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, comparable to other hard liquor such as vodka and tequila, researchers will report in the September issue of LWT - Food Science and Technology. In recent years, the industry of distilled spirits has put out a call for new beverages with different flavors created from unusual raw materials.
– 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.