What is Fermented Coffee: Benefits, Brewing, & More

crazy by Editorial Staff | Updated on December 31st, 2022

Fermentation has produced some of the world’s most delectable beverages, including beer and wine. Both are delicacies that depend largely on fermentation. What about coffee, though? Is it fermentable?


What is fermented coffee?

Assume you go into a shop and want ground coffee. In response, the grocer inquires, “Regular coffee or Fermented coffee?” Which one would you pick?

fermented coffee

To assist you in deciding, let us go through the fundamentals of fermented coffee, also termed “cultured coffee” by some.

What is the Fermentation Process?

The fermentation process converts carbohydrates into alcohol or organic acids using yeast or bacteria. The process produces fermented coffee, a drink similar to traditional kombucha made with tea.

Coffee kombucha is tangy and often made by fermenting coffee cherries with koji. This is done by using a culture starter, a mix of yeast and bacteria, and letting the mixture ferment for a few days. This process can also be used to produce anaerobic coffee beans, which are coffee beans fermented without oxygen.

The fermentation process adds complexity and depth to the flavor of the coffee, making it more potent and flavorful. The process also helps to reduce acidity and bitterness and brings out the natural sweetness of the coffee beans. The fermentation process has been used for centuries to produce coffee and is gaining popularity among coffee drinkers due to its unique flavor.

Brewing fermented coffee is similar to traditional brewing, but some additional steps must be taken. The first is to ensure that the coffee beans are clean and free from mold or fungus. The beans must then be roasted, ground, and brewed at a specific temperature and time. After the brewing process, the resulting liquid should be left to sit for 24-48 hours before consumption.

Finally, a light to medium roast for fermented coffee is the best roast. This will allow the flavors to come through without overpowering the natural sweetness of the coffee.

Kinds of fermentation

1. Kefir

Kefir is a beverage that is said to have emerged from Europe. Farmers infected cow’s milk (goat’s milk or whatever milk they had on hand) with kefir grains. This transformed the milk into an entirely new beverage, similar to yogurt, and packed with health advantages.

Nowadays, there are many types of Kefir: it used to function mostly with milk. Since fermentation requires sugar, milk became an ideal match because it contains lactose sugar.

Other forms of Kefir have gradually gained popularity. Water Kefir, a non-dairy alternative to milk kefir, is the most renowned. It is fermented with either naturally occurring sugars (coconut water, fruit juice) or with additional sugar: tap water with sugar is sufficient to allow fermentation.

2. Kombucha

Kombucha, like Kefir, is a fermented beverage prepared by taking an already-existent beverage (in this instance, tea with sugar) and adding a particular blend of bacteria and yeast.

The term SCOBY is often used while discussing fermentation. SCOBY is an abbreviation for ‘Symbiotic Culture of Bacteria and Yeast.’ The SCOBY comes fermented and swollen to some degree, like a wet floppy disk. This is put into your drink; you let it work on your beverage for a set number of days, depending on the desired outcome, and then you may enjoy your Kombucha.

3. Beer Yeast

Yeast is also used in the production of beer. You soak the grain used to produce your beer, add the yeast, and let it work its magic.

While the yeast used in beer differs from the others, it functions similarly and may be utilized in coffee. Replace the water with brewed coffee, add beer yeast, and let it work like creating homemade beer. However, certain taste modifications must be made, and you will want to add some sugar once it has been fermented.

4. Kopi Luwak

Kopi Luwak or Civet coffee goes through a unique fermenting process known as cat feces coffee. A civet is a mix between a cat and a raccoon; its feces are collected and used to make coffee. Because of their great sense of smell, Civets only consume the tastiest fruit. This implies that a Civet would never choose poor fruit, and the beans gathered by a Civet are only the finest or cream of the crop.

Kefir + coffee

Milk kefir grains in a plate with a bottle and a cup of kefir on white table, selective focus, close up. Kefir is a fermented milk drink, grains is a combination of bacteria and yeast.

Coffee and Kefir seem to be natural partners. Kefir is typically linked with dairy tastes such as milk and yogurt, and we all know how well coffee and dairy go together. You may also use water kefir depending on the coffee kefir beverage you want to prepare.

Warm conditions are ideal for bacteria and fungi (yeast). As a result, you should avoid adding kefir SCOBYs directly after brewing; let your coffee rest until it reaches room temperature.

For the first approach, you will need a glass container to pour the coffee and allow the Kefir to ferment. Please remember that the container should not be exposed to severe temperatures to preserve the Kefir deliciousness. As an example:

  1. 1 liter of brewed coffee in each of two big glass jars.  It must already be sweetened, or you may add sugar now, making sure it melts completely.
  2. Put ¼ cup of water kefir grains in each.
  3. Cover with a thick towel and set aside for 2 to 3 days to ferment.
  4. Fill two more glass jars halfway with the contents of your cultured coffee kefir. Add extra sugars to taste ( maple syrup, liquid caramel, vanilla, honey) and ferment a bit longer; it will also develop effervescence.
  5. After one day, transfer the coffee kefir to a new container and refrigerate it.

The second approach suggests preparing strong coffee (think espresso) since it will be diluted when the Kefir is added. All you have to do is create milk or water Kefir and combine it with your brewed coffee. Mix thoroughly, then add your favorite sweetener and serve!

Health Benefits

  • Full of protein
  • Rich in vitamins
  • Encourages the growth of beneficial gut flora
  • Protects your body against illness

Coffee + Kombucha

Woman person serving pouring kombucha fermented tea into two juice shot glasses on wooden table from bottle

Homemade Kombucha is delicious and enjoyable to prepare. What about Coffee Kombucha, on the other hand? What is kombucha? No, it sounds wrong. Okay, then.

Making Kombucha from coffee is a simple process that can be done at home, and it is a terrific drink to enjoy during the summer when the idea of hot coffee is overwhelming. We have put together a simple how-to for people who have not tried Kombucha before:

  1. Using your preferred technique, brew your coffee. Allow it to cool to room temperature before adding the sugar.
  2. Pour the coffee into a large (1-2 gallon) container.
  3. Cover the container with cheesecloth and add the SCOBY.
  4. Allow fermenting for 2 to 5 days, often tasting to determine the flavor’s suitability.
  5. Add additional sweetener (Honey or organic sugar) to reduce the bitterness, and let the SCOBY work on it for another day.

Health Benefits

  • Probiotic
  • Caffeine kick
  • Full of B vitamins
  • Good for digestion
  • Low in sodium
  • Lowers Cholesterol

Coffee beer

Snifter glass with coffee stout surrounded by roasted coffee beans over a grunge wooden background

Coffee beer is a beer that has coffee added to it. The coffee may be added as brewed coffee or ground coffee, depending on where you add the coffee in the beer-making process.

There is no genuine agreement on producing a “coffee beer” since beer manufacturing is a competitive profession, and individuals are highly protective of their technique. Several coffee beers are available, each bringing a unique taste to the table.

We have put up a quick instruction on adding coffee to your beer for those who want to be more experimental. Take a look:

  1. In a large kettle, steep grains. You should steep them for around 20 minutes. Remove the grains while leaving the water in the kettle.
  2. Bring water to a boil, then set aside for five minutes before adding malt extract.
  3. You now have wort, which is sugar water used in beer production. Allow cooling.
  4. Fill a fermenter halfway with wort.
  5. Pour around 4 liters of water: We will use 23 brewed coffee (lighter roasts work better with beer) and 12 filtered water for our coffee beer.
  6. Add your beer yeast, close the fermenter, and let it do its thing. You will soon be sipping a coffee beer!

Health Benefits

  • No more combining red bull and alcohol. This is more nutritious and contains a lot of caffeine!
  • Good for digestion.
  • Improves circulation.

Kopi luwak

Raw luwak coffee beans before roasting. The most expensive coffee beans in the world.

Please bear with us here. Kopi Luwak is the greatest coffee since it is uniquely and distinctly fermented. This fermentation takes place within an animal’s stomach.

Yes, that is right. The civet, a mix between a raccoon and a cat, consumes the coffee fruit, and the excrement is gathered and processed into the world’s greatest coffee. Some consider it to be one of the greatest.

What distinguishes this coffee is that the civet has a good sense of smell: it will only eat the finest fruit and never choose poor fruit. Consequently, all the beans gathered are objectively the best of the harvest. After collecting the beans, they are carefully cleaned. They are then roasted like any other bean, essentially sterilizing them.

Health Benefits

  • Easier to digest
  • Full of Amino Acids
  • Less acidity
  • Diuretic

The benefits of the fermented coffee

Fermented coffee is not only for hipsters. There are various reasons why fermented coffee should be preferred over normal coffee. First, a warning: Because the coffee is fermented, you should expect it to be high in probiotics (good bacteria that aid digestion) like yogurt. Asides from probiotics, here are five more advantages of fermented coffee:

It is easier to absorb

Fermentation breaks down numerous difficult-to-digest chemicals into smaller molecules that the body can handle better. It also has fewer chemical components linked to gastrointestinal discomfort, making it simpler to digest than conventional coffee.

It is easier on patients with IBS

IBS (irritable bowel syndrome) sufferers may be irritated by regular coffee, but that is not the same with fermented coffee.

Cleaner and safer

Fermentation bacteria reduce the appearance and development of fungus in the beans, allowing them to remain longer without deteriorating and providing a cleaner, safer drinking experience.

Improved aroma and taste

Controlling fermentation conditions allow manufacturers to adjust the flavor and fragrance of the coffee, reducing harsh off-notes and increasing overall quality.

Fewer tannins

Because of their unique chemical composition, tannins in coffee, tea, wine, and other foods color your teeth yellow. However, fermented coffee has substantially lower quantities of tannins, limiting the damage done to your teeth and preserving your attractive smile. In the case of Kopi Luwak, because the fermenting process occurs within the Asian palm civet cat, it has very low tannin levels.

Fermented coffee production

In this part, we will go through the procedures, one by one, to learn how fermented coffee is manufactured.

Step 1: Soaking

The coffee beans are soaked in water to make it simpler for the microorganisms responsible for fermentation to come into touch with the beans.

Step 2: Innoculate the beans

For this phase, you will want to employ at least one variety of yeast and bacteria. The bacteria and yeast are added to the soaked beans in a liquid starter solution (known as SCOBY – Symbiotic Colony of Bacteria and Yeast).

Inoculation operates in the same manner that cheese is aged, with various microbes producing varieties such as camembert, cheddar, mozzarella, Roquefort, etc.

Step 3: Stay off for 24 to 48 hours

The fermentation process begins in the third phase.

Let the rest of the beans for 1 to 2 days to allow the yeast and bacteria to change the beans’ chemical makeup.

This change may enhance the coffee’s taste, fragrance, body, and even digestibility.

You will also need to monitor your beans closely and consider aspects like temperature, time, ventilation, light exposure, etc. From the sweetness and fragrance to the color and shelf life, these aspects may make or break the quality of your coffee.

Just keep in mind that fermentation is a sensitive process. Soaking the beans in water vs. sun-drying them may impact how the sugar is broken down and, most importantly, the flavor of your coffee.

Step 4: Washing & drying

After fermenting the beans, they must be washed to eliminate any residues. It is then dried by the sun or a machine such as a mechanical drier.

The drying step is critical to the health and quality of your bean. Mold growth may be exacerbated by excessive moisture and warmth. What is even more important is that each bean is dried equally.

Using a thermo hygrometer to guarantee quality monitoring throughout the drying cycle may be quite beneficial. Another consideration is the drying equipment, including patios, plastic, mechanical dryers, or raised beds. Of the four mentioned, Raised beds give the finest uniform drying and enable optimum ventilation.

Step 5: Roasting

Roasting is critical to the quality of your coffee since it is responsible for bringing out the fragrance and tastes hidden inside the green coffee beans.

Roasting generates a chemical reaction or change at very high temperatures, giving your coffee a strong and rich body or a light, smooth one.

Knowing your roasts is essential for being a coffee maker or producer. But, mastering roasting techniques might take years.

Step 6: Grinding

Grinding is determined by how or approach you to choose to consume your coffee. For example, a coarser grind will be required if you enjoy pour-over coffee rather than a fine grind. Consequently, the results will differ whether you use an AeroPress, cold drip, or press.

Is there a difference in the taste of fermented coffee?

The straightforward answer is YES. Many people feel fermented coffee has a far better taste and scent than ordinary coffee. The coffee scent results from a complex blend of volatile (easily evaporated) molecules.

More than one-third of the molecules that give coffee its scent are created during fermentation. These fragrances would not be there if the beans were not fermented. Regarding taste, fermentation removes many of coffee’s harsh off-notes, resulting in a sweeter, less bitter brew that most people prefer.

How to Brew Fermented Coffee

Brewing fermented coffee can be a little bit different than regular coffee. The fermentation process has already extracted some of the coffee’s flavor and aroma, so it can be easy to over-extract it when brewing. Here are a few tips to keep in mind when brewing fermented coffee:

  • Use freshly ground beans: The fresher the beans, the better the flavor.
  • Use the right water temperature: The optimal temperature for brewing is 195-205°F.
  • Use the correct grind size: The ideal grind size for brewing is medium-fine.
  • Brew for the correct time: The ideal brewing time for fermented coffee is 3-4 minutes.
  • Don’t reuse the grounds: Reusing the grounds will result in bitter and over-extracted coffee.

By following these tips, you can ensure you get the most out of your fermentation process and brew a delicious cup of fermented coffee.

How to Store Fermented Coffee

When storing fermented coffee, you want to ensure you get the most out of your brew. Storing your coffee properly can ensure that it retains its flavor and aroma for longer. The best way to store fermented coffee is to keep it in an airtight container in a cool, dark place.

Ensure the container is sealed tightly so that no air can get in. You can also store it in the refrigerator, but it should be used within a few days. If you want to store your coffee for longer, you can freeze it in an airtight container. Just make sure to thaw it out slowly to prevent damage to the flavor and aroma.

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Disclosure: No compensation or free products were received in exchange for writing this review.

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Editorial Staff

The editorial staff at Crazy Coffee Crave is a team of coffee enthusiasts & Baristas who enjoy the one thing we all think about as soon as we get up in the morning. Trusted by thousands of readers worldwide.