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Coffee Kombucha

Coffee Kombucha

This Coffee Kombucha combines two great drinks into one. It's the perfect pick me up for anytime of the day!
Course Drinks
Cuisine vegan
Keyword coffee kombucha, homemade kombucha
Prep Time 10 minutes
fermenting 5 days
Total Time 5 days 10 minutes
Servings 12
Calories 128kcal



  • Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
  • Pour ¼ cup cold brew coffee and ¼ cup maple syrup into each 25 ounce bottle.
  • Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
  • Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
  • Refrigerate when you are happy with the amount of fizz and flavor.


**Important! If you are gluten free you may want to avoid coffee altogether. I personally have never had a problem drinking it, and I have a gluten intolerance. It is probably because I drink whole bean organic coffee, and grind it myself. I learned that it can be problematic for people who don't tolerate gluten. So I did some research and one article mentioned to try organic whole bean coffee because it isn't highly processed causing cross-reactivity issues. So please do the research yourself, and test it out. I try to only post recipes that are 100% gluten free since I have a gluten intolerance. I am really careful about avoiding gluten in my daily life.


Calories: 128kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Sodium: 15mg | Potassium: 70mg | Sugar: 30g | Calcium: 37mg | Iron: 1mg