The present invention is a technique which obtains green sprouted beans by using Columbia superimo, obtains fermented beans by inoculating a lactobacillus culturing strain to the sprouted beans and aging the sprouted beans having the lactobacillus culturing strain inoculated thereto in an incubator, and obtains a low-caffeine fermented coffee by drying the fermented beans within a water content range of 120.5 wt% in a low temperature dryer, roasting the dried fermented beans at the temperature condition of 15020C, and aging the roasted fermented beans in a low temperature range. The present application invention is a technique for obtaining a fermented coffee having a low-caffeine composition, which comprises: a step (a) of sorting the Columbia superimo to prevent foreign materials from being included in the Columbia superimo; a step (b) of injecting purified water into the sorted Columbia superimo to perform a bean soaking process; a step (c) of sprouting Columbia superimo by using a sprout germination device providing three wavelengths in an LED range of 67020 mh to obtain green sprouted beans; a step (d) of obtaining the fermented beans by moving the sprouted beans to an incubator having a low speed stirrer attached thereto and inoculating the lactobacillus culturing strain to the sprouted beans, thereby performing a fermentation process for 31 days; a step (e) of drying the fermented beans to a water content range of 122 wt%; a step (f) of roasting the dried fermented beans in the temperature range of 130 to 170C; and a step (g) of aging the roasted fermented beans in the temperature range of 4 to 17C for 1 day or more to pack the aged fermented beans. According to the present invention, it is expected to provide coffee which even people can enjoy who avoid coffee due to a large amount of caffeine, sugars or cholesterol.;COPYRIGHT KIPO 2019
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