Chaff Tea
Most coffee lovers toss the flaky husk left over from roasting—chaff—without a second thought. But steeping that same chaff yields a surprisingly drinkable tea: think light pu‑erh vibes with subtle roast aromas and zero harsh bitterness. Here’s how to brew it: Weigh ~7 g of clean, roasted chaff (about what you’d collect from 200 g of beans). Steep in 200 g boiling water for 4 minutes (an AeroPress or simple infuser works). Plunge or strain, then enjoy notes of raisin, tobacco, and delicate cacao.
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Chaff tea offers a novel way to upcycle roasting by‑products, reduce waste, and explore a flavor profile few have tasted. For a detailed tasting report (and proof that it actually works), check out this Reddit experiment.
Chaff your limits—brew the scrap, sip the caffeinated chaos.
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