Dark roast, light roast, double shot, iced, over ice cream, even on a steak – we thought we’d already figured out everything we needed to know about using coffee. Turns out, not so. Enter coffee flour.
Every year billions of coffee beans are extracted from the coffee plant, harvested by milling. The coffee cherry, which surrounds the bean, is discarded and left to rot, resulting in a lot of waste. While designing and building roasting facilities for Starbucks, their former director of technical services Dan Belliveau took it upon himself to figure out what to do with it. He began experimenting in the kitchen with a fundamental flour from coffee cherries; his wife made some shortbread cookies, and they actually tasted good. They were on to something.
Two years later, and coffee flour is now in production on three continents. Farms in Hawaii, Nicaragua, Guatemala, Mexico and Vietnam are already in on the innovation, and the mission is only expanding.
The product is gluten-free, with three times more iron than spinach, three times more protein per gram than kale, and five times more fiber than whole grain flour, adding a new dimension to the global kitchen. For farmers and their families throughout coffee-producing countries, a series of sustainable jobs will be created, as well as a new source of revenue.
Coffee flour is expected to be commercially available by 2015, but check out their site for the full scoop on the latest food innovation.