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This Startup Is Making Coffee Without Coffee Beans

Prefer makes coffee-like ingredients from rice and chickpeas through fermentation and roasting. Here’s how its coffee extender works and what its claims do—and don’t—establish.
From TheFinanceBase Team4 min to read
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Singapore food-tech startup Prefer makes coffee-like ingredients and drinks without using coffee beans. Its product, PreferRoast, is now described as a coffee extender for food manufacturers, though the company also says consumers can buy its products online and find them on menus in Singapore. It is not conventional coffee: the ingredients and caffeine can differ, and its environmental claims should be read as company-reported comparisons.

What Prefer makes—and what “bean-free coffee” means

Prefer uses fermentation and roasting to create coffee-like flavour from ingredients other than coffee beans. Its current product page describes PreferRoast as a coffee extender made from rice and chickpeas. The soluble or roasted-and-ground ingredient can be used in food manufacturing, and Prefer says it can be blended with coffee at up to 40% without changing the flavour. That blend limit and flavour statement are the company’s product claims, not independently verified results in the sources reviewed. Prefer’s PreferRoast product page

“Coffee without coffee beans” is a useful shorthand, but it does not mean every product is identical to brewed coffee. PreferRoast is an ingredient that can be prepared or blended in different ways; the company’s broader portfolio also includes consumer-facing offerings. The exact retail products, prices, and shipping destinations currently available are not established by the company pages reviewed.

How fermentation and roasting build coffee-like flavour

Prefer’s current description says food-grade microorganisms ferment rice and chickpeas, then roasting develops flavours through Maillard reactions. The company says it extracts and processes the result into formats suitable for food-industry applications. Fermentation helps create flavour precursors; roasting develops the roasted notes associated with coffee.

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The formulation has changed over time. MIT Technology Review’s 2024 account described an early recipe made from roughly equal amounts of stale bread, soy pulp (okara), and spent barley. Prefer’s founders tested hundreds of ratios and processing methods and used gas chromatography–mass spectrometry to examine compounds associated with target flavours. That historical account said the mixture fermented for 24 hours before roasting; it should not be treated as the current PreferRoast recipe or as a universal process time. MIT Technology Review’s 2024 report

How it compares with conventional coffee

Question Conventional coffee PreferRoast and related Prefer products
Are coffee beans used? Yes; conventional coffee is made from coffee beans. No coffee beans in Prefer’s bean-free ingredient. Prefer’s current PreferRoast page lists rice and chickpeas.
What is it for? Usually brewed as a drink; coffee can also be used as an ingredient. Prefer positions PreferRoast as a coffee extender for food manufacturers, available in soluble and roasted-and-ground formats; the company also describes consumer products and menu use.
Does it contain caffeine? Caffeine content varies by coffee and serving. Prefer says caffeine levels can be customized for business applications. Its 2024 product account said some caffeinated versions used tea-derived caffeine powder. Check the specific consumer product label rather than assuming it is caffeinated or caffeine-free.
What does it taste like? Flavour varies with the coffee and preparation. MIT Technology Review’s 2024 report described the early drink as lightly chocolate-like with lingering herbal bitterness, based on a founder explanation. That is not a guarantee for every formulation or consumer.
What sustainability evidence is available? No like-for-like figure is established here. Prefer reports that a recent life-cycle assessment found PreferRoast 8.8 times less carbon-intensive than traditional coffee cultivation. The underlying assessment and methodological detail are not available in the cited materials, so this is a company-reported comparison—not a conclusion about every environmental impact or alternative product.

What consumers and food businesses can do with it

For consumers

Prefer says consumers can order online and that PreferRoast appears on menus in Singapore. MIT Technology Review’s 2024 report described powder brewed like coffee as well as bottled cold brew and bottled latte, but that report does not establish today’s available product lineup. For current ingredients and caffeine, rely on the label for the exact product being sold.

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For manufacturers and food-service businesses

Prefer targets food manufacturers, FMCG and CPG brands, flavour houses, distributors, and food-and-beverage innovators. Its technology page lists examples of routes to market, including an ice-cream collaboration with Melvados, corporate pantry distribution in Singapore, a licensing and manufacturing relationship with The Coffee Ferm for Australia and New Zealand, and expansion into the Philippines with Pick Up Coffee. These are partnership and distribution examples, not consumer referral offers. Prefer’s technology page

The company identifies Singapore as its base and says PreferRoast launched in 2024 as a coffee extender for manufacturers. Its portfolio is expanding beyond coffee: Prefer says PreferChoc, a cocoa extender, is in development. Businesses can request samples through the company’s site. Prefer’s official site

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What the sustainability claim does—and does not—show

Prefer’s reported 8.8-times comparison concerns the carbon intensity of PreferRoast versus traditional coffee cultivation, according to the company’s homepage. FoodNavigator reported in 2025 that the analysis was a third-party life-cycle assessment, but the assessment itself and enough detail about its boundaries were not available in the cited materials to independently evaluate the result. The number should not be read as a claim that every Prefer product is 8.8 times better for the climate, or that it has lower impacts across water use, land use, packaging, or every other measure. FoodNavigator’s 2025 report

Prefer’s co-founder Jake Berber has characterized the process as “entirely natural” in a 2024 Foodie Singapore interview. That is his description of the company’s process, not an independent assessment of the finished product. Foodie Singapore’s interview with Jake Berber

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Why the startup is pursuing bean-free coffee

Prefer’s approach turns fermentation and roasting into a way to make coffee-like flavour from other plant ingredients and food by-products. For food businesses, an extender offers a way to incorporate that flavour while using less conventional coffee in a blend; for consumers, it offers a different kind of coffee-like drink. Whether it suits an individual depends on the specific formulation, taste, and caffeine needs—not simply on the word “coffee” in the product description.

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