Part 4/5:
Initial attempts produced a beverage that was far from ideal—it resembled a poorly brewed cup of coffee more than the rich, aromatic experience sought. Yet, even these early prototypes proved that transforming date pits or similar seeds into a coffee-like product was feasible. Recognizing the potential, the researchers continued refining their chemical reactions and flavor extraction techniques, inching closer to a product that could one day serve as a sustainable coffee alternative.