This Singaporean company is making real coffee from bread, soy, and barley
It’s a big change for the coffee industry, but it’s a challenge that Prefer, a bean-free coffee company, has taken on with confidence.
With climate change threatening to wipe out about 50% of the world’s coffee farmland in less than 30 years, coffee lovers are only increasing.
Beyond the effects of climate change, coffee production itself contributes to the carbon footprint. So, while a cup of coffee can bring a lot of joy, the rising temperatures, lack of rainfall, and humidity are all reducing the growth and production of the crop.
Simply put, there’s high demand for coffee but less supply, which means you either need more money to buy it or be prepared to change your coffee-drinking habits.
This gap in the market is what motivated Prefer CEO and Founder Jake Berber and his Co-founder, the "Fermentation Prince" Ding Jie Tan, to create bean-free coffee.
Together, they introduced Asia’s first bean-free coffee in 2022, a product that has become the leading alternative to traditional coffee on the market.
“We use bread, soy, and barley from local manufacturers here to create coffee flavours via our fermentation process. And after we ferment it, we roast it and then we grind it up into coffee grounds,” Berber told GSW.
“It is the real deal. It tastes just like coffee. It gives the same experience as drinking coffee and, if you want, it gives that same kick or caffeine that coffee does. We're just able to create coffee in a more affordable and sustainable way,” he added.
Prefer currently works with several businesses in Singapore, including cafes and restaurants, that are happy to integrate their bean-free coffee into their operations to reduce costs and their carbon footprint.
Watch the full interview below:
