I'm thinking of cold filtering some coffee, adding some sugar and some yeast (I've yet to work out the exact recipe, but I don't think that should be necessary for this question), and then fermenting it for a while.
I know that the yeast will eat the sugars and convert them to CO2 and alcohol, but will they affect the caffeine content at all? Will the caffeine naturally degrade over time? Will the increasing alcohol content affect the caffeine?
It's not hugely important to me either way, I'm planning on making this for the taste, not the caffeine, but I'd like to know what I'm actually going to make.
I know that the yeast will eat the sugars and convert them to CO2 and alcohol, but will they affect the caffeine content at all? Will the caffeine naturally degrade over time? Will the increasing alcohol content affect the caffeine?
It's not hugely important to me either way, I'm planning on making this for the taste, not the caffeine, but I'd like to know what I'm actually going to make.