Originally Posted by Chana
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?