Boil 3 quarts of water, add sugar, and stir until dissolved.
Add the ground coffee, either in a tea bag or straight to your pot.
Turn off heat and let brew for 20-30 minutes
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.)
Once the coffee mixture has cooled, add the kombucha and SCOBY to the brewing vessel.
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 5 to 10 days. Warmer houses above 70 degrees will take closer to 5 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.
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.