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Coffee production's water-guzzling nature and its contribution to deforestation along with a high carbon footprint are growing concerns as the global demand increases. The looming threats of climate change and resource scarcity call for sustainable alternatives. That's where Prefer Coffee steps in.
This whiz-bang startup has come up with a genius solution: using fermented agricultural byproducts, such as soy pulp, to create coffee-like aromas, with no actual coffee beans in sight. We sat down with Jake Berber, the CEO of Prefer Coffee, for a chat about their innovative process.
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"We've discovered the exact microbes that can replicate the aroma volatiles found in coffee!"
- Jake Berber
Jake Berber is the brains behind Prefer Coffee. He holds a Neuroscience degree from Claremont McKenna College and an MBA in Entrepreneurship from Tel Aviv University and the National University of Singapore (NUS). With a mission to address climate change and supply chain issues, Jake co-founded Prefer Coffee to create bean-free coffee using fermented surplus food.
Brewing Bean-Free Coffee using Fermentation
By employing agricultural byproducts such as broken rice and soy pulp, Prefer Coffee uses a fermentation platform to create the intricate aromas and flavors found in coffee. This approach makes it a more eco-friendly option, significantly reducing the carbon footprint compared to conventional coffee farming.
How do you replicate the same coffee flavors without using coffee beans?
Jake: Our fermentation technology creates the same aroma and flavors found in coffee, using raw inputs like food industry byproducts, such as broken rice, soy pulp, instead of coffee beans. Our fermentation method uses microbes, enzymes, and yeast to break down the amino acids and starches in these byproducts, essentially reversing the signature flavors of coffee.
Could you elaborate on the scientific principles underlying your fermentation process? What distinguishes it from traditional methods?
Jake: Traditional fermentation is an old game, but we've upped the ante by discovering specific microbes, yeast, and enzymes that can break down these agricultural byproducts to release the exact aroma and flavors found in coffee. We've essentially modernized this process by targeting specific compounds that mimic the flavors and aromas that coffee connoisseurs adore. This approach can also apply to other flavors, such as chocolate, which we plan to launch later this year.
Is maintaining flavor consistency a challenge given the variability of fermentation?
Jake: Yes, maintaining flavor consistency can be tricky since fermentation is both art and science. We ensure consistency by implementing strict standard operating procedures and sourcing our feedstock from reliable partners. We then enforce rigorous internal procedures to consistently treat these ingredients, guaranteeing a uniform end product in both flavor and aroma. By obtaining consistent ingredients, we can maintain the same flavor profiles from batch to batch, crucial for delivering a high-quality product.
What sets Prefer's solution apart in terms of sustainability compared to traditional coffee production?
Jake: Our coffee production generates significantly less CO2 than traditional coffee farming, approximately five times less. Moreover, 100% of our ingredients are upcycled, and we use 95% less water and land. Although third-party LCA verifiers are still finalizing the data, we're optimistic about the sustainability of our approach.
How scalable is Prefer Coffee's production process?
Jake: We believe the scalability of our solution is impressive, for several reasons. The raw materials we use, like broken rice and soy pulp, are available worldwide, and can be sourced locally. This means that we can scale production without worrying about sourcing limitations. Unique to Prefer Coffee, our process avoids the sourcing challenges faced by other startups due to our utilization of abundant byproducts.
Do you see any scalability challenges as you expand?
Jake: As long as we can maintain partnerships for a continuous supply of raw materials, scalability won't be an issue. Since we use byproducts that are widely available, we can expand our production without concerned about supply chain disruptions. Our highly flexible process can adapt to regional and market demands as we grow.
- Jake Berber, CEO of Prefer Coffee, specializes in environmental-science and sustainable-living, holding degrees from Claremont McKenna College and Tel Aviv University/National University of Singapore (NUS).
- Prefer Coffee, a startup, creates aromas similar to coffee through a fermentation process using agricultural byproducts, such as soy pulp and broken rice, reducing the carbon footprint compared to traditional coffee farming.
- The fermentation technology used by Prefer Coffee replicates the aroma and flavors found in coffee, using raw inputs to break down amino acids and starches, essentially reversing the signature flavors of coffee.
- Prefer Coffee's solution stands out in terms of sustainability due to producing significantly less CO2, using 95% less water and land, and utilizing 100% upcycled ingredients compared to traditional coffee production.
