Anyone who has read my Copenhagen coffee tour article knows that I recently tasted coffee kombucha at the Coffee Collective in Copenhagen. Chilled or on ice a really good diversification. Today I’ll show you how you can make coffee kombucha at home. Because bottled it does not seem to be available in Germany yet.
How coffee becomes kombucha
Actually, the production works as usual – except that the basis is coffee instead of tea.
- You need a glass with at least 2.5 l capacity.
- That’s where the Kombucha fungus gets in.
- You get that z. B. in the pharmacy or in the WWW.
- Then you brew 2 l of coffee. I recommend filter coffee or cold brew.
- Dissolve 200 g of sugar in the coffee and let it cool to room temperature.
- At to the glass with the Kombucha and cover with a cheesecloth or kitchen paper and rubber band.
- Let it ferment between 10-16 days in the dark as immobile as possible.
- Finally, the kombucha is filtered and bottled. You can keep it in the fridge for a few days.
The taste of kombucha is strongly based on the coffee used and gets a refreshing tart note with a slight tingling through the fermentation process.