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> What I’d like to see is more research about if we possibly could grow coffee beans without any caffeine in them that provide the taste and aroma we enjoy in c
by OkayPhysicist 6mo ago
> What I’d like to see is more research about if we possibly could grow coffee beans without any caffeine in them that provide the taste and aroma we enjoy in coffee, and then adding individual amounts of caffeine to the beverage externally.
This ruins the product. It's already happened to jalapeno peppers: most you'll find at a grocery store are closer to an oddly shaped bell pepper, because chain restaurants and food manufacturers want (something vaguely reminiscent of) jalapeno flavor, but with a predictable amount of heat, so they use incredibly mild peppers and then add capsacin oil to the desired heat.
- Jamesbeam 6mo agoThank you for sharing that with me. Learned something new today. Very much appreciated. To be fair, I never tried heirloom jalapeños, the climate I live in doesn’t allow to grow them outdoors so my intake of peppers is dried and whatever is available fresh at the grocery store. Which is probably the version with vaguely reminiscent jalapeño flavor. If I eat peppers, it’s more the ancho, longer more mild guajillo, and pasillas, which are all below the 2500 SHU of the jalapeño. I know people who love hot sauce, not my cup of tea.