Japanese man invents 'coffee' made entirely of garlic


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I'd like to try this. Wonder if there are any health benefits left in the garlic?

4 ( +4 / -0 )

I've also noticed slight similarities in the flavor, aroma and aftertaste of coffee and roasted garlic. I'm interested in how this man enhanced and refined it and what the finished product tastes like.

2 ( +2 / -0 )

Interestimg, but no caffeine sort of defeats the purpose for me

1 ( +2 / -1 )

If it is made "entirely" of garlic then it is not coffee, it's garlic.

-1 ( +3 / -4 )

Brilliant it would be good for people with high blood pressure or heart disease that love coffee

2 ( +2 / -0 )

I just about to some until I saw it's made in Iwate.

-3 ( +0 / -3 )

Sounds interesting.

However the idea of roasting ingredients other than coffee beans to make a "substitute coffee" is not unique.

It's been done for ages. Dry Heat Roasting through the Maillard Reaction breaks down proteins and sugars creating many of the "coffee" flavors. This process is the same as what happens when for example meat is seared or potatoes browned by dry roasting in the oven. Another important process (amongst others) is the caramelization of the sugars which impart sweet/bitter flavors. The basic science of roasting of plant/animal material will obviously apply to garlic as well.

Probably the most famous coffee substitute is "Roasted Dandelion Root" which is commonly available as a commercial product. It's similar-to-coffee colour, texture and musty bitterness makes it a reasonable substitute with other health benefits.

2 ( +2 / -0 )

There have always been other 'healthy' alternative non-caffeine products, such as dandelion coffee, etc., but I would like to try this. One cup's worth is 324 yen, right?

0 ( +0 / -0 )

Am with dcog, I like a caffeine kick.

While his drink has an aroma of roasted garlic,

Right. Imo, the aroma and smell of coffee are as important as the taste itself that's why nothing beats having a good cup of coffee at a coffee roasters'.

2 ( +2 / -0 )

As others have pointed out, there’s nothing new about coffee-like or coffee substitute beverages made of dandelion roots, burdock, chicory, etc. There was a commercial product that we used to get in the 50s and 60s, I can’t recall the name right now, but I think it was a blend including roasted barley. In terms of taste my favorite is probably deeply roasted brown rice.

If “A packet containing one cup of garlic coffee for dripping” means one packet contains enough to make one cup, as opposed to one cup of powdered garlic, then it seem a bit too expensive for frequent use, but I’d like to try it.

1 ( +1 / -0 )

My missus used to drink dandelion coffee when she was pregnant. The taste was pretty good, and the main issue I had with it was the ripoff price it is often sold for in Japan. Shop around if you want to drink it.

I'd try this one too, but not its 324 yen a pop.

2 ( +2 / -0 )

How may I get trial samples sent to Nairobi-Kenya,If accepted I would be interested in distributing it locally.


0 ( +0 / -0 )

There was a commercial product that we used to get in the 50s and 60s, I can’t recall the name right now

I remember Camp Coffee from that time, complete with its "know your place" label. (Apparently in contained a small amount of coffee, but mainly chicory.)

0 ( +0 / -0 )

so instead of decaf coffee.... which has the caffeine removed, he invented at what amounts to garlic charcoal drink.... I fail to see the benefit ( except to his pocket )

-1 ( +1 / -2 )


Thanks for that interesting link, had never heard of Camp Coffee before.

Remembered a brand we used to drink was Pero (as it is known in the US, in Europe it’s known as Caro). Another that I remembered but seldom drank, was Postum.

0 ( +0 / -0 )

If only there was a decaffeinated version of coffee itself.

0 ( +0 / -0 )

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