Genius Scientists Figure Out How to Distill Alcohol From Coffee

Science. Photo: iStockphoto

Time to start stockpiling those post-brew, single-origin Stumptown grounds: Basically, researchers at the University of Minho in Portugal figured out they could create a novel “spirit from spent coffee ground” by drying the mush left behind in the filter, rehydrating it with yeast and sugar, then fermenting the mash and concentrating the liquid. The result is a beverage that’s 40 percent alcohol and has all the “features of a pleasant beverage, with smell and taste of coffee.” The authors of the study, which will be published in the December issue of LWT - Food Science and Technology, even posit that the coffee hooch could stand to be aged a little, like a fine whiskey. [io9]