Become a non-alcoholic kombucha producer in a booming market with very little investment.
A market worth a billion euros by 2026.
Kombucha beverage production training
€199.00
Description
Kombucha - develop a business for the future
Find all our training courses here and our blog here, Prêt A Survivre .Com takes care of everything!
A huge market, the kombucha drink - Create your own drinks
Training of 28 modules and 130 courses - 80 hours Launch price 199€ instead of 347€.
Buy with Stripe, our secure transaction partner: https://buy.stripe.com/5kA2ccgX5dMqfDyfZ0
The course is now open to all! Register here
Developed with American kombucha specialist and trainer, Stan Kinsley, for the public who wish to produce a quality health drink personally or professionally.
Invest in kombucha, a healthy, non-alcoholic drink! It's another niche you can exploit straight away, and with very little investment.
The start-up costs of a kombucha business range from €1,500 to €30,000, and are considerably lower than those of most ordinary businesses.
Buy your professional training now on sale
Introductory price for courses on the 199€ instead of 347 after this launch period.
The course is now open to all! register here
You will receive an email with your login details and a link to the online training platform at www.pretasurvivre.com
You train at your own pace, no deadlines and you are a member for life.
You take the final exam when you're ready and you get your diploma.
You'll also benefit from live updates and special offers on other upcoming courses!
Kombucha is a fermented bubble tea on which a business empire has been built.
The size of the global market of fermented beverages, made using SCOBY, or symbiotic cultures of bacteria and yeast (often referred to as "mother"), is expected to reach $6.2 billion by 2026, according to a report by Acumen Research and Consulting, a provider of statistical surveys.
The European market 244 million in 2019 and is estimated to grow at a CAGR of 24.6 % to reach
Kombucha is a beneficial drink prepared by fermenting microbes.
But the Asian and African markets are not left out and demand is exploding all over the world.
Kombucha has been promotedu claiming that it could treat a wide range of human diseases, including AIDS, cancer, cardiovascular disease and diabetes.
You solve a problem
Starting a kombucha business is very rewarding work.
After all, you are solving an immediate problem for your client and working on something you really care about.
A rich, creative and exciting job.
Around the world many kombucha players had humble beginnings in 2012, starting with small batches and selling at farmers' and local markets, but thanks to the quality of their product, they quickly grew into the multi-million dollar businesses they are today.
High margins
The gross margins of your kombucha business are usually around 40 %, which is considerably high and allows you to grow your business and manage costs easily.
Unlimited income potential
When starting a kombucha business, there is no limit to the income you can earn.
The stronger your commercial skills and the more energy or time you devote to your business, the more you will earn!
Prêt A Survivre .com has developed this training course with Stan Kinsley, American kombucha specialist, to help future passionate entrepreneurs to start producing kombucha in order to create a stable, non-alcoholic and delicious product.
Kombucha is a fizzy fermented tea on which a commercial empire has been built.
The European kombucha market was worth €244 million in 2019, and is expected to grow at a CAGR of 24.6 % to reach €730 million in 2025.
Kombucha is a beneficial drink prepared by fermenting microbes.
But the Asian and African markets are not left behind and demand is exploding everywhere.
Kombucha was promoted on the basis that it could treat a wide variety of human diseases, including AIDS, cancer, cardiovascular disease and diabetes.
Buy your professional training now on sale
You solve a problem
Starting a kombucha business is very rewarding work.
After all, you are solving an immediate problem for your client and working on something you really care about.
Around the world many players in the kombucha market had humble beginnings in 2012, starting with small batches and selling at farmers' and local markets, but thanks to the quality of their product, they quickly grew into the multi-million dollar businesses they are today.
High margins
Gross margins for your kombucha business are usually around 40 %, which is considerably high and allows you to grow your business and manage costs easily.
Unlimited income potential
When you start a kombucha business, there is no ceiling on the income you can earn.
The stronger your commercial skills and the more energy/time you devote to your career, the more you'll earn!
Kombucha: A healthy vegan drink rich in probiotics
Kombucha: A probiotic super drink that is good for your health
Adequate consumption of Kombucha helps to repopulate the intestine with healthy bacteria that help to make our gut more efficient.
Kombucha is a relatively new product in Western countries, but the market is growing rapidly.
New small local businesses are opening everywhere, so hurry up and join in the fun!
Prêt A Survivre .com has developed this training course with Stan Kinsley, American kombucha specialist, to help future passionate entrepreneurs to start producing kombucha in order to create a stable, non-alcoholic and delicious product.
Buy your professional training now on sale
Buy with Stripe, our secure transaction partner: https://buy.stripe.com/5kA2ccgX5dMqfDyfZ0
The programme of your training
The programme in 80 hours of lessons
Module 1 - Kombucha Now and Always
course 1: Kombucha yesterday and today
course 2: The Good Things in Kombucha
course 3: It's Good for the Body
course 4: An Acid Tonic
Course 5: Be Your Own Brewmaster
course 6: Drink Kombucha, again and again...
Module 2 - Why Kombucha tea?
lesson 7: Why kombucha tea?
course 8: Reconnecting with your gut with Kombucha
lesson 9: What can Kombucha do?
lesson 10: Why kombucha
Lesson 11: The role of low, healthy alcohol consumption
Lesson 12: The detoxification process
course 13: Kombucha, a myth to be dispelled
Module 3 - It all starts with SCOBY
lesson 14: In the beginning was the Kombucha
lesson 15: What exactly is a SCOBY?
Lesson 16: Trust all your senses
lesson 17: What are bacteria?
lesson 18: How does symbiosis work?
lesson 19: Making your first SCOBY a success
lesson 20: Get a good SCOBY
course 21: A chilly SCOBY? No problem!
lesson 22: A good starter fluid is essential
lesson 23: The golden rules of SCOBYs
lesson 24: On the bottom or on the surface
course 25: Gallery of healthy SCOBYS
lesson 26: The different names of a Kombucha SCOBY
Module 4 - What's in Kombucha?
lesson 27: What's in Kombucha
lesson 28: Acids in Kombucha
course 29: Other elements found in Kombucha
Lesson 30: Kombucha Highlights Research on the benefits
Module 5 - Fermentation: Nature's nutritional gift
lesson 31: Fermentation
lesson 32: The benefits of fermented foods
lesson 33: Two brains are better than one
Module 6 - Why ferment your drinks?
lesson 34: Why ferment your drinks?
lesson 35: Eat real food
lesson 36: Why ferment your own drinks?
Module 7 - The Tea Master...of kombucha!
lesson 37: Basic Recipe
Module 8 - Ingredients for Kombucha
course 38: Teas for Kombucha
lesson 39: Sugar for Kombucha
Module 9 - Other ingredients
course 40: Tea, Sugar, Water
lesson 41: The best types of tea
lesson 42: The basic recipe for sweet tea
course 43: Caffeine and Kombucha
Lesson 44: Blending teas to make Kombucha
Course 45: Ayurvedic and Traditional Chinese Medicinal Herbs
lesson 46: Sugar
lesson 47: Residual sugar in Kombucha
lesson 48: The best types of sugar
course 49: Sugars for experimental batches only
lesson 50: use of sugars in kombucha brewing
course 51: Water
Module 10 - Brewing Equipment and Supplies
course 52: Brewing equipment and supplies
course 53: Selecting an appropriate tap
course 54: Other brewing supplies
lesson 55: Types of cylinders to be used
Module 11 - The Benefits
Lesson 56: Can diabetics drink Kombucha?
Module 12 - Your Kombucha Workshop
course 57: Your Kombucha Workshop
course 58: Essential equipment
course 59: Infusion ingredients
Module 13 - The Batch Brewing Method
lesson 60: Your First Brew
Lesson 61: Preparing To Brew
lesson 62: Evaluating and bottling your brew
course 63: Messages from the Maestros
Module 14 - The continuous brewing method
Lesson 64: The batch method of brewing
Lesson 65: How to prepare a 4 litre batch of Kombucha?
Lesson 66: The brewing cycle
lesson 67: The signs of a healthy Kombucha
course 68: Tasting and perfecting your brewing
lesson 69: The growth of SCOBY and the next brew
course 70: How many SCOBYs do you need?
lesson 71: Removing excess yeast
lesson 72: Sharing SCOBYs with friends
Lesson 73: Do's and don'ts of brewing
Lecture 74: Measurement, Brewing Times and Methods
Module 15 - Advanced flavouring, brewing and carbonation techniques
lesson 75: The continuous brewing method
course 76: CB for one person?
lesson 77: Bottle and cap
course 78: Starting fluid for restarting
Lesson 79: Continuous SCOBY growth
course 80: Where to brew?
lesson 81: Kombucha to go
lesson 82: How many Booch to brew
Module 16 - Kombucha vs. Water Kefir
Course 83: Advanced Techniques
course 84: Adding flavouring agents to the fermentation vessel
Lesson 85: Flavouring of primary fermentation
lesson 86: Flavouring secondary fermentation
lesson 87: Give your drink a secondary fermentation
Module 17 - In the bottle !
lesson 88: Kombucha vs Water Kefir
course 89: Is the Culture of Departure multiplying?
course 90: Is One Better than the Other?
Module 18 - Testing tools and protocols
course 91: In the bottle!
lesson 92: Flavouring Kombucha in the bottle
Lesson 93: How to bottle Kombucha
course 94: Filtering and gluing
Module 19 - In the kitchen
course 95: Testing tools and protocols
Module 20 - Kombucha Medicine
Lesson 96: Embellishing the bone broth
Module 21 - Kombucha vinegar
course 97: Spray for the Four Thieves Kombucha
course 98: Flea and tick repellent
Module 22 - Your First Brew
course 99: Kombucha vinegar
Module 23 - Flavoured Kombucha Combinations
course 100: Flavoured Kombucha Combinations
Module 24 - Kombucha Recipes
course 98: Fast Mixes
course 99: Ginger Kombucha
course 100: Vanilla Kombucha
Course 101: Kumbucha at the Rose
course 102: Peach Lassi with Kombucha
course 103: Refreshing Kombucha Chia
course 104: Hibiscus Kombucha cooler
course 105: Crunchy Apple-Orange Kombucha
Lesson 106: Effervescent Infusions
course 107: Lemonade and Lemon
Class 108: Orange and Fennel Kombucha
Lesson 109: Kombucha: The Juices
course 110: Kombucha and cranberry-apple juice
lesson 111: Ginger-pear-pineapple kombucha juice
course 112: Mixed Kombucha drinks
course 113: Healthy Mocktails
Lesson 114: Odours, their causes and control methods
Module 25 - The Troubleshooting Guide
Lesson 115: Common Errors and Solutions
Lesson 116: Problems and Troubleshooting
Lesson 117: How do I know if I've made Kombucha?
Lesson 118: Problems with pH
Lesson 119: Temperature-related problems
lesson 120: Potential living contaminants
Lesson 121: Odours, their causes and control methods
Module 26 - Kombucha FAQ
course 122: FAQ
Course 123: Debunking the myths about kombucha
lesson 124: Vocabulary
course 125: Definitions
English 
French 
Spanish 
Italian 
Arabic