Coffee Kombucha
Prep time: 
Fermentation time: 
Yield: 56 oz/1.6 liters
 
Ingredients
  • 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
Equipment
  • ½ gallon or larger glass jar or ceramic vessel
  • Food grade canvas/muslin bag to hold coffee grounds
Instructions
Make Cold Brew Coffee
  1. Grind coffee (medium-coarse grind size) and pour into a canvas/muslin bag. Tie bag off tightly so grounds cannot escape.
  2. 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.
  3. Twelve hours later, remove coffee bag and lightly squeeze bag over jar/vessel to capture remaining liquid. Compost or discard grounds.
  4. Filter coffee into another container through a paper coffee filter to remove any sediments. Pour back into jar/vessel.
Make a simple syrup
  1. Add sugar and ¼ cup/ 60ml water to a small saucepan. Heat until sugar dissolves. Remove from heat and let cool.
  2. Add simple syrup to jar.
Ferment
  1. Allow coffee to warm to room temperature (70°F/21°C or higher).
  2. Add SCOBY to jar.
  3. Cover jar with a cloth and secure with a rubber band. Place in a spot out of direct sunlight.
  4. Check after 5 days. If you like the taste, remove the SCOBYs and decant to another jar. If not, check again in another day.
  5. When finished, transfer kombucha to an airtight container and store in refrigerator.
  6. Serve chilled.
  7. NOTE: Keep coffee SCOBYs separate from tea SCOBYs.
Recipe by Fermenters Club at https://fermentersclub.com/coffee-kombucha/