Coffee Kombucha
This coffee kombucha uses my foolproof kombucha-making technique but replaces the black tea with strong coffee. Inspired by fancy cafes serving coffee kombucha, I wanted to create a recipe that was much easier and cheaper. And while kombucha takes some time to ferment, this recipe only takes 5 minutes of actual work.
Servings: 8 cups
Ingredients
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- ¼ to ½ cup strong coffee chilled* 60 to 120 mL
- 2 tsp sugar
- Optional flavors: ½ tsp vanilla extract, 2 tsp unsweetened cocoa powder
Instructions
- Bottle: Evenly distribute coffee, sugar, and optional flavors into fermentation bottles**. Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
Notes
*How much coffee? ¼ cup of coffee will give a hint of coffee flavor, while ½ cup will be more prominent. I prefer ½ cup!
**Pressure gauge: If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle is also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.
Storage: Kombucha can be stored in the fridge, tightly sealed, for several weeks.
Nutrition
Serving: 1cup (depends on fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Sodium: 10mg | Sugar: 10g
