COFFEE FLOUR

Any baking connoisseur knows flour is no longer limited to plain ol' wheat anymore. These days
it seems like you can make flour out of just about anything-from almonds and oats to fava beans
and amaranth-and now it's time to add one more to the list. Coffee flour, the latest gluten-free
variety, is a buzzed-about ingredient that just so happens to have two versions to rave about-and
its own set of nutritional benefits that come along with them. Here's what you can get from a bag
of coffee flour that even a straight-up cup of Joe can't claim. (Also, here's how to bake with eight
other new types of flour.)

Version 1: Coffee Flour from Discarded Cherries

The usual coffee-harvesting process looks like this: Pick the fruits, known as coffee cherries, off
the coffee tree. Extract the bean from the middle. Discard the rest-or so we thought. Starbucks
alum Dan Belliveau found a way to take those leftover cherries and grind them into a flour. The
result? CoffeeFlour™.

This new flour variety offers way more health benefits than your basic all-purpose flour. It has
about half the fat, significantly more fiber (5.2 grams compared to 0.2 grams), and slightly more
protein, vitamin A, and calcium. Coffee flour also packs a huge iron punch with 13 percent of your
daily recommendation coming in 1 tablespoon.

Despite its name though, coffee flour doesn't actually taste like coffee, which means it won't have
an overpowering flavor when you use it to make muffins, granola bars, and soups. It also isn't
meant to be a direct substitution for the flour a typical recipe calls for. You'll likely have to do a
little trial and error, so start by replacing 10 to 15 percent of the recipe's regular flour with coffee
flour, then use your usual flour for the rest. That way you can get used to the taste and see how it
reacts with the other ingredients without totally ruining your recipe.

And if you're sensitive to caffeine, don't worry: Since it's made from the coffee cherries and not
the bean itself, coffee flour contains only about the same amount of caffeine as you'd find in a bar
of dark chocolate.

Version 2: Coffee Flour from Coffee Beans

The other route to coffee flour involves the beans themselves-but not the dark, oily, super-aromatic
beans you likely associate with coffee. (Surprised? Check out these other coffee facts we bet you
never knew.) When coffee beans are first picked, they're green. Roasting makes them shed their
greenness, along with a significant amount of their health benefits. The original bean is packed
with antioxidants, but Brazilian researchers found that those levels can be cut in half during the
roasting process.
That's why Daniel Perlman, Ph.D., a senior scientist at Brandeis University, worked to keep the
antioxidant count high by roasting the beans at lower temps, which created "parbaked" beans.
Those don't taste so great in coffee form, but ground up into flour? Bingo.

This version of coffee flour keeps up the levels of chlorogenic acid antioxidants, which slow down
the digestive system's glucose uptake. As a result, you'll get more sustained energy from that
muffin or energy bar, rather than the usual spike and crash, says Perlman. (Side note: Before you
think of making coffee flour at home, know that it's not really as simple as it sounds. Perlman's
coffee flour, which Brandeis University patented last year, is milled in a liquid nitrogen
atmosphere.) The taste is pretty mild, with a slight nuttiness that plays nicely in a variety of recipes.
Perlman recommends subbing in 5 to 10 percent if you're baking on a budget, since coffee beans
cost a lot more than wheat.

Studies:

Physical, chemical and sensory characteristics of fiber-enriched cakes

prepared with coffee silverskin as wheat flour substitution
Abstract

Coffee silverskin untreated (UTCS) and treated with water (WTCS) were used in cake
formulations to substitute of 20, 25 and 30% of wheat flour and the quality characteristics of cakes
with untreated and water treated coffee silverskin were investigated. The use of coffee silverskin
in cake formulations caused reduction in specific volume, depending on the substitution level.
Baking loss of cake decreased, crumb colour of cakes was darker, redder and less yellow compared
to the control cake. Increase in hardness and decrease in cohesiveness values was observed.
Springiness value of cakes did not change and chewiness value of cakes decreased with WTCS.
Ash and antioxidant activity of cakes increased and WTCS enhanced the moisture content of cakes.
Sensory quality of cakes with WTCS were found as cakes closest to control cake and fibrousness,
coffee taste and bitter taste intensity were perceived lower in cakes with WTCS, contrary to cakes
with UTCS. WTCS could be used as wheat flour substitute up to 30% in cake formulations to
improve cake for high fiber content, with no significant alterations on cake quality characteristics.

Coffee silverskin as a source of dietary fiber in bread-making:

Optimization of chemical treatment using response surface methodology
Abstract
Nowadays, there is a growing demand from consumers for baked products with lower
caloric density and higher levels of dietary fiber. In the present study, the response surface
methodology was used to determine the optimum treatment of coffee silverskin (CS) with alkaline
hydrogen peroxide that gave the best quality, shelf life, sensory and image properties for
Barbari flat bread. Contact time, solution portion and particle size were considered components of
the chemical treatment. The most compatible model among mean, linear and quadratic expressions
was fitted to each response and the regression coefficients were determined using least square
method. The optimum condition was found to be a chemical process containing mixing time of
1 h, solution portion of 4.77 and particle size of 116.41 μm when desirability function method was
applied. There was a good agreement between the experimental data and their predicted
counterparts. Results showed that alkaline hydrogen peroxide CS might be useful as an ingredient
for reducing caloric density and increasing dietary fiber content of bread.

Prospect of Fe non-heme on coffee flour made from solid coffee waste:

Mini review
Abstract
Coffee flour (CF) from coffee pulp or husk, solid waste of coffee processing have launched
in Canada since 2015. This product is claimed as certified of gluten-free, vegan, kosher, paleo, and
non-GMO. Coffe flour is stated to contain three times Fe content than fresh spinach (Spinacia
oleracea L.). Several receipts of cookies, donuts, and cakes using CF has been introduced as wheat
flour substitution. However, the scientific publication of CF impact for health does not appear until
August 2018 yet. A review has been carried out using data on Google with a maximum publication
age of 15 yr. This Fe non-heme prospect is allegedly unable to be absorbed optimally by the
organism. Coffee pulp and husk contain an inhibitor, such as caffeine, polyphenol, calcium, dietary
fiber, manganese, magnesium, and zinc; which detain Fe absorption. On the other hand, the
promoter/enhancer of Fe absorption such as vitamin C, vitamin A, and amino acid was decreased
in CF processing. Several types of research have to be conducted to tackle this problem in Faculty
of Medicine and Faculty of Agriculture and Animal Husbandry University Muhammadyah of
Malang, Indonesia.

DIETARY FIBER AND ANTIOXIDANT ACTIVITY OF GLUTEN-

FREE COOKIES WITH COFFEE CHERRY FLOUR ADDITION

Abstract
Coffee husk and coffee pulp are by-product of coffee fruit and bean processing, can be
considered as potential functional ingredients for food production as coffee cherry flour
(CCF). The CCF contains a lot of carbohydrates, proteins, caffeine, tannins, and polyphenols. In
this study, CCF was combined with modified arrowroot starch (MAS) and modified cassava flour
(MOCAF) into cookies and improvement on the physical, chemical, and nutraceutical properties
of the cookies were studied. The cookies consisted of 20 % of MOCAF and 80 % mixed of
modified arrowroot starch and CCF in five levels (80 %:0 %; 75 %:5 %; 70 %:10 %; 65 %:15 %;
60 %:20 %) and objective physical, chemical, and nutraceutical properties of the cookies were
assessed. The results showed that the total dietary fiber content was enhanced from 11.69 % to
19.48 % with a high proportion of 20 % CCF. The cookies added with CCF displayed enhanced
antioxidant activity. Acceptable cookies were obtained by adding 5 % CCF. Thus, the results
implied that cookies with CCF addition obtained dietary fiber enriched cookies with improved
antioxidant activity.
MARKET

Total coffee consumption Philippines 2008-2017

The total coffee consumed in the Philippines in 2017 was about three million 60 kg bags. The
illustration shows the long-term increase in coffee consumption over the years.

Production value and per capita production index

While the consumption of coffee showed an upward trend over the last years, the production
value of the commodity in the Philippines dipped and was approximately 5.8 billion Philippine
pesos in 2017. In the same year, the per capita production index was only 64.2 percent compared
to the base record of 100 percent in 2012.

Where does the Philippines stand in the coffee export across the Asia Pacific Region?

Across the Asia-Pacific Region, the country was placed 6th in 2017 for the export of green coffee
(662140). The productivity level compared to other countries in Asia Pacific was relatively
small. Even though the exports and production of coffee are low in the Philippines, the market is
still vibrant due to the demand for instant coffee. Globally, the market size for instant coffee, as
of 2016, was valued at 28 billion U.S. dollars. The Philippines has been one of the leading
consumption markets for soluble coffee, also known as instant coffee, since 2011. 

http://www.da.gov.ph/wp-content/uploads/2019/06/Philippine-Coffee-Industry-Roadmap-2017-
2022.pdf
https://www.statista.com/outlook/30010000/123/coffee/philippines#market-arpu

“about the market ng coffee yung 2 links na nasa taas”

LINKS:
 https://www.statista.com/statistics/314989/philippines-total-coffee-consumption/
 http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1625
 https://link.springer.com/article/10.1007/s11694-018-9988-9
 https://iopscience.iop.org/article/10.1088/1755-1315/293/1/012035/meta
 https://www.sciencedirect.com/science/article/pii/S0023643812003295
 https://psa.gov.ph/non-food/coffee