On May 1st, the "Coffee Beer Technology Achievement Conference" led by Professor Sheng Jun's team from Yunnan Agricultural University was held in Yuanjiang County, Yuxi City. Based on Yunnan's premium coffee bean resources, the team has successfully developed a "coffee beer" that combines the rich aroma of coffee with the refreshing taste of easy to pull beer through microbial screening, fermentation process innovation, and food omics technology. This breakthrough has extended and upgraded the coffee industry chain, and "beer with coffee" has moved from classic lyrics to reality.
Technology Empowerment: From Yunnan Coffee to Featured Fermentation
Yunnan, as the largest premium coffee producing area in China, is famous for its small grain coffee with floral and fruity aroma and low bitterness. However, the high-value utilization of coffee processing by-products (such as skins and coffee grounds) has always been a pain point in the industry. Based on the advantages of local resources, the team started with coffee fermentation microbiome and systematically screened functional bacterial strains in the natural fermentation process of Yunnan coffee. They innovatively drew on the microbial mechanism of cat feces coffee (musk cat intestinal fermentation) and isolated a characteristic microbial community that can degrade coffee fiber and enhance flavor precursors.
Research has found that bacterial contamination during traditional coffee fermentation can easily lead to flavor deterioration. However, the team has achieved three-level regulation of the synergistic fermentation of coffee grounds and malt through the "gradient gas explosion and directional fermentation" technology. Using differential pressure explosion puffing technology to treat coffee grounds, breaking down their dense fiber structure, releasing more phenols and polysaccharides, and providing efficient substrates for microbial metabolism; Through metagenomic analysis, the yeast lactic acid bacteria complex that can synergistically metabolize coffee glycosides and maltose was selected, with a 40% increase in the proportion of dominant bacterial genera and a 65% decrease in the rate of miscellaneous bacteria; Based on the tracking of substance transformation laws during the fermentation process using food omics, precise control of fermentation parameters is achieved to promote the synthesis of esters and coffee aroma compounds.
Technological breakthrough: a dual leap in flavor and quality
The team applied the "gradient gas explosion" technology to the preparation of coffee beer for the first time. Through comparative experiments, it was confirmed that the soluble solids of coffee grounds treated with differential pressure explosion increased by 30%, and the total reducing sugar increased from 0 to 0.57g/100g. During the fermentation stage, the mixed matrix of coffee grounds and malt is selectively regulated by microbial communities, resulting in a unique "sugar phenol synergistic effect" - the astringency of coffee tannins is transformed into a soft aftertaste, while the sweet aroma of malt forms a rich flavor spectrum with the nutty and citrus aromas of coffee.
Professor Fang Chongye from Yunnan Agricultural University introduced at the press conference, "The core technology of coffee beer lies in the establishment of the 'three-level regulation axis'. We not only solve the problem of low utilization of coffee grounds, but also use microbial metabolic engineering to make every sip of the beer feel the richness of coffee and the freshness of beer, with a unique Yunnan coffee floral and fruity aroma in the aftertaste
Industrial Value: Innovation Chain from Laboratory to Market
The successful development of coffee beer has opened up a new track for Yunnan's coffee industry. In traditional coffee processing, by-products such as leftover fruits and coffee grounds waste account for over 50%. However, new technologies can transform these by-products into high value-added products, extending the coffee industry chain. At present, the team has collaborated with local enterprises to complete trial production. Sensory evaluation of the product shows that the aroma intensity and taste balance of coffee beer are better than ordinary craft beer, and it is rich in caffeine and polyphenolic active ingredients, which is in line with the trend of healthy drinks.
Professor Sheng Jun, former president of Yunnan Agricultural University, said, "This project is a model of the combination of industry, academia, research, and application. It not only explores the potential of Yunnan's characteristic agricultural resources, but also promotes the integration of the industrial chain through technological innovation. In the future, it can drive the coordinated development of multiple sectors such as coffee planting, food processing, and cultural tourism experience
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