2nd fermented kombuchaCoffee Kombucha is my daughter Maci’s creation. She is always coming up with the most intense creations. I guess the apple doesn’t fall too far from the tree.

Coffee Fermenting

One of my favorite experiments has been making Coffee Kombucha! I saw someone mention it in 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
CulturedFoodLife.com
Add to Meal Plan
(Members only)
This recipe has been added to your Meal Plan
Print Recipe
This is the same recipe you would use when you are making regular Kombucha except you use coffee instead of tea. Once you use your Scoby for coffee kombucha you can't use it again in regular kombucha tea. ~Donna
Ingredients
  • 1-2cups organic plain coffee groundsdepending on how strong you like your coffee
  • 12cups Water
  • 1cup sugarregular, or Sucanat
  • 1cup Kombuchaand 1 SCOBY
Servings: quarts
Units:
Instructions
  1. Boil 3 quarts of water, add sugar, and stir until dissolved.
    Boil 3 quarts of water, add sugar, and stir until dissolved.
  2. Add the ground coffee, either in a tea bags or straight to your pot.
    Add the ground coffee, either in a tea bags or straight to your pot.
  3. Turn off heat and let brew for 20-30 minutes
    Turn off heat and let brew for 20-30 minutes
  4. Strain coffee through a strainer with a coffee filter into your brewing vessel once it has cooled. (Straining is not necessary if you have used a tea bag.)
    Strain coffee through a strainer with a coffee filter into your brewing vessel once it has cooled. (Straining is not necessary if you have used a tea bag.)
  5. Once the coffee mixture has cooled, add the kombucha and SCOBY to the brewing vessel.
    Once the coffee mixture has cooled, add the kombucha and SCOBY to the brewing vessel.
  6. Cover the jar with a linen or cloth towel, secured with a tight rubber band.
    Cover the jar with a linen or cloth towel, secured with a tight rubber band.
  7. Allow the jar to sit undisturbed at room temperature, out of direct sunlight, for 5 to 10 days. Warmer houses above 70 degrees will take closer to 5 days.
    Allow the jar to sit undisturbed at room temperature, out of direct sunlight, for 5 to 10 days. Warmer houses above 70 degrees will take closer to 5 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 successive batches, 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 successive batches, 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 as this drink gets really carbonated and even ferments in the fridge after it is done. Enjoy this darker, delightful version of Kombucha!

Note: This will make your SCOBYs much darker as they pick up the sugar and brew and will become stained. Perfectly normal, so need to worry!

CulturedFoodLife.com
Tagged with →