Kombucha Coffee

Posted by Lee-Anne 17/04/2018 0 Comment(s) Fermenting,

Get your caffeine kick and probiotics in one go! Kombucha coffee makes for a great kick starter to your morning or a healthy afternoon pick me up.  

If you've been brewing your own kombucha for a while, you'll soon find that you have a lot of scoby.  Why not use some of this excess and start experimenting with different kombucha starter liquids, such as kombucha coffee?


If you use a good quality dark roast coffee, then your kombucha coffee should have a deep aromatic coffee or chocolate flavour. The final taste will rely heavily on the quality of the coffee you use.


When using a scoby to make kombucha coffee, there are some special considerations to keep in mind....



Something To Consider When Making Kombucha Coffee...

  • Coffee is very acidic, so there will be no need for starter kombucha tea or vinegar.
  • Use a spare or some of your excess kombucha cultures. Once a culture is used to make kombucha coffee, it should not be used to brew batches of kombucha tea.
  • As coffee contains oils, it is possible for rancidity to occur. Watch your batch closely and limit the fermentation time to only what is necessary to achieve your prefered taste.
  • Never consume any kombucha that looks, tastes, or smells unpleasant.
  • Coffee will generally stain the kombucha culture, so you will probably see brown spots on the scoby.
  • Always serve kombucha coffee at either room temperature or cold. Heating will destroy most of the beneficial yeasts and bacteria.


Let's Make Some Coffee!


With 3 simple ingredients, it's pretty easy! You will need....

  • 4 cups of freshly brewed (preferably strong) coffee
  • 1/2 cup of sugar
  • Kombucha scoby

What's Next?


  • In a glass or ceramic container, dissolve the sugar in the hot coffee.
  • Allow the mixture to cool to room temperature. Make sure the coffee is free of any leftover coffee grounds.
  • Add the kombucha scoby and cover the jar with a tight weave cloth or coffee filter and secure tightly with a rubber band.
  • Ferment your kombucha coffee in a cool dark spot in your kitchen for at least 5 days.
  • After 5 days, start to test the kombucha daily using a straw.
  • The kombucha coffee is ready when it tastes pleasant. It's best when it's not too sweet and not too tart.



Have you made kombucha coffee? Tell us in the comments below!