Coffee Kombucha
Cheffie Series
Coffee and kombucha may seem like an unlikely pairing, but trust me when we say that the combination is truly something special. The earthy, bold flavours of coffee perfectly complement the tangy, taste of kombucha, creating a unique and delicious drink that is sure to wake up your taste buds.
Not only is this coffee kombucha recipe delicious, but it also offers a host of health benefits. Kombucha is a fermented tea rich in probiotics, which can help improve gut health and boost the immune system. Coffee, on the other hand, is a natural source of caffeine, which can help to increase energy and improve focus.
When making kombucha, there’s normally 2 fermentations, however, fizzy coffee sounds gross, so stick to 1 fermentation. I won’t be going through the whole SCOBY-making process, if you’re new to kombucha making, there are 100s of recipes to get your bearings and how to make your own SCOBY and booch.
This variant rather than just a drink I have used it to make a glaze which I’ll be sharing soon to glaze lamb sweetbreads in. It’s to DIE for. When reduced the coffee booch becomes sweet, and glossy with hints of coffee bitterness, and sourness from the booch to offset the rich lamb sweetbreads.
To make this coffee kombucha, you will need a few simple ingredients and a bit of patience. First, you will need to brew a strong pot of coffee, and then let it cool to room temperature. Next, you will need an old batch of kombucha using a kombucha starter culture and sweet tea. Once both the coffee and kombucha are ready, you will simply need to mix them with a bit of sugar and mineral water in a jar or bottle and let them ferment for a few days.
The result is a unique and delicious drink perfect for a morning pick-me-up or a refreshing afternoon treat. Give it a try, I’d love to hear what you think in the comments below.
Philli xoxo
Ingredients
500ml strong coffee / 8 double espresso shots
60g sugar
150g old booch
200ml mineral water
Method
Remove your scoby and rinse with mineral water
To a clean jar add the scoby. Mix the coffee with sugar and allow to cool to room temperature. Once cooled add the sugary coffee to the jar with the mineral water
Over with a cheesecloth or covid face mask and leave for 3-5 days. Taste and if you want it more sour leave it for longer.
