Kombucha is awesome, and so is coffee. So, the combination of the two ancestral drinks is obviously super tasty too.
I’m sure you know about coffee, but perhaps you’re unsure about what kombucha is. Well, allow me to tell you about the tasty and healthy drink.
In a few words, kombucha is fermented tea. It’s a fizzy, sweet and sour drink with lots of health benefits. It’s packed with probiotics that are good for your gut bacteria.
Kombucha might be fermented, but it’s not an alcoholic drink. Tea is transformed by a symbiotic culture of bacteria and yeast, or SCOBY. You can make yours at home, and if you make kombucha, you can make kombucha coffee!
It takes anywhere between 1-3 weeks to end with a batch of kombucha; your patience will be rewarded.
Coffee is delightful on its own, but when combined with kombucha, you end up with the best of both worlds. A pleasant sweetness, a lively tanginess, robustness and caffeine.
Ok, if you don’t want to undertake a seven-day project, you can buy a jar of organic kombucha and mix it with an espresso shot. If you want the real deal, then listen up.
We’re fermenting kombucha, but instead of using water, we’re using coffee, as simple as that. So, what kind of coffee should you use? I recommend fruity and nuanced cold brew coffee. So that’s two projects in one.
For the cold brew, you’ll need whole roasted coffee beans, which will infuse the water in about twelve hours. With our coffee ready, we’ll just let the SCOBY do its job.
By the way, water matters. You want to use spring mineral water, the still kind. If you use tap water, which often has chlorine, your ferment might suffer.
Other than that, let’s get going. This might be a challenging project, but you’ll end up with the most vibrant coffee kombucha ever.
Tasty meets healthy in this one, and the best part? We’ll make our hard work pay off. We’re making two quarts of coffee kombucha at once.
To make your cold brew coffee, fill a clean jar with the mineral water with the coffee. Let it sit overnight, shaking every few hours.
Strain the coffee into another container and add the sugar. Stir until dissolved.
Add the SCOBY disk and cover the container with a piece of cloth or a coffee filter.
Leave the container rest undisturbed away from direct sunlight.
Taste daily after the seventh day until your kombucha coffee is right for you.