Did you know coffee is a good source of Niacin. Along with peanuts... peanuts probably being number one.
Plus tobacco but i dont think there is much study on that...
also a good source of D-Mannose. But apparently you have to make Green coffee for that.
Also i learned how to make green coffee more milky.... so it's as if one is milking the coffee bean. Well, after soaking the unroasted coffee beans.. you Pasteurize them with hot/boiling water, and then drain and rinse. After that, blend the coffee beans with Cold water (so it doesn't get hot as you blend them)... Then you cook that mixture until you've made your green coffee. Which is more like a milk...
I also like to soak my cacao beans. But cacao is harder because it is fermented most of the time.. and you cannot find whole raw cacao beans with skin intact. The skin is very important to the cacao flavor as well as the theobromine...
Well it is best if you can find whole raw cacao beans... I found them once bought from a cacao seller, and he dried them just for me. But the problem was it very very dirty... so I had to soak them and clean off the pulp, and continue soaking them until they fell to the bottom. Then roast them like normal. Without the skin.. there is no Chocolatey flavor characteristic of chocolate, and hardly if any theobromine. You have to roast them with the skin after soaking them, so that as you roast.. the flavors from the wet pulp go into the cacao beans.. and they will often make a popping sound.
Anyways, that is Unfermented cacao. Hard to find. As for fermented.. well I would peel the skins off with a knife, and then soak them, and then roast them. But like I said, it has none of the flavor reminiscent of chocolate. Or hardly if any.
So yeah... I wish they could sell raw unfermented cacao Whole with skin intact. Or atleast dried. Would be interested in that..
Unfortunately I think it's a hard thing to do, that's why it's so rare. Supposedly they say it ferments from the tree.. but I dont know. They could also say that to want to control the entire process.. and not let you know that maybe there's another way. I've even thought one could lactoferment cacao anaerobically in water... Does one Really need to aerobically ferment it to remove the pulp? Or is it only because they're doing such large amounts. Because I found it very easy to wash off the pulp with just running water, and I would massage or scrape it off with my fingers.. not nails. Very easy to do. Atleast after soaking. Maybe that's what they needed to do.
I think it's just hard to get them to dry in whole form with pulp and all. But IMO.. like I said if they just maybe wash off the pulp like I suggested... maybe it takes soaking... not necessarily fermenting. then maybe one can dry it a bit easier... or cleaner. I guess the fermenting just makes it easier... without fermentation one would need to use one's hands.
Anynways... getting off topic. But yeah.. cacao is another thing that you can actually make a Milk out of ... Imagine you could make chocolate milk without any base milk....
. I spend $5 something for 12 oz. I wonder what I'd think of that now? I have become spoiled, now using fair trade Honduras whole bean from Aldi, and German blend ground.
. By the time you get dressed and get your shoes on it would be done!
. Yeah, I am kinda excited! I feel bad for the people who don't drink coffee. This thing is gonna cost them a lot! Heck, it's probably like getting a .50 cent an hour raise if you compare it to coffee shop coffee 
