Eye-opening! Coffee shops reprocess sprouted coffee beans?!

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Recently, the Straits Metropolis Daily reported that a coffee shop in Fuzhou was reprocessing sprouted coffee beans, which attracted the attention of many netizens.

Judging from the screenshots of posts provided by netizens on social media, the cafe said it was trying post-processing of raw coffee beans. It put a small portion of raw coffee beans into a transparent container and added lactic acid bacteria to ferment them.

However, the jar of green coffee beans soaked in lactic acid bacteria did not complete the fermentation process as the experimenter expected, but small germs emerged. This unexpected situation surprised the coffee shop owner. He immediately cleaned and dried the green coffee beans in the jar, and expressed his intention to roast the batch of sprouted green coffee beans to try the flavor of the sprouted coffee beans.

Seeing green coffee beans sprout, not only was the person involved surprised, but the onlookers also found it very interesting and wondered if these sprouting coffee beans could grow coffee trees.

It is understood that as a crop, the green coffee beans obtained after processing the fruit of coffee cherries have a certain chance of germinating due to the influence of the external storage environment before being baked in the pan. But this is a false germination phenomenon. Not only will the coffee beans that sprout out of germ not only fail to produce viable coffee saplings, but may rot in a short time.

Therefore, many netizens speculated that the reason for this situation may be that the shop owner soaked the green coffee beans in a liquid containing lactic acid bacteria, causing the substances in the beans to change and cause germs to emerge.

In addition, shop owners and some coffee lovers said that sprouted coffee beans are not inedible. They said that in recent years, some research institutions have found that after green coffee beans sprout, their own flavor will change, such as reducing bitterness, etc., so some coffee producers will post-process green coffee beans and "deliberately" germinate and then bake them.

However, netizens pointed out that in order to make a positive change in the flavor of coffee, manufacturers of "sprouted coffee" should have their own set of strictly controllable special production processes to post-process the coffee beans to avoid the green coffee beans during the germination process. Contamination by other miscellaneous bacteria.

At present, the coffee shop operator has deleted two controversial posts and said in an interview with Straits Metropolis Daily that the germinated coffee beans obtained from the experiment have not been sold to the public, and that they have sent relevant samples to the agency for testing, emphasizing that the store is killed daily, and there is no problem of countertop pollution that the public is concerned about.

At the same time, technicians from the Coffee Research Institute of the Yunnan Province Academy of Agricultural Sciences said that the germination of coffee seeds does not produce harmful substances, and the probability of moldy coffee beans producing harmful substances is small, but it will affect the quality.

Picture from: Internet

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