text: Now you can get a new kind of buzz from coffee. Researchers have found a way to turn used coffee grounds into an alcoholic beverage. In recent years, the industry of distilled spirits has put out a call for new beverages with different flavors created from unusual raw materials. To answer this call, some scientists examined the potential of used coffee grounds. The scientists first collected this raw material from a Portuguese coffee roasting company and dried it. Then they heated the powder in water at 163°C for 45 minutes, separated out the liquid, and added sugar. Next, the team mixed in yeast cells, let the concoction ferment, and concentrated the sample to get a higher alcohol content. (A similar process is used to produce other distilled beverages such as whiskey and rum from wheat and molasses.) And voilà! Used coffee grounds produced a new alcoholic beverage with 40% ethanol, comparable to other hard liquor such as vodka and tequila, researchers will report in the September issue of LWT - Food Science and Technology. To evaluate the product, eight trained taste testers were brought in and rated the intensity of different smells and flavors in the alcohol. The judges described the drink as smelling like coffee and tasting bitter and pungent. Researchers noted that the taste could be improved with age and concluded that the quality was good enough for consumption. Don’t count on the caffeine to keep you awake, however; most of it disappears in the brewing process. ||||| Whiskey, vodka, gin or rum…or tequila or brandy…made from wheat, barley, corn, potatoes, rye, sugarcane or any number of fruits—whatever the booze, Americans, the dominant drinkers of hard liquor worldwide, will go for it. But America’s love of hootch pales in comparison to its love of another drink: coffee. A new process that ferments liquor from used coffee grounds, then, may be just what the country is after. 
   
   Reporting on a new study for Science, Nisha Giridharan details how to make what could soon be your new favorite drink: 
   
   The scientists first collected from a Portuguese coffee roasting company and dried it. Then they heated the powder in water at 163°C for 45 minutes, separated out the liquid, and added sugar. Next, the team mixed in yeast cells, let the concoction ferment, and concentrated the sample to get a higher alcohol content. (A similar process is used to produce other distilled beverages such as whiskey and rum from wheat and molasses.) And voilà! Used coffee grounds produced a new alcoholic beverage with 40% ethanol. 
   
   Microbrewers often flavor their beers with coffee, and caffeine-liquor mixes, from the classic rum and coke to the infamous Four Loko, are nothing new. But the new booze is different. The scientists say that their new “Spent Coffee Ground spirit” smells and tastes like coffee and “was considered as having features of a pleasant beverage.” 
   
   Plus, the potentially dangerous mix of caffeine and alcohol that gives boozy energy drinks a bad rap should be absent here: most of the caffeine, says Giridharan, “disappears in the brewing process.” 
   
   More from Smithsonian.com: 
   
   In Texas, a Locavore’s Liquor 
   
   Booze Cruise: The Best Local Liquors to Try While Traveling 
   
   Pick Your Poison: A Diet Mixer Could Make You Get Drunk Faster
target: – Soon you may no longer have to choose between treating your hangover with coffee or the hair of the dog. Science reports that scientists have successfully spun used coffee grounds into booze, in a process that sounds relatively straightforward. They dried the spent grounds (which, in this case, came from a Portuguese roaster) then added water and cooked the mixture at 163°C for 45 minutes. The liquid was pulled out, dosed with sugar and yeast, and given time to ferment. In order to make it boozier—read, 40% ethanol—the result was concentrated in a process Science likens to that of distilling spirits. But what would such a discovery be without a taste test? The eight "trained" testers who sampled it reported coffee aromas and a bitter taste. They thought age would actually improve it, but ranked it as palatable. (Smithsonian adds that the scientists described it "as having features of a pleasant beverage.") What it's not: Caffeinated. Most is eliminated as the drink is brewed.