A herbal draft cola, tart rather than sweet, beloved since the socialist era. It was developed in Czechoslovakia in 1959 from surplus caffeine syrup left over from pharmaceutical production, and it outsold Western colas behind the Iron Curtain.
The Kofo syrup formula is a trade secret held by the producer, so any home version would be an invention wearing the name of a real product.
What goes into it
- carbonated water
- Kofo syrup — a blend of fourteen herb and fruit extracts
- caffeine
- sugar
- caramel
How it is made
The Kofo syrup is made at the plant from around fourteen herb and fruit extracts with caffeine, then blended with sugar and water and carbonated. It contains far less sugar and no phosphoric acid, which is why it tastes bitter and herbal rather than sharply sweet. The syrup formula is proprietary.
How long it takes: minutes on a production line
How it is eaten
On draught from a tap in a Czech or Slovak pub, or cold from the bottle.
History
Cola-style soft drink developed in Czechoslovakia in 1959 from surplus caffeine syrup; it outsold Western colas behind the Iron Curtain.
Frequently asked questions
What is Kofola?
Kofola is a drink from Slovakia: herbal draft cola beloved since the socialist era. Cola-style soft drink developed in Czechoslovakia in 1959 from surplus caffeine syrup; it outsold Western colas behind the Iron Curtain.
How is Kofola made?
The Kofo syrup is made at the plant from around fourteen herb and fruit extracts with caffeine, then blended with sugar and water and carbonated. It contains far less sugar and no phosphoric acid, which is why it tastes bitter and herbal rather than sharply sweet. The syrup formula is proprietary. It takes minutes on a production line.
Can I make Kofola at home?
No, and the atlas gives no method for it. The Kofo syrup formula is a trade secret held by the producer, so any home version would be an invention wearing the name of a real product.
What goes into Kofola?
Carbonated water, kofo syrup — a blend of fourteen herb and fruit extracts, caffeine, sugar, caramel.
How is Kofola eaten?
On draught from a tap in a Czech or Slovak pub, or cold from the bottle.
