coffee flour

Something new is on the horizon for all of you food lovers out there. Its coffee flour!  Coffee flour is the brain child of Dan Belliveau, who is a former Director of Technical Services at Starbucks.  He noticed that there was a lot of waste when it comes to making coffee. Specifically the actual berry that coffee seeds come in. The fruit is often discarded after the coffee bean has been extracted. It contains a lot of nutritious goodness and is sometimes used in tea, but for the most part it goes to waste.  Belliveau wanted to find a way to use the berry to minimize the waste so he started to experiment.  He made coffee flour and his wife baked it into some cookies to see if it was a success or just a harebrained idea. Luckily, it was a success and now Mr. Belliveau’s company, CF Global Holdings, has a patent-pending process for milling the coffee flour. Belliveau says the flour tastes of a “sweet, dried fruit flavor.” The flour is gluten free, has more iron than spinach and more protein than kale. It is also an amazing source of fiber. It contains five times more fiber than whole grain flour. It is 55 percent fiber! It does contain a small amount of caffeine. Edible caffeine tends to have a slower effect than liquid coffee allowing it to sustain the caffeine effect longer in the body.

So what do you think? Are you going to give it a go?

9 thoughts on “Coffee Flour Anyone?

  1. I think this is a brilliant idea. What a great way to avoid unnecessary wastage and provide a new food source at the same time.

  2. If the Coffee Flour idea ever takes off and becomes profitable, you can bet that Howard Schultz will swoop in with a team of Starbucks Corporate attorneys and claim the rights to the Coffee Flour patents as Mr. Belliveau could have conceived of this idea as a Starbucks employee. Whether he did or not is not the issue. Howard just wants his cut and will do anything to get a piece of the action. As a Starbucks insider in Seattle, I have seen this happen in the past. Nothing will stop Howard from squeezing another buck out of anything related to coffee. A Starbucks Loyalist – Paula Greenleaf

  3. This is nothing new. As a hobby coffee farmer I am already using the coffee cherry for many years such as on cereals, tea and flavouring various cakes and pastries and not expecting any ‘slice’ of the action!!

  4. Wow! This is a very brilliant idea! I love the concept that you are using a product that otherwise would have gone to waste and landfill. I can’t wait to get my hands on some coffee flour and bake some goodies to have with my next cup of joe! Nice work

  5. Great idea and hats off Belliveau for such a brain you have. Glad to know that this coffee flour is gluten free and contains more iron and protein.

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