PaniniGuy wrote:Getting folks to this step - using coffee as an ingredient, which implies it's an actual food crop - is a pretty big deal no matter how you look at it.

Absolutely right!

Cheers,
Jason

P.S. Doesn't everyone blow Cat Cora out of the water???

In the Better Espresso thru freezing thread, while discussing the moisture content of roasted beans due to condensation when removed from the freezer and ground, Ed said:

What if you threw some beans in a cup of water for say 30mins and then surface dried them, grind and pulled a shot? Would it make any difference?

That, of course, made me think of soaking the roasted coffee for 30 minutes and using it in my smoker box of my BBQ and lead me to this thread.

Has anyone tried this? What did you think? I know I've seen threads of people who were sourcing coffee wood for smoking chunks, but I hadn't heard of using roasted coffee until now.

I have used ground coffee as a rub in meats and AeroPressed coffee as an ingredient in ice cream with good success.

Makes me think about trying planked salmon with the salmon (skin side down) laid out on a bed of ground coffee on top of the cedar plank... that might be going too far.

You could also use coffee in a dry rub, but that may be a bit much.

Though the idea of using in in a cure to dehydrate say a side of salmon might be interesting.

More of the idea where you totally embed the side in a salt based slightly coffee mixed cure for a couple of days may just do the trick for the infusion, more so that it is rinsed off after the cure is done.

So there would be no particles to burn or char to send more of the off flavors in.

-Cecil