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Coffee flour is a coffee-derived powder. There are two types of “coffee flour,” differing in the core ingredient from which it is derived from. The Brandeis coffee flour is made from milling partially baked (par-baked) green coffee beans which are roasted at a lower temperature and for less time compared to traditional milling methods for coffee beans that are roasted for liquid coffee consumption. The second variety is derived from coffee cherry and is named Coffee Flour and is also the operating name for the company that manufactures the coffee cherry coffee flour.

Brandeis Coffee Flour
The Brandeis coffee flour was first invented by Brandeis University’s biophysicist Professor Daniel Perlman whilst developing nutritional supplements from green coffee beans for commercial use by roasting the beans at a lower temperature compared to traditional roasting temperatures performed on coffee beans for liquid coffee consumption. Traditionally, coffee beans are roasted at 230 degrees Celsius and reduces levels of chlorogenic acid that occur in the beans in its natural green state.

According to Vella et al., in order to retain high levels of chlorogenic acid – a natural antioxidant found in green coffee beans, high roasting temperature should be avoided when roasting natural green beans. Brandeis’ biophysicist, Perlman, experimented with various roasting temperatures and roasting times to discover the optimal temperature and times to be used on roasting natural green beans whilst maintaining highest natural chlorogenic acid levels found in the beans’ original state.

By retaining high natural chlorogenic acid levels, par-baked coffee beans have the potential to become an alternative to chlorogenic acid supplements currently on the market and can be used in foods, beverages, and dietary supplements as required by consumers when par-baked coffee beans are further produced into coffee flour.

Production
The process of partial-baking natural green beans involves heating beans in air, reducing moisture content in the coffee bean, developing mild flavours, eliminating green colour of coffee beans – typically, there is slight darkening of the beans. Partial-baking is conducted at temperature levels of approximately 160 degrees Celsius and for time intervals between 5–25 minutes to achieve optimal roasting conditions in order for moderate moisture content reduction to occur and to maintain high chlorogenic acid levels. Comparatively to traditional roasting of coffee beans, roasting is conducted at 230 degrees Celsius. 90% of chlorogenic levels are retained through the par-baking method, compared to the average 40% of retained chlorogenic acid levels that occur in conventional roasting for liquid caffeine consumption. Although, the extent of the par-baking can be adjusted and monitored accordingly, depending on the bean’s natural colour, moisture content, and bean weight density.

Chlorogenic Acid & Nutritional Benefits
Chlorogenic acid is one of the most abundant polyphenol compounds found in an average human diet, and is a naturally occurring antioxidant found within the green coffee bean. Scientific research has reported that chlorogenic acids has extensive effects on glucose regulations and lipids metabolism, and could potentially play a critical role in related disorders, such as, diabetes, cardiovascular disease, obesity, and cancer. Therefore, there is potential for chlorogenic acids to be utilised as a non-pharmacological and non-invasive form of treatment for health disorders, namely through ordinary human diet consumption.

However, conventional coffee bean roasting decreases chlorogenic acid levels by 50 – 100% depending on the temperature used. Par-baked coffee beans retains 90% of chlorogenic acid content when baked in optimal temperatures (160 degrees Celsius; 5–25 minutes).

Difference Between Par-Baked Beans vs. Green Coffee Beans
1.    Par-baked coffee beans retain approximately 2% - 5% moisture content of their original 11 – 12% moisture content after baking. The retained moisture content is critical to preventing oxidation from occurring, leading to decreased chlorogenic levels. Par-baked coffee beans therefore retain 90% of chlorogenic levels that original exist in green coffee beans.

2.    Green coffee are tough, and possesses a raw bean-like flavour. Par-baked coffee beans possess a fruit-like, nutty flavour and aroma.

3.    Modifications with sugar, sweeteners, and flavour extracts can be added to par-baked coffee beans as food modifications for consumer consumption due to its powdery nature.

4.    Moisture levels are significantly reduced in par-baked beans compared to green beans, which provides better shelf life for par-baked beans than green coffee.

Reception
Coffee flour has been brought into the mainstream market in 2015 and has been successfully incorporated into ordinary baking and pasta recipes.

The reception of coffee flour has been predominantly positive, due to the reported health benefits of higher chlorogenic acid levels in food products. In this same regard, the rise in advent for healthy dietary trends, such as alternative flours, lends a hand for a positive public perception to be developed by the public regarding alternative flours.

In addition, par-baked coffee bean powder could be incorporated into various food products, beverages, and could even serve as a dietary supplement for chlorogenic acids. Brandeis University's Perlman, himself, suggests incorporating coffee flour with regular flours in baking, and regular diets by adding it to breakfast cereals, soups, juices, and nutritional drinks.

Furthermore, increased awareness of sustainability in food production has also given coffee flour positive public perception as it is a sustainably sourced process.

Coffee flour has also inspired a series of events named "Whole Coffee" where the concept of using the whole coffee bean and fruit is a main concept for the event - usually brunches, pop-ups, etc. "Whole Coffee" gatherings were held in major cities in 2015 – namely New York and Sydney.

Patent
In December 2015, Brandeis University’s patent application for Perlman’s par-baking and milling method of coffee beans was approved by the United States Patent and Trademark Office.

Coffee Flour™


Coffee Flour™ is coffee flour derived from the coffee cherry fruit, which are red-coloured fruit, from which coffee beans are extracted. Once the red cherry fruit is extracted and dehydrated, the dehydrated coffee fruit is turned into a powdery substance. The flour was first invented by Dan Belliveau, an engineer who worked at Starbucks. Belliveau utilises the by-products of typical coffee bean extraction and grinds it into a powder form that is high in fibre and gluten free.

In 2015, Coffee Flour debuted at the TED Conference in Canada.

Nutritional Benefits
Coffee Flour™ has been marketed as having five times more fibre in comparison to wholegrain wheat flour, three times more protein than kale, more iron than spinach and potassium than a banana for every ounce. It is also advertised as a suitable flour alternative for many dietary requirements. The product is gluten free, and is vegan, coeliac, paleo, kosher diet friendly. The product also claims to contain less fat than other flour alternatives, such as coconut flour.

Sustainability
Utilising by-products of coffee extraction, botanical waste from coffee extraction is reduced as the discarded fruits are turned into coffee flour. On average, approximately only 10 – 20 kilograms of beans are extracted from 90 kilograms of coffee plant cherries. The process of producing Coffee Flour is said to reduce coffee waste, which is, on average, recorded at 1.5 billion cubic feet per year.

The extraction process is also environmentally sustainable as it removes botanical waste by utilising the by-products of typical coffee bean extraction, reducing methane gas emissions and minimising pollution of streams and soils. Therefore, the process could also help growing environmental concerns regarding pollutants of natural environments and land depletion due to the cultivation of wheat.

The process is also financially sustainable for coffee farmers as it provides another stream of revenue to farmers from the poorest areas in the world and also creates sustainable jobs.

Regulation
Although Coffee Flour™ is a sustainable product and has received generally positive public reception, under US. Food Safety regulations, the cherry fruit of the coffee plant isn’t recognised as safe for consumption.