☕ HOW TO MAKE COFFEE KOMBUCHA ☕

amy-goodrich (70)in #vegan • 4 years ago (edited)

Ready for something new and totally different? Then try this energy-boosting, tangy drink that is easy to make and delicious.

We have been drinking homemade kombucha for years and coffee for decades. And we admit, we are addicted to both!

After drinking coffee-flavored kefir a few weeks ago I had the idea to try brew kombucha from coffee instead of tea. Though it has an unusual flavor, that might not be for everyone, we absolutely love it.

HOW TO MAKE COFFEE KOMBUCHA

Though I like tangy and bitter drinks and food - hence my love for black, strong coffee and 100% cacao chocolate - for most of you coffee kombucha might be a bit too tangy and bitter.

There are, however, a few tricks to make it taste better - like doing a second ferment with simple sweet syrup and vanilla extract. This creates a fizzy, yummy, and slightly tangy chilled coffee drink.

If you’ve never brewed regular kombucha before, I would suggest starting with that to learn the brewing process… also you will need a regular kombucha scoby to brew coffee kombucha (CLICK HERE FOR A TUTORIAL)

IMPORTANT NOTES

When we make kombucha from tea, acidic starter liquid is added. The lactic acid present in the starter tea will create a selective environment where the friendly bacteria thrive and others are discouraged to grow. However, coffee is naturally acidic, so I found that less (or none) additional starter liquid is needed when making coffee kombucha.
Once you used a SCOBY to brew coffee kombucha it should NOT be used for tea kombucha again.
Also, coffee kombucha seems to brew more quickly than normal kombucha so start tasting a few days earlier than regular kombucha to see when to start the second ferment to create some fizz.
Though a second ferment is not necessary, without it the finished result will be very tangy, bitter, and not so fizzy.

INGREDIENTS

3 quarts (= 12 cups or 2,8 liter) brewed coffee
1 cup of sugar (I used raw cane sugar)
1 kombucha scoby per jar
1 tablespoon brewed kombucha (unflavored)

FYI: if not using a big jar that can hold 3 quarts of liquid (like my jars), divide the liquid over your jars and add 1 scoby per jar.

FYI: if you are still in the experimental phase, you might want to halve the recipe to make a little less

For the second ferment

¼ cup simple syrup (2 tablespoons sugar dissolved in 2 tablespoons hot water)
Splash of vanilla extract

INSTRUCTIONS

Brew coffee. Depending on the coffee you use and how strong you like your kombucha, you will have to try a few batches until you find your sweet spot!

I like strong coffee, so at home, we don’t have a coffee machine but use a stove-top moka pot. I found that about 3 cups made in the moka pot diluted with 9 cups of hot water makes a coffee kombucha I like.

When the coffee is still hot add the sugar. Stir to dissolve. Let the sweetened coffee cool to room temperature. When cooled add 1 tablespoon of brewed kombucha to the pot and stir well.

Pour the brewed coffee into a gallon size glass jar or divide over multiple smaller jars (like I did). Add 1 scoby per jar and cover with a coffee filter or cheesecloth and a rubber band.

Depending on your climate, let sit at room temperature for 3 to 5 days or until it reaches the desired flavor. It will still be slightly tangy and bitter at this point.

Remove the SCOBY and use it to make a new batch of coffee kombucha. DO NOT USE THIS SCOBY FOR KOMBUCHA TEA AGAIN!

Pour the brewed coffee kombucha into quart size mason jars or bottles for the second fermentation.

Combine the simple syrup with a little vanilla extract and divide evenly between the jars or bottles.

Place airtight lids on the glass jars and leave them at room temperature for an additional 24 to 48 hours. This will add carbonation and a little more sweetness to the brew. Again this will depend on your climate. Burp the bottles every 12-24 hours. If too much carbonation builds up in your bottle it might explode and leave a yucky mess.