Post #750809 by AceExplorer on Sun, Sep 13, 2015 7:08 PM

On 2015-09-13 18:28, bkrownd wrote:
Is that using roasted beans, or using the fruit/juice of the coffee cherry?

Do you prefer to microplane the lime before or after squeezing?

Those recipes use coffee made from roasted and ground beans. The recipes specify normal or "strong" coffee. None use the raw or roasted cherry, or the outer husk, or the "slime."

The whole goal of microplaning limes is to obtain the oil in the rind. Squeezing releases some of the oils, and you can microplane the squeezed limes, but I suspect you won't get as much of the oils as you will before squeezing. I think this is because the green zest acts as a sort of "carrier" and transports more of the oil with less loss during the process. So zesting after squeezing would very likely be less efficient. Also, unsqueezed limes are easier to plane because they are rounder and more firm. Squeezed limes have lost much of their integrity for microplaning purposes. I have no scientific data to back this up; I'm just commenting from experience and my personal observations.

Good questions!