12 July 2013

How to make coffee kombucha

Once you’ve learned how to make kombucha tea, you might wonder if there is anything else you can brew with the scoby…

And there is. It’s called, coffee kombucha.

This is simply a novel variation of the tea variety. But it’s fun to drink and, like it’s traditional counterpart, has a unique and mysterious flavour.

It’s a fun summertime drink to have over ice.

What you need:

• 1 gallon glass jar
• 1 scoby
• 1 cup organic white sugar
• freshly brewed coffee

1. Brew enough coffee to fill your gallon jar to just below the widest portion of the jar (if the neck tapers).
2. Add sugar. Stir to dissolve.
3. Allow to cool (if the liquid is hot it will damage or kill your SCOBY). Then add the scoby. No mature kombucha from previous batch is required.
4. Cover jar with tight weave cheesecloth or tea towel. Secure with elastic.
5. You can start testing your brew after 4-7 days. Brew time can range from 4-14 days depending on the temperature of your home.

Your coffee kombucha can be consumed room temperature or chilled.

Be sure to use an ‘extra’ scoby (rather than your main kombucha TEA scoby). After using a scoby to make coffee kombucha it shouldn’t be used to again for kombucha tea.

Brewing coffee kombucha is hard on the culture and some discoloration is normal.

Filed under:Nourished Pantry, Traditional Wisdom Modern Kitchen || Tagged under: Adrienne Percy, cultured drinks, fermentation, kombucha, kombucha coffee, low acid coffee, nourishing drinks, traditional food
Author: Adrienne Percy