Everything you need to know about the probiotic coffee drink that's taking the specialty coffee world by storm — and its surprising connection to one of the world's rarest coffees.
Coffee kombucha is exactly what it sounds like — coffee that's been fermented using a SCOBY (symbiotic culture of bacteria and yeast). Instead of using tea as the base — like traditional kombucha — you brew strong coffee and let the SCOBY work its magic.
The result is a slightly fizzy, pleasantly tangy, probiotic-rich coffee drink. It retains the caffeine and antioxidants from the coffee while gaining all the gut-friendly benefits of fermentation.
It's a growing trend in the specialty coffee scene, especially among people who love the energy of coffee but want something gentler on their stomach — and packed with beneficial bacteria.
Think of it this way: regular kombucha is fermented tea. Coffee kombucha is fermented coffee. Simple — and delicious.
The SCOBY consumes the sugar in sweetened coffee, producing beneficial acids, probiotics, and B vitamins — while naturally reducing the coffee's acidity and bitterness.
Tap any card to learn more about each benefit.
Packed with probiotics from fermentation.
Read more +The SCOBY produces billions of beneficial bacteria during fermentation — the same kinds of probiotics found in yogurt and kefir. These support a healthy gut microbiome, which is linked to better digestion, stronger immunity, and even improved mood.
Fermentation reduces acid — easier on your stomach.
Read more +Regular coffee can be tough on sensitive stomachs because of its high acidity. Fermentation naturally breaks down some of those acids, resulting in a smoother, gentler drink that's less likely to cause heartburn or digestive discomfort.
Double the sources — coffee + fermentation.
Read more +Coffee is already one of the richest dietary sources of antioxidants. The fermentation process can create additional antioxidant compounds, giving coffee kombucha an even stronger antioxidant profile than regular coffee.
Produced naturally during fermentation.
Read more +The fermentation process may produce certain B vitamins — including B1 and B6 — which support energy metabolism and brain function. While tea-based kombucha may contain trace B12, coffee-based versions haven't been specifically studied for this, and results vary widely. Some fermentation enthusiasts report feeling more energized, though the organic acids and probiotics are the better-documented benefits.
Caffeine without the crash.
Read more +Coffee kombucha retains moderate caffeine from the coffee base, but the combination of probiotics and B vitamins creates a more sustained energy release. Many drinkers report feeling alert without the jitters or afternoon crash.
Enzymes and probiotics aid digestive health.
Read more +Beyond probiotics, the fermentation process produces digestive enzymes and organic acids that help break down food more efficiently. This can ease bloating and improve nutrient absorption from your meals.
Interestingly, kopi luwak shares several of these benefits. The civet's digestive fermentation process also reduces acidity and caffeine, making it one of the gentlest coffees on your stomach. It's nature's original fermented coffee — centuries before kombucha was trendy.
It's surprisingly easy. If you've ever brewed regular kombucha, you already know the basics. Here's a step-by-step guide.
Brew about 1 quart of strong coffee using your preferred method. Let it cool completely to room temperature — hot coffee will kill the SCOBY.
Stir in ½ cup of sugar per quart. Don't skip this — the SCOBY feeds on sugar during fermentation. Most of it will be consumed by the culture.
Place your SCOBY in the cooled, sweetened coffee. Add about ½ cup of starter liquid (from a previous batch or store-bought kombucha).
Cover the jar with a cloth or coffee filter and secure with a rubber band. This allows airflow while keeping out dust and insects.
Leave it at room temperature (ideally 68–85°F / 20–29°C) for 7 to 14 days. Warmer temperatures speed up fermentation.
Start tasting after day 7. When it reaches your preferred balance of tangy and sweet, it's ready. Longer fermentation = more tart, less sweet.
For extra fizz and flavor, bottle the kombucha with add-ins like vanilla, cinnamon, ginger, or chocolate. Seal tightly and ferment 2–3 more days.
Transfer to the fridge to slow fermentation. Serve cold over ice. Your homemade coffee kombucha is ready to drink!
All great coffee involves fermentation at some stage. But two types of coffee take fermentation to extraordinary levels — in very different ways.
External fermentation using a SCOBY culture. You control the process — brewing the coffee, adding the culture, and waiting 7–14 days for beneficial bacteria to transform it.
Natural fermentation inside the Asian palm civet's digestive tract. Enzymes and beneficial bacteria break down proteins, reduce bitterness, and create flavors no other process can replicate.
Both reduce bitterness through enzymatic breakdown of bitter compounds during fermentation.
Both lower acidity — the fermentation process converts harsh acids into gentler organic compounds.
Both create unique flavors — compounds that don't exist in conventionally processed coffee.
Kopi luwak came first — it's nature's original fermented coffee, produced for centuries before kombucha entered the coffee world.
During the second ferment, experiment with these delicious flavor combinations.
If you love the health benefits of fermented coffee — lower acidity, reduced bitterness, a gentler cup — kopi luwak delivers them naturally. No SCOBY needed. The civet does the work.
Discover Pure Kopi LuwakCoffee kombucha is a fermented coffee drink made by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened, cooled coffee. The SCOBY ferments the coffee over 7–14 days, producing a slightly fizzy, tangy, probiotic-rich beverage that combines the energy of coffee with the gut-health benefits of kombucha.
Yes. Coffee kombucha offers several health benefits including probiotics for gut health, antioxidants from both coffee and fermentation, naturally produced B vitamins, lower acidity than regular coffee, and moderate caffeine for sustained energy without the crash. As with all fermented foods, it's best enjoyed as part of a balanced diet.
Brew strong coffee and let it cool to room temperature. Stir in ½ cup of sugar per quart. Add a SCOBY and starter liquid, cover with a cloth, and ferment at room temperature for 7–14 days. Taste periodically — when it's tangy enough for your liking, bottle and refrigerate. Optionally, do a second ferment with flavors like vanilla or cinnamon for extra fizz.
Yes, coffee kombucha contains caffeine since it's made from brewed coffee. However, the fermentation process may slightly reduce caffeine levels. The result is a moderate caffeine content — enough for a noticeable energy boost, but typically less intense than a fresh cup of coffee. Many people find it provides smoother, more sustained energy.
Coffee kombucha tastes like a cross between cold brew and traditional kombucha — slightly tangy, mildly sweet (depending on fermentation time), with underlying coffee flavors. The longer it ferments, the more tart and less sweet it becomes. Second-fermented versions with added flavors like vanilla, chocolate, or ginger can have complex, dessert-like notes.
Use a strong, flavorful coffee as the base — medium to dark roast works well. Organic coffee is a great choice since it's free of pesticide residues that could affect the SCOBY. Avoid flavored coffees or those with oils, as these can interfere with fermentation. For the best results, use freshly brewed coffee rather than instant.
Both are fermented coffees, but the fermentation happens differently. Coffee kombucha is brewed coffee fermented externally with a SCOBY culture. Kopi luwak is coffee that's been naturally fermented inside the digestive tract of the Asian palm civet before the beans are even roasted. Both processes reduce acidity and bitterness, but kopi luwak's fermentation creates a uniquely smooth, complex flavor profile that can't be replicated by any external process.
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