Coffee grounds

[Leadgolem]

Just an idea here, but coffee is a bean. Don't most beans naturally contain some amount of sugar? What if instead of roasting coffee, which most likely removes sugar, the unroasted beans were milled & mashed with either some 2 row or even amylase enzyme?

Not sure if this is possible, but what if unroasted coffee beans were sprouted/malted? I'm just bouncing some ideas here, but it seems to me that using spent coffee grounds to brew is like using spent grain to brew.
Regards, GF.

Coffee beans, despite the name, are not beans. They are drupes.
http://en.wikipedia.org/wiki/Drupe
The coffee berry is actually discarded during processing. You are brewing coffee with the seed.

...they are sorted by ripeness and color and most often the flesh of the berry is removed, usually by machine, and the seeds are fermented to remove the slimy layer of mucilage still present on the seed. When the fermentation is finished, the seeds are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of coffee wastewater. Finally, the seeds are dried...

http://en.wikipedia.org/wiki/Coffee

 

[DrunkleJon]

Coffee beans, despite the name, are not beans. They are drupes.
http://en.wikipedia.org/wiki/Drupe
The coffee berry is actually discarded during processing. You are brewing coffee with the seed.

http://en.wikipedia.org/wiki/Coffee

Then maybe it is time to read up more in the Gluten Free forum. I bet you could still get something fermentable out of the coffee 'seed'. I wonder with the other alkaloids in coffee would do for fermentibility/flavor/color/toxicity.