How to Turn Ground Coffee into Perforated Kombucha – Recipe | coffee

“NMabel said, handing me a large bag of used coffee. “Last week, someone came asking to make me some vegan leather.” I walked out smiling from ear to ear, happy to connect with a local barista and just had a kilo of Brockley’s best used coffee.

Worldwide, nearly 10 billion kilograms of coffee beans are consumed each year, and those beans are grown on 10 million hectares across the so-called bean belt, an area roughly 25 degrees on either side of the equator. Imagine the impact if the waste from all that coffee were repurposed to make food, fertilizers, leather, skin care products, and even biofuels.

Kombucha coffee

I love recycling coffee. For starters, it’s free, and it’s also carbon positive, because you’re reusing a product that would otherwise go to waste. Much like kombucha coffee, kombucha has a serious kick of caffeine, so i tend to only have a small cup at a time, otherwise i can get coffee jitters or even anxiety.

I was excited to learn recently that drinking coffee is associated with increased longevity and a reduced risk of cardiovascular disease. If you’re sensitive to caffeine like I am, don’t worry, because the other 100 or more bioactive ingredients in coffee are likely to contain the health benefits. Also, this recipe would work well using decaffeinated coffee as well. Keep spent pesticides in the freezer until you have enough (or order some at your local coffee shop). You will need a three-liter jar, a clean tea towel, and a rubber band or a length of string.

Make about 2 liters

30 grams of unrefined sugar
700 grams of used ground coffee
300ml of ripe kombucha
(homemade or store-bought)
1 Scoopy Kombucha
(ask a friend or buy online)

Measure two liters of boiling water into a heat-resistant glass bowl or ceramic jug, stir in the sugar and spent coffee, and leave to steep overnight. The next day, strain the flavored water through a non-metallic sieve into the fermentation vessel, add the kombucha and gently stir the Scooby on top. Cover the jar with a clean tea towel, secure it in place with a rubber band or string, and place the jar in a warm place about 20°C out of direct sunlight.

After a few days, start tasting the kombucha—depending on the ambient temperature, it will take between three and 14 days for it to ferment. Strain into sterilized bottles, reserving 300ml of the back-slope for the next batch, and store in the refrigerator, or leave to ferment a second time, which will carbonate the drink.

Leave a Comment