Coffee Kombucha

This Coffee Kombucha combines two great drinks into one. It's the perfect pick me up for anytime of the day!

Two Types of Fermentation

The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.

For the second fermentation you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.

You can ferment the flavored kombucha up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.

Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.

What Makes Kombucha Fizzy?

The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and / or sweetener), carbon dioxide builds.

🧾 Ingredients

This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

• Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
• Coffee: I used cold brew coffee because that's what I drink daily. It is less acidic than other brews. You could also use freshly brewed coffee, just make sure to cool the hot coffee to room temperature.
• Maple syrup: Adds sweetness. You could also use agave syrup, simple syrup, or your favorite sweetener.

🥣 Supplies

• Funnel
• 4 (25 ounce) bottles with flip top lids
• Measuring cup

🔪 Instructions

Pour ¼ cup maple syrup and ¼ cup cold brew coffee into each bottle. Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days at room temperature out of direct sunlight.

Pop open the lids at least once a day. Pressure builds, and this allows it to escape.

Should I Burp My Second Ferment Kombucha?

Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.

How Long Does It Take To Get Fizzy Kombucha?

It can take anywhere from 1-14 days. It depends on a few things.

1. It depends how much sugar you have in the kombucha. (Sugar in the form of fruit and / or sweetener.) The more sugar, the faster you'll get carbonation.
2. It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.

💭 Tips

• I recommend using cold brew coffee for this recipe since it's a lot less acidic. I pretty much only drink cold brew coffee, so I didn't even try this with regular coffee.
• Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
• Refrigerate after the kombucha is done fermenting.

👩🏻‍🍳 FAQs

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