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)
I make 3 Quarts of organic PLAIN coffee and add 1 cup of sugar as soon as it’s done. (This is the same recipe as when you are making regular Kombucha except you make Coffee instead of Tea)
- As soon as the coffee has finished brewing, add the sugar and stir until it has dissolved. Set aside.
- Once the coffee mixture has cooled, add the kombucha and SCOBY.
- Place in a glass or ceramic container. Cover the jar with a linen or cloth towel. Secured with a tight rubber band. Allow the jar to sit undisturbed at room temperature out of direct sunlight for 3 to seven days
- Once the coffee kombucha suits your taste. Pour the mixture into bottles, leaving a bit of headspace at the top of each bottle.
- Clamp the caps closed, and transfer the bottles to the refrigerator, reserving 1 cup of the coffee kombucha for making the next batch, if you like.
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.
I think that the Kombucha Coffee ferments faster than the normal 6-14 days for plain Kombucha. But others think it takes longer. I only ferment mine for 3 days.So keep taste testing it until the sugar has been eaten out.
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!
Koffuca Latte
Iced Koffuca Latte
This tasty drink has EXTRA probiotics and is frothy as well as delicious.
- Add 8oz of Koffucha to a blender
- 2 oz of Kefir
- Stevia and or Honey
- and some ice.
- Blend and drink.
You can substitute milk or cream (Instead of kefir) of course.
But Kefir adds more tang and (like I said) extra probiotics!
Happy Fermenting!
~Maci
Hi there, I know I’m a little late with this post… When you drink the coffee Kombucha, I’m assuming it is cold (like the tea), which is why the latte would go over well with others. If you drink it hot, won’t you kill all of the fermented goodness? Thanks!
It will kill all the goodness if you drink it hot. This is cold and delicious.
This recipe intrigues me. I love kombucha; curious to taste how it transfers over to coffee.
Thanks for posting this article! I keep a rotating Booch batch and am always looking for new ways to ferment foods and drinks. i have heard of Coffee Kombucha, but this picture looked so delightful, I had to check it out. The Latte totally sold me. I can’t wait to make some
Excuse me, what is a Scoby that you are supposed to add, (that is in this recipe)?!!!
Thanks,
Arlyne
It is a kombucha scoby. You make kombucha tea with this. Under How to make kombucha under the kombucha tab.