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Coffee is a beverage made from roasted coffee beans, producing a liquid with a distinctive bittersweet taste and aroma. It is served in various forms, with the most popular being coffee prepared with milk or non-dairy creamer. However, these additives can lead to certain issues. Apart from its high caffeine content, the addition of milk may cause allergic reactions in lactose-intolerant individuals, while non-dairy creamers contain saturated fats that can have adverse health effects on coffee drinkers. An innovative approach has been developed to create probiotic coffee through fermentation, utilizing coffee beans and sorghum grains before roasting. This fermentation process increases lactic acid levels, lowers pH, enhances flavor complexity, acts as a natural preservative, improves food safety, and extends the shelf life of coffee by inhibiting the growth of harmful bacteria and spoilage microorganisms. The fermentation is carried out using Lactobacillus bulgaricus, a lactic acid bacterium known for producing organic compounds and hydrogen peroxide with antibacterial properties. Additionally, this product is formulated with palm-based coconut milk powder, which undergoes a spray-drying process to improve its stability and usability. Laboratory tests conducted by Melaka Biotech Institute Holdings revealed that the probiotic coffee contains 128 KCal of energy, 13.3g of protein, 19g of fat, 35g of carbohydrates, and 9.7g of ash. Its high energy content and relatively low protein levels make it suitable for individuals with protein and lactose intolerance. Remarkably, the fermentation technology utilized in this product has successfully reduced caffeine content by 89% in MyTalbinah Coffee. A consumer acceptance study involving 80 respondents across four age groups—children (6-12 years), teenagers (13-19 years), adults (20-50 years), and seniors (51-70 years)—yielded impressive results: 85% of respondents rated it as "highly liked," 10% as "liked," 5% as "neutral," and 0% as "disliked" or "strongly disliked." To further promote and commercialize this product, branding efforts have been undertaken, officially naming it MyTalbinah Coffee. The product is also packaged in a ready-to-drink format, requiring only the addition of hot water for convenience. It is hoped that MyTalbinah Coffee will gain widespread acceptance, achieve commercial success, and provide significant benefits to consumers and the community.