I love a good cup of coffee. I mean, I have piled the kids in the car at 8:00 at NIGHT to get a cup of iced coffee because I was all out, and I just had to have it (because the wrong person was tired, of course). Mr Hockey works a second shift job now, so I have bedtime on my own during the week. This week, he has overtime, so he’s out until 1:30 am. I have to be up with the kids at the crack of dawn (or so it feels), to shuffle them downstairs so he can sleep. It’s ironic, because I proclaim the awesomeness of magnesium, and I’ve been increasing mine bit by bit since arriving here in Vermont, but I still need that cup of Joe. Or sometimes two.
And I am picky about my coffee. It has to be Dunkin Donuts (don’t hate, I love my Dunkin). It has to be sweetened with grade b maple syrup (now called grade a extra dark, if the changes have made their way to your area), and needs a splash of almond milk (I buy a brand that doesn’t use carageenan, until the day that I can make our own). I’ll start putting raw milk in it soon, but that’s another blog post. For now, it’s still almond milk.
I also love kombucha.
For those that don’t know, kombucha is fermented tea. I love fermenting things because it’s so easy. We started with water kefir - the gateway ferment. Then coconut water kefir. Most probably move onto regular milk based kefir from there, but we were all dairy free at the time. So we moved on to kombucha. I acquired my scoby (symbiotic culture of bacteria and yeast) from a friend, and it is one hardy scoby - New England bred! It survived being mailed twice, neglected for 3 months, abandoned to my sister’s-in-law fridge for 2 months, and now it is reproducing at a rate that would alarm rabbits. And the tea is wonderful. Ferments are tangy and, in the case of kombucha, fizzy. I drank it all through this last pregnancy, and I’m drinking even more now - up to one quart per day. It is full of beneficial bacteria - probiotics - more strains and variety than in any other probiotic source. In other words, its the holy grail of probiotics. I feel so much better when I’m drinking it.
I’m in a few different “kombucha junkie” type groups, and someone mentioned fermenting their coffee with extra scoby chunks. I investigated. It can be done. Some people reported a smoother coffee, less acidic. I always have scoby to spare, so I gave it a try. I added a small piece of scoby and a splash of tea as “starter liquid” to 1 quart of coffee. I covered it, left it on my counter top and waited 3 days. It actually looked smoother. It’s still supposed to be sweetened and lightened like a regular cup of coffee, so I added my maple syrup and almond milk dutifully. It smelled good. I took a sip. I nearly spat it across the room. It was not smooth. It was fizzy. It was horrible. Coffee should not fizz. I’m sure some will say tea should not fizz. I say try it. But don’t ferment your coffee. Ferment your vegetables, ferment your raw milk, your water, your tea, and take your fermented cod liver oil. But please, step away from the coffee.
What are your favorite ferments? Share your tried and trues below!
I am the mama who is over the moon in love with her family and green living.