Kombucha coffee is a thing and stop the world, we want to get off
Deconstructed latte, 2019 edition.
It is surprisingly difficult to make a good cuppa joe.
Anyone who has ever been a barista, worked at a cafe, or owned a coffee machine akin to a space ship will know the pain of finding the sweet spot that determines whether you pour a creamy cappuccino or a bitter cup of sorrow.
In-keeping with humanity’s desire to recreate the wheel, rather than just stick to making an actual decent coffee, cafes around the globe love to perk up the flat white.
The deconstructed latte:
The turmeric latte:
Coffee in a cone:
The latest appropriation of our fave pick-me-up has come from the mind of Frank Andrews of Frankie’s Beans in Darlinghurst, and his former manager-turned-kombucha connoisseur, Alex Pirra.
Yep, you guessed it.
Please put your hands and tastebuds together for… the KOMBOFFEE!
For anyone who hasn’t gotten around the fizzy fad, kombucha is fermented tea and sugar; a recipe which dates back thousands of years.
It boasts greater health benefits than regular tea; kombucha is packed full of antioxidants which will improve gut health, and also has disease and bacteria-fighting power.
The $6, 250ml glass bottles contain the equivalent of 3.45 espresso shots (yikes) and is served cold.
As cold brew coffee has lower acidity levels than a piping hot cuppa, it’s gentle on the stomach.
It’s also only 26 calories a serve, and sugar-free
Would you give Komboffee a crack?