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Kombucha coffee

Kombucha Coffee

  • Author: Gigi M
  • Total Time: 15 minutes
  • Yield: 1 quart 1x


Coffee kombucha is a variation of regular kombucha in which, rather than fermenting black tea or green tea, you ferment brewed coffee.


  • 4 cups of ground coffee or 2 cups of Espresso diluted with 2 cups of water
  • ½ cup sugar
  • SCOBY package (with SCOBY and around 250ml of liquid)


  1. Sterilise the jar with boiling water or wash well with warm soapy water.
  2. Make 4 cups of ground coffee or 2 cups of Espresso diluted with 2 cups of water and place it in the glass container.
  3. Add sugar to the coffee and stir well until the sugar dissolves. Set it aside to cool to the room temperature.
  4. In the glass jar add coffee then SCOBY. Stir mixture well with a wooden spoon.
  5. Cover the glass jar with lid or cotton cloth and a rubber band to hold it tight.
  6. Set it aside to ferment at the countertop on the room temperature but away from the direct sunlight for 5 days.
  7. After 5 days, start tasting kombucha. When desired taste is achieved pour the kombucha coffee into glass bottle, leaving a little of headspace at the top of the bottle. Leave the bottle at the room temperature for another 24-48 hours for a second ferment.
  8. After 48 hours put the bottle in refrigerator. Serve kombucha coffee over ice. You can also flavour it by adding coconut milk.


Equipment: large glass jar (Le-Parfair style jar with a rubber seal or similar), glass container, wooden spoon and a glass bottle.

  • Prep Time: 15 minutes


  • Serving Size: 1 cup
  • Calories: 77
  • Sugar: 14 grams
  • Sodium: 11 mg
  • Fat: 0 grams
  • Carbohydrates: 15 grams
  • Cholesterol: 0 grams