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 🙂
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! 😀
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! 😀 Click for More Info 🙂
~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 🙂
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?! 😀
So, share your ideas, thoughts?