Soon you’ll be able to get a jolt of caffeine from eating cookies and scones. It’s all thanks to Daniel Perlman, our new favorite biophysicist and a professor at Brandesis University, who just perfected the process of making coffee flour.
Perlman grinds partially baked green coffee beans to make the powder. This technique preserves chlorogenic acid, an antioxidant that’s destroyed during the regular roasting process and one of the reasons researchers think coffee can be good for you.
Mixing the flour into your next batch of muffins won’t be the same as sipping on Starbucks, though. Four grams will give the same boost as a cup of coffee, but your body will probably absorb the caffeine slower. That means long-term energy as opposed to just a quick rush. The miracle ingredient isn’t available yet, although Perlman has been conducting lots of baking tests since securing a patent in December. It’s expected to be more expensive than everyday flour, but it may be worth it for a new twist on boosted brownies.
(h/t Eater)
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