I’ve been aware of this for quite a while. I’ve been a heavy coffee/espresso drinker most of my life as well as an owner operator of a Chocolate Cafe the wife and I owned. Still have the shop roaster and commercial brewers hooked up at my residence.
http://www.jhep-elsevier.com/article/S0168-8278(07)00113-4/abstract
Actually, this is interesting. And I like coffee. No worries now ma…
Except hopefully they don’t have to be combined. I don’t care much for Kahlua.
Whew!
I suppose that is double trouble for me. 
Probably best to limit french press coffee if you have issues with cholesterol: Cafestol - Wikipedia
Polyenylphosphatidylcholine always looked to have pretty nice potential for preventing and repairing alcohol induced liver disease (at least in baboons). It is a phospholipid chemical constituent of lecithin, a common emulsifier. Might be an interesting way to be able to make beers with high-oil content and health benefits.
This was actually one of the reasons I got into home brewing, make some kind of supplement beer that could offset some of the negative aspects of the alcohol. Became more interested in making better beer than better for you beer pretty quickly though.
Cool 8)
Boo…I recently quit drinking coffee, at least regularly. Maybe I should start drinking it again. I never drank much, maybe 2 cups a day.
Remember, most times a cup of coffee is measured at 6 oz per cup so, if you have two 12 ounce cups in the morning…it counts as four “cups”
I grow coffee and drink it by the bowl. How many cups in a bowl? :
I’m a coffee roaster, do you grow 100 Puna? How big is your bowl? ;D
100?
Mine is 100% Big Island kine coffee…
Just a hobby farmer when it comes to coffee, but hey, I live on Hawaii Island, how could I not grow coffee? The dang things grow themselves if you let the cherry fall to the ground here.
My bowl holds about 2/3 of my 1L coffee press. (22oz. more or less)
Ya gotta die of somethin’… 
A coffee bomber?
(is it bad form to quote oneself?)
It’s all good P! Especially for your liver! I frequently get 10 lbs of green Kona from Smith Farms. I do a light roast. I call it the “Champagne of Coffee” Love that stuff.
No. Not on the AHA… :
I have one of those eye-talian aluminum espresso-pot jobbies.
It’ll produce a 16oz cup of espresso if I pack it right. But I settle for 12oz and consistency. That’ll put lead in your pencil.
Built a roaster out of a popcorn popper years back and produced some awesome coffee. And I have about 5-10# of various green beans that are about 5 years old. Any good you think?
Euge, that’s what allot of people have… I call it a moka pot. I used to use on e along time ago and if the coffee is fresh, it makes a pretty good rendition of faux espresso. Depending how the beans were stored, I think that they might have lost some of their luster as varietals but, roasting them will still produce “fresh coffee” I say go ahead and give it a try. I don’t think it will be bad.
Thanks I will try some tomorrow.
Love me some good ol’ Juan Valdez. ;D
They say you can’t get a decent cup of coffee in Columbia since the best is exported. My Columbian friend brought me back some. :-\
I had 5 pounds of Brazilian Sierra Negra that we really disliked 5 or 6 years ago when I bought them. But recently I ran out of beans and was forced to roast them. The coffee was actually pretty good by itself, but mostly I used it as filler for other varietals. My normal technique is to roast 5 batches(popcorn popper) at medium and one at dark to boost the flavor, the Brazilian worked well as the dark roast.
That make sense in some sort of way. I guess you need to keep the ones paying the most money happy.