We love a good coffee kombucha. In the past, we've made brews where we completely swapped tea for coffee, and the results were definitely delicious, but very robust! This time, we decided to try a different approach: We flavored our traditional tea-based kombucha with a coffee syrup in second ferment. The result: Pure deliciousness! It still has that nice strong kombucha note, while being infused with the depth of coffee. And because the syrup contains sugar, this recipe will yield your coffee brew insane carbonation, as you can see in the photo.
Tea Base: Sencha or any other good quality green tea (5 tbsp of loose-leaf total, per 1 gallon of spring water)
Second ferment ingredients (per 12 oz bottle): Organic Coffee Syrup (1.5 tbsp)
Brew your kombucha to your usual tart/sweet preference.
To prepare your coffee syrup: Brew 3/4 cup of good quality ground coffee (we used French Roast) with 8oz of spring water. Combine 1 cup organic cane sugar with your brewed coffee in a saucepan, and bring to a boil, stirring constantly to make sure the sugar dissolves. Lower heat, and simmer for about 3 minutes.
Transfer to a container and bring to room temperature.
Once your syrup fully cools to room temp, you can add it to your bottle of finished kombucha. Simply pour in 1.5 tbsps of the syrup into your bottle, using a funnel.
Seal the bottle well, and set aside at room temp for 5-7 days.
We've found that this coffee flavored brew requires a slightly longer second ferment to achieve the best taste. Store the remainder of your syrup in a tightly-sealed container in your refrigerator. It will keep for several weeks!
Alternately, you can use a store-bought coffee syrup as well. Just be sure it doesn't contain any preservatives. You want the freshest ingredients in your booch batch!
If you're just starting your home-brewing journey, be sure to check out our selection of home-brewing essentials, including kits and scobys!