Coffee Kombucha: Make It Easy and Fast

If expresso and classic American cappuccinos are boring, here’s an alternative to a healthy lifestyle from the most famous Danish chef, the legendary Noma restaurateur, Rene Redzepi.

After Noma published this year’s: Guide to Fermentation, which was instantly called the new testament by food lovers around the world, the trendy kombucha has found its high point, but with new flavors. 

Redzepi offers all kinds of kombucha recipes in his book: strawberry kombucha, pink, cherry, peach, flower, and even coffee.

Coffee Kombucha Make It Easy and Fast


Coffee Kombucha benefits

The latter has become a favorite drink of all Danes and an alternative to the usual coffee. Soda producers immediately rushed to produce it on an industrial scale. 

Kombucha is rich in vitamins B and D, and unlike other sugary soft drinks, it is harmless. In addition, the production of kombucha coffee is environmentally friendly. 

It is not surprising that all of Denmark, where it is known that coffee sales are the highest in the world, fell in love with this drink.


Ingredients of Coffee Kombucha

You can use freshly ground coffee. For the drink, Redzepi advises not to use light roasted coffee; otherwise, you risk getting coffee beer instead of kombucha. A light roast will give your drink the subtle floral aroma that good coffee always has.

For 2 liters of coffee, you will need:

  • 240 grams of sugar
  • 1.8 liters of water
  • 730 grams of ground coffee or 200 grams of freshly ground coffee
  • 200ml unpasteurized kombucha
  • 1 kombucha Scoby (sold in-store)

How to make kombucha coffee

1. Boil sugar syrup – 240 grams of sugar and bring the same amount of water to a boil. Stir the mixture well until the sugar dissolves.

2. Put the ground coffee in a heatproof bowl. Pour the hot syrup and then add the rest of the water. Allow the mixture to cool to room temperature, cover, and refrigerate overnight.

3. The next day, strain the liquid through a fine sieve lined with gauze into a fermentation vessel (jar or saucepan). Add 200 ml of unpasteurized kombucha and boil the infusion.

4. Wear gloves and gently place the kombucha SCOBY in the liquid. Cover the fermentation vessel with a cotton cloth or tea towel, secure it with a rubber band, and put the kombucha in a warm place.

5. Let the kombucha aside to ferment. Make sure that the kombucha SCOBY does not dry out—if necessary, moisten them with liquid from a jar.

6. After 7-10 days, you can start tasting the drink – once you are happy with the taste, filter the kombucha. Coffee can be packaged and stored in the refrigerator, and some can be frozen to prevent spoilage. Drink with ice and enjoy it.


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