What is Coffee Flour?
After rice flour, buckwheat flour or chestnut flour the newcomer in the kitchen is the coffee flour. With its many virtues and ecological production, it is a very attractive, so let’s look a little closer.
Ecological production and zero waste
While the famous coffee bean is used to make the ubiquitous drink that everyone loves, well almost everyone, the coffee cherry - from the coffee plant from which the kernel is extracted and which contains the famous beans - is generally discarded. In 2002, Dan Belliveau, inventor of Coffee Flour, had the idea to recover this cherry to make coffee flour.
Dried and crushed, the skin and flesh of the fruit are then used for coffee flour. By using coffee in its entirety, from fruit to seed, it has reduced the environmental impact by reducing waste and creating a source of income for local farmers. Today, his company is already recycling this superfood in Hawaii, Nicaragua, Guatemala, Mexico and Vietnam.
Full of fiber and nutrients
Coffee flour contains three times more iron than spinach, five times more fiber than whole wheat flour, more antioxidants than pomegranate, three times more protein per gram than kale, twice as much potassium as bananas and less fat than coconut flour! If we add that it is gluten-free and low in calories, coffee flour has all the assets to seduce us!
And level taste?
Contrary to what one might think, coffee flour has absolutely no coffee taste. A bit more bitter than other flours, it goes wonderfully well with certain flavors, such as chocolate. Excellent for health, it also has a low caffeine level. In the kitchen, combining 15% coffee flour with normal flour is typical as it does not have the same properties and does not provide the same texture as normal flour.
You can buy coffee flour from the buy now section on our website, you can find this at the top right of the page. There you will find several options that are currently available.