In case you’ve ever seen a coffee shop lately or browsed the drinks aisle of your regional supermarket, there’s a good chance you’ll have seen bottles of a chilled, tea-based drink available termed kombucha.

Even though it might be a relative newcomer to the beverage sector, this fermented beverage really dates back to ancient China and has been enjoyed around the world for many centuries. Its present popularity may be caused by several factors, such as purported health benefits its own novelty, along with also exceptional flavour.

Here’therefore how your java shop can add it into its own menu and what kombucha has to offer.

You may also like How to Profitably Serve Cold & Sparkling Drinks at a Coffee Shop

Cold-brewed tea (a foundation for kombucha), served in a glass. Credit: Neil Soque

A Short History of Kombucha

Kombucha is said to have been invented in Northeast China as 220 B.C, with commerce bringing it into Russia in the early 19th century. This had been popular for many decades, as carbonated beverages such as Coke and Pepsi were inaccessible at the moment. It finally entered Northern Europe, but its expansion was hampered by World War II’s tea and sugar rationing. 

In the USA, a similar drink called footprints or switchels was enjoyed in the 17th and 18th century. Made with vinegar, it had been thought to have cooling properties, with fermentation preserving it. Kombucha climbed to popularity in the nineties thanks to homebrewers, partially that it might cure conditions. Based on Forbes, the very first person to produce it to the American market was GT Dave, who based GT’s Kombucha at 1995.

From the first 2000s, a brief manufacturing occurred over concerns retail kombucha was producing an excessive amount of alcohol through fermentation, as several producers weren’t adhering to legally prescribed alcohol levels. This led to updated and stricter guidelines being created, and also the creation of Kombucha Brewers International, an association for commercial brewers aimed toward educating retailers and consumers and encouraging business ethics and labelling criteria. 

Tea being pumped into a container that is . Credit: Neil Soque

The Current Kombucha Market 

In accordance with promote research and strategy consulting firm Global Market Insights, the worldwide kombucha marketplace will surpass US $5 billion by 2025, with flavoured kombucha sales surpassing US $1.5 billion. At the same time, beverage industry news provider BevNet accounts that carbonated beverage sales are decreasing, while functional and natural beverages are experiencing improved dollar growth. 

At present, kombucha’therefore popularity is growing internationally, with the USA major demand, followed closely by the European, Middle East, and African American region, and then the Asia-Pacific region. Growth is a little diminished in Europe, maybe due into the EU’s regulatory environment and probiotic legislation, and also the simple fact that the kombucha fermentation and production is lengthy and intensive, requiring substantial investment. 

At present, four brands make up over 85% of dollar revenue via conventional channels: GT’s Kombucha, KeVita, Health-Ade, along with Humm. Research suggests that the majority of these sales occur at health, supermarket, or convenience stores. Some coffee shop chains are currently introducing it to their menu. Starbucks introduced kombucha into its menus in 2018, made with teas including green teagreen tea, also such as flavours such as ginger and cherry.

The Booch and Brew Brewery group with vats. Credit: Booch and Brew

Considerations For Coffee Shops

Coffee shops looking to brew their own Kombucha or even purchase a ready-made version to grow their menus need to consider many factors into consideration, such as the next.

It Appeals into The Health-Conscious

Consumers are increasingly turning towards beverages that are more operational , and appropriate for consumption at any occasion. As kombucha’s normal fermentation process eliminates a estimated two-thirds of its ingestion and its alcohol levels are nominal, it fits into this class. 

Coffee shops who have introduced their menu and this have discovered that it appeals to clients. Elisa Welchez-Lazarus is currently the Managing Partner of Welchez Café at Honduras, which is a roastery and café with two locations in the Region. She states , &ldquoWe now have kombucha and we decided to add it into our menu since we felt as it’s an excellent product for health-conscious customers that are on the lookout for a good array of options when they move out. ” She adds that she gets hers from a local supplier. 

Though many of kombucha’s more dramatic health benefits are exaggerated from the media, it’s nevertheless a much healthier option in comparison to a few drinks. I spoke to Emma Thackray, who’s the co-owner of Booch and Brew Brewery at England, a company that brews their own kombucha. 

She states that kombucha is a healthier soft drink, and it is a much greater choice than mass-market soft drinks. She adds that since it’s produced in tea, it’s all of the advantages that antioxidants are also produced by the process of fermentation and that tea supplies. She states ldquo;people are searching for drinks that are reduced in sugar [the] fermentation procedure naturally lowers the quantity of sugar found in the drink. ”

Cascara being brewed at a cafetiere. Credit: Mayorga Organics

It’s A Natural Option For Speciality Coffee Shops

Specialty coffee shops offer a range of coffees from various origins, as well as other beverages. To love those coffees, clients frequently have to know about just the way terroir, processing techniques, brew techniques, and roast profiles can affect a drink’s preference. As Emma says, “Your clients drink your coffee since they care about flavour, mouthfeel, and aroma — and this can be crucial for kombucha also ”.

Melaleuca is an Italian coffee shop, also Head Barista Johnsy La Jessica Sartiani says that they offer clients comparable fermented products such as probiotic soda, ginger beer, and peppermint and that it assists them to “greater control both the quality and flavours (and depth of tastes ) we wish to offer … also we decrease … plastic waste”.

There are a number of similarities between kombucha and drinks like craft beer, nitro java, and cold brew. It can easily be stored and served at a keg storage method and piled on tap to decrease packaging and item waste and conserve freshness. In addition, it can allow for customised carbonation so that each glass is equally as sour as the consumer needs it to be.

Kombucha can be served alone, or even additional to drinks. Carlos De La Torre is a Green Buyer and also Head Roaster at Café con Jiribilla and is also responsible for Quality Control and Training at Café Avellaneda, both in Mexico City. He’s also won Mexican National Titles at Cup Tasters, double at the Brewers Cup, double at the Barista Championships, also recently was appointed Los Angeles’ Coffee Masters Champion.

He states , “It functions fine with java mocktails, adding a buzzy sensation, also unlocks… creativity also teaches patience [in] baristas. Plus making it’s a good deal of fun! ” Emma states “it’s a great addition to your own menu, especially in spring and summer. If you speak to [a] kombucha brewery… figure out the way they brew their [kombucha] and adhere to businesses utilizing natural components, then your clients will love it! ”

Kombucha can earn a profitable addition to your own coffee shop menu. 

It Can Help Reduce Coffee Waste

While typically kombucha is generally brewed with black tea, an increasing number of coffee shops are brewing it using cascara tea, and this can be tea brewed by the coffee cherry skin pulp that is typically discarded after processing. Brendan Pont is your Café Manager at Saffron Coffee Company at Brisbane, Australia, that provides kombucha. 

Brendan claims that those that visit the store like it and that his clients love it. Moreover, it will help to explain exactly the cherry to cup procedure into them. He states ldquo;usually, kombucha is created [using ] black teabut since we’re a coffee business that also sells cascara, we decided to use cascara rather than ” 

Patara Taracena is a nutrition and wellness professional and provides that cascara tea provides more antioxidants and can be better for your environment. He says, “Kombucha will help with the digestion procedure after you retains a healthier digestive bacteria and consume it. But that’therefore it. Cascara, on the other hand, contains antioxidants and also aids digestive processes. ”

Adding kombucha to your own coffee shop menus will call for careful consideration. Credit: Neil Soque

Knowing more about kombucha and that which it provides customers will ensure you’re better placed to decide whether or not to add it into your own coffee shop menu. However, you’ll must get in contact with a supplier or producer to truly comprehend and experience its manufacturing process.

As Emma States, “speak to [a] kombucha Business that is and find out how they brew their kombucha — 

The kombucha businesses are not soft drink producers, they ought to brew their kombucha with precisely exactly the same quantity of care, love, and care for winemaker or a craft beer brewer, and are craft breweries. Go visit the brewery! ”

Enjoyed this? Then Read How to Create a Coffee Shop Food Menu That Minimises Waste

Written by Janice Kanniah. Contain photo caption: A pre-assembled glass jar of kombucha.

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