Is coffee flour healthier than your cup of Joe?

Coffee lovers will soon be able to enjoy a caffeinated pastry with their morning cup of Joe.

Dan Perlman, biophysicist at Brandeis University, discovered a way to roast green coffee beans that can turn into flour. The concoction offers even more health perks than traditional java. The new roasting technique helps coffee retain higher levels of chlorogenic acid, a powerful antioxidant that has been linked to controlling blood pressure and treating cancer.

Traditionally, coffee is roasted at 400 degrees for about 10 to 15 minutes. During this roasting process, the levels of chlorogenic acid have been shown to drop tremendously, with one study concluding it can even drop from 50 to nearly 100 percent. Perlman questioned what would happen if coffee was roasted at a lower temperature for less time.

After a bit of trial and error, Perlman found the right technique – roasting the beans at 300 degrees for 10 minutes barely decreased the concentration of chlorogenic acid.

This new roasting process results in a partially baked bean. Although it cannot be made into coffee and it may lack in flavor, it can actually be processed and made into a wheat-colored flour that’s mild and nutty.

“It’s a world of difference” from traditional coffee beans, Perlman said in a statement. He sees the coffee flour being used as a “food ingredient and nutritional supplement,” combined with other traditional flours for baking, or used in foods such as breakfast cereals and snack bars.

Jamie Portnoy, a registered dietitian with Advocate Medical Group’s Weight Management Program in Libertyville, Ill., says this new invention could benefit those who haven’t acquired the taste of coffee.

“Coffee flour may benefit those of us who are not ‘coffee drinkers,’ by offering it in various food options, while providing even better health benefits,” says Portnoy. “Coffee is loaded with antioxidants and beneficial nutrients that can improve your health. Past studies have found it can lower your risk for cancer, improve your blood flow and even boost your memory.”

Portnoy also says moderation is key. She suggests limiting coffee intake to 200 to 300 milligrams (two to three cups) a day.