Kombucha Coffee

Unpasteurized – Live Probiotics – With Spices

Ancestral fermentation meets the energy of coffee: probiotics, antioxidants, vitality

The Kombucha Coffee of Codes: Eastern Tradition and Italian Innovation

Kodai's Kombucha Caffè is a live probiotic fermented beverage that combines the age-old tradition of kombucha (a fermented tea originally from China and popular throughout the Far East as an elixir of health and longevity) with contemporary Italian innovation. Traditional tea is replaced with coffee and spices, creating a unique, complex, layered taste experience: slightly sparkling and naturally carbonated by fermentation, refreshingly acidic due to the presence of beneficial organic acids (acetic, gluconic, and lactic), aromatic from the coffee and spices, balanced with residual sweetness (the initial sugar is partially consumed by the microorganisms, leaving only residual sugars), and above all, live because it is neither pasteurized nor microfiltered, thus containing billions of acetic acid bacteria and probiotic yeasts that are beneficial for the intestinal microbiota and overall health.

Kombucha is an ancient fermented drink (some sources date it back over 2000 years in China during the Qin dynasty) obtained through the symbiotic fermentation of sweetened tea by SCOBY (Symbiotic Culture Of Bacteria and Yeast), a gelatinous “mother” composed of cellulose produced by acetic acid bacteria (mainly Komagataeibacter xylinus, previously called Acetobacter xylinum) which traps a mixed colony of various acetic acid bacteria (Gluconacetobacter, Acetobacter) and yeasts (Saccharomyces, Brettanomyces, Zygosaccharomyces) living in metabolic symbiosis: the yeasts ferment sugars producing ethyl alcohol + CO2, the acetic acid bacteria oxidize the alcohol into acetic acid (the same as vinegar but in lower concentrations) + other beneficial organic acids.

The production of Caffè Kodai Kombucha follows a controlled artisanal process: purified water is used as a base, organic white cane sugar is dissolved, providing nourishment to the microorganisms (the sugar is NOT used to sweeten the final beverage but to fuel fermentation; approximately 60-70% will be consumed by the bacteria/yeasts), coffee (probably a strong brew or diluted espresso) replaces classic tea, providing caffeine, polyphenolic antioxidants, and characteristic roasted aromas, spices add aromatic complexity and digestive/warming properties, and a kombucha starter (SCOBY + liquid from previously matured kombucha, which contains active bacteria/yeasts and lowers the initial pH, protecting against contamination) is inoculated, starting fermentation.

The blend typically ferments for 7-30 days at controlled room temperature (20-28°C) in ventilated containers covered with a sheet that allows oxygen to enter (necessary for acetic acid bacteria) but prevents insects and dust from entering. During fermentation, yeasts produce alcohol (trace residues <0,5% vol. in the final beverage, well below the legal limit for alcoholic beverages of 1,2%) + CO2 which creates natural carbonation, acetic acid bacteria oxidize alcohol into acetic acid + gluconic acid imparting characteristic acidity (final pH typically 2,5-3,5), sugars are consumed (from initial ~100-120g/L to final ~60-70g/L in the final version), and B vitamins (produced by bacteria), digestive enzymes, and beneficial bioactive compounds are formed. Once the desired acid-sweet balance is reached, kombucha is bottled cold (refrigeration drastically slows fermentation, preserving its characteristics) without pasteurization (which would kill beneficial microorganisms, canceling out probiotic properties) or aggressive microfiltration (which would eliminate bacteria), keeping the drink ALIVE.

The resulting beverage is golden brown in color (from the coffee), delicately carbonated, with a complex aroma of roasted coffee, delicate vinegar, and aromatic spices. It has a layered, tart-sweet-bitter flavor, where refreshing acetic acidity balances with the residual sugary sweetness and caffeinated bitterness of the coffee, enhanced by spicy warmth. The texture is slightly viscous (polysaccharides produced by bacteria). Some natural sediments (precipitated yeasts, SCOBY fragments, bacteria, coffee/spice particles) may be present, both normal and beneficial, testifying to its unfiltered authenticity. Some consumers shake gently before drinking to redistribute the sediment; others prefer to pour it, leaving it at the bottom.
 
 
 

Kombucha has roots in traditional Chinese medicine and Eastern culture.

Kombucha has ancient origins shrouded in legend: some sources link it to the Chinese Qin Dynasty (221-206 BC), others to the Han Dynasty (206 BC-220 AD), and still others to Korea or Manchuria. One legend says that a Korean physician named Kombu brought the fermented beverage (hence “kombu-cha” = kombu tea) to the Japanese emperor in 414 AD as an elixir of long life. Regardless of its precise origins, kombucha spread throughout East Asia, then along the Silk Road reached Russia and Eastern Europe, where it became a traditional folk drink (in Russia it is called “chaynyj grib” = tea mushroom, referring to the gelatinous SCOBY), and has recently exploded in popularity in the West (USA, Western Europe) as a functional health drink alternative to sugary industrial soft drinks.

Traditionally, kombucha was made with sweetened black or green tea. Kodai's innovation, replacing tea with coffee, is relatively recent (it emerged in the last 10-15 years when Western artisanal brewers began experimenting with bases other than tea) and creates a completely different flavor profile: more intense, roasted, bitter, with higher levels of caffeine (coffee contains ~80-100mg of caffeine per cup versus ~30-50mg for black tea), and coffee-specific antioxidants (chlorogenic acid, melanoidins) instead of tea's catechins.

The addition of spices recalls the Indian chai tradition and Ayurvedic golden milk, combining Eastern fermentation wisdom with the spicy aromas of South Asia, creating an intercultural bridge of taste.
 
 
 

Choosing Kombucha Coffee means live probiotics, organic acids, and caffeine polyphenols

Unpasteurized kombucha offers an extraordinary beneficial profile documented by a growing scientific literature: live probiotics (billions of acetic acid bacteria and beneficial yeasts per CFU/ml) that temporarily colonize the intestine, supporting the resident microbiota, improving digestion, strengthening the intestinal barrier, modulating the immune system (70% of which resides in the intestine), and producing beneficial metabolites; organic acids (acetic, gluconic, lactic, glucuronic) with detoxifying properties (glucuronic acid supports phase II liver detoxification by binding to toxins and eliminating them), paradoxical alkalizing properties (despite acidity in the mouth, they are metabolized to produce blood-alkalizing bicarbonate), and antimicrobial properties against intestinal pathogens; digestive enzymes produced by microorganisms that facilitate the digestion of carbohydrates, proteins, and fats; B vitamins (B1, B2, B6, B12, folic acid) synthesized by the bacteria during fermentation; Polyphenolic antioxidants from coffee (chlorogenic acid, caffeic acid) with neuroprotective and anti-inflammatory properties; caffeine (variable amounts, probably 20-40 mg per bottle depending on the coffee dilution) which provides mental energy, improves concentration, and stimulates metabolism.

Studies show that regular kombucha consumption can improve digestion and bowel regularity, reduce systemic inflammation, support liver detoxification, improve lipid profiles (lowering LDL cholesterol and triglycerides), regulate blood sugar (acetic acid slows gastric emptying and carbohydrate absorption), and strengthen immunity. The combination of probiotics, organic acids, and antioxidants creates a beneficial synergy greater than the sum of its parts.

The calorie content is low (26 kcal per 100 ml, approximately 65-80 kcal for a typical 250-330 ml bottle) derived from unfermented residual sugars (6,3 g per 100 ml), the protein and fat content are negligible, and the sodium content is minimal. Traces of alcohol (<0,5% vol., well below the legal limit of 1,2%) derive from fermentation but are negligible (a ripe fruit juice may contain similar traces due to spontaneous fermentations).
 
 
 

How to Best Use: Kombucha Coffee

• DAILY DIGESTIVE AND ENERGIZING DRINK
  Drink Kombucha Coffee in the morning for breakfast as an alternative to coffee Traditional (provides caffeine and probiotics), or as an energizing mid-morning snack. Excellent before meals as a digestive aperitif that stimulates gastric secretions. Perfect after heavy meals to aid digestion. Use as a post-workout drink for probiotic rehydration.
• BASE FOR HEALTHY COCKTAILS AND MOCKTAILS
  Use Kombucha as a base for sophisticated non-alcoholic cocktails: mix with juices Fresh, artisanal syrups, fresh herbs (mint, basil). Add to smoothies for a probiotic kick. Mix with sparkling water to dilute the acidity. Use in non-alcoholic spritzers and healthy aperitifs.
• FUNCTIONAL INGREDIENT IN CREATIVE PREPARATIONS
  Use Kombucha in marinades for meat (Acidity tenderizes, probiotics predigest proteins). Add to vinaigrettes, replacing vinegar. Use to start home fermentations.vegetables). Freeze in cubes to add to drinks. Reduce gently (without boiling to preserve probiotics) for sweet and sour glazes.

The Producer: Kodai di Tioli Jacopo e C. Snc

Kodai is an artisanal Italian producer specializing in live fermented beverages, combining ancient Eastern wisdom (traditional kombucha) with contemporary Italian innovation (using coffee instead of tea, creative spice blends, and a focus on quality organic ingredients). By producing unpasteurized, non-microfiltered kombucha while preserving its probiotic properties, Kodai demonstrates a commitment to authenticity and health benefits rather than commercial convenience (pasteurization would make the product shelf-stable at room temperature but would negate the benefits). Each bottle is a living, slowly evolving beverage that requires constant refrigeration and consumption by the recommended date, a testament to craftsmanship that prioritizes quality over infinite industrial shelf life.
 
 
 

Ingredients

Water, organic white cane sugar, kombucha starter (SCOBY + acetic acid bacteria + yeast), coffee, spices.
 
 
 

Nutritional Values ​​(per 100ml of product)

• Energy: 109 kJ / 26 kcal
• Fat: <0,5g (of which saturated <0,1g)
• Carbohydrates: 6,4g
• Sugars: 6,3g (of which polyols 0g)
• Protein: <0,5g
• Salt: <0,01g

Rich in live probiotics (acetic acid bacteria + yeasts, billions of CFU/ml), beneficial organic acids (acetic, gluconic, lactic), digestive enzymes, B vitamins, polyphenolic antioxidants from coffee, and caffeine. May contain traces of alcohol (<0,5% vol.).
 
 
 

Product Features

• Type: Probiotic fermented drink (kombucha)
• Base: Coffee (instead of traditional tea)
• Fermentation: Natural with SCOBY (acetic acid bacteria + yeasts)
• Status: NOT pasteurized, NOT microfiltered (LIVE probiotics)
• Carbonation: Natural from fermentation (CO2 produced by yeasts)
• Color: Golden brown (coffee)
• Taste: Complex acidulous-sweet-bitter-spicy
• pH: Typically 2,5-3,5 (acidic, normal for kombucha)
• Alcohol: Traces <0,5% vol. (below the legal limit for alcoholic beverages)
• Sediments: Possible and normal (yeasts, bacteria, SCOBY fragments)

Food container

STORE IN THE REFRIGERATOR at +6°C. Refrigeration is ESSENTIAL to slow fermentation and preserve the acid-sweet balance.
 
 
 

Sediments and SCOBY

Any sediment on the bottom, floating gelatinous veils, or small suspended fragments are NORMAL and BENEFICIAL (bacteria, yeast, and fragments of the mother SCOBY). DO NOT filter, DO NOT discard. Shake gently before drinking to redistribute, or pour, leaving sediment on the bottom as desired. The presence of sediment indicates unfiltered authenticity.
 
 
 

Sour taste

Kombucha is naturally acidic (acetic acid + other organic acids). Its pH, 2,5-3,5, is comparable to diluted vinegar or lemon juice. This acidity is normal and beneficial (antimicrobial, digestive, and paradoxical alkalizing properties). If it's too acidic to your taste, dilute it with water or mix it with sweet juices.
 
 
 

Difference between pasteurized and unpasteurized

Commercial pasteurized kombucha (available at room temperature) has DEAD probiotics, so it has ZERO probiotic benefits (it's just a sweetened, acidic drink). This Kodai is UNpasteurized, so it contains billions of beneficial LIVE probiotics, but it REQUIRES constant refrigeration.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp