The idea of turning coffee bean waste into flour was one that intrigued Guardian readers a few weeks ago and also raised a number of questions.
Here’s a brief recap: while working for Starbucks, engineer Dan Belliveau stumbled upon the perplexing issue of managing coffee waste, especially billions upon billions of pounds of pulp known as coffee cherry. He developed a new use for coffee cherry — Coffee Flour, advertised as a gluten-free product that has five times more fiber than whole grain wheat flour, three times more protein than kale and other health and environmental benefits.
We picked several comments from our readers and turned to experts to find the answers to their questions.
To read the rest of the story, please go to: The Guardian
