One of the many benefits of brewing your own kombucha is the myriad of amazing flavours you can produce! The only limit is your imagination! There are so many flavour variations! Apart from adding flavour, second fermenting your kombucha adds a fabulous fizz! The key point to remember if you want really fizzy kombucha is to bottle your kombucha when it’s still a bit on the sweet side and leave it for a few days up to a week or so for the fizz to develop. Remember to gently open your bottles daily to release excess gas. Adding really sweet fruit can create maximum fizz in a short space of time, especially in the summer when temperatures are warmer! Exploding bottles are a real hazard and a shower of sticky kombucha all over your ceiling is not fun!! You have been warned!
So here are some ideas for flavouring your kombucha!
If you want to learn more about fermented drinks, check my 3-hours course where you will learn all about their benefits, other ways of use and you will take home a Scooby to brew it at home. Details here
I came across this recipe at an advanced Sourdough Workshop run by expert baker Lesley at Lesleys Kitchen Breadschool!
This is one of my favourite sourdough recipes, for a few reasons! There is no lengthy stretching and folding involved, you can make the Pre ferment step in advance and you can do the final prove in the fridge for 24 to 48 hours, bringing a lot of flexibility to your sourdough baking, in addition to more digestible bread!
I quite often prepare 2 lots of Pre ferment, leave one at room temperature overnight to use the next day and the other one stays in the fridge for up to 72 hours.
This bread is delicious with a fairly close crumb, no big holes in this one but to be honest I’m not a fan of holey sourdough, all your filling falls through the holes!
The oats add extra fibre, the pre ferment uses wholemeal flour and you can use a mix of flour to make up the loaf. Malted grain flour or half spelt, half white is a good combination for flavour and crumb texture.
All you have to do is briefly knead the dough until it comes together then prove at room temperature for 2 hours, knock the air out of the dough, shape it and prove it in a banneton, either at room temperature or in the fridge. So this really is a simple but most delicious and nutritious sourdough! I hope you love it as much as I do!
You can do this step overnight or 12 hours at room temperature or up to 72 hours, if you keep it in the fridge. Mix together with a wooden spoon and cover.
Making the loaf, add
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!
TO DO IT
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!
🍃 Health educator🍃