After falling in love with kombucha and building an entire second website around kombucha recipes, you could say I’m a bit of an expert. And I’ve also become very passionate about showing you just how easy kombucha is to make! While regular kombucha is typically made with black tea, I had tried coffee kombucha at a trendy cafe, and it got me thinking. Next thing you know, I’ve run multiple tests and eventually created a lightly bubbly and absolutely delicious fool-proof coffee kombucha at home. The trick is to add the coffee during the second fermentation! But we’ll get into that later.
Here’s what you’ll need
Kombucha from a first fermentation: You’ve brewed your kombucha with the help of your SCOBY, and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here). I used black tea kombucha, but I suspect green tea would also be great with coffee and will probably bring out the coffee flavors more. Coffee: Brew up some strong coffee (cold brew coffee works, too) and let it chill (or go with a cold brew for less acidity). Decaf will work, too! Sugar: Just a dash of white or cane sugar will help carbonate the kombucha, giving the bacteria and yeast something to “feed” on. Optional flavors: Feeling adventurous? Try adding vanilla extract or cocoa powder!
Making coffee kombucha is easy
The actual work required to make this coffee kombucha recipe is minimal; most of the time is spent waiting.
