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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. Only 100% Organic Kefir grains are used, it’s taken over 2 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 in coffee. Helps the coffee bean absorb different flavours, to produce more complex better tasting notes to the coffee. The Kefir Coffee 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 enhancing 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 it’s now “KefirCoffee”.

We can’t reveal our KefirCoffee process “That’s a SECRET“, but can give some hints; hydrolysis, acidogenesis, acetogenesis, methanogenesis. and 100% Natural. Best of all it tastes Great.

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. Fermentation process can increase the diversity of coffee aroma and flavour compounds. Civit and elephantIn Coffee 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 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 coffee beans are fed to elephants whose digestive enzymes reduce the bitter taste of beans collected from dung. These beans sell for up to €1,000+ a kilogram, achieving 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 in 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 process using a combination of anaerobic fermentation and carbonic maceration, enabling Kefir and the enzymes it creates, altering the structure of the coffee beans to enhance its overall flavour.  Kefir is a cultured, fermented milk/water drink, originated in the North Caucasus. Kefir comes with a range of health benefits associated with probiotics, kefir contains many more strains of good bacteria than yogurt, 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 vitamin A, B2, B12, D, K, calcium, magnesium, and phosphorus. Making it very good for your health and well being. Coffee, an infusion of ground, roasted coffee beans, is one of t he most widely consumed drinks in the world. Coffee contain over 1000 chemical compounds these contribute to both the taste and aroma of coffee. Caffeine is the most 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, 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 to the coffee. 

The Kefir Coffee 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 enhancing 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 it’s now “KefirCoffee”.

Lets look at what is takes to make the most expensive coffee in the world Kopi Luwakenhances