How to Brew Coffee Kombucha?

By swapping traditional tea with coffee, you can create a bold and unique brew that’s packed with probiotics and the rich, robust flavors of coffee. Let’s dive into how to make coffee kombucha step by step.

Before you start, gather the following:

Ingredients:

• 1 gallon of filtered water
• 1 cup of freshly brewed, strong coffee (or more if you’re making a larger batch)
• 1 cup of white cane sugar
• 1 SCOBY (dedicated to coffee brewing)
• 1 to 2 cups of starter liquid (from a previous batch of kombucha).
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Equipment:

• A large glass jar (1-gallon size)
• A coffee filter or tightly woven cloth
• A rubber band
• A wooden or plastic stirring utensil (avoid metal).

1. Brew the Coffee Base:

Prepare a strong batch of coffee using filtered water. Allow it to cool to room temperature before proceeding. Hot coffee can damage your SCOBY, so cooling is essential.

2. Sweeten the Coffee:

Add 1 cup of white cane sugar to the cooled coffee and stir until fully dissolved. The sugar feeds the bacteria and yeast in the SCOBY, so don’t skimp on this step.

3. Combine the Ingredients:

In your glass jar, mix the sweetened coffee with your starter liquid. The starter liquid ensures the environment is acidic enough to protect the brew from harmful bacteria.

4. Add the SCOBY:

Gently place your SCOBY into the jar. If you’re reusing a SCOBY from tea kombucha, note that it might take a few batches to adapt to the coffee environment, or you can dedicate a SCOBY specifically for coffee brews.

5. Cover and Ferment:

Cover the jar with a coffee filter or cloth and secure it with a rubber band.

Place the jar in a warm, dark spot (around 75°F to 85°F) and let it ferment for 7-14 days, depending on your taste preferences.

The longer it ferments, the tangier it will become.

After about a week, start tasting your coffee kombucha daily. Once it reaches your desired level of tanginess, it’s time to bottle.

Remove the SCOBY and set it aside with some starter liquid for your next batch.

Pour the kombucha into glass bottles, leaving some room at the top.

Optionally, add flavorings like vanilla, cinnamon, or caramel syrup for extra flair.

Seal the bottles and let them sit at room temperature for 2-3 days to carbonate. Then, refrigerate to halt fermentation and enjoy!

Use a Dedicated SCOBY: Coffee can stain and alter a SCOBY, so it’s best to use one specifically for coffee brewing.

Experiment with Coffee Types: Try different roasts and brewing methods to discover unique flavor profiles.

Mind the Caffeine: Coffee kombucha retains caffeine, so enjoy it in moderation if you’re sensitive to caffeine.

Don’t Forget Acidity: Coffee is less acidic than tea, so the starter liquid is crucial to maintain a safe brewing environment.

Coffee kombucha is a delightful twist on the traditional brew, blending the benefits of kombucha with the bold taste of coffee.

-It’s an excellent way to switch up your brewing routine and impress friends with your creativity.

If you want to know a little bit more, then just watch the video below.

Give it a try and share your results!