Brew Cha-Cha
A drink that loves you back
Year
2023
Project Type
Commercial
Brew Cha-Cha is a probiotic Kombucha brand that was developed from the ground up. From the recipe to packaging, we designed an efficient manufacturing setup, that brews 100 bottles a week. Made from the need for healthier alternatives to fizzy drinks, Brew Cha-Cha is brewed using organic ingredients and second-flush Assamese tea.
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I was responsible for streamlining manufacturing and managing partnerships with various establishments. The drink is sold in over 5 restaurants in the city of Ahmedabad and has weekly subscriptions for B2C customers.
What is Kombucha?
Kombucha is a fermented tea beverage that is produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). The fermentation process results in a tangy, effervescent drink with potential health benefits.
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The production cycle of the drink spans 10-15 days, with careful measures taken to maintain hygiene to keep the culture healthy.
These were the processes we followed for production:
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Primary fermentation: Adding sugar to heated tea and transferring it to a jar with existing SCOBY. The jar is then covered with a cheesecloth and left for 7 days.​
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Second fermentation: Adding natural flavors using spices, fruits, or herbs to the fermented tea. It is then left to ferment for 7 days in airtight bottles.
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Bottling and dispatch: The completed Kombucha is then bottled and sent to restaurants in temperature-controlled transport.
Challenges:
Transportation:
With the requirement of kombucha to be constantly refrigerated, it had to be transported using temperature-controlled mediums. Ahmedabad being a city where summers reach nearly 50 degrees Celcius, the logistics of deliveries were carefully planned to ensure the drink doesn't over ferment.
With the strategic use of ice boxes and ice packs, we managed to overcome this logistical issue frugally.
Hygiene:
Kombucha is made with a live culture, which is sensitive to bacteria caused by the lack of hygiene. We created roles between the team to define one individual that dealt with sensitive steps.
Through defined roles and strictly written systems, we maintained an efficient yet hygiene-friendly production environment.
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