San Diegans are known to love “cold-brew” style coffee.
What I love about cold-brew extraction is the coffee beans never come into contact with heated water like traditional drip or espresso. The coffee grounds steep in water at cool temperatures for an extended period of time. Since coffee beans contain caffeine, oils and fatty acids, brewing at a lower temperature results in lower acidity, while preserving some of the nutrients.
There are even studies from the Journal of Food Chemistry that suggest coffee grounds as being rich in dietary fiber, and “can be fermented by colon microbiota producing short-chain fatty acids with the ability to prevent inflammation. The results support the use of coffee grounds in the food industry as dietary fiber source with health benefits.” Coffee grounds (organic is a must) might just be the next hot fiber food; you heard it here first. 🙂
Now for the spice rub mix I use on meat, chicken, and even a fatty fish like salmon…
Coffee-Rub for Meat Recipe
1/2 cup finely ground coffee beans (organic is best)
2 tablespoons smoked Spanish paprika.
2 tablespoons coconut sugar
1 tablespoon dried basil
1 tablespoon Celtic sea salt
1 tablespoon ground black pepper.
2 tablespoons dried onion flakes (don’t use the powder as it’s too overpowering)
Mix all ingredients together and use on your favorite meats before barbecuing or roasting.