For those unfamiliar, coffee kombucha is just as easy to make as tea kombucha. Just substitute coffee for your tea. A few recommendations I have are these:
- Add at least 20 Tbsp of coffee while brewing your coffee for your kombucha. At least! More is ok too, but maybe no more than 25 Tbsp or it might start getting vinegary.
- Caffeinated coffee of course! Decaf will not work.
- For an extra health benefit, you can use a low acidic coffee.
- Taste test it early, maybe around 4 days just to see how much longer you want it to go.
- I find it WAY easier to make kombucha with a one gallon glass container with a spigot. This makes it a lot easier to taste test it and also to pour into mason jars when done. Also great for a continuous brew.
- Use organic sugar, one cup. This is pretty elementary though.
One awesome thing I learned about coffee kombucha is how good it is for you! Think of the benefits of regular kombucha like probiotics, energy, fights disease, etc. Now think about your love for coffee. And what is the main problem with coffee? It is acidic! So here is the cool thing. Because kombucha is alkaline, it helps to level out the acidity in your coffee! Making it more alkaline. Woohoo!
So here is what I made with my first cup of coffee kombucha:
Mocha Coffee Komucha
I wanted a supercharged, superfood coffee and I think I have created it with this.
1 cup of 5 day old coffee kombucha (longer brewed better but I couldn't wait)
2 Tbsp cacao paste
3 Tbsp coconut milk
2 Tbsp coconut palm sugar
1 Tbsp royal jelly
1/4 tsp medicinal mushroom powder (chaga, cordyceps, reishi)
Blend everything together with your Blendtec or Vitamix and enjoy!
Coffee Kombucha Float- just add a non dairy chocolate or vanilla ice cream with your coffee kombucha
What are your favorite things to add or make with kombucha???