By color, aroma and taste, coffee kvass resembles classic kvass, but it is much easier to prepare at home. Coffee in this recipe only plays the role of a colorant and flavoring agent, and there are no coffee notes in the finished drink and the caffeine content tends to zero.
Theory
You need any instant coffee without additives (cream, milk, sugar, etc.), one sticker per 3 liters is enough.
Fresh clarified grape or apple juice will significantly improve the taste – fruity notes will appear. The amount of sugar depends on the desired sweetness of kvass. If juice is used, 150 g can be added and then sweetened to taste at the end of fermentation.
Citric acid stabilizes the acidity of the drink, promotes fermentation and saturation of kvass with carbon dioxide. Citric acid can be replaced with lemon juice – one medium fruit contains 4-5 g of acid.
It is advisable to replace dry baker’s yeast with wine yeast. This is a guarantee that the fragrance will not contain alcohol tones. Raisins give a slight sharpness.
coffee kvass recipe
Ingredients for 3 liters of kvass:
- water – 2,5 liters;
- juice (grape or apple) – 200-250 ml (optional);
- instant coffee – 7 g (1 sticker or 1,5 teaspoons without a slide);
- sugar – 150-220 grams;
- citric acid – 5-10 grams (1-2 teaspoons);
- dry yeast (baking) – 1 teaspoon or wine yeast per 3 liters of must;
- raisins – 10-15 pieces (optional).
Preparation
1. In an enamel saucepan for 4-5 liters, bring 2,5 liters of water to a boil, add sugar, mix. Boil for 3-4 minutes over low heat, removing foam from the surface. Remove the pan from the stove, add coffee, stir.
2. Cool the coffee syrup to 30-35°C. Add 0,5 liters of fresh juice or clean, unboiled water. Add citric acid and raisins.
3. Dilute the yeast according to the instructions on the bag and add to the wort. Mix. Move the container to a dark warm place. Cover the neck with gauze.
Attention! Before pitching the yeast, the temperature of the mixture must always be below 35 °C, otherwise the yeast will “cook” and there will be no fermentation.
4. Leave coffee kvass to ferment for 3 hours. Stir every 30 minutes. 15-40 minutes after adding the yeast, signs of fermentation should appear: hiss, foam and a slight sour smell. If you leave the must to ferment for 12-24 hours, you get an alcoholic coffee kvass with a strength of 2-4%.
5. Strain through 2-3 layers of gauze. Taste and sweeten with sugar if desired. Pour into plastic bottles, leaving at least 5-6 cm of free space.
Before screwing the cap on the bottle, it is better to squeeze it slightly so that the liquid is near the neck itself, this will prevent oxygen from entering.
6. Leave the bottles for 3-4 hours at room temperature. For normal gassing, the bottles should straighten up and become firm.
7. Transfer homemade kvass from coffee to the refrigerator or basement. Leave for 2-3 hours to cool, after which you can proceed to the tasting.
Attention! Check pressure periodically. If the bottle is swollen to an unnatural size, vent the gas to avoid an explosion.
The shelf life of coffee kvass in the refrigerator is up to 5 days, but it is better to make small portions and drink them in 1-2 days.
