3rd Iteration of Coffee Kombucha Complete

Coffee Kombucha

While the coffee flavor was more mild than I was expecting, it was still very enjoyable to drink.

I recently completed my third iteration of making coffee kombucha. The first iteration was a seven day brew and the taste was wonderful, with many different notes of coffee. My second iteration I did was a fourteen day brew and the brew had mild flavor. The third iteration was a seven day brew. I used 1/4 cup of Colombian and 1/4 cup of Mexican coffee bean to make 4 cups of coffee. It had a very subtle flavor again. I believe the acetic acid produced during fermentation is breaking down the compounds that gives coffee its signature flavor. I started my fourth iteration today and for the coffee I used 1/3 cup of Colombian and 1/3 cup of Mexican coffee beans. I brought around four cups of water to 160 F (71 C), added the coffee bean to the fine mesh infuser filter, and infused the coffee beans for eighteen hours at room temperature. Since its already room temperature, starting the kombucha was quick. For this iteration I will only ferment for five days. i was going to add coffee three or four days in (for a total of seven days), but I didn’t really leave myself enough room at the top to add much more. I may try this idea at a later date and see what happens. For now I’m hopeful that the strong coffee brewed and shorter fermentation time will lead to a stronger flavor, although it will likely yield lower concentration of probiotics.

Happy brewing everyone!