Coffee kombucha is a delicious and invigorating beverage that combines the health benefits of both coffee and kombucha. As a coffee lover and kombucha enthusiast, I was intrigued when I first heard about this unique drink. I decided to give it a try and was pleasantly surprised by how easy it was to make at home. In this step-by-step guide, I will walk you through the process of making coffee kombucha from start to finish.
Gathering the Ingredients
The first step in making coffee kombucha is gathering all the necessary ingredients. Here’s what you will need:
1. Kombucha Starter Culture
To make kombucha, you will need a SCOBY (Symbiotic Culture of Bacteria and Yeast) or a kombucha starter culture. You can either purchase one from a local health food store or online, or ask a fellow kombucha brewer if they have an extra SCOBY to spare.
2. Coffee
Choose your favorite coffee beans or ground coffee. Opt for high-quality, organic coffee for the best flavor and health benefits.
3. Water
Use filtered water to ensure that any impurities or chlorine are removed. Tap water can negatively affect the fermentation process.
4. Sugar
White sugar is typically used as a food source for the kombucha culture. Avoid using artificial sweeteners or alternative sugars as they may not provide the necessary nutrients for the culture.
Preparing the Coffee Base
Now that you have gathered all the ingredients, it’s time to prepare the coffee base for your kombucha.
1. Brew the Coffee
Start by brewing a strong pot of coffee using your preferred method. You can choose to use a French press, drip coffee maker, or any other brewing method that you are comfortable with. Make sure to follow the recommended coffee-to-water ratio for a robust flavor.
2. Add Sugar
While the coffee is still hot, add the desired amount of sugar. A good rule of thumb is to use one tablespoon of sugar per cup of coffee. Stir well until the sugar is fully dissolved.
3. Let the Coffee Cool
Allow the coffee to cool completely before proceeding. The ideal temperature for brewing kombucha is between 68°F (20°C) and 85°F (29°C). If the coffee is too hot, it may harm the SCOBY.
4. Transfer the Coffee to a Glass Jar
Once the coffee has reached room temperature, transfer it to a glass jar. Make sure the jar is clean and free from any soap residue or contaminants. Avoid using plastic or metal containers as they can leach unwanted chemicals into the kombucha.
Fermenting the Coffee Kombucha
With the coffee base prepared, it’s time to introduce the kombucha starter culture and begin the fermentation process.
1. Add the Kombucha Starter Culture
Gently place the SCOBY on top of the coffee in the glass jar. If you are using a kombucha starter culture, follow the instructions provided by the manufacturer. The SCOBY will float on the surface, which is perfectly normal.
2. Cover the Jar
Place a cloth or breathable cover over the top of the jar. This will allow the kombucha culture to breathe while protecting it from dust and insects. Secure the cover with a rubber band or string.
3. Let it Ferment
Find a spot in your home where the jar can sit undisturbed at room temperature. Allow the coffee kombucha to ferment for about 7 to 10 days. Keep in mind that the fermentation time may vary depending on factors such as temperature and the strength of your kombucha culture.
4. Monitor the Fermentation Process
During the fermentation period, it’s essential to keep an eye on the progress of your coffee kombucha. You may notice bubbles forming around the edges of the jar, indicating that fermentation is taking place. The liquid will gradually become less sweet and develop a tangy flavor.
Secondary Fermentation and Carbonation
Once the initial fermentation is complete, you have the option to infuse additional flavors and create carbonation through a secondary fermentation.
1. Flavoring the Coffee Kombucha
Remove the SCOBY from the jar and set it aside along with some of the finished coffee kombucha as a starter for your next batch. This will ensure the continuity of your kombucha brewing process. Now is the time to add any additional flavors to your liking. You can experiment with spices like cinnamon or vanilla, fruits, or even chocolate shavings.
2. Decant into Individual Bottles
Pour the flavored coffee kombucha into individual bottles, leaving about an inch of headspace at the top. This headspace allows carbonation to build up without the risk of the bottles bursting. You can use swing-top bottles or any tightly sealed glass bottles.
3. Secondary Fermentation
Seal the bottles tightly and let them sit at room temperature for an additional 1 to 3 days. During this time, carbonation will develop as the remaining sugars are consumed by the culture. It’s essential to burp the bottles daily by slightly opening the lids to release any excess pressure.
4. Refrigeration and Enjoyment
Once the desired level of carbonation is achieved, transfer the bottles to the refrigerator to slow down the fermentation process. This will help maintain the carbonation and flavor. Your coffee kombucha is now ready to be enjoyed! Remember to consume it within a reasonable time to ensure freshness.
In conclusion, making coffee kombucha is a fun and rewarding process that allows you to combine two beloved beverages into a single, healthful drink. By following this step-by-step guide, you can create your own batch of coffee kombucha that suits your taste preferences. So why not give it a try and embark on this exciting brewing journey? Cheers to your newfound love for coffee kombucha!