Coffee Kombucha (Kombucha culture with coffee)

Coffee Kombucha - Kombucha made with Coffee — Coffee Kombucha: a simple recipe with lots of healthy bitter constituents

Making Kombucha from brewed coffee? Can this work? Yes, it can! In fact, it works brilliantly. The result is a truly exceptional taste experience that every Kombucha fan should have tried at least once.

If the Kombucha tea fungus is traditionally prepared with boiled tea, why not also with brewed coffee? It is actually surprising that no one has come up with the idea much earlier. In the meantime, with many celebrity chefs experimenting with fermented foods and young start-up companies constantly bringing new innovations to the market, there are actually already several recipes and even the first canned coffee Kombucha! (It remains to be seen, however, whether the latter actually contains a significant number of living microorganisms...)

To get started, all you have to do is make your own, normal coffee and give it a try. It does not matter whether the coffee is prepared in the coffee machine, in the coffee dispenser or in the pot. Also, the roasting and the composition of the beans is not important. The taste becomes particularly concise with a strongly brewed coffee.

After 8-14 days the drink is fully fermented! Admittedly, coffee kombucha is an extraordinary and unusual taste experience

The ingredients for coffee Kombucha (basic recipe):

1 Kombucha fungus (Scoby) of Wellness-Drinks with at least 200ml Kombucha drink as preparation liquid
1 liter brewed, well cooled coffee
90-100g sugar

The preparation:

For one liter of coffee you need (as a rough guide) between 60 and 80g ground coffee, depending on the desired strength.
Dissolve the sugar in the still hot coffee and then let it cool down to room temperature. Then prepare the coffee with a Kombucha Scoby as described on our page about making Kombucha with tea.
We do not want to conceal the fact that the Kombucha fungus does not grow as well in coffee as in tea, to which it has been accustomed for centuries. Therefore, we recommend using a little more preparation liquid than usual, about 200ml instead of 100ml.
The newly emerging tea fungus (Scoby) will look a little more irregular and may even be covered with small craters like a lunar landscape. It will also turn a distinct brown color due to the coffee. But the result is tasty!
For safety reasons, however, a newly grown coffee Scoby should not be mixed with tea. It is also recommended to use an excess Scoby for coffee Kombucha and to keep a normal culture with tea in case something fails the first time (to the Kombucha basic recipe).
After 8-14 days the drink is completely fermented!

Admittedly: Coffee Kombucha is an extraordinary and unusual taste experience which some may find hard to get used to. Nevertheless: People who love the extraordinary should definitely try this simple recipe.

Coffee Kombucha: spicy and sour and perfect with sweet desserts — Whether as a spicy-sweet-sour iced tea or as a shot on sweet desserts: coffee kombucha is delicious!

Coffee Kombucha tastes very good on its own, preferably well chilled of course, but especially on ice, as iced coffee. Its piquant and sour aroma and the intensive roasting aromas make it ideal for combining with sweet desserts. A dash of it poured over pannacotta, vanilla ice cream or pudding is really very, very tasty. Who knows, maybe even the coffee in tiramisu can be replaced with it?! I'll be sure to try it!

One more important tip: If you want friends to try it and don't want them to make a horrified face beforehand, the coffee Kombucha should of course never be served as "cold, fermented coffee"! Bet that most people find the drink just as much tastier if it has a cool, hip name? How about Fermented Iced Coffee? Sounds so much better, doesn't it? ;-)

Coffee and health: an inexhaustible discussionn

Coffee and health - this is of course an eternal, apparently inexhaustible topic of scientific studies and discussions. How much is actually healthy and how much per day can it be? In this context, there is often controversy about the stimulant caffeine. However, it is a common experience that the “small black” not only wakes you up, but is also welcomed by your stomach as a digestive aid. After the meal many of us long for a small, fine cup of espresso.

For this reason, the bitter constituents in coffee are increasingly coming to the attention of nutritional science. The bitter substances in tea, vegetables, herbs and salads are considered to be particularly healthy and digestive. Coffee has also been shown to have receptors in the mouth and stomach that react to these bitter substances. They stimulate the production of gastric acid and the flow of bile and thus help with digestion. The bitter receptors are part of a kind of early warning system for tainted and toxic substances to which the human organism must react. The more bitter substances the receptors report, the more gastric acid is released. Stomach acid in turn has an antibacterial and digestive effect.