KOMBUCHA FOR DUMMIES

Tepache is a gorgeous traditional Mexican drink that can be made with any fruit and in this case green coffee. It’s a fermented drink that doesn’t need an existing starter culture (like Kombucha or Kefir). Instead, the natural yeasts from kickstarts a short 8 day fermentation, start to finish.

This clever little drink captures the exquisite
flavours from the green coffee and then harnesses the natural yeasts to create bubbles for days.

RECIPE
2,000g water 100%
250g green coffee 12.5%
160g dark brown sugar 8%

METHOD
-Sterilize a jar big enough to fit all the ingredients inside.
-Dissolve the sugar in the water inside your jar.
-Add the green coffee .
-Put the lid on the jar. Ideally using a valve letting gas out but not in. Failing that leave the lid slightly ajar.
-Leave the mix at room temperature for 4 days. This will start the fermentation process.
-Pass through a fine sieve and then into sterilized swing top bottles. Leave an inch of air at the top of the bottles.
-Leave the bottles for another four days for their second fermentation.
-Open with caution! Drink with pleasure.
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// Zero Waste Cooking School //
The Zero Waste Cooking School brings a fresh culinary approach with a clear look at sustainability. From easy home recipes to fermentation and nü waste, we bring you a whole network of experts exploring the future of food.