SPECIAL CONSIDERATIONS WHEN MAKING KOMBUCHA COFFEE
- Coffee is very acidic, therefore starter kombucha tea or vinegar is not required
- Use a spare kombucha culture. Once a culture is used to make kombucha coffee, it should not be used to brew batches of kombucha tea.
- Because coffee contains oils, it is possible for rancidity to occur. Watch your batch closely and limit fermentation time to only what is necessary to achieve the desired taste. Never consume any kombucha that looks, tastes or smells unpleasant.
- Coffee will generally stain the kombucha culture so you may see brown spots on the scoby.
- Kombucha coffee should be served room temperature or cold. Heating will destroy most of the beneficial yeasts and bacteria.
- 2 quarts freshly brewed plain coffee
- 1/2 cup sugar
- Kombucha scoby
- In a glass or ceramic container, dissolve the sugar in the hot coffee and allow the mixture to cool to room temperature. Be sure the coffee is free of leftover coffee grounds.
- Add the kombucha scoby and cover the jar with a tight-weave cloth or coffee filter, secured with a tight rubber band.
- Ferment undisturbed at room temperature out of direct sunlight for at least 7 days. After 7 days, start tasting the kombucha daily using a straw. Halt the process when the kombucha coffee tastes pleasant to you.