EthiopianMedium · Cold
Tona Mint Kombucha Jebena Fizz
A ceremonial Ethiopian-inspired effervescent drink marrying the second-round depth of Jebena-brewed coffee with bright mint and tart kombucha, finished with a gentle fizz.
Prep
15 min
Cook
10 min
Total
25 min
Method
1
Place 1/4 cup ground coffee in a fine-mesh sieve set over a heatproof vessel. Heat 3 cups water to 200F (93C) in a kettle — do not boil.
2
Pour hot water slowly over the grounds in a slow spiral, saturating evenly. Allow to drip through for 4-5 minutes, producing a clean, aromatic concentrate reminiscent of Jebena brewing. Let cool to room temperature.
3
Bruise 1/2 cup fresh mint leaves by pressing gently with a wooden spoon. Combine with kombucha and 1 cup sparkling water in a pitcher.
4
5
Fill four tall glasses with ice cubes. Divide the cooled Jebena coffee concentrate evenly among glasses.
6
Pour the mint kombucha blend over each glass, leaving 1 inch at the top. The fizz from the sparkling water will begin to rise.
7
Gently stir each glass once to create a gradient of coffee and kombucha. Garnish each with a fresh mint sprig and a thin lemon rind strip. Serve immediately.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
104
per serving
Source of protein · 4gLow salt · 117mg
Protein
4g
Carbs
26g
Fat
1g
Sodium
117mg
Dairy FreeGluten FreeVeganAnti InflammatoryDigestive SupportHeart HealthyCaffeinatedLow CalorieLow Sodium
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbon
Ground Coffee drives 57% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
4
Sweet
2
Salty
5
Sour
3
Bitter
0
Spicy
Textures
CleanEffervescentSmooth
Aromas
CitrusFermentedFloralHerbal
Kitchen Equipment
Primary Tool
KettleTechniques
Cold InfusionFlavor InfusionPour Over Brewing
Safety & Storage
High Risk Population
Do not serve honey to infants under 1 year of age due to infant botulism risk from Clostridium botulinum spores.
Warn consumers that kombucha contains natural caffeine from coffee and trace alcohol from fermentation; advise against consumption by caffeine-sensitive individuals, pregnant women, or those avoiding alcohol.
Handling
Use heatproof vessels when handling water heated to 200°F (93°C) for coffee extraction to prevent thermal burns.
Bruise mint leaves gently using a wooden spoon rather than metal utensils to preserve flavor integrity and prevent metallic oxidation.
Storage
Refrigerate the mint kombucha blend for no more than 24 hours; beyond this window, carbonation may over-pressurize sealed containers and kombucha quality degrades.
Shelf Life
Serve the assembled fizz immediately after preparation; the blend of coffee and kombucha will stratify and lose effervescence within 30 minutes of mixing.
Cross Contamination
Designate separate preparation areas for the Jebena coffee extraction and the mint kombucha blend to prevent flavor contamination and preserve the ceremonial integrity of each component.
Do not overfill glasses during assembly; leave 1 inch of headspace to accommodate fizz expansion and prevent overflow spillage.
Pro Tips
Technique
When bruising the mint, press firmly but do not tear—the goal is to release the essential oils without making the leaves bitter. I use the flat of a wooden spoon and a gentle rocking motion, like turning the pages of a beloved book.
Substitution
If raw honey is unavailable, a light clover honey works beautifully; just avoid anything too dark or overpowering, as it would compete with the delicate dance between the Jebena coffee and mint.
From the chef
The Tona Mint Kombucha Jebena Fizz layers three sources of brightness over a clean coffee foundation. Jebena-style coffee brews slowly through a fine sieve — a spiral pour, an even steep, four to five minutes — producing a concentrate that is clear-bodied and aromatic. Bruised mint releases its oils into kombucha and sparkling water, building a tart, herbaceous fizz, and lemon and honey find their balance in the blend after a brief chill. In the glass, coffee goes in first, then the kombucha mixture pours over, creating a rising gradient of amber to pale green. One gentle stir, a mint sprig, a strip of lemon rind — then serve before the fizz fades.
TagsEthiopian InspiredCoffeeKombuchaSparklingCeremonialRefreshingNon AlcoholicFloralCitrusHoney Sweetened
Source: generated · June 13, 2026