Don’t just drink coffee, make this probiotic enzyme delicious drink gut health || coffee kombucha

Coffee Drinks
Ingredients 成分:

4 cups of filtered water /4杯过滤水

3 Tbsp ground coffee /三大勺咖啡粉

One Kombucha SCOBY/红茶菌菌母

1 cup organic cane sugar /一杯白糖

1/3 cup kombucha culture liquid or apple cider
vinegar / 1/3 杯红茶原液或苹果酵

You also need:

1 large glass with a wide opening
1 large piece of cloth or a dish towel
1 rubber band
1 SCOBY disk
filtered or distilled water
organic cane sugar
1/3 cup of pre-made kombucha or apple cider vinegar

Heat up water and coffee let it simmer for 15 mins. Add sugar to dissolve while coffee is hot Let the mixture cool down to room temperature (which usually takes about one hour). Once it’s cool, add your coffee mixture to your big jar/bowl. Drop in your SCOBY disk and 1/3 cup of pre-made kombucha.
Cover your jar/bowl with your cloth or thin kitchen towel and try to keep the cloth in place by using a rubber band or some sort of tie. You want the cloth to cover the wide opening of the jar and stay in place but be thin enough to allow air to pass through.
Allow it to sit for 7–10 days, depending on the flavor you’re looking for. Less time produces a weaker kombucha that tastes less sour, while a longer sitting time makes the drink ferment even longer and develop more taste. I like to ferment for 2 weeks in summer and 4 weeks in winter! Some people report fermenting it for up to a month before bottling with great results, so taste test the batch every couple of days to see if it’s reached the right taste and level of carbonation for you.

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