The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

coffee berry flour

metropical's picture
metropical

coffee berry flour

anyone tried this at all?

a newish Trader Joes product.

Just dropped a couple tbsp into a multigrain loaf.

cgmeyer2's picture
cgmeyer2

what where your results from the coffee berry flour experiment? I'm interested.

claudia

drogon's picture
drogon

... did a little research. So it appears to be the left-over husks from the coffee bean production process - dried & ground into a "flour". Seems it can be used in some gluten free recipes and used as a commercial filler for e.g. Ice Cream.

This article is intersting though: https://www.theguardian.com/sustainable-business/2014/jul/31/coffee-flour-starbucks-green-farmers-caffeine

I think I'll give it a miss...

-Gordon

metropical's picture
metropical

it didn't negatively affect the bread in any way.  2 tbsps.

Though it did require considerably more liquid to the dough, to make it "normal".  Nearly 1c.

The Guardian article is interesting, as most their read is.

Guess I'll stop eating anything that's imported from further than the next town.