Coffee Kombucha

Researchers in Germany found that microbes love the microscopic fibers in coffee. These soluble coffee fibers are food for bacteria and make the beneficial Bacteroides microbes experience up to 60% increase in growth. Soluble fibers, which are prebiotics, do so many things. They improve insulin sensitivity, allow you to absorb more calcium, convert some plant fibers into Vitamin A, and much, much more. This is the same recipe you would use when you are making regular kombucha except you use coffee instead of tea. It gets super bubbly! Once you use your scoby for coffee kombucha, you can’t use it again in regular kombucha tea.
Servings: 3 quarts


  • 1-2 cups organic plain coffee groundsdepending on how strong you like your coffee
  • 12 cups Water spring or filtered with minerals
  • 1 cup sugarregular, or Sucanat
  • 1 cup Kombuchaand 1 SCOBY

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  • Boil 3 quarts of water, add sugar, and stir until dissolved.
  • Add the ground coffee, either in a tea bag or straight to your pot.
  • Turn off heat and let brew for 20-30 minutes
  • Strain coffee through a strainer with a coffee filter into your brewing vessel once it has cooled. (Straining is not necessary if you have used a tea bag.)
  • Once the coffee mixture has cooled, add the kombucha and SCOBY to the brewing vessel.
  • Cover the jar with a linen or cloth towel, secured with a tight rubber band.
  • Allow the jar to sit undisturbed at room temperature, out of direct sunlight, for 5 to 10 days. Warmer houses above 70 degrees will take closer to 5 days.
  • Once the Coffee Kombucha suits your taste, pour the mixture into bottles, leaving a bit of headspace at the top of each bottle.
  • Clamp the caps closed, and transfer the bottles to the refrigerator, reserving 1 cup of the Coffee Kombucha for making the next batch.
  • A note on future batches: When you make your successive batches, you can use one cup of the Coffee Kombucha instead of the original kombucha. This will give it even more kick.


Check it often as this drink gets really carbonated and even ferments in the fridge after it is done. Enjoy this darker, delightful version of Kombucha!
Note: This will make your SCOBYs much darker as they pick up the sugar and brew and will become stained. Perfectly normal, so need to worry!