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Adding broccoli powder to coffee—A new taste sensibility

“Green, nutrient-rich coffees may be on the horizon after researchers have developed a powder made from imperfect-looking broccoli that would have previously been wasted,” says a press release sent out earlier this year by CSIRO, Australia’s national science agency. Mary Ann Augustin is the lead researcher on the experiment.

Ashitha Nagesh wrote an essay about this for BBC3, with the headline: “Broccoli coffee: the new health trend nobody asked for—Please don’t make us drink this.”

(Thanks to Vaughn Tan for bringing this to our attention.)

Broccoli and coffee may be an unusual combination, but so was the combination some decades ago of Broccoli and James Bond, which turned out to be appetizing and lucrative for many people.

BONUS: For an even more full-bodied experience, consult the 1990 University of Copenhagen study “Cytochrome P450 IA2 activity in man measured by caffeine metabolism: effect of smoking, broccoli and exercise.”

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