Making Coffee Kombucha - Not Wrong, Just Not Right

 

Long speculated upon and feared even in anecdotes, a week ago I had the perfect opportunity to embark upon the storied nostrum that is... komffee? Coffbucha? Joebucha? Coffee kombucha. Perfect...

 

Coffee kombucha Making coffee kombucha; after 6 days of primary fermentation

While open-minded, I didn't think there was any way this could be tasty. Enough people had asked about it, rumors circulated, and it came to the point that this brew couldn't be avoided; of this fact the new office-tap acquisition of Stumptown cold-brewed coffee was the ultimate indicator.

 

So, I opened up the tap, poured 32 ounces of the polarizing blackness, and added 1/4 cup of sugar to the joe after warming it on the stove. I added a bit of SCOBY, some distilled white vinegar as a starter (1 tbsp), cringed, covered and dated the jar, and set it out to ferment.

 

After 6 days in primary fermentation, there was a pretty gnarly SCOBY growing:

 

SCOBY of Coffee SCOBY of coffee

Having a pretty adventurous palate still does not issue into passive consumption. The creation of what essentially is sour coffee made me reticent to attempt making this beast, though I'd thought about it many times before.

 

Well, I wasn't proven wrong. Sour, acidic, vinegary coffee was the result - I considered the brew complete when I saw the SCOBY and smelled it - pretty awful, on both fronts. I let a couple of people in the office try it before me, still highly skeptical and protective of my taste buds' fortitude.

 

KBBK employees investigating the coffee 'buch KBBK employees investigating the coffee 'buch

 

The result of our tasting left us sure that the experiment had worked - coffee kombucha was assuredly the result - but in no way could this be construed by any of us as being something drinkable. Even the small cup we poured and passed around went unfinished.

 

I bottled it, so as to preserve the train wreck that would in the future be sure to elicit fascination and disgust among unsuspecting subjects - a little carbonation should attract a completely new level of repulsion. Kind of like the time I made apricot-peppermint kombucha.

 

*We did discover the SCOBY created from this brew was much more palatable than the brew itself.

 

 

 

This experiment behind me, I look forward to better and brighter days. I will try not to forget what happened, only the taste. Be skeptical. It's not wrong, just not right.

 

SCOBY can't live on beans alone SCOBY can't live on beans alone

 

3 thoughts on “Making Coffee Kombucha - Not Wrong, Just Not Right”

  • Marina Prada

    hi guys ,cofffeeee kambucha great idea, but wrong aproach; ..don’t give up…i can help. my name is marina,i am a certified raw, life food chef, i studied with david jubbs for over 5 years ,here in ny. i am from colombia, my father was a coffee grower, i know the best away to make the best kambucha coffee ever….. i also know sarna and matheo since 2002′ . last year i tryed your kambucha at pure food, and i like it a lot.call me please at 301 300 9491. ps i just move back to ny…it is great to find all this grat ideas for the good of all’. sincerely, life food chef, marina prada.

  • Kombucha on Tap, LLC

    A lot of our clients have cold-brewed coffee on tap and kombucha on tap. Have you guys experiemented with half kombucha and half cold brew coffee or a splash of one in the either? We're thinking that might be the best way to make a komfee.

  • William Donnelly

    MMm have you tried it? what did you think?

    W

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