Flour, made from coffee! Yes, flour you can bake with (though it’s best mixed with other flours) that is highly nutritious, only mildly caffeinated, is gluten free, and made from the coffee cherry pulp left over from green coffee processing.
Each year the billions of coffee beans that eventually make their way into the Americanos, lattes, and no-foam, extra-hot, triple-shot cappuccinos of the world are harvested by milling and extracting them from the coffee plant. The surrounding fruit, is discarded. It often gets dumped into rivers or left to rot in heaps.
It all started with Dan Belliveau sitting in the office of a friend who’d recently purchased a coffee farm. This friend asked him and his colleague, another NohBell consultant with deep Starbucks experience, what to do with the “six acres of pulp” left over from processing their cherry. That’s a really good question when you consider that according to the USDA Coffee Report for Arabica green coffee, over 11 billion pounds of coffee were produced worldwide in 2013.
Test runs of bread, granola, and shortbread cookies designed to showcase how the gluten-free Coffee Flour changes the flavor and texture of food. In bread, the texture was denser and the flavor earthier. The flour amplified the cinnamon and chocolate in the granola. Chocolate chip cookies netted similar flavor results. The dried cherry, sweet tobacco and baking spice notes of the single origin Coffee Flour from Oaxaca in Mexico shifted this simple sugary pleasure to something intriguingly savory and sweet, despite only using two tablespoons of the flour.
This product is certified gluten free, vegan, kosher and paleo food. The price tag? Let’s just say on one website, the price is as follows:
1 Lb. bag = $8.99 (us) 5 Lb. bag = $43.60 (us) —->$8.72 Lb
My Mirepoix 