Coffee Flour vs Algal Flour?


#1

I have nothing to do with this company but just ran across this considering agal flour seems like a dead-end:

http://www.coffeeflour.com/nutritional-facts/


#2

Nice find. The fibre content is too high for Soylent, the result would be gas and gritty mouth feel.


#3

We can’t be having that!


#4

Would you prefer a gassy mouth and gritty ass feel?


#5

Whether it’s too high or not depends on how much of it you use relative to other ingredients.

As for grittiness, that would depend on the grind texture:

Coffee Flour is available in 2 grinds: fine and powder. The fine grind is best suited for everyday use such as baking while the powder grind is primarily used in confections, ice cream, beverages, and delicate sauces due to its ability to dissolve thoroughly in liquids.

The above was from http://www.coffeeflour.com.

  • What Does Coffee Flour Taste Like?
    It has a unique, smooth flavor reminiscent of tea with floral or citrus notes. Perhaps surprisingly, coffee flour does not taste like coffee.
  • Does Coffee Flour Contain Caffeine?
    Coffee flour only contains a small amount of caffeine. It’s approx. equal to the amount of caffeine in dark chocolate.

The above is from https://nuts.com/cookingbaking/flours/coffee-flour.html.


#6

I said in my original post that fiber would be too high for Soylent based on how much fibre and how much flour they use in their current products.

There’s no mention of mesh size of the powder grind, I’d hold my judgement for grittiness. But at 3.4g insoluble fiber per 10g, I don’t have high hopes for smooth mouth feel.


#7

There’s a big difference between a 3.4 g splinter and 3.4 g of fine powder. They do reference it being used in ice cream and beverages; that suggests it’s not a splinter.


#8

3.4g fine powder of insoluble fibre cannot dissolve in water, period.


#9

Solubility in water is not the sole dictator of mouth feel.


#10

I’ve had that going on for years.