Probiotic coffee
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 is seldomly available in Germany.
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How coffee becomes kombucha
Actually, the production works as usual – except that the basis is green/ black tea and proportionately (from 20%) or even 100% coffee.
- 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 coffee kombucha is filtered and bottled. You can keep it in the fridge for a few days.
The taste of coffee kombucha is strongly based on the coffee used and gets a refreshing tart note with a slight tingling through the fermentation process.
I finally found a bottled coffee Kombucha in Berlin at the Barn in November 2022 and immediately had to take 2 of the limited edition cans home with me. I find the combination very nicely balanced. Definitely a good idea to enjoy ice-cold on a hot summer day!
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