Coffee Kombucha

Overstocked, and accumulated a stockpile of old coffee grounds at home? Here's a way to repurpose your old coffee grounds.

Coffee Kombucha Recipe

Makes 1litre
900ml water
100ml Kombucha starter
100g coarse-ground coffee
80g raw cane sugar/honey/white sugar

Glass jar (at least 1000ml)
Paper filter
Kitchen towel or clean cloth
Rubber band 


Step 1: Steep coarse-ground coffee in 700 ml of water for 10 hours at room temperature. Strain with a paper filter to remove sediments and oils. 

Step 2: Dissolve 80 g raw cane sugar in 200 mL water. Combine and mix the sugar syrup, kombucha starter, and cold brew coffee in a large glass jar.

Step 3: Cover with a clean kitchen towel and secure it with a rubber band. Leave it in room temperature. Label and monitor the fermentation process over 5 to 7 days. Reserve 100ml of your fermented coffee as a starter for your next batch of coffee konbucha!

Step 4: Transfer to an air-tight bottle and top up with sugar (1g sugar of per 100ml of kombucha). Refrigerate when bubbles are observed at the surface. Once it's chilled, you can pour and enjoy your naturally fizzy and fruity coffee ‘soda’!

 Pro Tips
  • Observe the fermentation process by smelling and tasting small portions along the way.
  • When using old or spent coffee grounds, double the amount of coffee needed in the recipe.
  • Look for lighter roast coffee to allow the fruity characteristics to shine through.
  • A cellulose gel or pellicle forms on the surface of kombucha. This is a natural, edible by-product.

Which coffee did you use for this recipe? Let us know in the comments below!
Written by Carmen Cheang

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