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    Coffee & Chocolate Substitutes

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    Background

    Much of the flavor of coffee is developed during roasting, which involves:

    • Denaturation of proteins

    • The Maillard reaction between amino acids and sugars

    • The caramelization of sugars

    However, the fermentation that precedes roasting is critical. It creates the precursors—simple sugars and amino acids—that allow the full range of flavors and aromas to develop during roasting.

    Two Primary Fermentative Processes

    1. Breakdown of Complex Sugars
      Starches and complex sugars from the fruit surrounding the coffee bean (and within the bean) are enzymatically broken down into simple sugars. These sugars are more available for both caramelization and Maillard reactions during roasting.

    2. Breakdown of Proteins
      Coffee storage proteins (e.g., globulins like vicilin/legumin) are broken down by proteases into free amino acids such as alanine, glutamic acid, and threonine. These amino acids are key precursors for Maillard-driven flavor compounds (fruity, savory, nutty, etc.).

    The Problem

    Coffee does not grow in the northeastern United States.
    Fermentation must occur with the fresh bean and fruit, which contain:

    • Natural enzymes

    • Sugars and other substrates

    • Microbes that drive fermentation

    Without fresh coffee cherries, the native fermentation process is unavailable.

    The Solution: Exogenous Enzymes

    To mimic natural fermentation, we can introduce exogenous enzymes. Suitable sources include:

    • Raw honey

    • Fresh fruit

    • Malted grain

    • Koji (Aspergillus oryzae) — highly effective, producing both amylases and proteases, similar to those found in coffee fermentation.

    Recreated Two-Step Process

    1. Enzymatic Fermentation
      Use koji (or equivalent) to convert starches to sugars and proteins to amino acids. This can be done at 140°F (60°C) for 12–48 hours—similar to amazake production.

    2. Roasting
      Roast the enzymatically pre-treated material to develop coffee-like flavors through Maillard reactions and caramelization.

    Alternative: Enzymatic Blackening

    Inspired by black garlic, this process combines fermentation and thermal transformation:

    • Maintain the fermented substrate at 140°F for several days to weeks

    • Allow enzymatic reactions and low-temperature Maillard browning to develop together

    • Optionally finish with roasting for added depth

    Process Permutations

    Process Variants

    • Dry → Roast → Grind / Steep

    • Dry / Blacken → Roast → Grind / Steep

    • Dry / Blacken (with koji enzymes or Flavourzyme) → Roast → Grind / Steep

    • Dry / Blacken (with raw honey or fruit) → Roast → Grind / Steep

    • Dry / Blacken (with malted grain enzymes) → Roast → Grind / Steep

    Notes

    • Koji fermentation (amazake-style) enables enzymatic breakdown of starches and proteins

    • Roasting can follow or complement blackening

    Potential Substrates

    High-Protein & High-Starch Substrates

    • Fava beans

    • Lentils

    • Barley

    • Buckwheat

    Additional Options

    • Soybeans

    • Rye

    • Spelt

    • Stale Bread

    • Roasted Malt

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