Hey guys,
So I have an extremely talented chef-friend who is interested in alternative uses for coffee compost (chaff in particular) using it in a smoker. She also attempted steeping green coffee in oil and bringing it to a simmer periodically over a period of 4 days to extract some of those earthy, grassy notes that green coffee offers.
There is a start to this process, but my question (as a roaster) is have any of you experimented with by-products/food-purposed/economic/ecological/etc. etc uses for green coffee or chaff to utilize the product that I carry as well as use what I would otherwise throw away or dispose of.
I am extremely interested to hear of any crazy ideas anyone has had or experimented with.
--Aaron Jordan
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