Coffee Kombucha

On the 5th I decided to change things up and make a coffee kombucha. I’ve been hesitant because I really love the sweet and sour taste of tea based kombucha. I’m sure the typical sweet and sour flavor profile will dominate, especially in the first iteration. My hypothesis is that further iterations will yield a rich coffee flavor with more subtle sour notes. I believe the sweetness with be overpowered by the coffee and the sourness will still hold strongest.

I am excited and will update my post on the 12th with my findings!

Coffee Kombucha

switching it up and going dark!

Update:

Coffee kombucha finished brewing! As you can observe, the pellicles are looking good and healthy. I put the pellicles in a temporary home to keep them safe. The color of the kombucha lightened up quite a bit since the start of fermentation. I could smell different notes of coffee, even then I felt that the sourness would still dominate. After tasting, I was wrong. There was a very slight sour taste, very mild, and a much more dominant flavor of the different notes of coffee. I say the notes because it didn’t taste like you were drinking a cup of coffee at all, it was so much better. I can’t even really describe it, it’s something you have to try yourself and you will understand. I’m very happy with how this turned out and will continue making coffee kombucha. That’s not to say I will only be making coffee kombucha. Absolutely not! I love tea based kombucha just as much and I have many ideas I plan on exploring. Plus I believe tea has more beneficial metabolites, which is my primary focus. This does however, in my opinion, disprove the belief that you can’t make a flavorful kombucha in one fermentation. It was certainly a flavorful kombucha! I recommend you give it a try.

My next brew is a Gunpowder Green, Hibiscus, Chamomile, and lemon tea kombucha. It will finish fermenting within the next week. I hope you enjoyed my article, until next time.