How to Make Kombucha from Coffee
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4.3 from 10 votes

Coffee Kombucha Recipe

Make kombucha from coffee and avoid the fluoride in tea. This energy boosting tangy drink is easy and delicious. 
Cook Time30 mins
Total Time4 d 30 mins
Servings: 3 quarts
Calories: 240kcal
Author: Katie Wells



  • Add the sugar to the coffee while it is still hot and stir to dissolve.
  • Let the coffee cool to room temperature.
  • Pour the brewed coffee into a gallon size glass jar.
  • Add the SCOBY and the 1 Tablespoon of brewed kombucha to the jar.
  • Cover with cheesecloth or a coffee filter and a rubber band.
  • 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.
  • Remove the SCOBY and use to make a new batch.
  • Pour the brewed coffee kombucha into quart size mason jars or bottles for the second ferment.
  • Divide the simple syrup and stevia evenly between the jars or bottles.
  • 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.
  • 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.


Serving: 1cup | Calories: 240kcal | Carbohydrates: 56.3g | Sodium: 3mg | Sugar: 16.3g