I may have stumbled upon something that cracks this coffee conundrum wide open.

As I have previously mentioned the fermentation process of plants makes them edible for humans because the fermentation process “pre-digests” the components of the food (starches, sugars, **plant toxins**, maybe some other stuff) making the the plants more easily digestible for humans. 

This is the mechanism that makes sourdough bread less glutenous than regular bread. The sourdough culture is eating the gluten.

As I was sipping on some kombucha (fermented tea) this morning I was thinking about how there’s less caffeine and less sugar in it because of this fermentation process. (Caffeine is a natural-occurring insecticide that is eaten up by the fermentation process)

Then I thought, “I wonder if there’s fermented coffee?” 

Lo-and-behold, fermented coffee is a thing and it contains 90% less caffeine than a regular cup of coffee making it more easily digestible. Because of this it removes a lot of the bitterness from the flavor as well making the taste more pleasant when consumed black.

That said, I liken coffee to one of those bullshit green smoothies, where it’s just a highly potent plant-toxin juice that you couldn’t possibly get a similar dosage from by simply eating the actual vegetable - or coffee beans in this case (Yes, one of the earliest ways coffee was consumed was chewing the beans with animal fat. I think it was the Mesai? or some other African tribe).

That said, I imagine that the probiotics are damaged in the actual brewing of the coffee, but the caffeine content is reduced which still makes it more easily digestible and not so bitter.

Maybe if you cold brew the beans you can maintain the probiotic benefits? I don’t know I literally just thought of this and spent like 30 minutes looking into it.

Be well, my friends!

*Scurries off into the night* 

 Are you saying that fermented coffee brewed or fermented beans have this effect? 

 In this case I was referring to fermented beans that are then brewed. 

There is also coffee kombucha which would be more like already brewed coffee being fermented, which should still yield a similar effect, but my guess is it would have a different taste and also the method by which you make kombucha there would be alcohol produced by the ferment. Like 0.05% so it’s generally not considered an alcoholic beverage. 

 I bought anerobically fermented bean (usually they are aerobicly fermented) from Brooklyn coffee roasters.  Different taste for sure...like old banana peels.  But not  entirely unpleasant. 

 Hmmm I wonder if those taste different than this other brand I found that uses some sort of enzyme fermentation method

dayescoffee.com 

 Even without trying it I'm almost certain that dayes will taste better. The stuff I bought is probably done as a wild fermentation in hot temperatures.  This makes the process unruly and variable, development of "off" flavors