We speak to founders Jake Berber and Tan Ding Jie to find out what goes into making a sustainable coffee alternative of the future
Today, coffee is a hot commodity. More than 2.25 billion cups are consumed worldwide every day, signalling an upward trajectory for the demand for coffee year after year. But with estimates showing that by 2050, climate change, if left unaddressed, will likely reduce 50 per cent of arable farmlands currently used for coffee production, one just can’t help to think of how will the world cope with supplying and appeasing the legions of coffee-appreciating demographics around the world.
At the launch of Prefer, a sustainable bioflavours start-up made up of Texan-born former neuroscientist Jake Berber and Singaporean food scientist Tan Ding Jie, Tatler Dining got a glimpse into what the future of coffee may perhaps look like. The product? Asia and Singapore’s first-and-only bean-free “coffee”.
Read more: Spilling the beans: The bitter truth about your daily cup of coffee
So what goes into making bean-free “coffee”? Made by repurposing food by-products—think day-old Gardenia bread, soya bean pulp from local soybean chain Mr Bean, and spent barley grains from local breweries such as Brewerkz—the upcycled product goes through a series of fermentation, blending and roasting processes. It all takes about a 48-hour process as opposed to an average five-year harvest period for newly planted coffee trees to bear their first crop.
During the demonstration, the bean-less alternative brews just like coffee. “It works the same as regular coffee grounds which business operators really appreciate as they won’t need to make changes to their workflows,” says Berber. It is also caffeine-free but one has the option to request for a spike of caffeine that is extracted from tea. For now, “the product is best enjoyed with milk, whether dairy or plant-based”, adds Tan when asked about enjoying it on its own. “We’re still improving our current formula. But at this stage, we’ve had bartenders tell us that it makes a delicious espresso martini.”