Hints & Tips for Using CoffeeFlour™

Below are some useful hints & tips for getting started using CoffeeFlour®

 

An overlooked nutritional resource for hundreds of years, Coffee Flour is now a quickly growing agricultural innovation. Coffee Flour is produced by milling the dried coffee cherry; that is the skin and pulp surrounding the coffee bean. It is unique and the taste is reminiscent of dark, rich, roasted fruits; aptly branded, it is the fruit of the coffee plant rather than the coffee seed (bean).

Helpful tips …

  • Aroma is described as dry, roasted, dark fruity notes
  • Fibrous composition absorbs moisture
  • Currently used successfully in many different applications, for both sweet and savory recipes: chocolates, cookies, muffins, fruit-n-nut bars, desserts, breads, pastas, soups, and ice cream…

Coffee Flour is available in 2 grinds: fine and powder. The fine grind is best suited for everyday use such as baking while the powder grind is primarily used in confections, ice cream, beverages, and delicate sauces due to its ability to dissolve thoroughly in liquids. Coffee Flour can be paired with any flour, the best results occurring typically at a 10%—25% substitution. We recommend using it at 10-15% for initial recipes and increase the % as you become familiar with its unique properties and behavior with other ingredients.

  • 1:3 Coffee Flour to another flour for 25%
  • 1:4 Coffee Flour to another flour for 20%
  • 1:9 Coffee Flour to another flour for 10%

Due to its fibrous composition, Coffee Flour requires a higher hydration percentage. Expect to increase hydration between 10%—25%, depending on the coarseness of the Coffee Flour and the properties of the other flours being utilizing; use juices or stocks to amplify various notes.


Blending Coffee Flour with another flour: Sift flours together rather than adding separately, adding separately may result in uneven hydration absorption.


Coffee Flour in yeasted baked goods: Use pans or tins that have walls, this provides a ‘tactile surface’ optimizing rise during baking. Coffee Flour items rise less than typical yeasted items.


Try using Guar Gum or Xanthan Gum as a binder when using Coffee Flour with other gluten-free flours:

_  Almond Flour _  Rice Flour _  Buckwheat Flour

_  Coconut Flour _  Teff Flour


Coffee Flour’s high concentration of antioxidants naturally extends its shelf life, extending the shelf life of the finished product as well.


Using Coffee Flour in a roux gives a nice body and flavor depth to sauces. Use an immersion blender for the smoothest consistency in your sauce.


Use brown sugar rather white to produce an enhanced taste profile. The molasses in the brown sugar adds a nice “chew” to Coffee Flour baked goods and compliments the malty flavor. Adding salt to taste enhances the complex bitter notes and brings the subtle qualities of Coffee Flour forward.


Coffee Flour is dark by nature, therefore, baked goods will appear darker while baking. Avoid the temptation to remove from the oven early—trust the recipe’s cooking time.

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