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Coffee Tonic
by John Pickett Doug Weiler
157
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157
Title:
Coffee Tonic

Author:
John Pickett Doug Weiler

Description:

1 cup Kohana cold brew coffee concentrate

2 cup room temperature water

1/2 cup white sugar

1/4 cup white distilled vinegar

1 each scoby (symbiotic culture of organisms bacteria and yeast)

1/4 cup ice cubes

2 dashes chocolate bitters

1 splash club soda or sparkling water

Directions

Mix Kohana cold brew coffee concentrate and water. Add sugar and mix thoroughly to combine. Add Vinegar and scoby and allow to ferment at room temperature for at least 10 days, but up to 20, until preferred level of acidity is reached. (We ferment for 14 days at 72 Degrees Ambient Temperature).

Strain through fine mesh strainer into glass with ice. Add 2 dashes bitters and a splash of club soda.

Sip & enjoy a nuanced Coffee Kombucha!

Description:

1 cup Kohana cold brew coffee concentrate

2 cup room temperature water

1/2 cup white sugar

1/4 cup white distilled vinegar

1 each scoby (symbiotic culture of organisms bacteria and yeast)

1/4 cup ice cubes

2 dashes chocolate bitters

1 splash club soda or sparkling water

Directions

Mix Kohana cold brew coffee concentrate and water. Add sugar and mix thoroughly to combine. Add Vinegar and scoby and allow to ferment at room temperature for at least 10 days, but up to 20, until preferred level of acidity is reached. (We ferment for 14 days at 72 Degrees Ambient Temperature).

Strain through fine mesh strainer into glass with ice. Add 2 dashes bitters and a splash of club soda.

Sip & enjoy a nuanced Coffee Kombucha!