Katsulua is fermented coffee-honey liquor.

Another fabulous honey ferment! Of course, you don't have to ferment everything, but the fact that you can ferment coffee so successfully, in addition to the fabulous kombucha variety, causes long-term enthusiasm in me - fermented coffee!

Due to the alcohol and caffeine content, this ferment is not suitable for children. How much alcohol is involved, I can only estimate, liqueur-like alcoholic drinks can not be measured precisely because of the sugar content. Taste and effect indicate around 10%, less or more. So once again: Absolutely only for adults.

The idea for this liqueur comes from the fabulously creative Michelle Knox from sproutskrautsandspice.com, shared in the Facebook group Wild Fermentation.


  • 500 gr. raw local honey
  • 100 gr. coffee beans, partially ground
  • 150ml H2O

This ferment is a bit like flavoured mead. Mead is a traditional honey wine, fermented from honey and water. A rule of thumb for making mead is that from about half of the honey on water a sweet drink, from a quarter honey a rather tart drink is produced. Meaning that you can play with the water content. I do not recommend less than the 30% mentioned above for this ferment nevertheless.

I always use Fairmaster Arabica for this ferment because I like fair trade coffee and I have it at home. Other coffees will certainly work, too.


Coarsely crush some of the coffee beans. Mix the coffee with the honey in a flip top jar. This is easier when the honey is still at least viscous. Since the coffee does not release any water, we need to add it and stir quite thoroughly, the first 1-2 days ideally in the morning and in the evening.

Coffee in honey is a rather active ferment with many wonderful bubbles. It is important that you let carbon dioxide out of your fermentation vessel every day at the beginning of the fermentation process (even if you are using a flip top glass), because otherwise there is too much pressure.

In the beginning, turn the glass several times a day so that the coffee beans are repeatedly coated with honey. Afterwards, some honey will tend to come out of the cracks between the glass and the lid. Of course also with a time delay. This ferment is a rather sticky matter... The best thing is to put it on a tray and clean the outside of the glass from time to time. If the development of bubbles is decreasing, there is no need to turn the glass over anymore.

After 5-6 months, strain and pour into a swing glass bottle.

Enjoy straight or refine with vodka and cream to make a White Russian.

White Russian


  • 4 cl Vodka
  • 4 cl fermented coffee-honey liquor
  • 2 TBSP whipped cream
  • Ice cubes

Stir Vodka and Katsulua on ice to cool down. Top off with whipped cream and serve with a coffee spoon.


  1. Hallo,
    mit großem Interesse habe ich gerade die Rezepte angesehen. Mir ist aufgefallen, dass immer von unbehandeltem Honig die Rede ist. In Deutschland ist Honig immer unbehandelt! Das schreibt schon die Honigverordnung vor. Um Honig zu gewinnen muss ich ihn schleudern, rühren um ihn cremig zu bekommen und dann, zum Abfüllen in Gläser, wieder fließfähig machen (erwärmen auf nicht über 40 Grad). Sollte ich Honig direkt nach dem Schleudern in Gläser abfüllen, dann kristallisiert er (bei der Frühtracht) bereits nach 2-3 Tagen und wird sehr fest.

    • Hej Dieter,

      über die Erläuterung freuen sich bestimmt etliche Leute, danke. Ich schreibe dazu, dass es unbehandelter Honig sein muss, weil diese Seiten nicht nur in Deutschland gelesen werden, sondern in sehr vielen Ländern, die teilweise andere Regularien bezüglich des Honigs haben.

      Viel Erfolg beim Fermentieren!

  2. Hallo Katsu, mein Fermet ist fertig. Danke für das tolle Rezept. Was machst du mit den Kaffeebohnen?
    Viele Grüße

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