Coffee flour at the table

All those who love coffee will surely know the benefits you get by drinking it, thanks to a chemical compound called chlorogenic acid.

What those people maybe don’t know is that by toasting coffee in the traditional way, it loses most of its chlorogenic acid content, which, on the other hand, remains almost unchanged if the roasting is limited to 10 minutes at 150°C.

If we add a further processing, we will get a light flour with a nutty flavor that makes meals pleasant and soft.

This flour can be added to breakfast cereals, barrels, soups, sauces, supplemental drinks and traditionally roasted coffee beans, with the aim of not altering its precious qualities.

The positive aspects of coffee flour are not only related to its taste, but also to its nutritional values. It is rich in fiber, protein, iron, antioxidants and potassium, it has less fat and is gluten­free.

The discovery of this new use of coffee will bring benefits not only to consumers, but also to collectors and farmers, often underpaid and exploited by multinational corporations, and to the environment, as, in this way, it will be possible to reduce pollution related to waste.

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