Amid rising concerns about climate change, many companies are innovating solutions to address these problems. Within the food industry, some companies are investing in development of meatless meat alternatives. However, meat and dairy products aren't the only foods with a high carbon footprint. It's been found that a cup of joe can generate an estimated 29kg of CO2 per 1kg. Enter Prefer’s beanless coffee.
Founded by food scientist Tan Ding Jie (chief technology officer) and former neuroscientist Jake Berber (chief executive officer), Prefer aims to create sustainable solutions with food. With Tan's expertise in the field and Berber's experience in the investment sector, the two set up Prefer, which is the first of its kind in Asia.
While there are other bean-free coffee producers that use chickpeas, rice hulls and seeds to make their product, Tan and Berber wanted to push the envelope by using food waste.
Prefer produces their coffee by upcycling food manufacturing by-products sourced from local companies. This includes day-old bread from Gardenia, soy bean pulp from Mr Bean, and spent barley grains from local breweries such as The 1925 Brewing Co. Once gathered, the three ingredients are then blended in a secret ratio and fermented, roasted in an oven to bring forth aroma and flavour, and grounded till preferred fineness. Fermentation also enables Prefer to create flavours that can replicate coffee profiles sourced from far-away lands such as Ethiopia and Columbia within the same facility. This in turn, mitigates the environmental impacts that come with importing food and its price markups.
While Prefer’s grounds are caffeine-free, the upside is the ability to add caffeine derived from tea and adjust levels as preferred. Prefer’s coffee can be ground fine for espresso, or medium coarse for drip brewing. On the nose, drinkers can pick up a malty and nutty aroma reminiscent of dark roasted coffee. When sipped, flavours of cereal and hazelnut come through with an earthy bitterness and mellowed acidity. The extraction process is as per normal, taking the same amount of time when brewed using a coffee machine. Baristas and coffee drinkers can also appreciate the crema that allows for latte art.
At present, Prefer is available at cafes including Dough, Brash Boys, First Story Cafe, Foreword Coffee Roasters, Parched by Parchmen.
