The Dawn Of Caffeinated Desserts: Coffee Flour Invented By Biophycist To Give Pastries A Boost

For most, coffee is essential to function efficiently especially on a Monday morning. Now, there is a new way to infuse more of your brand of fuel to your breakfast. A biophysicist has found a way to turn coffee beans into flour.

Dr. Daniel Perlman from Brandeis University has recently patented coffee flour, which is similar to normal flour, can be used to bake delectable pastries. The professor was able to achieve a fine, powdery, wheat-colored flour by "cryogenically" milling partially baked green coffee beans, reported Bustle.

Hen explained that, by "parbaking" the beans, he was able to retain all the nutrients that come from the coffee bean that makes it healthier than a venti cup of Americano from Starbucks. He said most of these healthy elements, including a kind of antioxidant, usually disappear when the bean is roasted to make a hot cup of coffee. 

However, fortunately, the kick of the caffeine remains even when baked into breakfast food. Dr. Perlman said, "[t]his flour contains 2.5 percent caffeine by weight, so if you were to put 4 grams of this into, say, a breakfast muffin, it would be the equivalent of drinking a cup of coffee." 

He told Refinery 29 that unlike bars enriched with "chemically purified or synthesized caffeine," coffee flour would not give the consumer an instant jolt of energy. Instead, the body will gradually break down the caffeine throughout the day.

This, Professor Perlman added, is more sustainable than when you drink a cup of coffee. Therefore, you can still eat pastry-infused coffee flour and not worry about caffeine overdose.

The coffee flour comes exactly at a time when coffee is considered to be an essential part of a healthy lifestyle. A separate report from Bustle revealed that a new federal dietary guideline just listed that drinking coffee is good for the body. 

Of course, genetics and other ingredients added to coffee like sugar and cream, have to be considered before running towards Starbucks to get another cup of Caramel Macchiato. It is best to stick with plain black coffee if you can handle its bitter taste or wait until the bakeshop down the curb starts offering caffeinated cake and muffins.