Kombucha is a delicious, healthy, and refreshing drink that's enjoyed by millions of people all over the world. Click to download our Kombucha Recipe book today, which contains tips and tricks for making your kombucha home with our step-by-step guide and easy-to-follow recipes.
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.
INGREDIENTS IN MAKING KOMBUCHA COFFEE:
- 2 quarts freshly brewed plain coffee
- 1/2 cup sugar
- Kombucha scoby
INSTRUCTIONS FOR KOMBUCHA COFFEE RECIPE:
- 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.
Download our free Kombucha Guide and Recipe Book and start brewing your delicious kombucha tea today!