How to Make Coffee Kombucha and Why It's Healthy

April 14, 2025

If you're a coffee lover, how would you like a drink that combines your favourite morning coffee with the health benefits of kombucha?

Coffee kombucha, or koffucha, might sound unusual, but it’s quickly gaining popularity and for a good reason. This fusion of coffee’s rich, bold flavour and kombucha’s tangy, probiotic power creates a drink that’s as delicious as it is good for your gut.

It’s a blend that could soon become your new favourite drink. And the best part? It’s easy to make at home!

In this blog, we’ll guide you step-by-step through the process of brewing your own coffee kombucha, from choosing the right ingredients to understanding its health benefits. Whether you're curious about the taste or eager to experience its health perks, you’ll be ready to enjoy this one-of-a-kind beverage in no time.

What is kombucha?

Kombucha is a fermented, fizzy drink traditionally made with sweetened tea (usually black or green tea). While it’s sometimes called "kombucha mushroom tea," it’s not made with fungi. The "mushroom" refers to the SCOBY (Symbiotic Colony of Bacteria and Yeast), a gelatinous culture that helps kickstart the fermentation process.

When the SCOBY is added to sweetened tea, it ferments the sugar, producing beneficial bacteria and B vitamins. This process gives kombucha its characteristic tangy flavour and natural effervescence. It’s often consumed for its health benefits, as it’s rich in probiotics that can support gut health and boost overall well-being.

However, we’re focusing on coffee kombucha, a unique variation made using brewed coffee instead of tea.

What is coffee kombucha?

Coffee kombucha, or koffucha, is a refreshing twist on traditional kombucha, designed especially for coffee lovers. Instead of using the usual tea base, this variation ferments brewed coffee, creating a uniquely bold and tangy beverage that retains all of the kombucha's beneficial qualities.

Coffee kombucha, born from experiments at the renowned Noma restaurant in Copenhagen, has quickly gained popularity. Like regular kombucha, coffee kombucha undergoes a fermentation process in which beneficial bacteria and yeast (the SCOBY) work their magic. The difference lies in the base ingredient: coffee.

The fermentation transforms the coffee’s bitterness and acidity, allowing the natural tartness of kombucha to take centre stage. While you’ll still taste the coffee, it’s more of a subtle background flavour that adds depth without overpowering the tangy zest of the kombucha.

It’s a fun and adventurous twist on both coffee and kombucha, so if you're a fan of either (or both), you might just find that this bold, slightly tart drink is your new favourite.

How is coffee kombucha made?

Making coffee kombucha involves a fascinating combination of science and nature. It follows the same fermentation process as traditional kombucha, but coffee is the twist.

The role of the SCOBY

The core of the fermentation process is the SCOBY (Symbiotic Colony of Bacteria and Yeasts). This semi-solid, gelatinous disc contains a colony of microorganisms: yeasts and bacteria that work together to ferment the sweetened solution. In coffee kombucha, the sweetened liquid is introduced to the SCOBY, where the yeasts break down sugars into alcohol, and the bacteria convert the alcohol into organic acids like acetic acid. This process gives the kombucha its tangy taste and effervescence.

The fermentation phases

Coffee kombucha undergoes two main fermentation phases:

First fermentation: For coffee kombucha, the first fermentation involves the sweetened coffee and SCOBY sitting together in a warm environment. The microorganisms get to work, breaking down sugars and producing acids. The result is a non-carbonated, tangy liquid with the rich flavours of coffee.
Second fermentation: In this phase, the coffee kombucha is transferred to sealed bottles, where it undergoes additional fermentation. Here, the carbonation develops, and optional flavourings (like vanilla or cocoa) can be added. This step enhances the drink’s fizz and depth of flavour, leaving you with a refreshing, probiotic-rich beverage.

Unlike tea-based kombucha, coffee is more acidic, which means it doesn’t require the addition of vinegar for the fermentation process.

However, coffee's natural oils can go rancid in the first fermentation, affecting the flavour and destroying the batch. Using coffee in the second fermentation prevents these oils from interfering with the fermentation process, allowing the coffee’s flavour to infuse the kombucha fully.

Watch this video to learn more about fermentation and why it matters.

If you want to enjoy the one-of-a-kind brew without the brewing hassle, try The Good Bug’s kombucha. With a perfect balance of flavours and gut-healing probiotics, they provide a refreshing sip that’s all set to boost your health.

Ingredients for coffee kombucha

You’ll need a few essential ingredients to make your coffee kombucha. The combination of coffee, sugar, and kombucha starter tea (or SCOBY) is what transforms the mixture into the bold, tangy beverage we all enjoy. Here’s what you’ll need:

Ground coffee, enough to brew about 3 quarts (12 cups).
A cup of sugar (white, brown, or cane).
¼ cup of sugar syrup (made by dissolving ¼ cup of sugar into ¼ cup of hot water).
SCOBY (Symbiotic Culture of Bacteria and Yeast).
1 tablespoon of unpasteurised kombucha from a previous batch (if you don’t have kombucha starter tea, a piece of SCOBY from a prior brew works just as well).

With these simple ingredients, you’ll be ready to start your coffee kombucha brewing adventure.

Step-by-step instructions for making coffee kombucha

Once you’ve gathered all your ingredients, it’s time to dive into the brewing process. Making coffee kombucha is straightforward, but patience is key, as it requires two rounds of fermentation to get the perfect balance of coffee and tangy kombucha.

1. Prepare the coffee

Start by brewing 3 quarts (12 cups) of strong coffee using your preferred method—a coffee machine, AeroPress, or cold brew. While the coffee is still hot, add 1 cup of sugar and stir until fully dissolved. Let the coffee cool to room temperature before proceeding to the next step.

2. First fermentation

Once the coffee has cooled, pour it into a large glass jar (big enough to hold at least 3 quarts). Now, it's time to add your SCOBY and one tablespoon of starter tea. Cover the jar with tightly-knit cheesecloth or a coffee filter, securing it with a rubber band or string. This will allow air to flow in, which is crucial for fermentation.

Let the mixture sit at room temperature for 3 to 6 days. During this time, the SCOBY will begin working its magic. You’ll notice the coffee turning slightly tangy, with a subtle acidic kick. Taste it on day 3 to check on its progress, and don’t be afraid to experiment with the timing to suit your taste.

3. Second fermentation

After the first fermentation, carefully remove the SCOBY. If it crumbles, that’s okay—just remove the pieces and strain the liquid into a clean jar. Before bottling, add ¼ cup of sugar syrup to sweeten it up. This syrup helps balance the flavour and ensures a refreshing fizz.

Pour the coffee kombucha into smaller, air-tight Mason jars or bottles for the second fermentation. Seal them and let them sit at room temperature for another 24 to 48 hours. This second fermentation will boost carbonation and allow the flavours to develop further.

4. Store and enjoy

Once the second fermentation is done, your coffee kombucha is ready to enjoy! Store it in the fridge to prevent further fermentation, and it will stay fresh for about a week. You can even adjust the sweetness to your liking, adding stevia or vanilla extract before the final fermentation to enhance the taste.

Pro tip: You can also use kombucha starter tea or a SCOBY pellicle to kick off fermentation. If you have extra pellicles from previous batches, you can cut a piece of the pellicle to use in place of the starter tea.

For a one-quart batch, you can use just ¼ cup of starter tea or a piece of pellicle to introduce the necessary microbes into the coffee. You can even use less starter tea for coffee kombucha since coffee is already acidic, helping to bring the pH down naturally.

The process is simple but requires effort and patience. However, if you want to skip the process and wait, you can order The Good Bug’s Kombucha today and enjoy the drinks without any hassle.

Special considerations when making coffee kombucha

When brewing coffee kombucha, there are a few key things to keep in mind to ensure your batch turns out perfectly:

Natural acidity of coffee: Coffee’s acidity is enough to support the fermentation process, so there's no need for additional starter kombucha tea or vinegar.
Use a spare culture: It's recommended to use a separate SCOBY for coffee kombucha. Once a culture has been used for brewing coffee, it should not be reused for regular kombucha tea.
Watch for rancidity: Coffee contains oils that can lead to rancidity if left for too long. Limit fermentation to the necessary time to achieve your desired taste and discard any batch that looks, tastes, or smells unpleasant.
Staining of the SCOBY: Coffee can stain the culture, so don’t be surprised by brown spots on the SCOBY. This is normal but worth noting.
Serve at the right temperature: Kombucha coffee should be served cold or at room temperature. Heating can destroy the beneficial yeasts and bacteria, so enjoy it chilled to experience its health benefits fully.

These considerations will help you get the best out of your coffee kombucha and enjoy its unique flavour and benefits.

Taste and content of coffee kombucha

Coffee kombucha delivers a unique combination of flavours that sets it apart from traditional and regular coffee. The fermentation process changes the nature of the coffee, mellowing out its bitterness and adding layers of complexity. Here’s what you can expect from the taste and overall content:

Tangy and bold: The fermentation of coffee gives it a slight acidity, balancing the boldness of the coffee with the sharp tang of kombucha. The first taste hits with a tartness that makes kombucha so special while the coffee flavour lingers in the background.
Roasted coffee notes: While the fermentation process softens the coffee’s bitterness, you’ll still enjoy the prominent but not overpowering roasted, deep coffee notes.
Low caffeine content: After fermentation, coffee kombucha's caffeine content is reduced compared to that of a regular cup of coffee, making it a more balanced option for those looking for a milder caffeine kick. While still energising, coffee kombucha offers a gentler jolt than your morning espresso.

Coffee kombucha offers a unique, health-boosting twist on your regular coffee routine. Whether sipped straight up, poured over ice, or used as a cocktail mixer, it’s a refreshing and energising drink with a tangy twist you won’t find anywhere else.

Health benefits of coffee kombucha

Coffee kombucha brings together the health benefits of both coffee and kombucha, making it a powerful, gut-friendly drink with several advantages. Here’s why it’s gaining popularity:

Rich in probiotics

Like traditional kombucha, coffee kombucha is packed with probiotics, which are beneficial bacteria that support a healthy gut. These microorganisms aid in:

Improved digestion: Probiotics help break down food into smaller compounds, making it easier for the body to absorb nutrients.
Gut health support: Probiotics help maintain a healthy balance of good bacteria in the gut, which is essential for overall digestive health.
Immune system boost: Probiotics strengthen the immune response, helping the body fight off harmful bacteria and pathogens.
Cholesterol reduction: They can help lower blood cholesterol levels, improving heart health.
Cancer prevention: Some studies suggest that probiotics may reduce cancer risk by helping the body resist cancer-causing factors.

Lower fluoride content

One of the lesser-known benefits of coffee kombucha is its lower fluoride content compared to traditional kombucha. While research is ongoing, high levels of fluoride have been linked to health concerns such as cancer and diabetes. The reduced fluoride in coffee kombucha makes it a safer option for those considering limiting their intake of this potentially harmful substance.

Reduced caffeine

Although coffee kombucha is made with coffee, it contains much less caffeine than a regular cup of coffee. The fermentation process naturally reduces the caffeine content, allowing you to enjoy the deep, rich coffee flavour without the typical caffeine crash. This makes it perfect for those who love the taste of coffee but prefer a more balanced, low-caffeine alternative throughout the day.

Antioxidant-rich

Coffee itself is loaded with antioxidants, which help fight free radicals and reduce inflammation. Combined with the health benefits of kombucha, this makes coffee kombucha a powerful drink that supports gut health and contributes to overall well-being, including helping with blood pressure regulation and boosting natural energy levels.

Also read: Living with Ulcerative Colitis: Is Kombucha a Helpful Addition?

Coffee kombucha is a unique and health-boosting drink that combines the best of both worlds: the rich, roasted flavour of coffee with the gut-friendly benefits of kombucha. From its high probiotic content to the reduced caffeine and lower fluoride levels, it’s quickly becoming a go-to choice for those looking to boost their wellness while still enjoying their favourite beverage.

If you're curious to experience the perfect balance of flavour and health benefits, The Good Bug’s kombucha is the ideal way to start your journey, where every sip brings you closer to better health. Order the bottles from their site now!