A new buzz with coffee booze

Somebody somewhere had to try it: making an alcoholic liquid out of the spent coffee grounds of thousands of cafés all over the world, considering practically everything from agave to yams have been shown to have spirit. Now that a group of Spanish and Portuguese scientists have finally developed 80° proof alcohol — equivalent to vodka and tequila — by distilling used coffee grounds in a process similar to that of whisky, getting a buzz from the beverage will assume awhole new dimension. This may be a latte discovery as the world already has a slew of coffee liqueurs — mostly rumbased, with a flavouring of the roasted bean — but mocha as liquor certainly will be quicker than caffeine when it comes to getting high. Of course, there is always the option of spiking coffee with, well, coffee.

Though the new booze is bitter, and tastes and smells of coffee, aficionados hoping for a double kick will be disappointed to learn that caffeine is not retained in the bean’s alcoholic avatar. In other words, quaffers will be able to get drunk on it but not stay awake with it. Refining the process could mean the brewing of a new business for coffee chains as well, if not as actual distillers, then at least as raw material suppliers. It would probably be more lucrative than the current recycling option: mulch for kitchen gardens.