Friday, December 27, 2013
This post is for all those coffee lovers out there! I have been drinking coffee since I was a teenager and still love an occasional sip or two of that wonderfully warm, invigorating beverage. So, I was so excited to find out you can make kombucha from coffee (instead of tea)!! The process is almost exactly like making tea kombucha. So, those of you who make kombucha regularly (and are ready for a new treat), just substitute ground coffee for the tea and you are ready to go! For those of you who don't usually make kombucha, here's a neat project that your tummy will enjoy...
Here's my coffee booch on day 1 (on the far left). I simply brewed enough coffee for my 1 gallon container. I used 1t ground coffee per cup of water, so about 5 T for about 1 gallon water. Since my spoonfuls were heaping, I rounded down :). Then, I added 1 cup organic sugar and let it dissolve. When the sweet coffee was cooled down to around 100 F, I added my scoby and about 1 cup left-over liquid from my previous batch- you can use either tea or coffee booch as a starter.
I go by taste when bottling my booch, and this batch took about 2 1/2 weeks to finish fermenting. Remember, even the caffeine is being changed at a molecular level- the finished product will not be sweet or caffeinated. I bottled as soon as I could no longer taste the sugar and the nice kombucha tang was developed.
Usually, I let my booch rest for a second ferment, either with fruit or juice as a flavoring, but I really couldn't decide what to flavor this with... maybe a vanilla bean? or cinnamon stick? The choice is yours! There is definitely a coffee aftertaste to this beverage, so anything that would compliment that would work :) I am skipping the second ferment this time and putting this baby right in the fridge. Now, I can enjoy two of my favorite morning beverages together in one cup! Enjoy!!