A science news article today discusses a new type of flour made from par-baking coffee beans which keeps much more of the beneficial nutritional content. The taste is reportedly pleasant and nutty.
The parbaked coffee bean can’t be used to make coffee. It isn’t roasted long enough to develop flavor. Instead Perlman cryogenically mills the bean in an ultra-cold and chemically inert liquid nitrogen atmosphere to protect the bean’s beneficial constituents from oxidation. At the end of the process, you get a wheat-colored flour. Its taste is nutty, pleasant and mild.
It sounds like something that would be fun to experiment with. Anyone out there want to start a company with me?
What sounds good? I’m thinking of those yummy peanut butter chips I made before. Maybe coffee chips or coffee-peanut chips. Or maybe coffee shortbread.
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