If you are coffee lover who enjoys their morning coffee it is time to try kombucha coffee – coffee brew with tartness of kombucha.
You can make kombucha coffee at home easily as traditional kombucha or flavoured kombucha. As coffee contains an acid it is essential to keep in mind the following:
- Black tea or any other flavoured tea is not required when making kombucha coffee.
- SCOBY used for making kombucha coffee should not be reused for other kombucha batches.
- There is possibility of rancidity to occur as coffee contains oils. Watch closely kombucha coffee fermentation process and if you notice that kombucha does not look good or has unpleasant smell you should discard the whole batch including SCOBY.
- You will notice brown stain spots of SCOBY which is normal.
- To get the most benefit of the kombucha coffee serve it on the room temperature or cold as heating will destroy most of the beneficial bacteria.
What coffee beans do you use to brew kombucha coffee?
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Kombucha Coffee
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 quart 1x
Description
Coffee kombucha is a variation of regular kombucha in which, rather than fermenting black tea or green tea, you ferment brewed coffee.
Scale
Ingredients
- 4 cups of ground coffee or 2 cups of Espresso diluted with 2 cups of water
- ½ cup sugar
- SCOBY package (with SCOBY and around 250ml of liquid)
Instructions
- Sterilise the jar with boiling water or wash well with warm soapy water.
- Make 4 cups of ground coffee or 2 cups of Espresso diluted with 2 cups of water and place it in the glass container.
- Add sugar to the coffee and stir well until the sugar dissolves. Set it aside to cool to the room temperature.
- In the glass jar add coffee then SCOBY. Stir mixture well with a wooden spoon.
- Cover the glass jar with lid or cotton cloth and a rubber band to hold it tight.
- Set it aside to ferment at the countertop on the room temperature but away from the direct sunlight for 5 days.
- After 5 days, start tasting kombucha. When desired taste is achieved pour the kombucha coffee into glass bottle, leaving a little of headspace at the top of the bottle. Leave the bottle at the room temperature for another 24-48 hours for a second ferment.
- After 48 hours put the bottle in refrigerator. Serve kombucha coffee over ice. You can also flavour it by adding coconut milk.
Notes
Equipment: large glass jar (Le-Parfair style jar with a rubber seal or similar), glass container, wooden spoon and a glass bottle.
Nutrition
- Serving Size: 1 cup
- Calories: 77
- Sugar: 14 grams
- Sodium: 11 mg
- Fat: 0 grams
- Carbohydrates: 15 grams
- Cholesterol: 0 grams
Sounds good! What do you use for the first scoby & liquid – all my previous kombucha has come from tea.
Hi Rachel – Thanks for stopping by. As you starter, you still use SCOBY and regular kombucha black tea brew (250ml). Just keep it mind you won’t be able to reuse the SCOBY to make tea or other kombucha as coffee weakens the culture. Happy brewing. Look forward to hearing about your experience and seeing some pix.
Do you reuse scoby or throw out after one use?
Hi Lisa, you will need to throw out SCOBY. Enjoy your brew:-)