Coffee Kombucha
I remember reading about this recipe idea years ago from the Noma restaurant, where they offered a tasting menu with different types of Kombucha pairings for each course. Interestingly enough, they were pushing the limits of Kombucha through the use of added ingredients such as ground coffee—what fun!
I’ve even seen this made with USED coffee grounds, which sounds like an excellent way to recycle something that would normally be used for compost or discarded.
Instructions
5 steps1
First, heat the water until it is simmering.
2
Combine the hot water with the ground coffee and sugar, and allow the mixture to steep at room temperature overnight.
3
The following day, strain the coffee from the grounds, and combine the liquid with the finished Kombucha liquid and Kombucha Scoby in a jar covered with cheesecloth, similar to how you do for normal Kombucha.
4
Allow the contents to sit at room temperature for roughly 5-7 days, or longer if you desire a more sour final taste.
5
Bottle the liquid, and either refrigerate and enjoy, or allow it to carbonate through a short secondary fermentation and then place in the refrigerator.
Recipe Notes
This will impart a darker color and slight coffee flavor to your scoby—try using some of the extra scoby discard for this purpose!
