This preprint documents 18 months of fermentation experiments conducted by Inch Cafe in Shenzhen, China. The study observes that kombucha fermentation liquid may induce germination in green Robusta coffee beans and proposes two preliminary concepts: Metabolic Activation Threshold (~5% germination) Fully Germinated State (~100% germination) The 5% germination stage appeared to improve flavor while reducing gastrointestinal irritation. The 100% germination stage produced lighter flavor intensity but stronger warmth, relaxation, and perceived energy sensations. This report explores potential applications in coffee innovation, functional beverages, and fermentation science.
Inch Cafe (Fri,) studied this question.