Kombucha is traditionally made with brewed tea (from the Camellia sinensis plant). Did you know you can also use coffee to make this probiotic elixir?
I decided to start with a cold-brew. My bet was that the flavors would be more noticeable in the finished kombucha coffee. I was right!
After you use a SCOBY (the mother or starter culture for kombucha) to make coffee kombucha, you should store it separately from tea SCOBYs. Start your own “SCOBY café”!
- 1.6 liters (54 fl oz.) plus 60 ml (1/4 cup) filtered water
- 66 grams (1/3 cup) or 60 ml sugar
- 113 grams (4 ounces by weight) whole coffee beans (or ground coffee)
- 113 grams (4 ounces by weight) or larger kombucha SCOBY
- ½ gallon or larger glass jar or ceramic vessel
- Food grade canvas/muslin bag to hold coffee grounds
- Grind coffee (medium-coarse grind size) and pour into a canvas/muslin bag. Tie bag off tightly so grounds cannot escape.
- Fill jar/vessel with 54 oz/1.6 liters of cold water. This is a 1:14 ratio of coffee to water. Add canvas bag with coffee to jar, and put jar in refrigerator to steep.
- Twelve hours later, remove coffee bag and lightly squeeze bag over jar/vessel to capture remaining liquid. Compost or discard grounds.
- Filter coffee into another container through a paper coffee filter to remove any sediments. Pour back into jar/vessel.
- Add sugar and ¼ cup/ 60ml water to a small saucepan. Heat until sugar dissolves. Remove from heat and let cool.
- Add simple syrup to jar.
- Allow coffee to warm to room temperature (70°F/21°C or higher).
- Add SCOBY to jar.
- Cover jar with a cloth and secure with a rubber band. Place in a spot out of direct sunlight.
- Check after 5 days. If you like the taste, remove the SCOBYs and decant to another jar. If not, check again in another day.
- When finished, transfer kombucha to an airtight container and store in refrigerator.
- Serve chilled.
- NOTE: Keep coffee SCOBYs separate from tea SCOBYs.