With labs making meat-free meat, now they are trying to make bean-free coffee. Because of climate change, researchers have been trying to find alternatives for our food supply. Coffee crops use a lot of water to grow so they are looking for alternatives. They have turned to formulating coffee in a lab.
A Seattle company is working to develop “molecular coffee”. Atomo has made the world’s first molecular coffee that contains no coffee beans. They reverse-engineered the coffee bean and made a smoother, less-bitter coffee with the same caffeine.
First off, the Victor crew wants to point out it is better to buy whole beans rather than ground coffee. Why? Because you wanted the freshest cup you can get. Storing them in bean form helps protect the quality in and of itself. Once the bean is broken, the coffee oxidizes quickly. It is best to grind right before you brew.
For the best filter brewed coffee, it is better to get it as close to the roast date as possible. But note that coffee needs a day or two of rest after it is roasted before using it. This helps any gas trapped in them to escape. For espresso, you want to rest the beans for about five days. If you can, get your coffee within three to ten days from the roast date.
It also helps if you store the beans correctly. Paper bags will lose the flavor quicker. Try to use sealed one-way valve foil bags. If it comes in one, leave it in. If it is in a paper bag, transfer to an air-tight container kept out of sunlight.
Don’t freeze or refrigerate your coffee. When it thaws it won’t taste the same. Also it may pick up flavors from items in the freezer or refrigerator. In the refrigerator, it may pick up condensation and push oils to the surface and age the coffee faster. If you stock up and already have a few bags go ahead and store in freezer but thaw to room temperature. It won’t taste the same.
Here is a recipe sure to please. You may even think about making these as a gift around the holidays. These are one of my favorite treats!
3/4 cup dipping chocolate dark, milk or white (the best you can afford)
1/2 cup coffee beans, roasted
cocoa powder if desired
Melt the chocolate in a double boiler or in a bowl in the microwave (see your microwave’s settings for melting chocolate.) When the chocolate is melted, pour in the coffee beans and stir to coat. Remove the beans one by one with a fork. If desired, roll in cocoa powder. Place on a baking sheet covered with waxed or parchment paper. Place in refrigerator to set. Enjoy.
In an article by Men’s Journal, we found some good advice about buying coffee beans. According to Todd Carmichael, who searches for the best coffee beans in Travel Channel’s Dangerous Grounds, these tips will help you choose the best beans for you.
Find your flavor profile. He says there are 3 categories: bitter chocolate (earthy or bold), nutty sweet (walnut or honey), and acidic fruit (lemon or lime).
Experiment. Sign up for a subscription program with some roasters or a craft coffee maker.
Buy Direct (never from grocer). He states that buying coffee from a grocer is like buying fish in a shoe store. Use your phone or buy on internet.
Brew better instantly. He claims the ratio should be 1 gram coffee for every 17 grams of water.