Coffee Kombucha (NOMA)

Make sugar syrup- heat 1C sugar and 1C water to dissolve the sugar.

Put the coffee grounds (or 7oz. unused grounds) in a jar and pour over the rest of the water. Put in fridge to infuse overnight

The next day strain thru cheesecloth into the fermentation vessel, backslop with the Kombucha, and cover with a towel and rubber band. Don't let the SCOBY mother dry out- use a ladle to moisten it with some of the liquid if necessary.

Ferment for a week, then start tasting every day. When it tastes good, strain, bottle, and refrigerate. Transfer the mother to a container for storage (add 20% sugar syrup - 800g water to 20grams sugar)