I think these are going to be coffee berries!
...I wonder how long it takes for them to ripen?
...Hopefully, since we're going into fall and winter, the slowed berry development will actually be good for them as long as they are not lost to too low temp. There are mentions about coffee harvest being lost to occasional frost in Brazil (not sure if that was in this paper though). I'm hoping this means they will NOT BE LOST as long as the temps remain above frost....Ecophysiology of coffee growth and production
https://www.scielo.br/scielo.php?script= ... 7000400014
The slowed-down ripening process of coffee berries at higher elevations (lower air temperatures), or under shading, allows more time for complete bean filling (Vaast et al., 2006), yielding beans that are denser and far more intense in flavour than their neighbours grown at lower altitudes (or under full sunlight). The slower maturation process should therefore play a central role in determining high cup quality, possibly by guaranteeing the full manifestation of all biochemical steps required for the development of the beverage quality (Silva et al., 2005). Indeed, elevation, but not soil water availability (Silva et al., 2005), appears to have a significant effect on bean biochemical composition, with chlorogenic acid and fat concentrations increasing with increasing site elevation (Bertrand et al., 2006).
applestar wrote:I found out the skin of these fruits slip right off
...mucilaginous juice was really sweet (yes, I licked my fingers ) and then after about 3-5 minutes, a spot on my tongue puckered up from an astringent/drying after taste. I think that's likely to be the undesirable flavor component that you are trying to eliminate by cleaning the seeds naked.
I might dehydrate these skins and see what they taste like brewed as "tea".
Coffee cherry tea - Wikipedia, the free encyclopedia
Coffee cherry tea
Coffee cherry tea is an herbal tea made from the dried berries (or "cherries") of the coffee plant. It is also known as cascara, from the Spanish cÃ¡scara, meaning "husk". It is different from cascara sagrada tea, a powerful plant-based laxative.
Coffee cherry tea is rarely produced for export, but is commonly drunk in some coffee-growing nations, notably Bolivia and, as the variant Qishr, in Yemen.
It is commonly consumed in Bolivia, where it is referred to as Sultana, and is made of sun-dried and lightly toasted coffee cherries. It may also be mixed with sticks of cinnamon. It is also called "the poor man's coffee", and "the coffee of the Army".
Coffee cherries contain caffeine, as does the tea, though while the tea is popularly understood to have a high level of caffeine, it actually only has about a quarter the caffeine levels of coffee. The taste of coffee cherry tea is different from coffee, and has been described as somewhat sweet and cherry flavored, surprisingly pleasant.
Brewing guidelines are not standardized, but 20 grams per liter of water, or approximately 5 grams per cup (8 qz, 240 ml)is suggested. When the coffee cherry tea is ground and classified to loose tea industry standard size, one teaspoon per 6 ounces of water, steeped for 5 minutes are the standard brewing instructions.
Proper brewing yields a dark red tea; brew time guidelines range from 4 minutes to 7 or 8 minutes.
There was a TED talk in which the speaker said this "parchment coffee" is the best state in which to preserve the freshness of coffee because they are still living seeds, whereas they are "dead" after being roasted....These beans, still inside the parchment envelope (the endocarp), can be sun-dried by spreading them on drying tables or floors, where they are turned regularly, or they can be machine-dried in large tumblers. The dried beans are known as parchment coffee, and are warehoused in jute or sisal bags until they are readied for export.
...I'm thinking that with my bitty coffee beans, it will take more like 60... Initially, I will most likely just blend with a relatively mild flavored medium or light roast beans while I experiment with roasting techniques and see if my beans will change the flavor. I might also try "cupping" with just smaller amounts to compare with commercial roasts.applestar wrote:Out of (overwhelming ) curiosity, I just measured out a coffee measure spoon of roasted beans, counted them, then ground them. 50 commercial beans for approximately level scoop, which when ground, made a slightly mounded scoop of ground coffee.
So I would realistically need at least 50 cherries for two scoops of coffee to brew a single cup....