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The benefits of coffee to a person’s health have been widely known. That is, if you consume it properly. Heck, there are even studies that suggest that coffee drinkers live longer lives! Speaking of lives and health, have you ever heard of kombucha coffee?

Some of you may have heard that kombucha and coffee is good for health. Is it true what you have heard? Let’s find out!

The History of Kombucha

In a study conducted from Wiley University, kombucha was started in China for its healing properties in 220 B.C.. In 414 A.D. A kombucha was brought to Japan by a physician named Kombu. He delivered the kombucha for Emperor Inkyo’s digestive problems. From here is where the kombucha got its name.

Kombucha has become so popular in recent years thanks to its health benefits, its soda flavor similarity along with its sweet fermented taste.

Kombucha is usually made with fermented green and black tea. It’s also paired with extra flavoring, mostly fruit and berries to give its sugary taste.

What is Kombucha Essentially?

Taken from the definition above, a kombucha could be interpreted as fermented tea. The question is, what does it have to do with kombucha? more specifically kombucha made out of coffee.

purekopiluwak.com mentioned that kombucha is a special kind of tea, but that doesn’t take away the fact that kombucha coffee is an equivalent of a regular kombucha, especially to coffee enthusiasts. In conclusion, kombucha coffee is a variant of the regular kombucha. Instead of fermented tea, you have fermented coffee instead.

In a kombucha, a certain acetate bacteria and yeast eats the sugar in the concentration, resulting in an acidic compound  of acetic acid and carbon dioxide.

A microorganism that is used for fermenting is put in the drink on a semi solid disc. This microorganism is called SCOBY, which stands for symbiotic culture of bacteria and yeast.

Reported from baristainstitute.com, SCOBY used for fermenting coffee will have a different approach compared to fermenting tea. As we know, coffee is averagely acidic, which means that you wouldn’t need a starter kombucha to start the fermentation. Don’t ever mistake both processes as it could lead to a different outcome in taste and aroma.

How Do You Make Kombucha?

Well, all you need to do is to insert the SCOBY into your sugared coffee solution and let it ferment. Easy? Yes, but there are a few things to watch out for, such as:

  • Don’t overheat your SCOBY, the end yeast bacteria will die and the SCOBY would be rendered useless.
  • baristainstitute.com reported that coffee, being acidic, needs no addition of vinegar or starter kombucha to start the fermentation. Remember to use a different kind of SCOBY not similar to tea kombucha, as they have different processes.
  • For a better taste, kombucha coffee must be fermented twice, compared to regular kombucha which only requires one time fermentation.

How Does Kombucha Coffee Taste?

Kombucha coffee has a sort of bonus flavor, from its roasty flavor to its natural acidic taste thanks to the use of coffee. To the general folks, the acidity might be a turn off, but to regular coffee drinkers, the sourness is nothing new.

The Benefits of Kombucha Coffee

  • Plenty of Probiotics!

Kombucha is full of probiotics, which are useful microorganisms to the body. Tons of probiotic benefits can be checked in this link here! To sum a few, here they are reported by purekopiluwak.com: 

  1. Probiotics are useful for the intestines’ health, as it helps to break down molecules into smaller compounds that are easier for the body to absorb.
  2. Probiotics reduce the chance or heal diarrhea caused by antibiotics and other kinds of diarrhea.
  3. Probiotics increase your body’s immune response. Fending off other potential pathogens that could cause harm to your body.
  4. Probiotics lower cholesterol in blood.
  5. Probiotics help in preventing cancer.
  • Less Amount of Caffeine

Cited from purekopiluwak.com, kombucha coffee basically has no caffeine, making it drinkable for those who have a hard time tolerating caffeine. How so?

The microorganism, SCOBY, not only breaks down sugars, but also caffeine in the process, and because of that,  kombucha coffee comes out with little caffeine left once finished fermenting.

Coffee with less caffeine? Sounds pretty good, right?

Kombucha coffee obviously needs good coffee beans too. Beans with high acidity such as the arabica is a good choice. Albeit, the robusta is perfect too if you prefer less acidity.

That is all, and remember! Drink your coffee healthily and happily!

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