I am a big fan of kombucha, and have been making my own for quite some time now. One of the fun parts (especially as your extra SCOBYs start to stack up) is experimenting with all the different flavors.
My latest experiment (fermenting now) is mango kombucha, made with fresh mango!
Already bubbling, my mango kombucha should be ready to drink soon!
I'm also a big coffee fan. Yes, I love the caffeine, but (similar to Kombucha) I also enjoy trying different flavors and methods of preparation.
Since discovering how easy it is to make cold brew coffee, I have long thought that coffee kombucha might be a possibility.
Today, at our local health food store, I noticed that they have a new brand of kombucha, and this particular brand has a cold brew coffee flavor.
I thought I'd give it a try, but found it to be barely palatable. It clearly featured the tastes of the coffee and kombucha, but the flavors clashed and gave it a nauseating aroma.
I haven't given up on coffee 'bucha, however, as this particular brand did some things that I would have done differently.
The ingredients include almond flavor and the mixture was a little too sweet. The almond flavor coupled with the sweetness clashed sharply with the acidity of the coffee. I would probably not include almond with mine, and not include nearly as much sugar as I would with a normal batch of kombucha. This would allow the natural acidity of the coffee (ideally) to blend with the kombucha culture.
I think the creator of this flavor was attempting to mask the coffee a bit too much and may have been better off by allowing it to come through.
Would love to hear your thoughts if you are a kombucha brewer like me or have also tried this particular flavor!
