Coffee Kombucha! low-sal, big health benefits!

Coffee Kombucha- low in sals, same health benefits!

Coffee Kombucha- low in sals, same health benefits!

If you like coffee, and are into the health benefits of Kombucha, then totally give Coffee Kombucha a try! With an open mind please! It’s not just sweet coffee flavor by the time it’s done fermenting, it has some tang. So try a small bottle like I did to start.

Pronounced come-boosh-ah πŸ™‚

Check out my first post on all the health benefits of Kombucha and starting Kombucha on the Guaifenesin Protocol!

I have mixed feelings about it for sure! I was kinda deluding myself about the coffee bit lol! You actually have to like coffee to like coffee Kombucha! I even fermented mine much longer and still, SO much coffee flavor! bleh! πŸ˜€

Here’s the how:

~Make 1 gallon coffee. (NOT flavored coffee, it has added oils and chemicals that will not agree with the SCOBY, you will end up with an unhealthy SCOBY that won’t make you a healthy batch of Kombucha.)

~Add about 1 cup plain white sugar per 1 gallon coffee, stir till completely dissolved.

~Cool it to room temp- this is very important. I put mine in a cold water bath for a bit.

~Pour sweetened, room-temp coffee into jar.

~Gently place SCOBY in room-temp coffee. (SCOBY- Symbiotic Culture Of Bacteria and Yeast.)

~You can use a Tbsp or 2 of Kombucha, this helps to keep the ph right for fermenting. But not necessary as coffee has the right kind of acid or something lol! Don’t ask me about chemistry, I’m a COOK not a chemist for heavens sake! πŸ˜€ Click for More Info πŸ™‚

~Cover with cloth or towel and secure with rubber band.

~Place in a warm part of your kitchen out of direct light for 1 week. Try to ignore it or you will jostle it about, poor thing! lol! (If your house is particularly warm- like in Africa or something, you will want to check it at day 5.) I keep my house at about 22-23 Celcius.

~After 1 week begin to taste test by gently inserting a clean straw into the side every day till you like it, then refrigerate it or do a second ferment.

I did a second ferment with a larger batch! It’s super easy!

Just pour your coffee kombucha into smaller bottles with a secure lid and some sugary stuff. Set on counter for 24-48 hours. be careful when opening as it can explode from the CO2. Again, not a chemist lol! Keep your finished coffee kombucha in the fridge or it will continue to ferment.

Start a SCOBY hotel or start another batch. SCOBY’s like to be kept busy, so will do best if you continue to make more kombucha with it. oh- and don’t be alarmed if a thin baby SCOBY starts to grow on top of the mother SCOBY πŸ™‚

Here’s the sugary stuff I tried in each bottle:

Maple syrup and cinnamon sticks (my fav)

6 frozen strawberries

1/4 cup grape juice

Piece of Lynde chocolate truffle (YUMMM) + 1/2 tsp cocoa powder (this didn’t dissolve)

*If you are on the Guaifenesin Protocol please do not drink the tea Kombucha as there is alot of concentrated plant stuff in tea and it will block your Guaifenesin from doing it’s job to get you well!!*

My favorite? definitely the Maple syrup one! Just goes better with the coffee flavor. I need to find cocoa nibs, apparently they are a great flavor for the second ferment, makes it sound like a mocha type flavor. Maybe if I try it with some cream too… hmmm… I think I definitely need to try the chocolate again, maybe just sugar and cocoa next time, stir in some milk or cream when I drink it on ice? It’s sounding better and better isn’t it?! πŸ˜€

So, share your ideas, thoughts?


About Christine

I'm a bit of a health nut and not ashamed of it! God, family and Missions are huge passions and driving forces in my life. I have had fibromyalgia for most of my life and am in the process of a treatment that is gonna give me my life back! Join me in my journey to wellness, make some new friends and maybe encourage someone else along the way!
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6 Responses to Coffee Kombucha! low-sal, big health benefits!

  1. wiredmimi says:

    Hello again, Christine,
    Thanks for the info about coffee kombucha. How long have you been drinking it? Have you noticed the benefit yet in how you feel? I have been on the guai protocol for 2 1/2 years. I also tend to be deficit in vitamin B. Thought this might help. Need more energy!! Does the kombucha help your energy level? Also, can you use flavored coffee to make the kombucha?

    • Christine says:

      hey! I haven’t been drinking it because I am so sick and don’t want to be detoxing on top of being sick. It’s bronchitis/pneumonia thing. sure dosn’t want to go away πŸ˜›

      Plus, I am not really a fan of the coffee flavor, so I have to kinda choke it down. But back pre-protocol, I was on the tea kombucha and I know it really helped my digestion and energy!

      Flavored coffee often have added oils and things that will not agree with your SCOBY, adding flavor during the second ferment is a much better option. Let me know how it goes! πŸ™‚

  2. Heather says:

    Hey Christine! So this is definitely ok to drink while on the Protocol? Was the SCOBY originally from tea?

    • Christine says:

      The SCOBY is originally from tea, but it is a thick flat ‘mushroom’ that you can rinse all the tea off of. I don’t think it will have any tea in it that would leach into your batch. But even if it did, it would be the tiniest amount, we don’t have to worry THAT much!! It’s concentrated plant stuff we have to worry about πŸ™‚ I can’t see how it could be a problem at all!! πŸ™‚ Enjoy!

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