Kombucha Coffee

4 cups plain coffee1/3 cup came sugar
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:


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