We need to talk about Kombucha. Kombucha, and especially the Kombucha mushroom, which is necessary for its production, is a wonderful and, for some people, frightening culture. We are talking about yeast strands that look like a jellyfish medusa. About bubbles of carbon dioxide, which are caught by the slowly growing babyscoby developing on the fermentation vessel.

Kombucha

Whether Kombucha is the salvation of the western world, or whichever health bonus it supposedly has - there is supposed to be vitamin B in it - it is delicious regardless. We always affectionately call it better soda, because it is certainly better than storebought soda. Nevertheless I would like to emphasize: Kombucha serves as a refreshment and is not a health drink.

Kombucha is black or green tea fermented with the help of a Scoby (abbreviation for symbiotic culture of bacteria and yeasts). In terms of food law, it is a drink of its own kind with a low alcohol content (0.1-2%). The proportion of sugar, alcohol and caffeine varies. Tea fermented to Kombucha has a fine mousse and tastes a little sweet-sour and fermented.

Kombucha

INGREDIENTS

  • 1 scoby
  • 100 ml finished kombucha as starting liquid
  • 1 liter water
  • about 8 gr. black or green tea, or 2 tea bags
  • 80 gr. white sugar
  • Fermentation vessel made of glass, at least 1.2l
  • breathable cloth and rubber band
  • Swing top bottles for bottling

PREPARATION

  1. Boil 1 liter tea and let it steep for 12-15 minutes. The tannins are used to ferment the tea.
  2. Dissolve 80 gr. sugar in the tea. White household sugar works best.
  3. Let it cool down to room temperature.
  4. Pour into the fermentation vessel together with at least 100ml of starting liquid per liter and the scoby.
  5. Close the container with the cloth and the rubber and place it warm and in a dark spot.

The kombucha is ready when you like it. The sweetness disappears and transforms into a yeasty acid. This happens faster in warmth than in cold. I usually let my kombucha ferment for 14-21 days.

Afterwards, the kombucha is either simply bottled and set up for maturing, or a second fermentation is undertaken. The kombucha is then flavoured and, by adding sugar from juice or fruit, for example, a stronger carbonic acid development can be forced.

It is important that you always save some finished Kombucha for the next batch before adding flavour.

I fill the Kombucha in flip top bottles and put it in the refrigerator where it continues to process slowly. Then I don't have to burp it every day, which is open the swing top slightly to release pressure. Mostly I like the carbonation after 7-10 days. If I am impatient, I leave the bottles at about 20° C for 3-4 days. If the bottles are standing this warm, it is absolutely necessary to open them every day! When enough carbonic acid is produced, put them in the refrigerator and enjoy.

ATTENTION - even in the refrigerator the fermentation continues, so always make sure to burp the bottles! Fermented beverages are not suited for beginners.

Ideas for second fermentation

  • Kombucha of green tea with lime juice and ginger
  • Black tea kombucha flavoured with cinnamon sticks
  • Kombucha from Darjeeling with orange and ginger
  • Kombucha with peaches
  • White tea strawberry kombucha
  • Flower kombucha (I love violet and cherry blossom kombucha!)
  • Green tea kombucha with cucumber and lime juice

Depending on how small you cut the pieces for the secondary fermentation, you can filter the drink again before consumption (after carbonation and aromatization is complete). Either with a sieve directly into your drinking vessel, or from one bottle to the other.

Scoby Hotel

Scoby Hotel
Welcome to the Hotel Scobyfornia.
In the back my first license plate from California, USA.

At the latest after the 2nd or 3rd round of Kombucha brewing, a baby will grow on top of your brewing vessel, so you will have many Scobys within a short time. I have an extra barrel with some brewing liquid and sweet tea. Every 6-8 weeks I add some sweet tea, because it evaporates and because the Scobys will acidify the tea to kombucha with the storage liquid.

Such a vessel with several Scobys is called Scoby Hotel. By the way, the Scobys continue to grow in the hotel and become thicker and thicker. I usually have way too many at home and like to give them away. If you live in Hamburg and can pick them up, please send me an email. I do not send, please refrain from inquiries.

Coffeebucha - Kombucha fermented with coffee

I love coffee. And coffee loves me. After all, I'm a web developer, so that's part of my job profile.

Fermented coffee? Yes, please. How convenient that you can also brew Kombucha with coffee and a Scoby! I call it coffeebucha, and it is so much more than just a brew with coffee taste. And the crema is awesome!

By the way, it's hard to believe what I stumbled upon by chance on the web:

German researchers have discovered that microorganisms love the microscopic fiber in coffee. These soluble coffee fibers are bacterial food and increase the growth of beneficial bacteroid microorganisms by up to 60%. Soluble prebiotic fiber can do a lot. They improve insulin sensitivity and calcium absorption and convert some plant fiber into vitamin A.

– Donna Schwenk, Cultured Food Life

The coffeebucha does taste twice as good now 😉

INGREDIENTS

  • 1 scoby
  • 100 ml finished kombucha as starting liquid
  • 500ml coffee, French Press
  • 500ml water
  • 90 gr. white sugar
  • Fermentation vessel made of glass, at least 1.2l
  • breathable cloth and rubber band
  • Swing top bottles for bottling

PREPARATION

  1. Boil 500 ml filter coffee or make coffee with the French Press. As strong as if you wanted to drink a very strong coffee.
  2. Dissolve 90 gr. sugar in 500 ml water.
  3. Let it cool down to room temperature.
  4. Put the Scoby and 100ml of finished kombucha liquid per liter (since I don't have a coffee Scoby Hotel, I always use brewing liquid from tea) into the fermentation vessel.
  5. Close the container with the cloth and the rubber and place it warm and in a dark spot.

The coffeebucha is ready when you like it. The sweetness disappears and transforms to a licoricey acidity. This happens faster in warmth than in cold. I usually let my kombucha ferment for 14-21 days.

Coffeebucha

8 Comments

  1. Heyyy, hab den Kaffeebucha jetzt schon ein paarmal gemacht. Finde der könnte ein bisschen mehr nach Kaffee schmecken. Warum muss der Kaffee nochmal verdünnt werden? Gruß

    • Hej Tobias,

      absolut! Man kann natürlich, statt sehr starken Kaffee zu verdünnen, auch einfach normalen bis starken Kaffee unverdünnt nehmen. Ich mache das mit dem Verdünnen immer, weil der Kaffee dann schneller kühl genug ist, um den Kombucha anzusetzen.

      Also, Du machst nichts kaputt! Berichte gerne, wie Dir der stärkere Kaffeebucha schmeckt.

      Best regards,
      Katsu

      • Hallo,
        habe keinen Scoby.
        Kann ich das dann auch mit der doppelten Menge fertiger Kombucha-Flüssigkeit ansetzen…..oder z.B. gekauftem Kefir?

        • Hej Effi,

          der Scoby ist tatsächlich nicht so notwendig, wie die Starterflüssigkeit. Für den Kaffeebucha würde ich allerdings erst einen Scoby in schwarzem Tee züchten und den dann zum Fermentieren benutzen. Dann bleibt mehr Karbonisation im Getränk, weil das meiste CO2 unter dem Scoby bleibt.

          Ob das Getränk auch mit Kefir schmeckt, habe ich nicht nicht ausprobiert. Wenn Du das machst, berichte bitte über Dein Ergebnis! Klingt auf jeden Fall spannend!

          Viele Grüsse,
          Katsu

      • Hallo,
        „Kombucha aus Darjeeling mit Orange und Ingwer“: wir mache ich den Kombucha? Mit ganzen Orangenscheiben oder nur mit Orangensaft oder nur mit der Haut?
        Dankeschön für Ihre Mühe im Voraus:-)
        Viele Grüße
        Alice

        • Liebe Alice,

          das kannst Du machen, wie es Dir am besten schmeckt. Ich mag den Darjeeligkombucha gerne in der Zweitfermentation mit Orangenscheiben, weil ich den Geschmack der Schale sehr lecker finde. Wenn ich die Scheiben zum Trinken entferne, drücke ich sie aus.

          Gutes Gelingen!
          Katsu

  2. Liebe Katsu,
    vielen Dank für die schnelle Antwort! Also einfach 1L des ca.14 Tage gereiften Kombucha von dem Scoby trennen, eine viertel Orange in Scheiben der Flüssigkeit hinzufügen und ohne Zucker weitere 7-10 Tage (ohne den Scoby) im Kühlschrank oder bei Zimmertemperatur arbeiten lassen?
    Und gibst Du eine Gurke oder eine Limette bei den anderen aromatisierten Varianten auch als Scheiben dazu oder nur als Saft?
    Liebe Grüße
    Alice

    • Liebe Alice,

      das hängt davon ab, wie es Dir am besten schmeckt. Ich nehme eher mehr Orange, kann fast eine ganze sein, und lasse es ein paar Tage ziehen. Ob warm oder kalt macht keinen geschmacklichen Unterschied, in der Wärme wird es schneller brausig. Zucker kannst Du noch ein bisschen hinzufügen, damit Kohlensäure entsteht.

      Limetten nehme ich auch gerne in Scheiben oder Achteln, Gurke entsafte ich.

      Spiel am besten einfach ein bisschen rum, bis Du Deine Lieblingskombinationen gefunden hast.

      Liebe Grüße,
      Katsu

Leave a Reply