Dan Belliveau, a former director of technical services at Starbucks discovered that unused java waste can be converted into a gluten-free coffee flour ingredient. Belliveau’s coffee flour concept aims to reduce coffee waste, which he found to be tremendous during his time at Starbucks.
This new product is made out of roasted coffee beans that are dried and made into flour. The coffee beans that the majority of java houses use come from seeds extracted from a red coffee cherry fruit.
The idea of a new coffee flour ingredient not only reduces coffee and tea waste that is otherwise left to rot but also acts as an alternative to both processed and organic flour products.
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