Kenya Coffee School Article — by Alfred Gitau Mwaura
At Kenya Coffee School, we champion innovation rooted in science, culture, and curiosity. One emerging trend gaining global attention is the fermentation of coffee using a SCOBY — a Symbiotic Culture of Bacteria and Yeast. This process, typically associated with kombucha, is now being applied to brewed coffee to create a vibrant, tangy, functional beverage known as coffee kombucha, or “koffucha.”
This article explores how it works, why it matters, and how Kenya’s coffee sector can embrace this creative frontier.
Yes — Coffee Can Be Fermented Using a SCOBY
Coffee kombucha begins with a simple idea: applying kombucha-style fermentation to brewed coffee. The SCOBY transforms sweetened coffee into a refreshing, lightly effervescent drink with a complex flavor profile. This approach blends traditional coffee culture with modern fermentation science — opening new value-addition avenues for baristas, processors, and specialty coffee innovators.
How the Process Works
While similar to tea-based kombucha, coffee fermentation has unique requirements. Here is the standard workflow:
1. Prepare the Coffee Base
Brew a batch of sweetened coffee — hot brew (then cooled) or cold brew.
Sugar is essential, as it feeds the SCOBY and drives fermentation.
2. Cool to Room Temperature
Allow the sweetened coffee to cool completely.
Heat can kill the live bacteria and yeast, so proper cooling is crucial.
3. Inoculate With SCOBY + Starter Liquid
Add a SCOBY and some mature kombucha (starter tea) to the cooled coffee.
The starter tea lowers the pH, preventing mold and initiating stable fermentation.
4. Ferment for 5–14 Days
Cover the jar with a breathable cloth to allow airflow while keeping contaminants out.
Store in a warm, dark place and taste periodically until the flavor reaches your preferred balance of sweetness and tartness.
5. Bottle and Store
Remove the SCOBY and save some liquid for your next batch.
The beverage can be consumed immediately or bottled for a second fermentation to develop natural carbonation.
Key Considerations for Quality and Safety
✅ Use a Dedicated “Coffee SCOBY”
Coffee and tea provide different nutrient environments.
Over time, using one SCOBY for both beverages can alter its microbial structure — affecting both flavor and fermentation reliability. Always keep a separate SCOBY for coffee fermentation.
✅ Expect a Unique Flavor Experience
Coffee kombucha carries:
- familiar coffee aroma
- a tangy, acidic brightness
- slight sourness
- soft effervescence (if carbonated)
It is bold, unusual, and often an acquired taste — but highly appealing to adventurous drinkers.
✅ Potential Benefits
Research shows SCOBY fermentation can:
- enhance antioxidant activity
- increase total phenolic content
- slightly lower caffeine levels
- introduce beneficial organic acids
This positions coffee kombucha as a functional, wellness-oriented beverage.
✅ Room for Experimentation
Innovation thrives in variation. Results can change based on:
- coffee roast level (light vs. dark)
- brewing method
- fermentation duration
- sugar concentration
- whether spent grounds are incorporated
Baristas and processors can explore these variables to craft signature “koffucha” profiles.
Opportunities for the Kenyan Coffee Sector
For Kenya — a global leader in high-quality Arabica — coffee kombucha presents exciting opportunities for:
- Value addition: turning brewed coffee into a premium fermented product.
- Diversifying café menus: offering wellness-driven drinks.
- Entrepreneurship: small processors can create unique bottled beverages.
- Education: teaching fermentation science alongside coffee science.
Kenya Coffee School aims to guide innovators, baristas, and producers on how to develop safe, market-ready fermented coffee beverages that celebrate Kenya’s rich coffee heritage.
Impact
Coffee SCOBY fermentation represents the next wave of specialty coffee creativity — where microbiology meets tradition, and innovation meets craft. From its health-enhancing potential to its refreshing, tangy profile, coffee kombucha is a beverage that challenges assumptions and invites experimentation.
At Kenya Coffee School, we encourage learners to explore these new horizons with curiosity, scientific discipline, and passion.