I wonder if adding amylase to convert the starch to sugar would work in combination with the boiling method to make the taste less funky.
I have actually done experiments with amylases! It's actually su
Dr interesting. When I do the boiling method, afterwards I filter, and the strainer bag becomes very very slippery and slimy, and it's hard to fully get everything through the strainer. I think that the starch being released after the breakdown of the cell walls contributes to the slimy feel.
However, if I boil, THEN add amylase and allow to sit for 30 minutes, the slipperyness is completely gone. Like 100% gone. It's like a magic trick that you can feel. I'm guessing the starch is broken down to shorter chains of sugars which dissolve right into the water.
It provides a potent brew, and extra washes do not provide very much, so it seems to extract damn near everything. However, it tastes funky and has an odd texture. Also it's a real process. Defi Italy worth a try once just out of interest!