Coffee-cherry flour is a different ingredient from ground coffee

In the source's discussion, coffee flour means an ingredient prepared from dried coffee fruit rather than the roasted seeds normally brewed as coffee. That distinction explains why its flavor and behavior in food need not resemble a spoonful of ground beans. The actual product label is important because similar names can be used for different coffee-derived materials.

A baking recipe may use the ingredient as a partial replacement for another flour. The source mentions an approximately ten-percent example, but a formula developed for the specific product is more useful than applying that percentage to every cake or bread. Liquid requirements, texture and the remaining ingredients still influence the result.

Coffee fruit can also be prepared for cascara-style drinks, another use distinct from baking flour. Turning a by-product into a saleable ingredient may offer opportunities, but a general sustainability story does not establish the nutritional profile or commercial benefit of every product. Check ingredients, preparation instructions and any relevant caffeine information. Choose it for a clear culinary purpose rather than assuming that a coffee-related ingredient automatically works like grain flour or brewed coffee.