Kombucha coffee makes for a healthy afternoon pick me up. Get your caffeine kick and probiotics in one go!
If you’ve been brewing your own kombucha for a while you’ll soon find that you have a lot of SCOBY. One way to use up some of the excess is to start experimenting with different kombucha starter liquids. I owe this delightful kombucha coffee to my dearest husband, who asked ‘If you can make kombucha from black tea, why can’t you make it from coffee?’
What is kombucha coffee?
Kombucha is traditionally usually made with brewed tea. Kombucha coffee is made with brewed coffee.
What does kombucha coffee taste like?
If you use a good quality dark roast coffee like I did then your kombucha coffee should have a deep aromatic coffee / chocolate flavor. The final taste heavily relies on the quality of the coffee you’ve used.
How can you make Kombucha with coffee?
With 3 simple ingredients it’s pretty easy actually.
You will need:
- 4 cups / 1 quart freshly brewed (really strong) plain coffee
- ½ cup sugar
- Kombucha scoby
See full instruction in the recipe card below!
What kind of coffee is best for making Kombucha Coffee?
Dark roast plain coffee or 2 cups Espresso diluted with 2 cups water ( I have done this with dark roast Nespresso capsules)
I do not recommend using instant coffee.
Special considerations for the Kombucha Coffee SCOBY
- The SCOBY used for brewing kombucha coffee will take on the dark color and taste of the coffee.
- Kombucha coffee does not re produce baby SCOBY as with tea. Most SCOBYs won’t grow at all without the specific nutrients in tea leaves.
- Do not re-use the kombucha coffee SCOBY for making kombucha tea.
- When you’re finished brewing kombucha coffee place the SCOBY back into a container with starter liquid (strong kombucha tea) and sweet black tea. This gives the SCOBY a chance to refresh itself from the nutrients in the tea, and rebuild its energy using the sugar in the liquid.
How to serve Kombucha Coffee
Serve kombucha coffee at room temperature or cold. Do not heat the kombucha coffee, doing so will destroy most of the beneficial yeasts and bacteria.
Kombucha Coffee brewing tips
- You may find recipes on the internet calling for vinegar or starter kombucha. You do not need any of these! The coffee is acidic enough to create a habitable environment for a SCOBY to live and thrive.
- Taste test your kombucha coffee everyday from the 5th day. Some folks say that kombucha coffee ferments faster than kombucha tea. I did not find that to be true. Mine was ready at about day 9 of fermentation in the Autumn. When you have the desired flavor refrigerate it immediately. Coffee contains oils in it which can make it go rancid.
- To make another batch of kombucha coffee simply remove the SCOBY from kombucha tea and proceed according to the directions in the recipe card below.
Kombucha coffee makes for a great afternoon pick me up without the hassle of brewing a full pot of coffee or making a single espresso.
Will you give it a try?
- 4 cups freshly brewed coffee
- 1/2 cup organic white sugar
- 1 SCOBY
- In a glass or ceramic container, dissolve the sugar in the hot coffee.
- Allow the mixture to cool to room temperature. Make sure the coffee is free of any leftover coffee grounds.
- Add the kombucha scoby and cover the jar with a tight-weave cloth or coffee filter, secured with a tight rubber band.
- Ferment your kombucha coffee in a cool dark spot for at least 5 days.
- After 5 days, start tasting the kombucha daily using a straw.
- The kombucha coffee is ready when it tastes pleasant to you. Not too sweet and not too tart.