Brewing Kombucha Using Coffee: A Unique Approach

Quick answer

• Yes, you can make kombucha with coffee. It’s a bit of a wild card, though.
• Expect a different flavor profile than traditional tea kombucha. Think less floral, more earthy.
• You’ll need a strong, unsweetened coffee base. Sugar is still the fuel for your SCOBY.
• Your SCOBY might react differently. Keep a close eye on it.
• Start with a smaller batch. See how it goes before committing to a gallon.
• It’s an experiment. Embrace the unknown and enjoy the process.

Who this is for

• Adventurous homebrewers looking to push the boundaries.
• Coffee lovers curious about unconventional fermentation.
• Anyone who’s mastered traditional kombucha and wants a new challenge.

If you’re new to the world of homebrewing, a good kombucha brewing kit can provide all the essentials to get started on this unique coffee kombucha journey.

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What to check first

Brewer type and filter type

This isn’t about a coffee maker, but your fermentation vessel. A wide-mouth glass jar is usually the way to go. You’ll need a breathable cover, like cheesecloth or a tightly woven cloth, secured with a rubber band. This lets air in but keeps bugs out.

Water quality and temperature

For your coffee base, use filtered water if your tap water has a strong taste. You’re aiming for a clean canvas for the coffee and SCOBY to work with. The final brew temperature is critical for adding your SCOBY. Too hot, and you’ll kill it. Aim for room temperature, around 70-75°F.

Grind size and coffee freshness

A medium grind is a good starting point. Too fine, and it might get muddy. Too coarse, and you won’t extract enough flavor. Freshly roasted beans make a difference, even in kombucha. Avoid stale grounds.

Coffee-to-water ratio

This is where you get creative. A common starting point is similar to making strong coffee, maybe 1:15 or 1:16 coffee to water by weight. You’re essentially making a sweetened coffee “tea.” You’ll need enough sugar for the SCOBY to eat.

Cleanliness/descale status

Sanitation is king in fermentation. Make sure your jar, any utensils, and your hands are spotlessly clean. You don’t want to introduce unwanted bacteria or mold. A clean environment gives your SCOBY the best shot.

Step-by-step (brew workflow)

1. Brew your coffee. Make a strong batch of coffee using your preferred method. Use filtered water and a medium grind.

• What “good” looks like: A concentrated, flavorful coffee liquid.
• Common mistake: Using instant coffee or weak brew. Avoid this by brewing a robust cup.

2. Add sugar. While the coffee is hot, stir in your sugar. A good starting point is about 1 cup of sugar per gallon of liquid.

• What “good” looks like: Sugar fully dissolved. No gritty bits at the bottom.
• Common mistake: Not dissolving the sugar completely. This starves your SCOBY. Stir until it’s gone.

3. Cool to room temperature. This is non-negotiable. Let the sweetened coffee cool completely.

• What “good” looks like: The liquid is no longer warm to the touch. Around 70-75°F.
• Common mistake: Adding the SCOBY to hot liquid. This will kill your precious culture. Patience is key.

4. Transfer to fermentation vessel. Pour the cooled coffee mixture into your clean glass jar.

• What “good” looks like: The jar is mostly full, leaving some headspace.
• Common mistake: Overfilling the jar. This can lead to overflow during fermentation. Leave room for activity.

5. Add starter liquid and SCOBY. Gently place your SCOBY into the jar. Add about 1-2 cups of starter liquid (previous kombucha or plain unflavored kombucha).

• What “good” looks like: The SCOBY is submerged or mostly submerged. The starter liquid is acidic enough to protect the brew.
• Common mistake: Using old, moldy starter liquid or no starter liquid. Always use healthy starter.

6. Cover the vessel. Secure a breathable cover (like cheesecloth or a clean tea towel) over the jar opening with a rubber band.

• What “good” looks like: A snug fit that keeps pests out but allows airflow.
• Common mistake: Using an airtight lid. This can cause pressure buildup and prevent proper fermentation.

7. Ferment. Place the jar in a dark, quiet spot away from direct sunlight. Let it ferment for 7-21 days.

• What “good” looks like: You might see new SCOBY growth, bubbles, and a slight vinegary aroma.
• Common mistake: Moving the jar around too much or exposing it to temperature swings. Let it be.

8. Taste test. After about 7 days, start tasting. Use a clean straw or spoon to draw a small sample.

• What “good” looks like: The brew has a pleasant tartness and the coffee flavor is balanced.
• Common mistake: Not tasting and letting it go too long, making it overly vinegary. Regular tasting is your guide.

9. Second fermentation (optional). If you like it bubbly or want to add flavors, bottle it in airtight swing-top bottles. Add fruit or herbs. Let it sit at room temperature for 1-3 days.

• What “good” looks like: The bottles feel pressurized when gently squeezed.
• Common mistake: Not burping bottles regularly, which can lead to explosions. Be careful.

10. Refrigerate. Once it reaches your desired fizziness and flavor, move it to the fridge to slow down fermentation.

• What “good” looks like: Cold, fizzy, and delicious kombucha.
• Common mistake: Leaving it out too long after the second fermentation, making it too fizzy or losing flavor. Chill it down.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If you see fuzzy mold on the surface, then discard the batch because mold indicates contamination and the brew is unsafe.
• If the liquid is still warm when you add the SCOBY, then you’ve likely killed it, so be prepared to start over with a new culture.
• If you used a very fine coffee grind, then expect potential sediment in your final brew, which is usually harmless but can affect texture.
• If your SCOBY is sinking, then don’t panic; it’s normal and doesn’t necessarily mean anything is wrong with the fermentation.
• If you want a less sweet brew, then ferment for a longer period, but taste regularly to avoid it becoming too vinegary.
• If your first batch tastes too weak, then try using a slightly higher coffee-to-water ratio next time.
• If you’re new to kombucha brewing, then consider starting with a smaller batch size to minimize risk and learn the process.
• If you notice a strong, unpleasant smell beyond typical fermentation funk, then it might be a sign of spoilage, so err on the side of caution and discard.
• If you’re aiming for carbonation, then ensure your second fermentation bottles are tightly sealed and allow enough time at room temperature.
• If you’re using a very dark roast coffee, then be aware it might result in a more bitter kombucha, so adjust sugar or fermentation time accordingly.
• If you’re sensitive to caffeine, then remember coffee kombucha will still contain caffeine, so consider decaf if that’s a concern.

FAQ

Can you really use coffee to make kombucha?

Yep, you sure can. It’s a bit of an outlier compared to traditional tea kombucha, but it’s definitely possible. Just be ready for a different flavor experience.

What kind of coffee should I use?

Stick to plain, unsweetened, brewed coffee. Avoid flavored coffees or anything with added creamers or sugars. A medium roast generally works well.

Will my SCOBY survive in coffee?

Generally, yes, as long as you provide it with sugar and the right environment. It’s a robust culture. Just make sure the coffee base is cooled completely before adding it.

How will coffee kombucha taste different?

Expect a more earthy, sometimes bitter, or even chocolatey profile, depending on your coffee beans. It won’t have the floral or fruity notes you might get from tea.

Is it safe to drink coffee kombucha?

If brewed correctly with a healthy SCOBY and proper sanitation, it’s safe. The fermentation process itself helps preserve it. Always discard if you see mold.

How much sugar do I need?

You still need sugar for the SCOBY to ferment. A good starting point is about 1 cup of sugar per gallon of liquid, similar to tea kombucha.

How long does it take to ferment?

It’s similar to tea kombucha, usually 7-21 days for the first fermentation. Taste testing is key to finding your sweet spot.

What if my SCOBY sinks?

Don’t worry if your SCOBY sinks. It’s a common occurrence and doesn’t mean the brew is bad. It might float later, or a new baby SCOBY might form on top.

Can I use cold brew coffee?

You can, but you’ll need to add sugar to it for the SCOBY to feed on. Make sure it’s unsweetened and plain before you start.

What this page does NOT cover (and where to go next)

• Detailed chemical analysis of coffee fermentation byproducts. (Explore advanced fermentation science resources.)
• Specific recipes for coffee kombucha flavorings. (Look for dedicated recipe blogs or forums.)
• Troubleshooting issues with specific types of coffee beans. (Consult online kombucha brewing communities.)
• Commercial-scale production of coffee kombucha. (Research industrial brewing techniques.)
• The impact of caffeine levels on fermentation. (Refer to caffeine research or coffee brewing guides.)