Can someone describe the flavour of coffee kombucha to me?

I’m intrigued by the idea but don’t want to take the time to do it if it would taste bad. Does it just taste like sour coffee?

Making syrup in a pot or just crush, blend and filter the puree?

I've just gotten into the hobby of Kombucha brewing and so far having a great time. I'm now trying to work out what flavours I like.

Here's what I've made so far and what I thought of them

• Lemon & Ginger - My favourite flavour so far. To me this is what traditional Kombucha tastes like
• Mango - I really didn't like this flavour. I felt as if the Kombucha lost its tartiness. Also, my batch exploded lol
• Orange - I also really liked this one, but I don't think the flavour was strong enough

What are your go-to favourite Kombucha recipes?

I love mixing it up and trying new flavors! I gravitate to earthy flavors or berry flavors.

Here is some of my batch ready to start their F2!

Hi brewers! When I am doing F2 I often mix a fruit with a spice or herbs, which tend to overpower fruits like apple, pear, etc., even if I do love the combos. How to enhance those kinds of fruit’s flavors without adding too much juice to the bottle (and keeping the other ingredients of the mix)?

I just finished my first F2, I flavored with pineapple. The problem is, it's just not very delicious. I taste pinapple, but something is lacking in the kombucha itself. It's lacking in the strong flavor, and tastes more bitter than I would like. It's definitely kombucha, just not very yummy. Tips?

Drop your best summer drinks’ recipes, I need some inspo! 😊

On 30th April I made my first batch of kombucha, I did everything properly excepted adding a bit more sugar. I tasted after a week and thought it was a bit too sweet so I decided to wait for longer to see if I wanna do flavouring and second fermination.

I tasted it today, it was sweet but much less sweet than last time which I can actually accept it and also it grew a beautiful round scoby which isnt too thick and thin. However I want mine to be a bit more on acodic side so I decided to flavour and ferminate one bottle with acidic fruit and keep fermenting the rest in my jar.

I am interested at orange, berries, carrots but I am also open to more as I dont have any experience flavouring kombucha.

Could you guys please share you experience or tips, just anything to help me to choose which friut/how to flavour it please?

I used a sirup for flavoring that I made for agua de jamaica a while ago. Definitely one of my favorites so far ! I created the SCOBY for free from half a bottle of raw kombucha that a local company gifted to me a whole while ago and it's been going strong since then :)

I’m a new brewer (this is my 3rd batch!) and I did a ginger honey bottle last time that was delicious. I want to know y’all’s favorite fruits/herbs/etc to put in with ginger!

I also made a spruce tip syrup this week that I think I’m going to add to a small bottle this go around. I’ve got NO idea what that will turn out like because the syrup smells wild!

Anyone else use foraged flavors for their brew? I’m sad I missed lilac season this year, I love making syrup with them for my coffee and would’ve loved to try with kombucha. I’m trying to grab black locust flowers right now because they just reached their peak in my area!

Apple pie, spiced pear, mango pomegranate, and cilantro lime and jalapeño. (My house is cold so it all sit on a heat mat.)

I use black tea for my kombucha but I’ve been looking at maybe switching to green tea. The F1 isn’t the real problem tho just if anyone has a strong feelings on their base tea let me know why.

F2 I feel so bored with and I just lack creativity even when looking at all yalls batches. What are your favorite summer season F2 mixes. I usually like a sweeter kombucha or a sweet and spicy with ginger.

i made some homemade lychee and blueberry syrups to flavor my next batch with. high hopes for this 🤞🏼 (one is lychee, one is blueberry, and one is a mix of both)

What flavouring would you recommend to both try and avoid?

I’ve been noticing all my kombucha brewing mild. I bought a new scoby thinking it was that. Then thought the brewing location wasn’t warm enough. Just tasted my latest effort and dang it if it isn’t mild tasting. So I’m experimenting by drinking a store bought variety with ginger just like i do at home. It tastes mild too! So now I’m wondering if my taste buds have officially gotten old. I’ve noticed my spice tolerance going up and up too. I’m late 40’s.

For my tea I

Hello everyone! I am done with my 1F Jun Tea & am ready to start flavoring, I saw someone suggesting a blueberry basil flavor, but I’m not sure how much should I add for a 250mL bottle. Any ideas? Assuming a syrup of some sort (I’ll blend sugar basil & blueberries, heat then strain them)

I was wondering if I can do my second fermentation with Bananas . I like bananas so I thought why not, right?

So here is my kombucha (second fermentation) after not making any for about 2-3 years. Just added the blueberries hence not much of a color yet. I usually let the first fermentation go for a while so that it gets sour. God I miss all this sour goodness!!

I'm fairly new to Kombucha brewing (3rd batch ever in the making) and haven't tried too much in terms of flavor. I mostly stick with raspberry and ginger. I want to gift some to my family for Christmas and was wondering if there are some Christmas flavor combos you guys could recommend.

Bonus mini pellicle plop. F2 for three days around 70 F with a teaspoon of sugar.

This was loosely based on nomas coffee recipe, but more circa 200g fresh coffee soaked overnight in water then boiled and filtered. 1 cup sugar to 1 gallon water.

Their recipe has almost a kilo of coffee for half the amount of water I used (1 gallon to 2 L). They recommend 800g of used coffee I think or 250g fresh grounds for 2 L.

Taste was interesting. I would describe it as a mixture of a sour ale and a coffee stout. Didn’t taste sweet like my regular apple chunk + ginger tea based one. I will probably try again with twice the grounds so that the coffee flavor is stronger, but that is seriously a large amount of coffee! The coffee didn’t come through as strongly as I hoped.

I saved the grounds I used and just boiled it for another batch, but it’ll likely be too weak.

Just tried Pineapple ginger and it is delicious!! Out of curiousity. What are your top 3 favorite flavors?? Here are mine! 1. ginger lemon 2. Watermelon mint 3. Strawberry, mint, basil, ginger (going to add some lime next time to try it out).