Even if you put nothing else in it:

http://www.wired.com/science/discove...7-10/st_coffee

Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
poisonous? Here you go. Ptomaines like putrescine are produced when E.
coli bacteria in the meat break down amino acids. Naturally present in
coffee beans, it smells, as you might guess from the name, like
Satan's outhouse."
--

modom

"modom (palindrome guy)" > wrote in message
news
> Even if you put nothing else in it:
>
> http://www.wired.com/science/discove...7-10/st_coffee
>
> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
> poisonous? Here you go. Ptomaines like putrescine are produced when E.
> coli bacteria in the meat break down amino acids. Naturally present in
> coffee beans, it smells, as you might guess from the name, like
> Satan's outhouse."
> --
> modom

Well, that's a nice read with my morning cof --- oops, pardon me while I
stick my finger down my throat.

Felice

On Mon, 12 Oct 2009 10:56:24 -0700, Ranee at Arabian Knits
> wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>
>> Even if you put nothing else in it:
>>
>> http://www.wired.com/science/discove...7-10/st_coffee
>>
>> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
>> poisonous? Here you go. Ptomaines like putrescine are produced when E.
>> coli bacteria in the meat break down amino acids. Naturally present in
>> coffee beans, it smells, as you might guess from the name, like
>> Satan's outhouse."
>
> Is it used up in the roasting though? I know that coffee beans raw
>stink to the lowest depths of Hades, but when they are roasted their
>fragrance rises up to heaven to bless the altar of the Lord. Is the
>putrescine simply covered up in the roasting process or is it used up in
>the chemical reaction of burning?
>
I believe the list of chemicals in the Wired story is from brewed
coffee. I read somewhere that nasty smelling stuff in tiny amounts can
benefit an overall aroma/flavor profile. Think nuoc mam.
--

modom

In article
>,
Ranee at Arabian Knits > wrote:

> In article >,
> "modom (palindrome guy)" > wrote:
>
> > Even if you put nothing else in it:
> >
> > http://www.wired.com/science/discove...7-10/st_coffee
> >
> > Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
> > poisonous? Here you go. Ptomaines like putrescine are produced when E.
> > coli bacteria in the meat break down amino acids. Naturally present in
> > coffee beans, it smells, as you might guess from the name, like
> > Satan's outhouse."
>
> Is it used up in the roasting though? I know that coffee beans raw
> stink to the lowest depths of Hades, but when they are roasted their
> fragrance rises up to heaven to bless the altar of the Lord.

That hasn't been my experience with coffee roasting, not that I've done
it myself. It is often done outside or far away, as the smell is not
good. If done in the house, hopefully it's a nice enough day that you
can open the windows, or at least turn on the vent hood.

The grinding and brewing is wonderful, though.

--
Dan Abel
Petaluma, California USA

"modom (palindrome guy)" > wrote in message
news
> Even if you put nothing else in it:
>
> http://www.wired.com/science/discove...7-10/st_coffee
>
> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
> poisonous? Here you go. Ptomaines like putrescine are produced when E.
> coli bacteria in the meat break down amino acids. Naturally present in
> coffee beans, it smells, as you might guess from the name, like
> Satan's outhouse."
> --
>
> modom

If you don't want to know the answer - Don't ask the question.

;-)


--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

Ranee at Arabian Knits wrote:
> In article >,
> "modom (palindrome guy)" > wrote:
>
>> Even if you put nothing else in it:
>>
>> http://www.wired.com/science/discove...7-10/st_coffee
>>
>> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
>> poisonous? Here you go. Ptomaines like putrescine are produced when E.
>> coli bacteria in the meat break down amino acids. Naturally present in
>> coffee beans, it smells, as you might guess from the name, like
>> Satan's outhouse."
>
> Is it used up in the roasting though? I know that coffee beans raw
> stink to the lowest depths of Hades,



Have you ever eaten fresh coffee cherries? The fruit of the
plant which contains the coffee beans (seeds) is delicious, juicy
and sweeter than a Bing cherry. I never detected an odor in those.

gloria p

"modom (palindrome guy)" > wrote:

>Even if you put nothing else in it:
>
>http://www.wired.com/science/discove...7-10/st_coffee
>
>Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
>poisonous? Here you go. Ptomaines like putrescine are produced when E.
>coli bacteria in the meat break down amino acids. Naturally present in
>coffee beans, it smells, as you might guess from the name, like
>Satan's outhouse."

Slow news day I guess.

D.
--
Touch-twice life. Eat. Drink. Laugh.

http://derekl1963.livejournal.com/

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

On Mon, 12 Oct 2009 11:16:08 -0700, Dan Abel > wrote:

>In article
>,
> Ranee at Arabian Knits > wrote:
>
>> In article >,
>> "modom (palindrome guy)" > wrote:
>>
>> > Even if you put nothing else in it:
>> >
>> > http://www.wired.com/science/discove...7-10/st_coffee
>> >

>That hasn't been my experience with coffee roasting, not that I've done
>it myself. It is often done outside or far away, as the smell is not
>good. If done in the house, hopefully it's a nice enough day that you
>can open the windows, or at least turn on the vent hood.
>
>The grinding and brewing is wonderful, though.
We've roasted probably several thousand pounds. I have smelled
thousands of pounds of unroasted Kona coffee. Promise, the green
(unroasted) coffee smells good and the roasting, frankly, is heavenly.
We do it on the porch out our back door and it really is fabulous.

aloha,
Cea

On Mon, 12 Oct 2009 13:16:04 -0600, Gloria P >
wrote:

>Ranee at Arabian Knits wrote:
>> In article >,
>> "modom (palindrome guy)" > wrote:
>>
>>> Even if you put nothing else in it:
>>>
>>> http://www.wired.com/science/discove...7-10/st_coffee
>>>
>>> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
>>> poisonous? Here you go. Ptomaines like putrescine are produced when E.
>>> coli bacteria in the meat break down amino acids. Naturally present in
>>> coffee beans, it smells, as you might guess from the name, like
>>> Satan's outhouse."
>>
>> Is it used up in the roasting though? I know that coffee beans raw
>> stink to the lowest depths of Hades,
>
>
>
>Have you ever eaten fresh coffee cherries? The fruit of the
>plant which contains the coffee beans (seeds) is delicious, juicy
>and sweeter than a Bing cherry. I never detected an odor in those.
>
>gloria p

Well I was literally picking our fresh coffee a few hours ago. Yes eh
fleshy fruit surrounding the coffee beans (seeds) is sweet. Have to
wash your hands after picking as the juice is sugary too.

No odor, agreed.

aloha,
Cea

In article >,
pure kona > wrote:

> On Mon, 12 Oct 2009 11:16:08 -0700, Dan Abel > wrote:

> >That hasn't been my experience with coffee roasting, not that I've done
> >it myself. It is often done outside or far away, as the smell is not
> >good. If done in the house, hopefully it's a nice enough day that you
> >can open the windows, or at least turn on the vent hood.
> >
> >The grinding and brewing is wonderful, though.

> We've roasted probably several thousand pounds. I have smelled
> thousands of pounds of unroasted Kona coffee. Promise, the green
> (unroasted) coffee smells good and the roasting, frankly, is heavenly.
> We do it on the porch out our back door and it really is fabulous.

Just had a talk with my daughter. There is a place that roasts coffee
down the block from her office. She likes the smell. There's a coffee
place downtown here that roasts their coffee right there. She likes
that smell also (and buys most of her coffee there).

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> pure kona > wrote:
>
>> On Mon, 12 Oct 2009 11:16:08 -0700, Dan Abel > wrote:
>
>>> That hasn't been my experience with coffee roasting, not that I've done
>>> it myself. It is often done outside or far away, as the smell is not
>>> good. If done in the house, hopefully it's a nice enough day that you
>>> can open the windows, or at least turn on the vent hood.
>>>
>>> The grinding and brewing is wonderful, though.
>
>> We've roasted probably several thousand pounds. I have smelled
>> thousands of pounds of unroasted Kona coffee. Promise, the green
>> (unroasted) coffee smells good and the roasting, frankly, is heavenly.
>> We do it on the porch out our back door and it really is fabulous.
>
> Just had a talk with my daughter. There is a place that roasts coffee
> down the block from her office. She likes the smell. There's a coffee
> place downtown here that roasts their coffee right there. She likes
> that smell also (and buys most of her coffee there).
>

Dan Abel wrote:
> In article >,
> pure kona > wrote:
>
>
>> We've roasted probably several thousand pounds. I have smelled
>> thousands of pounds of unroasted Kona coffee. Promise, the green
>> (unroasted) coffee smells good and the roasting, frankly, is heavenly.
>> We do it on the porch out our back door and it really is fabulous.
>
> Just had a talk with my daughter. There is a place that roasts coffee
> down the block from her office. She likes the smell. There's a coffee
> place downtown here that roasts their coffee right there. She likes
> that smell also (and buys most of her coffee there).
>


Years ago I spent a week in Madrid and in the center of the city
you could smell the roasting coffee everywhere. Every little
cafe seemed to be roasting its own beans. It was a very nice,
spicy scent, like opening a new package of coffee but about 100
times stronger.

gloria p

Sorry to be the bearer of ill tidings, but I love Yuban Colombian.
When you first open te can, it has a chocolatey smell that you won't
believe. Plus, it tastes so chocolatey.

Cheers,
Chuck Kopsho
Oceanside, California

"Chuck Kopsho" > wrote in message
...
> Sorry to be the bearer of ill tidings, but I love Yuban Colombian.
> When you first open te can, it has a chocolatey smell that you won't
> believe. Plus, it tastes so chocolatey.
>

Coffee's good stuff. Some of the best things are poisons in excess.

This is why the world produces more than 16 billion pounds of coffee beans per year. It's actually an alkaloid plant toxin (like nicotine and cocaine), a bug killer that stimulates us by blocking neuroreceptors for the sleep chemical adenosine. The result: you, awake.

Water
Hot H2O is a super solvent, leaching flavors and oils out of the coffee bean. A good cup of joe is 98.75 percent water and 1.25 percent soluble plant matter. Caffeine is a diuretic, so coffee newbies pee out the water quickly; java junkies build up resistance.

2-Ethylphenol
Creates a tarlike, medicinal odor in your morning wake-up. It's also a component of cockroach alarm pheromones, chemical signals that warn the colony of danger.

Quinic acid
Gives coffee its slightly sour flavor. On the plus side, it's one of the starter chemicals in the formulation of Tamiflu.

3,5 Dicaffeoylquinic acid
When scientists pretreat neurons with this acid in the lab, the cells are significantly (though not completely) protected from free-radical damage. Yup: Coffee is a good source of antioxidants.

Ranee at Arabian Knits > wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>
>> Even if you put nothing else in it:
>>
>> http://www.wired.com/science/discove...7-10/st_coffee
>>
>> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
>> poisonous? Here you go. Ptomaines like putrescine are produced when E.
>> coli bacteria in the meat break down amino acids. Naturally present in
>> coffee beans, it smells, as you might guess from the name, like
>> Satan's outhouse."
>
> Is it used up in the roasting though? I know that coffee beans raw
>stink to the lowest depths of Hades, but when they are roasted their
>fragrance rises up to heaven to bless the altar of the Lord. Is the
>putrescine simply covered up in the roasting process or is it used up in
>the chemical reaction of burning?

It's probably not even present in noteable quantities - it's there for
the shock value.

D.
--
Touch-twice life. Eat. Drink. Laugh.

http://derekl1963.livejournal.com/

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

modom (palindrome guy) wrote:
> Even if you put nothing else in it:
>
> http://www.wired.com/science/discove...7-10/st_coffee
>
> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
> poisonous? Here you go. Ptomaines like putrescine are produced when E.
> coli bacteria in the meat break down amino acids. Naturally present in
> coffee beans, it smells, as you might guess from the name, like
> Satan's outhouse."

I am sure it is not coincidental that when I was smelling my
coffee this morning, I thought for a fleeting moment that it
smelled like... something from an outhouse.

--
Jean B.

On Oct 13, 9:13*am, "Jean B." > wrote:
> modom (palindrome guy) wrote:
> > Even if you put nothing else in it:
>
> >http://www.wired.com/science/discove...7-10/st_coffee
>
> > Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
> > poisonous? Here you go. Ptomaines like putrescine are produced when E.
> > coli bacteria in the meat break down amino acids. Naturally present in
> > coffee beans, it smells, as you might guess from the name, like
> > Satan's outhouse."
>
> I am sure it is not coincidental that when I was smelling my
> coffee this morning, I thought for a fleeting moment that it
> smelled like... *something from an outhouse.

That makes me a little less sad that I can no longer drink coffee very
often. Putrescine--Yum!
;-)
maxine in ri

On Oct 12, 11:49*am, "modom (palindrome guy)" >
wrote:
> Even if you put nothing else in it:
>
> http://www.wired.com/science/discove...7-10/st_coffee
>
> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
> poisonous? Here you go. Ptomaines like putrescine are produced when E.
> coli bacteria in the meat break down amino acids. Naturally present in
> coffee beans, it smells, as you might guess from the name, like
> Satan's outhouse."

Are you implying that the Prince of Darkness cannot afford indoor
plumbing?

> --
>
> modom

--Bryan

pure kona wrote:
>
> Hate to be so smart about this, but this is my real life-- having been
> a coffee farmer over 21 years. It is against the law, to send the
> outside of the coffee fruit- that fresh juicy red skin, out of Hawaii
> to anywhere.

Any idea why it's forbidden? Keeping any from being imported would
help protect against disease, but what purpose does it serve to keep
it from being exported?

On Tue, 13 Oct 2009 18:51:19 +0000 (UTC), Doug Freyburger
> wrote:

>pure kona wrote:
>>
>> Hate to be so smart about this, but this is my real life-- having been
>> a coffee farmer over 21 years. It is against the law, to send the
>> outside of the coffee fruit- that fresh juicy red skin, out of Hawaii
>> to anywhere.
>
>Any idea why it's forbidden? Keeping any from being imported would
>help protect against disease, but what purpose does it serve to keep
>it from being exported?

It is against our Hawaii Dept of Ag regulations. Probably the old
fruit fly problem into California. We aren't allowed to send our
absolutely delicious avocados to CA because of the threat, but
cynically, it is because our Hawaii avocados would put Haas avocados
out of business. The Haas Political Action Committee is extremely
powerful.

aloha,
Cea

On Mon, 12 Oct 2009 19:42:26 -0600, Gloria P >
wrote:

>pure kona wrote:
>> On Mon, 12 Oct 2009 12:33:40 -0700, Ranée at Arabian Knits
>> > wrote:
>>
>>> In article >,
>>> Gloria P > wrote:

>> Hate to be so smart about this, but this is my real life-- having been
>> a coffee farmer over 21 years. It is against the law, to send the
>> outside of the coffee fruit- that fresh juicy red skin, out of Hawaii
>> to anywhere.
>>
>> I have read in some journals that chemists are making some fancy face
>> moisturizer-application with the coffee skins and it is guaranteed to
>> make your skin perfectly wonderful.
>>
>
>
>Aren't they all? ;-)
>
>I tasted he coffee fruit last year at this time when we were
>visiting relatives who live in Kurtistown outside of Hilo.
>I thought they were really tasty. Their neighbors have a few
>coffee, macadamia, and mango trees.
>
>When they retired to Hawaii ~15 years ago they thought it would
>be a little extra income to raise those but it was more work and
>much less marketability than they expected especially since they
>travel a lot.
>
>Now most of the "crops" are gleaned by the feral pigs.
>
>gloria p
I don't think your relatives are alone in their quest for paradise and
have "extra money". Farming, I don't have to tell you, is constant,
sweaty, stressful because of the weather, and yes, those feral pigs
are part of the problem. (The pigs were here last night, snuffling up
the ground.) My husband is a dedicated farmer and has been since he
graduated from the College of Tropical Agriculture more than 30 years
ago. He is passionate about walking his 5 acres- twice each day! He
is passionate about the health of all of our plants. It is admirable,
im(not so)ho <g>.

We see plenty of people who think they will come to Hawaii and farm
and they do not have the theoretical background nor the capacity to
see the amount of hard work it takes- daily!

Oh well farmers everywhere know what it takes, so your job is to
enjoy the fruits of their labor.

aloha,
Cea

pure kona wrote:

> I don't think your relatives are alone in their quest for paradise and
> have "extra money". Farming, I don't have to tell you, is constant,
> sweaty, stressful because of the weather, and yes, those feral pigs
> are part of the problem. (The pigs were here last night, snuffling up
> the ground.) My husband is a dedicated farmer and has been since he
> graduated from the College of Tropical Agriculture more than 30 years
> ago. He is passionate about walking his 5 acres- twice each day! He
> is passionate about the health of all of our plants.



They have a real problem with the encroachment of some kind of
wild papaya that takes over if they are not vigilant. And it
produces very small, unsweet fruit that aren't suitable for
anything but bird and pig food, and the birds spread the seed
everywhere. The undeveloped lots in the area are papaya jungles.

gloria p

On Tue, 13 Oct 2009 19:15:22 -0600, Gloria P >
wrote:

>pure kona wrote:
>
>
>
>They have a real problem with the encroachment of some kind of
>wild papaya that takes over if they are not vigilant. And it
>produces very small, unsweet fruit that aren't suitable for
>anything but bird and pig food, and the birds spread the seed
>everywhere. The undeveloped lots in the area are papaya jungles.
>
>gloria p

Too bad. Junk papayas are horrible. But my husband tells me, "Weeds
are just a plant out of place" <g>. Yes managing the land is time
consuming, but in the Kurtistown case, I bet the birds are happy! Our
biggest weed is coffee seedlings (!) and others, so lots of time is
spent on weed whacking the whole farm. (We don't get as much rain as
Kurtistown does, as we are on the other side of the mountain.)

aloha,
Cea

On Tue, 13 Oct 2009 06:24:48 -0700 (PDT), --Bryan >
wrote:

>On Oct 12, 11:49*am, "modom (palindrome guy)" >
>wrote:
>> Even if you put nothing else in it:
>>
>> http://www.wired.com/science/discove...7-10/st_coffee
>>
>> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
>> poisonous? Here you go. Ptomaines like putrescine are produced when E.
>> coli bacteria in the meat break down amino acids. Naturally present in
>> coffee beans, it smells, as you might guess from the name, like
>> Satan's outhouse."
>
>Are you implying that the Prince of Darkness cannot afford indoor
>plumbing?
>
>> --
>>
>> modom

Sure, he just has those incinerating toilets.

Ross

On Mon, 12 Oct 2009 13:16:04 -0600, Gloria P >
wrote:

>Ranee at Arabian Knits wrote:
>> In article >,
>> "modom (palindrome guy)" > wrote:
>>
>>> Even if you put nothing else in it:
>>>
>>> http://www.wired.com/science/discove...7-10/st_coffee
>>>
>>> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
>>> poisonous? Here you go. Ptomaines like putrescine are produced when E.
>>> coli bacteria in the meat break down amino acids. Naturally present in
>>> coffee beans, it smells, as you might guess from the name, like
>>> Satan's outhouse."
>>
>> Is it used up in the roasting though? I know that coffee beans raw
>> stink to the lowest depths of Hades,
>
>
>
>Have you ever eaten fresh coffee cherries? The fruit of the
>plant which contains the coffee beans (seeds) is delicious, juicy
>and sweeter than a Bing cherry. I never detected an odor in those.
>
>gloria p

The Asian Palm Civet certainly seems to think they are delicious and
they help produce the most expensive coffee in the world.
Just Google kopi luwak.

Ross.

wrote in news:ifkad5l7rf51749np8195etgakko7ddjuf@
4ax.com:

> On Mon, 12 Oct 2009 13:16:04 -0600, Gloria P >
> wrote:

>>
>>
>>
>>Have you ever eaten fresh coffee cherries? The fruit of the
>>plant which contains the coffee beans (seeds) is delicious, juicy
>>and sweeter than a Bing cherry. I never detected an odor in those.
>>
>>gloria p
>
> The Asian Palm Civet certainly seems to think they are delicious and
> they help produce the most expensive coffee in the world.
> Just Google kopi luwak.


I have heard of this one a long time ago...... and even back then I thought
"No way in the world am I going to eat/drink something that's come out of a
monkeycats bum!!"




--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

On Wed, 14 Oct 2009 00:31:25 -0400, wrote:

>On Mon, 12 Oct 2009 13:16:04 -0600, Gloria P >
>wrote:
>
>>Ranee at Arabian Knits wrote:
>>> In article >,
>>> "modom (palindrome guy)" > wrote:
>>>
>>>> Even if you put nothing else in it:
>>>>
>>>> http://www.wired.com/science/discove...7-10/st_coffee

>
>The Asian Palm Civet certainly seems to think they are delicious and
>they help produce the most expensive coffee in the world.
>Just Google kopi luwak.
>
>Ross.
Yes, but I have tried for years! to understand if Kopi Luwak is real
or imagined. I know it is sold but until I see the whole gross
process, I won't believe it. Cats or civets do not eat food without
chewing as I was told by an animal scientist. Period. I believe it
is bogus and gross---but costs a lot.
aloha,
Cea

pure kona > wrote:

>Yes, but I have tried for years! to understand if Kopi Luwak is real
>or imagined. I know it is sold but until I see the whole gross
>process, I won't believe it. Cats or civets do not eat food without
>chewing as I was told by an animal scientist. Period. I believe it
>is bogus and gross---but costs a lot.

You could be right but I'm not sure about the animal scientist's
statement. Civets are carnivores, and one often sees whole seeds and
berries in the scat of carnivores. They can gulp down food.

If it were a rodent or an ungulate instead, then yes they
chew everything.

Steve