Best Ever Coffee Kombucha Recipe

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Coffee kombucha has become very popular and its delicious!  It tastes a bit like Tia Maria and looks all dark and brooding, like Guinness!
You can convert a normal kombucha scoby to coffee but then you can’t use it again for tea Since coffee is already acidic you don’t need any starter tea so you are good to go with just a scoby and some sweetened coffee.
You can buy a scoby from Happy Kombucha.co.uk, request one from the Facebook group UK Fermenting Friends or ask a kombucha brewer for a spare. I have a scoby hotel and give lots of baby scobys away. A Scoby is a symbiotic culture of bacteria and yeasts and keeps growing and multiplying, if you look after it properly, so you only need to acquire one once!
YOU NEED

• A kombucha scoby
• 1 litre of freshly brewed coffee, preferably organic
• 50g raw cane sugar
• A glass jar, bigger than 1litre
• A clip top bottle
• Maple syrup, vanilla pod or cardamom pod to second ferment (optional)

TO DO IT

1. Prepare a litre of coffee, to your preferred strength
2. Add 50g raw cane sugar, stir to dissolve, then cool to room temperature.
3. Pour the cooled coffee into a large glass jar, add the scoby, cover with a cloth and secure with a rubber band.
4. Put the jar somewhere warm but out of direct light for between 5 to 7 days.
5. After 5 days try some, it should taste less sweet and a wee bit tart.  
6. Once you are happy with the taste, then decant the coffee kombucha into a clip top bottle, leaving enough in the jar to cover the scoby.
7. For extra flavour, add a vanilla pod, a spoonful of maple syrup or a couple of cardamom pods to the clip top bottle and leave at room temperature for a few days to develop some fizz.
8. Alternatively just leave it as it is!
9. Transfer to the fridge when you are happy with the flavour.

Wee warning, kombucha can become super fizzy so gently open the clip top bottle every day to release CO2, exploding bottles are a real hazard!!

As with everything else, the quality of the coffee beans massively affects the flavour of your kombucha. Coffee with sweet or chocolatey flavour notes gives the best flavour.

Dear Green Coffee are an award-winning local company and sell fabulous coffee.
I have used their Peruvian and Brazilian beans but the Peruvian beans are by far the most popular with everyone! It has notes of honey, toasted almond  and toffee!
SECOND FERMENT FOR ADDED FLAVOUR
Since coffee is a strong flavour, you are a bit limited in what you can add to second ferment it!
So far, I have tried cardamom pods, mulled spice syrup, vanilla and maple syrup. Think of all the flavours which the coffee shops sell and try a few different ones to find your favourite!
Coffee Kombucha topped with coconut kefir and a sprinkle of cacao is utterly delicious!!
Coffee kombucha is fabulous in a cocktail, like an Espresso Martini! My favourite is a blend of frozen cherries, coffee kombucha and martini. I call it In the Pink!