The Art & Science of Authentic Kombucha.
For your first pour at home, or your first purchase order serving your community — Boocha teaches systems that work.
Simple & Safe; Healthy & Delicious.
Fermentation shouldn’t be a gamble; it should be an artistry (where art meets science). That’s where we come in.
Most consumers have never tasted real, authentic kombucha - and they haven’t felt the health benefits, either.
Have the colorful, sugary bottles on grocery shelves ever left you feeling bloated or mentally sluggish?
It could be because most beverages being sold as “kombucha” are not even actually that.
The age-old health benefits of kombucha don’t apply to the force-carbonated, sugar-filled, trendy drinks on the shelf.
So ditch the $5 bottle and start brewing at home for pennies, and feel the real benefits of authentic kombucha.
Learn the Boocha System
Two Tracks. One Standard.
Home Brewer’s Journey
First pour in about 14 days
Are you ready to ditch $5-per-bottle sugary store-bought in favor of a healing longevity elixir you can make at home for pennies?
Learn the fundamentals of safe, repeatable brewing with a gear-lite setup and simple ratios for a never-fail fizzy beverage at home.
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Learn MoreCommercial Operator Blueprint
Recipe to retail in 90 days
Your blueprint to a compliant, scalable operation with HACCP-ready SOPs, ABV/COâ‚‚ control plans, shelf-life validation, and margin-safe COGS models.
Start running an audit-ready brewery that makes money and passes inspection with confidence.
Learn MoreSubstance & Safety >Â Hype
If you’ve ever tried to learn kombucha online, you know what chaos looks like. Every creator says something different. Ratios vary. Safety isn’t clear. “Trust your nose” is the worst advice in food production.
Why Boocha Is Different:
- Built by an Operator - Ben brewed commercially for over a decade before teaching. Every method is field-tested, not theorized.
- Safety Baked In - We teach with guardrails. You’ll know when your batch is safe, stable, and ready to bottle.
- Step-by-Step Mastery - We guide you through every step so that it’s clear and easy to follow.
- Â Â Audit-Ready Systems - HACCP, traceability, and shelf-life plans that buyers and inspectors trust.
- Â Â Flavor with Integrity - Clean, tea-first recipes with repeatable sparkle.
- Â Community and Accountability - Get quick answers from real practitioners when something drifts.
Our philosophy is simple: brewing real kombucha exists where art meet science. We teach you both.
See How We Compare
Built by an operator
I’m Ben Zanfagna, founder of Boocha Kombucha.
I started with curiosity and a gifted SCOBY in a Boston kitchen.
In 2009, I apprenticed under a master brewer in Israel, learning the ancient artistry of brewing authentic kombucha.
Later, in Colorado, I received grounded, practical advice from the founder of High Country Kombucha — and that shaped how I teach today: real systems, zero hype.
In 2011, Boocha launched at Natural Grocer (Newburyport, MA), expanded into NH and Maine, and grew in across New England, refining what became our signature process: simple, safe, repeatable fermentation.
Now, through Boocha Kombucha School, I teach the same system that’s helped home brewers nail their first batch and commercial operators launch with confidence.
If it isn’t simple, safe, and authentic — it isn’t Boocha.
Trusted by Commercial Brewers. Backed by Data.
Over a decade of real brewing and compliance experience
Heirloom SCOBY lineage — verified strain continuity
Documented SOPs, QA dashboards, and traceable HACCP systems
Trusted by natural food retailers and beverage founders across the U.S. and abroad
Our students learn the skills to launch. From home kitchens to full-scale breweries, Boocha graduates brew with confidence, control, and credibility.
Ready to brew with confidence?
Stop guessing and start brewing with clarity. Whether you’re chasing your first pour or your first purchase order, Boocha gives you the structure, safety, and support to make every batch a win.
