Foolproof Coffee Kombucha Recipe (2024)

Ever wonder if you can make kombucha with coffee? Showing you how to make a foolproof Coffee Kombucha that you’ll actually love!

Here’s the thing about information online…it’s not always true. I know, crazy right? 🤯

After hearing so much buzz about coffee kombucha in the online brewing world, I knew I had to try it. So I replaced the black tea in my first fermentation with some strong coffee, added my SCOBY and starter kombucha, and began counting down the days until my magical coffee kombucha would be ready.

What followed…was a nightmare. The kombucha, if you can even call it that, tasted somewhere between beef jerky and how feet smell. It was absolutely undrinkable.

But I was determined to make coffee kombucha happen, so I tried it in a second fermentation instead. The result? AMAZING. Now I get what all the fuss is about. Let’s brew!

There are two main fermentation phases when makinghomemade kombucha:

1. First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see ourguide to homemade kombucha here)
2. Second Fermentation: This is when youcarbonate and flavorthe kombucha by adding sugars and flavors, then bottling it.

I do not recommend using coffee in the first fermentation. Coffee naturally has a lot of oils, which have a greater likelihood of going rancid and spoiling your batch. Instead, we’ll use coffee as a flavor in the second fermentation, which means you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated!

Ingredients to make Coffee Kombucha

• Kombucha from a first fermentation: You’ve brewed your kombucha with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here). I used black tea kombucha, but I suspect green tea would also be great with coffee, and will probably bring out the coffee flavors more.
• Coffee: Brew up some strong coffee and let is chill (or go with a cold brew for less acidity).
• Sugar: Just a dash of sugar will help carbonate the kombucha, giving the bacteria and yeast something to “feed” on!
• Optional flavors: Feeling adventurous? Try adding vanilla extract or cocoa powder!

How to make coffee kombucha

Making your own flavored kombucha with coffee is simple. The process goes something like this:

1. Bottle: Pour coffee, sugar, and optional flavors into each bottle. Pour in kombucha from a first fermentation, leaving 1 to 2 inches free at the top.
2. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
3. Enjoy: Chill in the fridge before serving.