Coffee kombucha

Pour ground natural coffee (70 g) with water (1 l), add sugar (180 g), bring to a boil and immediately turn off the heat. Cover the container with a lid and let the infusion cool completely.

Sugar is needed here for the tea fungus to work: the yeast and bacteria will consume most of the sugar during fermentation. The exact amount of residual sugar depends on the temperature, strength of the starter, and duration of fermentation. For keto, ferment the drink longer until the sweetness noticeably decreases, drink in small portions, and if the taste becomes too sour, add erythritol after fermentation.

Strain the brewed coffee through a fine sieve or cheesecloth. Add clean water to reach a total volume of 2.3 l and transfer the infusion to a three-liter jar.

Place the tea fungus (1 piece) in the jar. It is better to use a fungus that has already been grown on coffee, but a classic tea fungus will also work.

If you have a starter, add 100-150 ml of ready unpasteurized kombucha without sugar and flavorings. Without an acidic starter, the first fermentation may take longer, and the risk of mold is higher. Rely on a clean sour smell and taste; if mold appears or there is an unpleasant smell, discard the entire batch.

Leave the jar at room temperature for 5-6 days. Over time, as the fungus adapts to the coffee environment and becomes stronger, fermentation may proceed faster.

Strain the finished drink, transfer it to bottles, and store it in the refrigerator. Keep it chilled for up to 20 days.

Add erythritol only after fermentation and cooling if the finished kombucha is too sour.