Coffee Kombucha

Coffee Kombucha  is my daughter Maci’s creation. She is always coming up with the most intense creation. I guess the apple doesn’t fall to far from the tree.

Coffee Fermenting

One of my favorite experiments has been making Coffee Kombucha! I saw someone mention it on a comment on a blog last spring and I had to try and see if I could make it!

It’s super simple to make.

I occasionally have digestive issues with coffee because it is so acidic. But since Kombucha is alkaline it seems to have balanced that out!
(You can cut this recipe in half for a smaller batch)

 

Coffee Kombucha
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Coffee Kombucha
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CulturedFoodLife.com
CulturedFoodLife.com Print Recipe
Servings: 3quarts
Servings: 3quarts
Coffee Kombucha This is the same recipe as when you are making regular Kombucha except you make Coffee instead of Tea. I occasionally have digestive issues with coffee because it is so acidic. But since Kombucha is alkaline it seems to have balanced that out! (You can cut this recipe in half for a smaller batch)
~Donna
Ingredients
  • 3quarts organic plain coffee
  • 1cup sugarregular, or sucant
  • 1cup regular kombucha and 1 scoby
Servings: quarts
Units:
Instructions
  1. Make 3 Quarts of organic PLAIN coffee
    Make 3 Quarts of organic PLAIN coffee
  2. As soon as the coffee has finished brewing, add the sugar and stir until it has dissolved. Set aside.
    As soon as the coffee has finished brewing, add the sugar and stir until it has dissolved. Set aside.
  3. Once the coffee mixture has cooled, add the kombucha and scoby.
    Once the coffee mixture has cooled, add the kombucha and scoby.
  4. Place in a glass or ceramic container.
    Place in a glass or ceramic container.
  5. Cover the jar with a linen or cloth towel.
    Cover the jar with a linen or cloth towel.
  6. Secured with a tight rubber band.
    Secured with a tight rubber band.
  7. Allow the jar to sit undisturbed at room temperature out of direct sunlight for 3 to seven days
    Allow the jar to sit undisturbed at room temperature out of direct sunlight for 3 to seven days
  8. Once the coffee kombucha suits your taste. Pour the mixture into bottles, leaving a bit of headspace at the top of each bottle.
    Once the coffee kombucha suits your taste. Pour the mixture into bottles, leaving a bit of headspace at the top of each bottle.
  9. Clamp the caps closed, and transfer the bottles to the refrigerator, reserving 1 cup of the coffee kombucha for making the next batch.
    Clamp the caps closed, and transfer the bottles to the refrigerator, reserving 1 cup of the coffee kombucha for making the next batch.
  10. A note on future batches: When you make your second batch, you can use one cup of the coffee kombucha instead of the original kombucha. This will give it even more kick.
    A note on future batches: When you make your second batch, you can use one cup of the coffee kombucha instead of the original kombucha. This will give it even more kick.
Recipe Notes

Check it often this drink gets really carbonated and even ferments in the fridge after it is done. Enjoy this darker delightful version of Kombucha!

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