JELENIPLOUTEF: kávová kombuča. Aby to bylo zajímavé, potřebuješ kafe, které naliješ na kombuču udělat hodně silné, protože většinu chuti sežere. Zároveň teda je zbytečné se crcat s mikrolotem z etiopie, protože většinu chuti sežere kombuča.
Je to překvapivě fakt dobré. Jestli vám dovolí vzít si sebou vlastní předpřipravené suroviny, tak když si s tímhle pohrajete, tak to ještě jde dochucovat - nějaké ovoce, možná růžová voda a tak.
Blánu vám rád předá někdo odsud
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návod z
Noma guide to fermentation.
Coffee Kombucha
Makes 2 liters
240 grams sugar
1.76 kilograms water
730 grams leftover coffee grounds, or 200 grams freshly ground coffee
200 grams unpasteurized kombucha (or the liquid that comes with a packaged SCOBY)
1 SCOBY (see Sources)
Coffee kombucha offers a second life to used coffee grounds, which still have plenty of flavor to give up. If you prefer, you can use new grounds, but note that you’ll use much less of the fresh stuff. Look for coffee that hasn’t been roasted too dark, which can turn it quite bitter—a lighter roast will allow the complex fruitiness of a good coffee to shine through.
The in-depth instructions for Lemon Verbena Kombucha serve as a template for all the kombucha recipes in this chapter. We recommend you read that recipe before starting in on this one.
Bring the sugar and 240 grams of the water to a boil in a medium pot, stirring to dissolve the sugar. Meanwhile, put the coffee grounds in a nonreactive heatproof container. Pour the hot syrup over the coffee, then add the remaining 1.52 kilograms water. Let the coffee mixture cool to room tem-perature, cover, and transfer to the fridge to infuse overnight.
The following day, strain the coffee liquid through a fine-mesh sieve lined with cheesecloth into the fermentation vessel. Backslop the infusion by stirring in the 200 grams unpasteurized kombucha. Wearing gloves, carefully place the SCOBY into the liquid. Cover the top of the fermentation vessel with cheesecloth or a breathable kitchen towel and secure it with a rubber band. Label the kombucha and set it in a warm place.
Leave the kombucha to ferment, tracking its progress each day. Make sure the top of the SCOBY doesn’t dry out; use a ladle to moisten it with some of the liquid, if necessary. Once you’re happy with the flavor of your kombucha—probably between 7 and 10 days from the start—transfer the SCOBY to a container for storage and strain the kombucha. Consume immediately or refrigerate, freeze, or bottle it.
How I make COFFEE KOMBUCHA!
https://www.youtube.com/watch?v=KbKB6TodwPQ