Coffee Kombucha (NOMA)
Jack Roberts @jackfr1945
Cooking Instructions
- 1
Make sugar syrup- heat 1C sugar and 1C water to dissolve the sugar.
- 2
Put the coffee grounds (or 7oz. unused grounds) in a jar and pour over the rest of the water. Put in fridge to infuse overnight
- 3
The next day strain thru cheesecloth into the fermentation vessel, backslop with the Kombucha, and cover with a towel and rubber band. Don't let the SCOBY mother dry out- use a ladle to moisten it with some of the liquid if necessary.
- 4
Ferment for a week, then start tasting every day. When it tastes good, strain, bottle, and refrigerate. Transfer the mother to a container for storage (add 20% sugar syrup - 800g water to 20grams sugar)
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