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Using a Nespresso machine to extract alkaloids/brew aya

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endlessness

endlessness

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I just came across this publication where researchers do small modifications to a Nespresso machine in order to extract contaminants from a soil sample. They modified the liquid container to make a larger volume one, and they used a mix of acetonitrile, which is flammable, and water... I'd imagine it would be unsafe to use pure flammable solvents. But using just water to do aya (or the first step of an a/b) with a nespresso machine seems quick/easy enough. Compatible refillable caps are available on the market, the authors even name some in the paper.

Considering each cup fits about 6gram, depending on what you extract you'd need to line up a few of them, and to do in bulk probably not viable.. but it only takes 10 seconds too, it seems like it might be worth a try, specially for stuff like rue and plants with high alkaloid content.

Here is a an article with a video from the researcher's work (sorry it's in spanish...)


Any thoughts?
 
Yeah it would be important to test the efficiency of powdered vs shredded for example. Its interesting to note that the water also comes pressurized so that would definitely increase efficiency, just like a pressure cooker does.

Also, if one run isnt enough, one could simply press the button again and repeat it, seems easy enough.

I dont even have a nespresso machine lol, but i just figured it could be something interesting to try for those that do :)

(Hope i dont make your coffee taste of aya though lol)
 
It would certainly have to be powedered for the same reason that coffee used for the espresso method is fine, because the extraction time is roughly 20 seconds (short amount of time)

Compare that to an immersion method like french press method where the coffee is immersed in water for 4 minutes, a very long extraction, and the grounds are very coarse.

Shorter extractions require greater surface area for the water to get what it needs from the coffee without over or under extracting, why you wouldnt use fine grind coffee for french press is youd have terribly over extracted coffee and espresso method coffee would taste barely like anything if you used a coarse grind like you would for french press.
 
endlessness said:
I dont even have a nespresso machine lol, but i just figured it could be something interesting to try for those that do :)
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For sure it will work with one of these too. Maybe a bit moar cumbersome for the multiple caapi steams(unscrew, add vinegar water again...etc). An OwlMan gave we a link to an earlier thread called Espressohuasca... (our Taiwan acacia powder is very fine dust, so we haven't tried as it will surely clog the filter)

edit: we should try to cut out circular pieces of paper coffee filter, lay them on the filter holes and see how that works.....but we have to find a way first to make it stand on our trangia alcolol stove...
 
Surely it doesn't have to be a nespresso, all espresso machines work on the same concept. Temperature and pressure. The higher the pressure the more you extract from the coffee. I'm sure the same applies to aya.

I might try it with my Aeropress.
 
Studio1one said:
Surely it doesn't have to be a nespresso, all espresso machines work on the same concept. Temperature and pressure. The higher the pressure the more you extract from the coffee. I'm sure the same applies to aya.

I might try it with my Aeropress.
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Aeropress works for lots of things, extremes of pH will not be good for the polycarbonate though. Seems fine with 80% alcohol occasionally, too.
 
Tried making "ayahuasca" with an aluminum coffee maker (see picture), and the brew it produced had no effect on me.

The powdered A. confusa used was plenty potent when brewed in the more traditional manner, so I'm guessing the lack of alkaloids in the brew was due to the extraction technique. It seems that time is the primary factor in alkaloid extraction, even above temperature (I'm thinking cold water extractions when I say this).

With this in mind, I wouldn't think the nesspresso technique will work too well either, though perhaps the pressure it produces will change everything.

Regards,

PH0Man
 

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PH0Man said:
Tried making "ayahuasca" with an aluminum coffee maker (see picture), and the brew it produced had no effect on me.

The powdered A. confusa used was plenty potent when brewed in the more traditional manner, so I'm guessing the lack of alkaloids in the brew was due to the extraction technique. It seems that time is the primary factor in alkaloid extraction, even above temperature (I'm thinking cold water extractions when I say this).

With this in mind, I wouldn't think the nesspresso technique will work too well either, though perhaps the pressure it produces will change everything.

Regards,

PH0Man
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Did you put everything (caapi/rue/a.confusa) in one compartment or did you steam them one by one? How many runs? Did you add vinegar to the water?
 
Intezam said:
Did you put everything (caapi/rue/a.confusa) in one compartment or did you steam them one by one? How many runs? Did you add vinegar to the water?
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I had done one run on the A. confusa alone (it's very time consuming to do two runs, as one would have to wait for the contraption to cool back down)

I didn't use vinegar, but as the alkaloids are already in soluble salt form in the plant I've never really understood the purpose of this (except to devolve the cell walls over extended periods of time)
 
Thanks for the informations PH0Man, one moar question: Did you take any maoi prior or did you sample the acaciapresso just on it's own? Thx
 
Wow, I thought of this this morning when I was making my espresso. I have a regular De'Longhi 15Bar machine... like this https://images-na.ssl-images-amazon.com/images/I/81k59N1Ba9L._SL1500_.jpg

This kind doesn't have a set cycle, it just pulls espresso as long as you leave the switch on. I was thinking of putting the right ratio of ground rue and ACRB in the basket and adding a little lemon juice to the water tank, then just letting it run really long, like running a whole litter of water through and then reducing it on the stove.

My only hesitation to try it was wondering if the lemon would hurt the pump for coffee brewing in the future?
 
Intezam said:
Thanks for the informations PH0Man, one moar question: Did you take any maoi prior or did you sample the acaciapresso just on it's own? Thx
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I had predosed with ground syrian rue, 5 grams or so, about 30min before drinking the brew. Acacia brew on its own doesn't do much, for me I really need the MAOI.
 
Eggplant said:
Wow, I thought of this this morning when I was making my espresso. I have a regular De'Longhi 15Bar machine... like this https://images-na.ssl-images-amazon.com/images/I/81k59N1Ba9L._SL1500_.jpg

This kind doesn't have a set cycle, it just pulls espresso as long as you leave the switch on. I was thinking of putting the right ratio of ground rue and ACRB in the basket and adding a little lemon juice to the water tank, then just letting it run really long, like running a whole litter of water through and then reducing it on the stove.

My only hesitation to try it was wondering if the lemon would hurt the pump for coffee brewing in the future?
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That may work, the extended contact between the acidified water and ACRB could make the difference.

Personally, I wouldn't fear damaging the pump. The machine will happily pump any viscous liquid I think.
 
That may work, the extended contact between the acidified water and ACRB could make the difference.

Personally, I wouldn't fear damaging the pump. The machine will happily pump any viscous liquid I think.
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They actually use citric acid to clean certain coffee makers such as kuerigs. However, be careful using any acid on aluminum. Make sure the parts are all stainless steel or plastic if using an acid, and only use weak acids - such as citric/ ascorbic/ acetic (so on and so on) because it is a lot easier to regulate and not over acidify. You don't need a super low pH to get effective salting and extractions via acidified water. People often over do it on the acids.

:)

Neat idea folks
 
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