How to Make Kombucha from Coffee

Coffee Kombucha Recipe




Yield 3 quarts

Make kombucha from coffee and avoid the fluoride in tea. This energy boosting tangy drink is easy and delicious. 



  1. Add the sugar to the coffee while it is still hot and stir to dissolve.
  2. Let the coffee cool to room temperature.
  3. Pour the brewed coffee into a gallon size glass jar.
  4. Add the SCOBY and the 1 Tablespoon of brewed kombucha to the jar.
  5. Cover with cheesecloth or a coffee filter and a rubber band.
  6. Let sit at room temperature for 3-5 days or until it reaches desired flavor. It will still be slightly tangy and bitter at this point.
  7. Remove the SCOBY and use to make a new batch.
  8. Pour the brewed coffee kombucha into quart size mason jars or bottles for the second ferment.
  9. Divide the simple syrup and stevia evenly between the jars or bottles.
  10. Place airtight lids on the glass jars and leave at room temperature for an additional 24-48 hours for a second ferment. This will add carbonation and a little more sweetness to the brew.
  11. Refrigerate and serve cold as desired. I recommend serving over ice and adding coconut milk and additional flavored stevia to taste if desired.


If you want, you can make half a batch with only 1.5 quarts of coffee and ½ cup sugar.

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 240

% Daily Value

Sodium 3 mg


Total Carbohydrates 56.3 g


Sugars 16.3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Wellness Mama® at