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Coffee Kombucha Recipe

Coffee Kombucha Recipe

This coffee Kombucha recipe is for 1 gallon of Kombucha. 1gallon of Kombucha is enough to fill six 16 oz. fermentation bottles.
If you have less or more Kombucha required in this recipe,adjust the amount of the ingredients accordingly.
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2nd Fermentation 3 d
Total Time 3 d
Course Drinks
Cuisine American
Servings 6

Equipment

  • 1 Homebrewing kit This is for 1st fermentation
  • 1 Heating mat This is for 1st fermentation
  • 1 Boochsleeve This is for 1st fermentation
  • 1 Bottlebrush kit To clean your bottles
  • 6 Bottles (16 oz.) or 2 Growlers (½ gallon)
  • 1 Funnel For the 2nd fermentation process
  • 1 Mesh strain colander For the 2nd fermentation process
  • 1 PBW cleaner To clean your bottles

Ingredients
  

  • 1 gal Kombucha
  • 4 tsp Black coffee ($1.08 per ounce.)
  • 4 tsp Sugar ($0.38 per ounce)

Instructions
 

  • Clean your bottles
    Take the PBW cleaner and dilute it according to productinstructions. Following this, scrub the bottles thoroughly using thebottlebrush kit. Don’t forget to rinse the bottles and dry them completelybefore adding any ingredients.
  • Prepare your ingredients
    Dilute 4 tsp. of coffee and 4 tsp. of sugar in 1 cup of hotwater. Then, mix well and let the mixture cool down to room temperature. To dothis properly, simply leave your mixture at room temperature for at least oneand a half hours.
  • Add one portion of flavoring to each bottle
    Using a funnel, add one portion of your flavoring to eachbottle.
  • Fill the bottles with Kombucha liquid
    Fill your bottles with Kombucha liquid leaving about ½ to 1inch of headspace in the bottles. If you want, you may opt to strain the excessyeast of the Kombucha liquid using a mesh strain colander or a smaller sievebefore bottling.
    After filling the bottles, slightly shake it to mix theingredients. You may set aside the remaining Kombucha liquid and use it lateras a starter tea for your next Kombucha batches.
  • Ferment
    Shut your bottles tightly to achieve good carbonationbuildup. After sealing, allow the Kombucha to ferment in a fermentation stationat room temperature between 60℉ to 85℉. If you arebrewing in a relatively cold area, you may use a heating mat to maintain thewarm temperature. Depending on your preferred taste, fermentation may take from3 to 14 days.
  • Store your finished Kombucha in the refrigerator
    If the taste of your bottled Kombucha already fits yourliking, make sure to transfer them to the refrigerator. That is because thecold temperature in the refrigerator will inhibit fermentation and preserveyour desired taste.
  • Serve and enjoy
    Bottled Kombuchas usually have floating residues from theyeast and flavorings used. These residues are safe to ingest but if you feeluncomfortable seeing them in your drink, you may strain them.
Keyword coffee, kombucha
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