Coffee Kombucha



I’m still experimenting with this one so bare with me!! Please make sure you read all the steps before you start, especially the post-first ferment steps and tips at the bottom. The second ferment can be done without the stevia, but only if you like your coffee kombucha strong and vaguely bitter.

2.8L water + 1 cup sugar + 5-6 heaped teaspoons instant coffee + 1 tablespoon starter tea
2.8L of HALF STRENGTH filter coffee + 1 cup sugar + 1 tablespoon starter tea
(I’ve been told that if you want to use espresso shots use 4 and 1 cup sugar to every 1.7L water but I haven’t tried this method yet)

  1. Brew coffee and add sugar. Stir until dissolved. Leave to go cold.
  2. Put into 3L fermenting jar, add 1 tablespoon starter tea (from tea or coffee kombucha)
  3. Place your scoby and secure  a chux cloth, or similar, then a paper towel with rubber bands
  4. Ferment for about 5 days, at this point it should be bitter and tangy.READ ALL OF THE NEXT STEPS FIRST!!
  5. Pour into bottles or bottle, leaving some room at the top for the simple syrup.
  6. Make 1/4 cup of simple syrup (2 tablespoons boiling water and 2 tablespoons sugar dissolved into it. Let it go cold before adding to your booch) and distribute it evenly among your bottles.
  7. Add a few drops of vanilla essence or your favourite liquid stevia (about 10 in total for a 3L brew)
  8. Leave to second ferment for 1-2 days and you’re done.

– Don’t use your queen scoby just in case she reacts badly to the coffee. It’s unlikely, but since coffee is a lot more acidic it isn’t worth the risk, plus it can mess with your normal brews if you swap the same scoby between tea and coffee.
– As per normal rules, don’t touch your scoby with bare hands!

I’d love to hear how people go with this recipe so please comment below, and leave photos if you would like 🙂
Also, if you’re in Auckland or Hamilton and looking for scoby, leave me a comment- I should be able to source you one.



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