Coffee beer is fermented in a brewing process similar to beer, but remains non-alcoholic. Fine tuning the temperature control during the fermentation process stops the formation of ethyl alcohol. A patent for alcoholic coffee beer predates Nestec's patent application.

Coffee oil is extracted into a cryogenic condenser while roasting coffee beans. The leftover beans are finely ground, mixed with yeast and sugar, then fermented for 4 hours at 22 degrees Celsius. The yeast metabolizes, but does not convert to alcohol. The aromatic coffee oil is then mixed in with the ground-bean liquid, and nitrogen is injected to make the drink foam.

Adding a small portion of sugar also helps trap the aroma until the drink is poured, Nestlé says. Nestlé claims that "fruity and/or floral notes" can be generated to enhance the aroma of the drink while retaining its basic coffee nature.