1 extra scoby (no starter tea needed)
1 quart-sized container
Brew coffee. Pour coffee and sugar into quart-sized container. Cool to room temperature before adding scoby. Allow to ferment 1-2 weeks until desired sourness is achieved.
Don’t reuse the scoby for tea, and serve coffee at room temperature or chilled.
Based on a recipe from Cultures for Health.
My articles on kombucha: