Yes, you read that right. A genius professor, Dr Daniel Perlman at Brandeis University has patented coffee flour, made by grinding green coffee beans into a fine powder that can be used as a substitute to flour.
Perlman claims that this coffee flour will be healthier than regular coffee, as the green coffee beans are roasted at lower temperatures. The lower levels of heat exposure allows the coffee beans to retain antioxidants that help the body in a variety of ways.
Perlman also suggests that the coffee flour will provide individuals with more gradual boosts to energy levels as compared to a cup of coffee.
“Unlike some bars that are loaded with chemically purified or synthesized caffeine, this is natural food source caffeine,” Perlman said in an interview with Eater. “I would expect it to be absorbed a little more gradually than the caffeine in a cup of coffee, so [it would offer] a more sustained release and longer-term stimulation than you get when you drink a cup or two of coffee,” he added.
Flour Gets Costly
However, Perlman also points out that coffee flour will be significantly more expensive than regular flour, because of the high cost of green coffee beans. For this reason, he suggests using the flour as an additive while baking instead of wholly replacing traditional flour.
High cost or not, we can’t wait to get our hands on a bag of this flour! We’ll keep you posted on when it will be hitting the open market!