Kombucha, a fermented drink that has become popular for its health properties and unique taste, is quickly becoming a new favorite in the health consumer market. More and more entrepreneurs are targeting this track and trying to transform it into a stable and profitable business model. If you are considering engaging in the commercial brewing business of kombucha, this guide will sort out the analysis for you and help you start your kombucha brewing journey smoothly.
What is Kombucha brewing equipment?
Kombucha brewing equipment refers to the various special utensils and mechanical facilities used to make Kombucha, a fermented tea drink. Kombucha is a naturally fermented beverage produced by fermenting tea with sugar and SCOBY, which has a unique flavor and probiotic value.
Kombucha Market Overview
Before purchasing kombucha equipment, you should understand the current market situation, which is the prerequisite for success. You should conduct research from the following directions:
- Consumption trends: How fast is kombucha growing in health drinks? What are the popular flavors?
- Target groups: Are the main consumers young people, middle-aged people who pay attention to health preservation, or fitness groups?
- Competitive structure: Are there mature brands in the same region? What market gaps can be cut into?
- Regulatory review: Are there special policies or approval procedures for fermented beverages in the local area?
Choose a brewed kombucha flavor
- Raw material differences: black tea, green tea, oolong tea, scented tea, etc.;
- Flavor blending: fruit flavor (such as passion fruit, blueberry), vanilla flavor (such as turmeric, mint);
- Carbonation level: natural sparkling or low-carbonation version; In the early stage, it is recommended to start with 2~3 popular flavors to concentrate resources for small-batch trial production and market testing.
Kombucha brewing equipment list
Kettle tank
- Boil tea and dissolve sugar: Boil tea leaves and sugar in water to ensure that the sugar is completely dissolved and kill bacteria in the water to form a sugar tea base liquid suitable for fermentation.
- Prepare the fermentation base liquid: After the boiled sugar tea cools down, add SCOBY for fermentation.
Kombucha fermentation tank
- Stainless steel fermentation tank: easy to clean, corrosion-resistant, good sealing, suitable for commercial production.
- Glass fermentation tank: transparent and easy to observe, suitable for home or small scale.
- Food grade plastic barrel: economical, but easy to scratch, high cleaning requirements.
SCOBY and Starter Tea
SCOBY is the core of kombucha fermentation, responsible for transforming sweet tea into a healthy drink rich in probiotics. Usually, the last batch of kombucha is used as the starter to help maintain the pH balance and ensure a smooth fermentation process.
Breathable Cover and Rubber Band
Use coffee filter paper, cheesecloth or fine gauze to cover the mouth of the fermentation tank, which can ensure air circulation and block pollutants such as dust and fruit flies. Use rubber bands to fix the cloth to prevent it from slipping and ensure a clean and safe fermentation environment.
pH Strips or pH Meter
Regularly measuring the pH of the fermentation liquid can help monitor the fermentation status. The ideal pH range of kombucha is 2.5 to 3.5. This acidity can effectively inhibit the growth of harmful microorganisms and ensure the safety of the beverage.
Organic Tea and Sugar
Black, green, or white tea not only provides necessary nutrients but also creates a good foundation for fermentation. Sugar is the “fuel” for fermentation, providing the SCOBY with what it needs to promote the production of beneficial acids and natural carbonation.
Wooden or Plastic Spoon
Avoid using metal utensils to prevent acidic liquids from reacting with metal and destroying the SCOBY. It is recommended to use a wooden or BPA-free plastic spoon for stirring and handling.
Bottles for Second Fermentation
Glass bottles with sealed lids (such as screw-top bottles) are suitable for the second fermentation stage. They can lock in the gas produced by fermentation, allowing kombucha to naturally carbonate and create a refreshing and bubbly taste.
Packaging equipment
- Filling machine:Depending on the production scale and container type, semi-automatic or fully automatic filling equipment can be selected. Semi-automatic is suitable for small batch production and is easy to operate; fully automatic is more suitable for commercial factories, which can achieve high-speed and high-precision filling, improve efficiency, and reduce human errors.
- Sealing equipment:Kombucha, as a fermented beverage, has high requirements for sealing. Good sealing can prevent secondary contamination and carbonation escape. Commonly used equipment includes capping machines, aluminum foil sealing machines, or capping equipment.
Cooling equipment
Efficient cooling equipment can effectively shorten cooling time, reduce the risk of contamination, and improve flavor stability. Common systems include chillers, plate heat exchangers, or coil cooling devices. Selecting equipment with a cooling capacity that matches the tank capacity and ensuring that it is easy to clean and maintain is a key step in achieving high-quality fermentation.
How to choose the right kombucha brewing equipment for yourself?
Clarify the brewing goals and scale
- Home brewing: It is recommended to start with a stainless steel container with a capacity of 20L-100L. The equipment is simple and practical, safe and easy to clean.
- Commercial production: It is necessary to consider the batch production capacity. It is recommended to start with a professional equipment system of 100L to 1000L or more, involving multiple modules such as fermentation, temperature control, and filling.
Equipment Material
Food grade 304 or 316 stainless steel is the first choice for commercial equipment, which is corrosion-resistant, acid-resistant, and avoids the migration of harmful substances. The surface of the equipment should be easy to clean and disinfect to reduce the risk of secondary contamination.
Ease of operation
It is recommended to choose brewing equipment with automatic or semi-automatic control systems, which can accurately set key parameters such as temperature and time, greatly reducing the difficulty of manual intervention and the risk of error. Especially for novice users, equipment with a friendly interface and intuitive functions is easier to use, which not only saves training time but also improves the overall brewing experience. Simplifying the operation steps is an important guarantee for improving production efficiency and stability.
Maintainability and after-sales service
Choosing equipment with reasonable structural design and easy cleaning and maintenance will help maintain long-term stability. Whether the accessories are universal and easy to replace also directly affects maintenance efficiency. At the same time, high-quality brands are usually equipped with technical support teams and a complete after-sales service system to ensure that when equipment problems occur, they can quickly get responses and accessories support, minimize downtime, and ensure production continuity.
Cost budget
Equipment scale | Recommended capacity | Suitable for | Budget range (estimate) |
Home Kombucha Brewing Equipment | 20L -100L | Enthusiasts, beginners | $ 500- $ 2500 |
Startup Workshop | 100L – 300L | Restaurant, beer house | $ 2500- $ 3000 |
Commercial Grade | 300L or more | Restaurants, mass production | From $3 000 |
Cleaning and maintenance convenience
Kombucha brewing equipment needs to be cleaned and maintained regularly to prevent bacterial contamination and flavor deterioration. Choosing equipment with a CIP cleaning function can achieve automatic cleaning, reduce manual intervention, and improve efficiency. In terms of maintenance, it is recommended to choose equipment brands with standardized and easy-to-replace accessories to ensure that maintenance or repairs can be handled quickly, extend the service life of the equipment, and ensure production continuity.
Core equipment list and configuration recommendations
Device Type | illustrate |
Fermentation tank | Stainless steel/plastic grade; preferably with temperature control system |
Hot and cold regulation system | Control the fermentation temperature (20–30°C) |
Filtration equipment | Remove impurities and bacterial films to improve taste |
Semi-automatic bottling + labeling machine | Improve bottle discharging efficiency and packaging aesthetics |
Cleaning equipment (CIP) | Maintain hygiene and reduce manual tank washing |
SCOBY Culture System | Strain propagation and batch storage |
FAQ
How to control the fermentation time of kombucha?
Controlling the fermentation temperature is the key. Generally, 7-14 days is the best cycle. The higher the temperature, the faster the fermentation, but the flavor is more sour; the lower the temperature, the softer the flavor.
Is it difficult to clean kombucha equipment?
As long as you choose equipment with smooth materials and CIP interfaces, cleaning is relatively easy. It is recommended to clean thoroughly after each fermentation to avoid contamination by bacteria.
What is the difference between automated equipment and manual equipment?
Automated equipment is usually equipped with temperature control, stirring, and timing functions, which can more accurately control the fermentation environment, reduce manual operation, and improve efficiency; manual equipment is relatively cheap and suitable for small-scale and home brewing but requires more manual management.
Does kombucha brewing equipment need a matching temperature control system?
Temperature is a key factor affecting fermentation quality. Equipping temperature control equipment can help stabilize the fermentation environment and improve product consistency, especially for commercial production. It is recommended to equip with a temperature control system.
With a limited budget, how to choose cost-effective equipment?
It is recommended to start with core equipment, such as fermentation tanks and filtration devices, to ensure the smoothness of the basic fermentation process; auxiliary equipment such as temperature control and filling can be gradually upgraded according to demand later. Choosing direct sales from manufacturers or bulk purchases can reduce costs.