Well today i decided to try my Kombucha Coffee idea. I have read in many places that the caffeine in the tea is "used up by" or "is fuel for" the bacteria, so i thought that considering coffee has more caffeine than tea i would try it out. I made a pot of VERY strong coffee(about 6-8 coffee "scoops") for a 4 cup coffee maker. I added the coffee to 1/3 cup white table sugar in a 1 quart mason jar and i inoculated that with Kombucha from 2 different brand names of raw kombucha GT's and Vibranz.
I used a mix of the two because even tho they have the same yeast strain S.Boulardii they use two different bacteria strains One uses Lactobacillus bacterium and the other uses Bacillus coagulans GBI-30 6086.
What i hope to find out from this is:
One will it grow a Scoby if coffee is used in place of tea?
Two will the end result be drinkable?
Three if it does form a Scoby and that Scoby is used in a Second jar of coffee/sugar mix will that be a more drinkable product(i expect the first batch to be highly acidic due to the time needed to grow a Scoby 20-30 days on average)?
Four will Kombucha made with coffee even work at all in anyway?
Feel free to comment in any way, if you have tried this, if you think its a cool idea, if you think it will be a total flop. I am interested in input and ill let you know what results i end up with.
I also have 3 jars made with 3 different Herbal Tea Blends and standard tea added to answer the same questions above. In these Jars i used 3 different sugar sources, One white sugar, one molasses, and one honey. So with what i have going right now i have the possibility of ending up with 6 Scobys. I like to experiment what can i say!