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Chaff is a bit of a maligned byproduct of coffee production. The husk of the coffee seed, chaff is the tannish papery stuff you find in your coffee, often still stuck in the little fold-looking section of the bean. Chaff isn\u2019t necessarily great for the flavor of a cup of coffee, and some go through great lengths to remove it before brewing\u2014including 2019 World Brewers Cup champion Du Jianing<\/a>, who ground her coffee twice, one very coarsely and then again to a more fine grind, so that she could more easily remove the chaff before brewing.<\/p>\n But that doesn\u2019t mean chaff is useless\u2014it\u2019s great for composting\u2014or tastes bad even. New Zealand coffee company K\u014dkako<\/a> has put that last assertion to the test by creating sweet treats using the roasting byproduct. Step aside, sprinkles, coffee chaff is the new ice cream topping du jour.<\/p>\n Originally appearing at Auckland\u2019s first-ever Ferment Festival<\/a>, K\u014dkako collaborated with chef Plabita Florence of Forest Pop-Ups<\/a> (and the former head of kitchen at their flagship Grey Lynn cafe) to create a fun way to \u201cserve chaff to a larger audience in more of a bite-size manner.\u201d And what\u2019s more fun than ice cream? Nothing, that\u2019s what. The team ultimately landed on \u201ca fermented feijoa coconut ice cream with a dusting of coffee chaff and sea salt,\u201d which sounds absolutely wild and divine all at the same time.<\/p>\n While the ice cream might be their most delicious confectionary use of chaff, it is by no means K\u014dkako\u2019s first use of a coffee byproduct. The company has for years worked with coffee\u2019s most popular byproduct<\/a>\u2014cascara\u2014to create a variety of kombuchas, creating new revenue streams for producers, and their chaff has been a go-to compost material for local gardeners for some time now.<\/p>\n With the Ferment Festival now in the rearview, so too is the chaff-topped ice cream, but perhaps not forever. K\u014dkako has a new cafe expected to open September of this year in Auckland\u2019s Commercial Bay precinct where chaff \u201cwill likely make it onto the menu of our new espresso and brew bar,\u201d per Managing Director Mike Murphy. And yes, some iteration of the coffee chaff ice cream is most likely to make a triumphant return with the new location.<\/p>\n As the coffee industry continues to struggle with the impact it has on the world, it’s good to see companies like K\u014dkako finding new and inventive ways to use byproducts that would otherwise end up in the trash. Will eating coffee chaff ice cream empty the landfills, clean out the oceans, and patch the hole in the ozone? No, but it is this sort of mindfulness that will help boost coffee’s sustainability quotient. And who can be mad about eating ice cream to help save the planet?<\/p>\n Zac Cadwalader<\/a>\u00a0is the managing editor at Sprudge Media Network and a staff writer based in Dallas.\u00a0Read more Zac Cadwalader\u00a0on Sprudge<\/a>.<\/em><\/p>\n All images via K\u014dkako<\/em><\/p>\n The post Don’t Chaff Your Churn: This Coffee Chaff-Topped Ice Cream Sounds Delicious<\/a> appeared first on Sprudge<\/a>.<\/p>\n Source: Coffee News<\/p>\n","protected":false},"excerpt":{"rendered":" Chaff is a bit of a maligned byproduct of coffee production. The husk of the coffee seed, chaff is the tannish papery stuff you find in your coffee, often still…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[26],"tags":[63,27,65,33,61,32,59,31,30],"_links":{"self":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/2017"}],"collection":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/comments?post=2017"}],"version-history":[{"count":0,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/2017\/revisions"}],"wp:attachment":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/media?parent=2017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/categories?post=2017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/tags?post=2017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/sprudge.com\/file\/2019\/04\/fermentfestival-9.jpg\")
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