I did a little research today on how Juliano may be doing his raw coffee. Let me step back a moment though, and give you some history. I have mentioned in the past that my husband and I have always enjoyed having coffee together. It is not so much the flavor, but the ritual behind it, etc. Well, this weekend a package was delivered to us that had a home coffee roaster that my husband had purchased. I learned a lot about the process of roasting coffee by experimenting with him this weekend with the roaster. Now, of course, roasting is obviously not raw. But, in the mean time, I took some of the green coffee beans and soaked them for twenty four hours, and then sprouted them. This morning I took the sprouted beans and ground them up in a clean coffee grinder, and to my surprise, they were brown on the inside! (Also I should mention that after I was done soaking them, the water was turquoise!). I put the green grounds into a a cup and heated water to just 90 degrees and then poured the water over the beans to let them “brew”. After 10 min. I poured the brew through a nut milk bag to strain off the coffee grounds. The coffee was much weaker, but still tasted like coffee, but without the bitter flavor.
The lack of bitter flavor made me wonder about the caffeine content of the green coffee, since regular coffee gets it’s bitterness fromt he caffeine. So after doing some research on google, I found a way to decaf. green beans using only water, called the Swiss System. I think that soaking the beans might have done a sort of natural decaf. process, of course there is no way for me to measure this.
Supposedly, the Swiss System is a “natural” way to decaf. green coffee beans (natural in the sense that it doesn’t use chemicals and only water). It is unclear though at what temp the water is in the Swiss System. But, if just soaking the green beans extracts the caffeine, and then you carefully monitor the water temp used to make the coffee, I think we might just have found the key to Julianos raw coffee!
Here is a link to the Swiss System website that has both a video and narrative explanation of the process: http://www.swisswater.com/decaf/process
I would love other’s knowlege, thoughts, and experiences with this…especially if you have tasted Juliano’s raw coffee at his restaurant!