Kombucha at coffee

Before we start, we advise you to take a look at our manual on fermentation To fully understand and fully take advantage of this natural process.

1. Infuse 80 g of ground coffee in 1 liter of hot water for about 10 minutes (type filter coffee or cold infused coffee for a softer taste). Filter to remove the coffee grounds.
   

2. Add 80 to 100 g of sugar to the still hot coffee and stir until full dissolution. Let cool completely.

3. Pour the sweet cooled coffee in a jar Le Parfait Great, then add 100 to 150 ml of start -up liquid (Kombucha not pasteurized or apple cider vinegar).

4. Place Kombucha's mother on the surface, clearly facing upwards.

5. Cover the jar with a fabric held by an elastic and let ferment in an airy place, at room temperature, for 7 to 10 days.

6. Check that the drink has a slightly tart smelly reminiscent of cider. Remove the mother and eliminate any black or sticky part if necessary.

7. Filter the drink and consume it directly, or transfer it to a bottle Lemonader Swing Top.

8. For a sparkling version, leave the closed bottle at room temperature for 3 to 4 days, then keep it in the refrigerator until tasting.