What is the differenc with Kefir coffee

The kefircoffee process is unique and 100% natural/organic, it increases the number of Antioxidants to over 250% more than normal coffee.
When we started our Kefircoffee journey we, knew no one had ever done this before.
We knew there were some issues we needed to address:
1. Roasters are very protective of their roasting profiles.
2. Kefir/Probiotics doesn’t like high temperatures, which come with roasting and cooking.
3. We wanted to make Coffee Healthier
4. We needed to retain the existing flavours of each roasters Coffee
We don’t need access to any roasters profile, we cultivated Kefir grains that were more tolerant of heat(thank you, Darwin). There was no point in creating a product that tasted worse after it was applied, we had to show a definite improvement in the resulting coffee. It’s taken almost 3 years, but we developed a fermentation process to infuse Coffee with Kefir. We take 100% Natural Organic Kefir. We infuse this into, High-Quality Single-origin Green Coffee Beans, so Roasters can create Great Tasting/Healthy Coffee.

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€2 from every pouch sold goes to the homeless community. Thank you

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Kefir Coffee

We use single-origin and sustainable coffee beans from source, you can only get quality out if you put it in, and we never need to know what a Roasters profile is. Only 100% Organic Kefir grains are used, it’s taken almost 3 years to develop our unique strain of Kefir grains to do the job. We were excited but never rushed. The final product was worth the wait. Kefir Coffee enhances the health benefits of coffee, Kefir also makes the drink easier to digest, safer from harmful bacteria, and is lower in tannins. It enhances the natural flavours of coffee. Helps the coffee beans absorb more flavours, to produce more complex better-tasting notes to the coffee. The Kefir Coffee process uses a variety of anaerobic fermentation similar to carbonic maceration in coffee; which enables the Kefir and the enzymes it creates to alter the coffee beans’ structure to enhance its overall flavour in much the same way that Kopi Luwak and Black Ivory coffee beans are processed. As with both examples above the process is carried out pr-roasting stage on the green coffee beans, after the Kefir process the coffee beans are roasted as normal with the exception that it’s now “KefirCoffee”.

The kefircoffee process is unique and 100% natural and organic, it also increases the number of Antioxidants to over 250% more than normal coffee.

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Fermentation in food and drink including Coffee

Food and Fermentation production predates recorded history. It has been an integral factor in the creation of new flavours ever since man first created wine by accident when native yeasts stuck to grapes stored in containers turned the sugars in the grapes into alcohol. Coffee beans contain all the precursors required to provide the standard coffee flavour and aroma during roasting. The fermentation process can increase the diversity of coffee aroma and flavour compounds. Civit and elephantCoffee Kopi luwak is one of the most expensive coffees it undergoes a particular process, made from coffee berries eaten by the Asian palm civet, passing through its digestive tract; with the beans eventually harvested from faeces. Coffee brewed from this process is among the most expensive in the world, Kopi luwak coffee is said to have a uniquely rich, slightly smoky aroma and flavour with hints of chocolate, resulting from the action of digestive enzymes breaking down bean proteins to facilitate partial fermentation. In Thailand Black Ivory, is similar to where coffee beans are fed to elephants whose digestive enzymes reduce the bitter taste of beans; the beans are then collected from the elephant’s dung. Black Ivory Coffee Beans sell for up to €1,000+ a kilogram, making them the world’s most expensive coffee, three times more expensive than palm civet (Kopi luwak) coffee beans. The common theme here is the digestive enzymes of both these animals are used to alter the structure of the resulting coffee beans to enhance the overall flavour making them highly sought after and expensive. We have developed a fermentation process using a combination of anaerobic fermentation and carbonic maceration, enabling Kefir and the enzymes it creates, to alter the structure of the coffee beans to enhance their overall flavour.  Kefir is a cultured, fermented milk/water drink, originating in the North Caucasus. Kefir has many health benefits associated with probiotics, kefir contains much more strains of good bacteria than yoghurt, and it colonises the digestive tract more comprehensively and for longer.

The presence of these healthy bacteria in the digestive tract aids digestion boosts immunity and can ease the symptoms of IBS and many more ailments. The Kafir bacteria also produce lactic acid which soothes the gut lining. Kefir is rich in vitamins A, B2, B12, D, K, calcium, magnesium, and phosphorus. Making it very good for your health and well-being. Coffee is one of the most widely consumed drinks in the world, it contains over 1000 chemical compounds that contribute to the taste and aroma of coffee. Caffeine is a well know molecule and although is a bitter compound, it only contributes about 15% of coffee’s bitter compounds. Caffeine binds to adenosine receptors in the brain causing a stimulant effect. Coffee also contains several micronutrients including magnesium, potassium, manganese and niacin. Vitamins B2, B3, and B5. One cup of brewed coffee has less than 5 calories and no fat.

Kefir Coffee Process

loose coffee beansKefir Coffee as well as retaining the regular health benefits of coffee, Kefir makes the coffee easier to digest, safer from harmful bacteria, and lower in tannins. It enhances the natural flavours in coffee, Helping the coffee bean absorb different flavours, to produce more complex better-tasting notes in the coffee. 

The Kefir Coffee fermentation process uses a combination of anaerobic fermentation similar to carbonic maceration in coffee; which enables the Kefir and the enzymes it creates to alter the structure of the coffee beans to enhance its overall flavour in much the same way that Kopi Luwak and Black Ivory coffee beans are processed. As with both examples above the process is carried out pr-roasting stage on the green coffee beans, after the Kefir process the coffee beans are roasted in the manner as normal with the exception that it’s now “KefirCoffee”.

€2  from every pouch of Kefircoffe sold, is donated to the Homeless. We wish Brother Kevin well in his retirement. We support the efforts of his legacy at Capuchin Day Care centre.
https://www.capuchindaycentre.ie