A release from Brandeis University suggested amazing new uses for “coffee flour”, which could deliver the antioxidant chlorogenic acid, or CGA, to people in new and more efficient ways. The Brandeis coffee flour is really a less-baked coffee bean. Typically a bean, which starts out sort of greenish, is roasted until brownish. But Brandeis’s Dan Perlman says that this roasting process drastically reduces the amount of CGA in the coffee.
His solution is to barely roast it at all—at low temperatures and for a very quick period of time. Then he freezes it with liquid nitrogen and pulverizes it into a powder. “At the end of the process, you get a wheat-colored flour. Its taste is nutty, pleasant and mild,” says the release. The flour can be mixed with other flours, similar to cricket flour, buckwheat flour, or most other non-wheat flours, and used in the many ways that any other flour can be used. Presto: coffee-flour cookies. Fun!