Contrary to popular belief, raw coffee beans are far from a fad or gimmick. If you’re all about experimentation and enjoying everything the humble coffee bean has to offer, experimenting with green coffee beans is an absolute must.
Exactly as you would expect, the fragrance and flavor of green coffee is completely different to the beverage brewed with roasted coffee beans. In addition, unroasted coffee beans are believed to have a long list of health benefits that go beyond those of their roasted counterparts.
Best of all, brewing at home with raw coffee beans is also surprisingly easy, with no specialist equipment required.
Keeping things simple is the way to go when starting out with green coffee beans. Feel free to experiment, but a ratio of around 300ml of water for every 20g of unroasted coffee beans is usually the way to go.
Grinding unroasted coffee beans is no more complex than grinding conventional beans, though you’ll need a quality grinder with a robust mechanism to make it happen. Whereas roasted coffee beans are quite brittle, raw coffee beans are significantly tougher and call for a capable grinder.
In terms of consistency, green coffee beans should be ground relatively finely, but not to such an extent as to become powdery. Aim for around the same consistency as conventionally packaged ground coffee and you’ll be in the right ballpark.
Brewing a cup of green coffee takes a little bit longer, due to the slower extraction process when the grounds are added to water. Target a water temperature of around 90° C (never boiling) and give the grounds you add a good 10 minutes or so to get the job done.
You can do this in any suitable container (or French press) and subsequently strain out the grounds, before serving. Longer brewing times result in a stronger brew, so again it’s a case of experimenting until you find your perfect recipe.
If preferred, you can skip the grinding process entirely and brew your green coffee beans directly in water. This is a process that first involves soaking the beans in cold water (with the same ratios outlined above) for at least 12 to 16 hours, before gently simmering them over a moderate heat for 15 minutes.
Once the mixture cools, you can strain it into the receptacle of your choosing and store it in the fridge for at least a few days. This method produces a concentrated form of green coffee, which you can then use to make as many different types of coffees, iced coffees and coffee cocktails as you like.
On a final note, prioritizing quality is just as important with green coffee beans as it is with regular coffee beans. Unless you pick up the best raw coffee beans you can find in the first place, you cannot expect the best possible result.
Experiment with different coffee types to your heart’s content, but always focus on quality when buying and brewing with unroasted coffee beans.
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