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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > Coffee or Espresso brew?




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Old 10-12-2012, 04:31 AM   #11
Chana
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I have made Kombucha coffee using a SCOBY. The result is a very very potent energy tonic. The coffee is slightly fermented and has many of the qualities associated with traditional kombucha



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Old 01-04-2013, 04:27 PM   #12
Mupo
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Sorry for the super late reply I ended up making an espresso beer using Belgian yeast from White-Labs. I loved it, but its not for everyone. I'll have to show pictures sometime soon



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Old 01-04-2013, 04:30 PM   #13
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Sorry to sideway







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Old 01-04-2013, 04:39 PM   #14
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Sideways^ pictures. They rotated in my gallery but looks like they won't stay rotated.

forumrunner_20130104_123759.png

Yay its in a glass! But tastes better from the bottle. First beer that I've found that with.

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Old 01-06-2013, 02:00 PM   #15
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I tried espresso wine kind of a deal. It was too bitter to drink. Although its aging now the pre aging flavor warm and chilled was overpowering. I may have a different opinion in a few months. But as it stands now coffee would prob be a better choice. Being as alcohol enhances flavors. (Like bitterness in espresso.)

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Old 01-23-2013, 01:55 PM   #16
elizabeth99
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Quote:
Originally Posted by Chana View Post
I have made Kombucha coffee using a SCOBY. The result is a very very potent energy tonic. The coffee is slightly fermented and has many of the qualities associated with traditional kombucha
I've recently read about this. Very cool to hear that it works and that's it's high in caffeine?
I've heard that the SCOBY isn't 'active' anymore after fermentation when you make coffee kombucha - that you have to use an extra scoby and not your main one.

Any experience with this?


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