The present invention lowers the content of caffeine and activates the dormant enzyme in the germination process so as to maintain the amino acid distribution constant, increase the protein and fiber, remove the harmful substances more surely The present invention relates to a process for producing a coffee bean having a bitter taste due to its being absorbed by soybeans and roasted shells, A germinating step of germinating the seedlings at a germination temperature of 32C for 8 hours under the germination temperature and germination time of the germinated water after dipping the seedlings contained in the germination pot into the germination apparatus storing the germination water A drainage step of discharging all the germination inside the germination device to the outside when the shoot of germination germinated through the germination step is 0.1 to 0.2 cm The shaking gum containing the green bean germinated through the drainage step was shaken and the washing water mixed with 5 to 7 parts by weight of the natural detergent with respect to 100 parts by weight of water was put into the germination pot, A green bean washing step of repeating rinsing for 10 to 15 minutes Removing moisture remaining in the green bean flour washed through the green bean flour cleaning step, transferring the dried green bean to the drying system, and drying the dried green bean at a temperature of 37 to 40C for 12 to 14 hours under hot air drying Drying the dried green bean so that the moisture contained in the dried green bean does not remain, removing the bean curd from the dried bean curd and discharging the removed husk to the outside of the drying net by inhalation And a roasting step of roasting the germinated green beans obtained through the emptying step.본 발명은 생두 발아 과정에서 카페인의 함량을 낮추고 휴면 상태로 되어 있는 효소를 활성화하여 아미노산 분포가 일정하게 유지될 수 있게 함은 물론 단백질 및 섬유질을 증가시키고, 인체에 유해한 물질을 보다 확실하게 제거하며, 로스팅할 때 생두 껍질이 타서 생두에 흡수됨에 따른 쓴맛이 전혀 나지 않고 커피 본래의 깊고 순수한 맛과 함께 부드러운 향을 가진 질 좋은 커피를 제조할 수 있도록 한 커피 원두
