The present invention relates to a method for producing coffee by fermenting a mallow juice. More specifically, the present invention relates to a method for producing a mature juice by fermenting mallow juice by cutting the juice of the mallow juice to 1 cm with a cutter and then placing the cut juice in the sun for 12 to 24 hours / In a weight ratio of 1: 1, to prepare a fermented broth having been fermented for one year and six months only in a weight ratio of 1/2: cinnamon 1: ginger 1: Preparing a mixed solution of 70% by weight of the extract of the material, 10% by weight of coffee, 10% by weight of disco coffee and 10% by weight of the fermentation broth of Yeonju preparing a mixture solution for boiling for 4 hours The fermented fermented yeast is fermented in a fermenter at a temperature of 45C to 50C for 72 hours, and the fermented fermented yeast is dried in a dryer at a temperature of 80C to 85C for 11 to 12 hours / remind Roasting the coarse fermented yeast at a temperature of 220C to 250C in a roasting machine, grinding the roasted fermented yeast to a particle size of 0.4 mm by a grinder / selecting raw beans and roasting them in a roasting machine, / Step of crushing the roasted beans into a size of 0.4 mm with a crusher / preparing a powdered coffee having a mixture of 51% by weight of the crushed loose powder and 49% by weight of pulverized coffee beans to provide a functional tea This invention relates to a method for producing germinated pearl coffee, which can increase the consumption of pearl juice and thereby obtain the economic benefit of the pearl farmer.본 발명은 여주열매를 발효시켜 커피를 제조할 수 있도록 한 것으로서, 더욱 상세하게는 여주의 열매를 절단기로 1㎝로 절단한 후 상기 절단된 여주를 12∼24시간 햇볕에 방치하는 단계/ 생여주를 설탕과 1:1의 중량비율로 독에서 6개월간 숙성시킨 여주액 만을 1년 6개월간 발효시킨 여주 발효액을 준비하는 단계/ 대추 2 : 계피 1 : 생강 1 : 유자청 1의 중량비율로 혼합한 후 4시간 동안 끓여 걸러진 부재료 추출액 제조하는 단계/ 상기 부재료 추출액 70중량%, 커피 10중량%, 디스커피 10중량%, 여주 발효액 10중량%를 혼합하는 혼합액을 준비하는 단계/ 상기 혼합액에 절단된 여주를 4시간 침지시켜 건져내서 압착한 후 발효기에서 온도 45℃∼50℃에서 72시간 발효하는 단계/ 상기 발효된
