How to Brew Coffee Kombucha

This recipe for Coffee Kombucha is the best of both worlds, packed with caffeine to get you going and probiotics to keep you going.

Coffee Kombucha

Coffee kombucha might sound weird, but I’m here to assure you that it is not! It’s bold, tangy, and absolutely delicious. The real fun of home fermentation lies in continuously learning and experimenting with new things–so even if you hate it, maybe it will inspire you to try something else! Set your expectations low, and you’ll never be disappointed, right? The bitter acidity of coffee diminishes during the fermentation as the kombucha’s tartness starts to shine through. The coffee flavor is still there, but it’s not as prominent as you may think. The first thing you taste is the tartness, and the coffee shows up in the background. Not only is coffee kombucha surprisingly tasty, but it’s also simple to make!

Coffee Kombucha


Brewing homemade kombucha is typically a two-step fermentation process. First, you make kombucha, then you flavor and carbonate it if desired. For coffee kombucha, we are altering the base in the first step, or primary fermentation, using coffee as our main starting liquid instead of tea. You can either use freshly brewed coffee, cold brew, or simply collect any leftover coffee from your pot every day until you have about 3 cups (keep it in the fridge). If you’re using fresh brewed coffee, be sure to let it cool to room temperature first. If you are using store-bought cold brew coffee, make sure to choose plain, unsweetened coffee so you can control the amount of sugar going in. This recipe makes one quart of coffee kombucha but can be scaled up or down easily. The sugar ratios are the same as traditional kombucha – 1 cup per gallon, or 1/4 cup per quart. You’ll need some kombucha to get the fermentation started (aka starter tea). You can use less starter tea for coffee kombucha than traditional kombucha since coffee is already acidic, requiring less starter to bring down the pH. For a 1-quart batch, use just 1/4 cup of starter tea. If you have extra pellicles, this is a great way to use them – cut a piece of pellicle to fit inside the jar and that can be used in place of the 1/4 cup of starter tea to introduce the microbes into the coffee.  

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  • Kombucha Scoby: You need 1/4 cup of kombucha from a previous batch.
  • Coffee: Brew 3 cups (24 fl oz) of coffee according to package instructions, then let it come to room temperature. You can also use cold brew or leftover coffee.
  • Sugar: 1/4 cup Organic cane sugar.


Coffee Kombucha Recipe

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Recipe by Fermentaholics Course: Kombucha, Kombucha Recipes, CoffeeCuisine: Kombucha, CoffeeDifficulty: Easy

32 Fl Oz



Prep time



Second Fermentation

2-10 Days

This Coffee kombucha recipe is for one quart. To scale this recipe to a gallon batch, multiply the ingredients by two or toggle the serving size up to two above.


  • 3 Cups Brewed Coffee

  • 1/4 Cup Sugar

  • 1/4 cup Plain Kombucha

  • 1 Breathable cover (coffee filter, cloth, etc)


  • Add 3 cups of coffee to the jar.
  • Stir in sugar until dissolved.
  • Add starter tea or pellicle, stir and cover.
  • Place the jar in a warm location (75-85°F) out of direct sunlight for 7-10 days. You can taste it daily to monitor the flavor change and once you are satisfied with the flavor, you can bottle it up!


  • After the primary fermentation is complete you can bottle the coffee kombucha and drink as is, or if you wish to add flavor and carbonation, you can do a secondary fermentation.
  • To get the next batch started, reserve 1/4 cup of the coffee kombucha as the starter tea and follow the same instructions above.

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