Coffee bean such fatty acids – 3-methyl-valeric acid (sour, green-herbaceous, unpleasant odor), acetaldehyde (pungent-nauseating odor, even when highly diluted, present in dried green coffee beans at concentrations of about 5 mg/kg), propanal (choking effect on respiratory system, penetrating-nauseating), butanal (nauseating effect, present in dried green coffee beans at 2 to 7 mg/kg), or pentanal (very repulsive nauseating effect). Coffee bean A coffee bean is a seed of the coffee plant and the source for coffee. It is the pit inside the red or purple fruit often referred to as a cherry. Just like ordinary cherries, the coffee fruit is also a so-called
Coffee flour Coffee flour Coffee flour is a gluten-free, coffee-derived flour, typically used for cooking and baking. The term "coffee flour" currently refers to two types of flour, distinguished by their core ingredient: either the fruit or the bean of the coffee plant. These two varieties are called coffee flour (made from the coffee cherry) and Brandeis coffee flour (made from green coffee beans). In comparison, coffee flour is darker in color and its taste resembles regular coffee. Coffee Flour is also the name of a company that manufactures coffee flour, which has become a common noun for all coffee flour types.