What is kombuccino?
It is a way of using coffee grounds to make a tasty, healthy and sustainable non-alcoholic fermented beverage.
This solution converts waste product into
a healthy drink.
Taking sustainable actions puts your coffee venue among the responsible users of our planet.
Taking sustainable actions puts your coffee venue among the responsible users
of our planet.
Circular economy approach allows to reuse byproduct
of our actions and convert them into a trendy thing!
Circular economy
approach allows
to reuse byproduct
of our actions
and convert them
into a trendy thing!
Circular economy approach allows
to reuse byproduct
of our actions and convert them into
a trendy thing!
HOW DOES IT WORK?
Coffee grounds produced at coffee shops and hospitality venues are collected and turned into a fermented beverage. Brewing can be done at your place (lease of the equipment) or remotely at our facility (outsourced service).
Tap the pictures to see more
Complete solution
to brew kombucha
at your venue
Your venue
Coffee grounds
collected on a daily
basis can be
transformed into
a new product
at your venue.
Collect leftovers
in customized
baskets
Coffee kombucha
comes back to you
within 10 days
Coffee grounds
collected on a daily
basis can be
outsourced and brewed
at our facility without worrying.
Central
brewing
operation
Outsourced product
can be sold through
our partners
More information about possible collaborations coming soon!
Your venue
Hover over
the pictures
to see more
Coffee kombucha
comes back
to you within
10 days
Coffee grounds collected on a daily basis can be transformed into
a new product
at your venue.
Coffee grounds collected on a daily basis can also be outsourced and brewed at our facility without worrying.
Complete solution
to brew kombucha
at your venue
Collect leftovers
in customized
baskets
Central
brewing
operation
More information about possible collaborations coming soon!
Outsourced product
can be sold
through our partners
BREWING KOMBUCHA
from coffee grounds
BREWING KOMBUCHA from coffee grounds
STEP 1.
COLLECT
Straining system prevents from moulds and pathogens
Old coffee is discarded
STEP 2.
BREW
Boiling water gives coffee grounds second life
Pour over grounds,
strain and cool down
STEP 3.
FERMENT
Dont look!
Just wait…
Leave for
7 to 10 days.
No assistance needed during that period.
Leave for
7 to 10 days.
No assistance needed during
that period
STEP 4.
BOTTLE UP!
Your new product
is ready to drink
Your new product is ready to drink
Unique flavour comes from the type of coffee
you use
BREWING KOMBUCHA from coffee grounds
STEP 1.
COLLECT
Straining system prevents from moulds and pathogens
Old coffee is discarded
STEP 2.
BREW
Boiling water gives coffee grounds second life
Pour over grounds,
strain and cool down
STEP 3.
FERMENT
Dont look!
Just wait…
Leave for 7 to 10 days.
No assistance needed
during that period.
STEP 4.
BOTTLE UP!
Your new product is now
ready to drink
Unique flavour comes from the type of coffee
you use
COFFEE
KOMBUCHA Facts
It is a great immunity booster that also improves digestive system
Contains healthy yeast and bacterias
Has low
caffeine content
Does not contain
plain sugars
Possible in different flavors
Perfect
as a gift
Matching well with desserts
COFFEE KOMBUCHA Facts
It is a great immunity booster that also improves digestive system
Contains healthy yeast and bacterias
Does not contain
plain sugars
Possible
in different flavors
Has low
caffeine content
Perfect as a gift
Matching well
with desserts
3 ways of joining the trip
SMALL
less than 5 kg of coffee per week-
Feature
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Feature #2
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Element Listy #3
BIG
up to 10 kg of coffee per week-
Feature
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Feature #2
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Element Listy #3
OUTSOURCED
min. 3 kg of coffee per week-
Feature
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Feature #2
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Element Listy #3
Kombuccino is a part of
A coalition of conscious producers who look at waste as new beginnings. Coffee beans in a form we know from supermarket shelves stands for only 1% of the potential of the whole plant!
Together we are seeking solutions that can ensure sustainable growth for future generations.
Circular economy by kombuccino
Our intention is to give waste
products a second life.
By collaborating with local restaurants, cafes and wine shops we are able to extend the value of the materialsthat normally would end up in trash.
Kombuccino is a part of
Circular
Coffee Community
A coalition of conscious producers who look at waste as new beginnings. Coffee beans in a form we know from supermarket shelves stands for only 1% of the potential of the whole plant!
Together we are seeking solutions that can ensure sustainable growth for future generations.
Circular economy by kombuccino
Our intention is to give waste products
a second life.
By collaborating with local restaurants, cafes and wine shops
we are able to extend the value of the materials
that normally would end up in trash.
A word about us
It all starts with mac.ferments
– a company promoting fermented foods and beverages in a sustainable way. Our mission is to empower people with knowledge and tools to make and choose fermented products more often. We believe that by creating solutions like this one we can positively influence the market and help people to understand the power of healthy microbes living around us.
Want to know more?
It all starts with mac.ferments – a company promoting fermented foods and beverages in a sustainable way. Our mission is to empower people with knowledge and tools to make and choose fermented products more often. We believe that by creating solutions like this one we can positively influence the market and help people to understand the power of healthy microbes living around us.
Want to know more?
A word about us
It all starts with mac.ferments – a company promoting fermented foods and beverages in a sustainable way. Our mission is to empower people with knowledge and tools to make and choose fermented products more often. We believe that by creating solutions like this one we can positively influence the market and help people to understand the power of healthy microbes living around us.
Want to know more?
