Good evening to you all guys. I would like to put this question to your considerable chemistry talents, as it has been my interest to develop some workable process to mass-produce fuel- grade ethanol from the pulp that is left after you extract coffee beans.
Naturally, this is something to be actually tried out for production.
With many thanks,
LavaRed

theres alcohol in coffee beans?

so we can get drunk on coffee beans?

why not just buy everclear, it will be a lot easier.

No expert, but I would assume it would be like making alcohol out of anything else.

Make a mash out of the (used?) coffee grounds. Normaly the grain itself would release chemicals that break carbohydrates down into sugars, but I don't know if coffee beans will do this.

Filter out coffee bean particles

add yeast, ferment

distill.

Google for beer brewing and distilling. The process will be similar, if not identical. The only thing I can think of that would be different is you might need to add alpha and beta amylase to convert the starches into sugars that the yeast feeds on.
Also this:
http://www.distillery-yeast.com/

What sort of catechols are present in the pulp? And how much, relatively speaking?

Edit: This would be much more suited to LT.

You need sugar/carbs.....
Shit like corn can be used to make shitty cornohol because it contains something cheep: fructose corn syrup.

You coffee shop revolutionary

Industrial chemical manufacture... is definately closer to lab tips. ;)

Good evening to you all guys. I would like to put this question to your considerable chemistry talents

...as are those. ;)

Anyways...

as it has been my interest to develop some workable process to mass-produce fuel- grade ethanol from the pulp that is left after you extract coffee beans.
Naturally, this is something to be actually tried out for production.

Well, we appear to be in the starting phase. 'n the starting phase of "ethanolic biofuel production" is "where the fuck are the sugars in the plant?!?!"

I am not the coffee-knower that you are. However, the beans don't quite strike me as, well... sugar-laden.

The bean is the pit of a fruit, right? You might want to go with the outer pulp. If that doesn't work, you might have to ferment the foliage - IF that's appropriate to the farming process. If not, it looks like "outer rind or bust."

...but, you probably know the coffee plant better than I do. Find the sugar.

Once that's done, I can happily help you with low-cost essentially self-managing, self-distilling ferment machinery. Hell, I have a reputation for overengineering chemical manufacturing until it handles itself automatically and easily. With shit-low investment, usually.

Joe, have you ever been to Paris?

The most sugar is in the pulp. It even tastes like honey actually. And if you eat the pulp or the whole seed, they can be one of the most effective laxatives known to man.

Ok JoePedo, so now that we have the sugars, where do we go next? I submit myself to your peerless chemical know-how.

Thanks,

Lava

Peer-less is an understatement.

Wrong forum. Try Lab Tips.