreds of pounds of dried beans. I remember the old days when my mom would buy bags of dried peas and beans at the store to make soup. Yeah, you see where I'm going...has anyone every thought of or tried making soup out of coffee beans? Maybe a mild bean, like Guat Antigua, mixed with some black beans? No? It might make a killer bean dip for the Superbowl Party!!!
Aside from the obvious "kick", I'm not sure what the results would be like. Are they too strong in flavor or too bitter/sour tasting to be appealing?
Like I said, I'm no chef. I'm working phenominal "miracles" with coffee, but I never thought about soup. Even my espresso brownies were the life of the party - so I thought I'd investigate. There doesn't seem to be a single reference on the Internet, so I guess I'm not seeing something obvious.
Share your thoughts - I have a nice ham bone I don't want to waste!
Posted Fri Oct 22, 2004, 6:34am Subject: Re: Hey-I'm no chef, okay!?
While beans are legumes, coffee is dried fruit pits. Legumes are plants that have pods with tidy rows of seeds inside. This category includes beans, peas, lentils, and peanuts. If you like cherry pit soup or apple seed soup you might be on track to try coffee bean soup. '0))
seagipsy Senior Member Joined: 11 Oct 2004 Posts: 41 Location: Humboldt County Expertise: I love coffee
Espresso: Faema Familia Grinder: Rio by Mazzer & Old A-9 Vac Pot: old bodum Drip: no drip, I press most every... Roaster: Chris @ Muddy Waters...thank...
Posted Fri Oct 22, 2004, 8:29am Subject: Re: Hey-I'm no chef, okay!?
I'm no chef either, but I have cooked professionally in the past. After what I am going to say you all might dout that though.
Go for it! I have brewed beer with coffee grinds in it, and I add them to my dry rubs for steaks, as I recently posted under recipies. I think a little of a really good, smokey flavored bean might add a nice layer to a soup. Don't go hog wild, but I think it is worth an experiment.
As for it beeing a pit, I use all types of sticks, twigs and leaves in my cooking...pits? Maybe anato seed (I don't even know what anato is! ) I would go for a little bit the first time around, and use some other bold flavors. Try for a mixture of flavors, rather than just coffee.
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