One thing I would highly recommend is being careful if you add chia seeds to the bottle. I have a couple of different theories about why this happened (chia gel is compressible maybe? viscosity leads to liquid being drawn out of the bottle?), but today I suffered the effects of an explosive decompression while opening a chia seed kombucha. Imagine opening a shaken-up coke can, but with chia seed gel covering your kitchen. Another bottle last week with way too much chia opened with a column of rigid rising chia, which I rapidly attempted to eat, to no avail. Stick to 3-4 tsps per pint. I really went crazy with the chia.
|My kitchen after the chia explosion. Note the side of the fridge.|
2 cups made kombucha
3 quarts coffee (I'm using half decaff, but use whatever you like)
1 cup sugar
|Coarsely ground coffee|
ProcessMake a large pot of coffee. I boiled 3 quarts of water in a large pot and added the coarsely ground coffee directly to the pot, along with the cup of sugar. You could equally make coffee in a regular drip machine (although be warned that cups on your coffee machine are almost certainly not standard measuring cups. You need 12 regular cups of coffee. A cup on your machine could be 6oz, rather than 8oz). Then I poured the coffee through a sieve a couple of times, which seems to filter out the grounds pretty well. Pour the sweet coffee into a 1 gallon wide mouth jar.
As ever, we start the next batch with our cultured SCOBY and made tea from the last batch. If you don't have a SCOBY, read my super simple instructions on how to culture one from a store bought bottle of kombucha. Now pour in the 2 cups of made kombucha along with the SCOBY.
|Coffee with SCOBY floating in it|
Cover the jar with a cloth and put it away somewhere safe. Now, we let the Symbiotic Colony Of Bacteria and Yeast do its business for about 10 days (taste after 1 week, and then everyday until it is right for you). I am excited to try this new kombucha variety. It's certainly not one you can find in the stores!