How to make Coffee-Bucha, Probiotic coffee using Kombucha

Kombucha made with coffee…

If you make your own kombucha tea & have leftover culture’s (SCOBY’s/Mushroom’s) & you love coffee, try this Coffeebucha out.

S.C.O.B.Y.: Symbiotic Culture of Bacteria and Yeast



I have made kombucha tea forever using white, green or black tea & I even in the past sold thousands of complete starter kits on ebay with pages of info so others could start making kombucha properly. as a matter of fact I know have that same information others begged me to sell to them right here on my blog:
Kombucha tea (KT): Recipe – How to – Ideas – Probiotic – SCOBY.kombucha

If you are like me you always have left over cultures on hand & have probably gotten good at finding uses for them. I bet you also love doing second ferments of kombucha tea?

Well making coffeebucha is kind of like doing a second ferment in the sense you never want to reuse the SCOBY for kombucha or get it near your fermenting kombucha or other cultures. So for this reason I recommend only using extra cultures you will trow away after (or start another batch of Coffeebucha with).

Basic rules of making coffee kombucha:

  • Most do not use starter tea at all to make coffeebucha, & if that works for you that is fine because coffee is acidic enough the starter tea is not needed, just a SCOBY is needed. Me personally I added 2 ounces of black tea kombucha teato my just under half gallon batch.
  • No need to save any coffeebucha as starter tea.
  • Make sure the culture you use or any cultures that might grow are never used with coffeebuchakombucha tea, that you never mix the 2 during fermentation, that you never touch a kombucha scoby to a coffee scoby unless it is to brew coffeebucha. So only use an extra scoby for coffee & throw it away once it gets to far gone to use (& it will).
  • Start checking your coffeebucha at day 3 or 4 especially in warmer weather, use a straw & taste daily to get it to desired taste for you. Try not to go past day 7 because coffee can go rancid easy, so once it is tasting right it is done. (somewhere between day 3 & day 7). If it taste off or smells off & not at all kombucha like & soiled do not drink.
  • It is best to be an experiences kombucha tea maker before ever making coffeebucha so you know what kombucha will taste & smell like fermenting.
  • Store in fridge after removing the culture. (strain if desired)
  • The culture you use for coffeebucha will get dark & if a new culture forms it will look dark & abnormal to what you are used to. It will get stained from coffee & may have darker spots.
  • Organic coffee is best because it will have less chemicals, do not use flavored coffees or coffee with additives unless you want to add white, green or black tea.
  • Do not use decaff coffee
  • Water needs to be distilled or filtered with no additives.
  • Sugar can be regular with or organic sugar, do not use coconut sugar, sugar substitutes, sweeteners, natural sweeteners, or honey. Only use sugar.
  • The SCOBY needs to sugar (& coffee or tea tannins) to live.
  • Never heat your coffeebucha or you will ruin the probiotics, vitamins & minerals, you can drink it cold, or let it sit & get to room temp & drink it.
  • Never touch the fermented kombucha tea, coffeebucha or scoby with metal of any kind.

I use half gallon jars so the directions are for just under half a gallon, you can double the amount for a gallon, or half the amount for a quart.

1/2 gallon Hot brew: (Best method).

  • I brewed 12 cups of coffee (6 tbsp for the 12 cups but you do it however you normally would for 12 cups)
  • Mix with 3/4 cup to 1 cup of sugar until dissolved.
  • Once cooled to room temp add to jar, do not totally fill jar, leave a couple inches from top.IMG_0603.JPG
  • Add 1 to 2 ounces of kombucha tea made from white, green or black tea (optional but I prefer the taste it creates).
  • Add a leftover SCOBY.
  • Put on a breathable cover & secure it to keep bugs & dust out (Such as a coffee filter & rubber band).
  • Start tasting at day 3, to me it is best around day 3 or 4 depending on summer or winter & depending on if you added kombucha tea.
  • Should be done by day 7

1/2 gallon Cold brew: (ok but not as good as hot brew).

  • This method is pretty simple, fill jar with water leaving a few inches from top.
  • Stir in 3/4 cup to 1 cup of sugar (some will remain on bottom so you may have to stir daily).
  • add 6 to 8 tsp of instant coffee
  • Add 1 to 2 ounces of kombucha tea made from white, green or black tea (optional but I prefer the taste it creates).
  • Add a leftover SCOBY.
  • Put on a breathable cover & secure it to keep bugs & dust out (Such as a coffee filter & rubber band).
  • tart tasting at day 4 or 5, depending on summer or winter & depending on if you added kombucha tea.
    Should be done by day 7 (by taste)


  • You can add white, green or black tea bags to the hot brew after mixing in the sugar while the coffee is brewing & then pull them before adding the coffee to the jar. 1 to 3 tea bags will be plenty if desired.IMG_0604.JPG
  • If you want to add tea to the cold brew just make a small amount of tea with 1 to 3 white, green or black tea bags, then mix with the water & make sure it is cool before adding kombucha tea or Scoby. Remember to not fill the jar all the way up.
  • If you would prefer the sugar dissolved on the cold brew, heat 1/4 to 1/2 the water on stove, add sugar till dissolved, allow to cool & add with the rest of the water.
  • You can do second ferment but do it in the fridge not at room temp, things like adding mint leaves, ground ginger, cayenne etc.
  • You can make Frappe with this, just blend together your coffeebucha, some ice, milk of choice  & if you want frozen yogurt or ice cream.
  • Some say cream added to coffeebucha can curdle, but others say it does fine, so if you want to add it try it out.

What to buy (on Amazon)


one jar of of coffeebucha & one jar of kombucha tea

Again I must remind you to go read my directions for making kombucha so you do not make mistakes. Kombucha tea (KT): Recipe – How to – Ideas – Probiotic – SCOBY.

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