Let’s face the facts here: We all drink a lot of coffee. Whether we are participating in cuppings with our local roasters or enjoying a French pressed cup over a good book at home, there is a good amount of caffeine going into our bodies. Caffeine is good in moderation, but if you are reading this blog (and I don’t mean to make assumptions about anyone), you probably consume a more than “modest” amount of caffeine.
I began to think of other ways of countering the effects caffeine has on my body other than drinking water. Last summer, I went on a complete detox from alcohol and caffeine(I still cupped and tasted, but spit out everything). As I was on this detox I found that barbecue season is very difficult to feel quite right in without a tasty cold one in your hand. Luckily, I went to a barbecue where my good friend who is a recovering alcoholic introduced me to the kind of tasty cold one: KOMBUCHA.
I’m sure you’ve passed a soccer mommy or daddy on their way out of Whole Foods, guzzling down one of these. It’s readily available from Millenium Products of southern California (I bet they drink a lot at Intelligentsia LA). It is something you either love or hate, but I have been drinking it for a year now, everyday once a day, and it has become the yin to my yang of coffee drinking.
Kombucha is tea that has been fermented by microorganisms. Every morning before work I have one, and it seems to keep my stomach and mental functions even, no matter how many shots of espresso I drink. I drink it on my days off, on vacation, in the air, and everywhere. So when I found out you could make it yourself, I had to try.
It is a very good DIY instructional. So I ran up the street to the market, purchased the necessary wares for brewing. Now my closet has become a brew room for this drink. It’s been a week since I planted the seeds for the MOTHER, and come a month from now, I should be knee deep in my own, home-brewed Kombucha.