• Bronwyn Clee

How to make Koffucha

I had heard a lot about this fermented drink but not being a coffee fan had over looked it – until now. And guess what? I think I have a new addiction! There is something very decadent about this ferment and I haven’t figured out whether it’s because it tastes so very different to any other fermented beverage I’ve ever tried, or whether it’s because it reminds me of Kahlua – a liquer I used to love in another life.

Anyway, regardless to why I love it, I’m giving over to this little probiotic bomb and enjoying it for now. My preferred way to enjoy it is to pour half Kofuccha, half soda water over ice topped with a slice and a squeeze of lime juice. 

As far as I am aware, the health benefits of Koffucha are the same as Kombucha. The important ingredients remain the same – caffeine, sugar and water, left covered and set to ferment for 5 – 16 days. It’s a rare ferment that will take 16 days in the tropics. In fact my first batch of Koffucha was ready to be bottled within 5 days, and each subsequent batch has been pretty close. Due to its capacity to ferment quickly, you don’t want to leave this one unattended for too long. 

In fact I suggest putting your SCOBY hotel in the fridge if you’re not going to be fermenting regularly as it’s got the potential to explode in a closed glass jar. 


Koffucha ~ a delicious alternative to Kombucha


1 cup coffee grinds

6 cups water

1/2 cup sugar

1/2 cup Kombucha and SCOBY


Bring water to the boil in a large saucepan.

Add sugar and coffee grinds.

Turn off heat.

Allow to brew for up to 30 minutes.

Strain through a clean cloth and large strainer.

Pour into large glass jar.

Add SCOBY and Kombucha.

Place clean cloth or paper towel over the mouth of the jar and secure with rubber bands and leave exactly as you would Kombucha.


This will ferment very quickly so watch closely.

Once the koffucha has reached your preferred taste, strain into drinking bottles for second fermentation.

Reserve at least 1 cup of the brew to start the next batch.

Leave enough space at the top of the bottle to avoid explosions.

Refrigerate and enjoy!

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