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I just started making and I am absolutely in love with it. I ran out for about a week and have decided I will never live without it again.
I read about koffucha (coffee kombucha) some years back but I wasn’t sure if I’d like it and didn’t want to take the risk of wasting all that coffee. I was thinking of video ideas when I decided to start this channel and thought, ah why not. Maybe I’ll love it. And boy do I.
So here are some things you need to know about coffee kombucha
• It doesn’t take as long to brew. I let mine go 5-6 days
• You can’t use the SCOBY for regular kombucha tea once you’ve used it for coffee kombucha. So keep it in a coffee kombucha hotel, re-use it for more or toss it.
• You don’t need to use starter tea because coffee is already very acidic therefore much less chance of mold.
• I read that new SCOBY won’t form but that has not been my experience. The SCOBY wasn’t that thick but it was only 9 days old, when I usually brew for 12. If I would let it go longer it probably would form a thick opaque one. Maybe I’ll try it one day but I don’t want to waste any coffee. Or koffucha.
• I’ve used both hot brewed coffee and cold brew. I like cold brew the best.
6 cups of coffee
¾ cup sugar- If making cold brew allow enough time for the sugar to dissolve and give it a stir a few times
SCOBY
For my second ferment. I’m still working on what I like best. Here is how I’ve been flavoring coffee kombucha. I’ve been adding ½ tsp of maple syrup & ¼ tsp of vanilla.
What I’ve tried:
Almond extra, vanilla extra with cane sugar or xylitol. I think the almond extra makes the taste too confusing. There are so many flavors going on it’s a bit overwhelming.
I even did a F2 with heavy cream. It was a little sour but that was on my first batch so I might give that another try.
**Also, I like to drink mine with a little heavy cream