Start your day energised with a Coffee Kombucha, transforming your daily caffein-kick into a healthier probiotic-enriched alternative.
Ingredients:
⦁ 240 grams sugar
⦁ 1,76 litres of water
⦁ 730 grams of left over coffee grounds or 200 grams of freshly ground coffee
⦁ 200 grams of kombucha (from a previous batch)
⦁ 1 SCOBY
Quick Tips
⦁ Look for coffee that hasn’t been roasted too dark as it can turn your batch quite bitter. You are looking for more of a subtle flavour and a profile that is light and fruitier.
⦁ Don’t use metal containers or instruments as they can react negatively with the acid in the kombucha.
Directions
⦁ Bring the sugar and 240ml of water to a boil, stirring to dissolve the sugar.
⦁ Meanwhile put the coffee grounds into a heatproof container.
⦁ Pour the hot syrup over the coffee, then add the remaining 1,52 litres of water.
⦁ Let the coffee mixture cool to room temperature, cover, and transfer to the fridge to infuse overnight.
⦁ The following day, strain the coffee liquid through a fine-mesh sieve lined with cheesecloth, into the fermentation vessel.
⦁ Backslop the infusion by stirring in 200ml of a previous kombucha.
⦁ Wearing gloves, carefully place the SCOBY into the liquid.
⦁ Cover the top of the fermentation vessel with cheesecloth or a breathable kitchen towel and secure with a rubber band.
⦁ Leave the Kombucha to ferment, making sure the SCOBY doesn’t dry out (use a ladle to moisten it with some liquid, if necessary).
⦁ After 7 to 10 days, your Coffee Kombucha should be ready. Transfer the SCOBY to a container for storage and strain the Kombucha.
You now have a probiotic-rich caffeine-kick to add to your morning mojo routine
Tell us if you try this and what you thought of the flavour profile.
If you enjoyed the creativity in this recipe, take a look at more in the beautifully inspiring Noma Guide to Fermentation click here.
