How to make coffee kvass at home?

In the heat, you can't do without cool drinks. The range of soft drinks in the store allows you to choose a product to suit every taste. But often what is sold in stores is not always useful. Therefore, many people prefer to prepare their own drinks at home. One of the most relevant and popular home-made drinks is kvass. There are plenty of varieties, including original variations. In this article we will look at how to make kvass from coffee in several ways.

What is coffee kvass and what is it made from?

Coffee kvass is produced by partial fermentation of sugar and dry yeast. Coffee acts as a flavoring and natural coloring agent in this recipe. The finished kvass has a very faint aroma of coffee, and the taste of the drink is close to traditional. And yet, light notes of novelty decorate the familiar recipe.

To prepare coffee kvass you will need the following set of products:

• 3 liters of fresh warm water.
• Granulated sugar in the amount of 200-220 g.
• Instant coffee 7 g or 1.5 tsp. no slide
• Dry yeast – 1 tsp.
• Citric acid – 1.5 -2 tsp. (7-10 g)
• Raisins – 7-15 berries.

Prescription explanations

To prepare coffee kvass you will need regular instant coffee. If you don’t have one in your house, then a disposable coffee sticker will be the way out. It can be bought at any store. You need to buy regular black instant coffee, without any additives like sugar and milk.

Coffee does not add any special properties to the drink. Coffee granules enhance the color and slightly flavor the kvass. The caffeine content in it tends to zero, so even those who avoid coffee for medical reasons can drink this kvass.

There are different opinions about sugar and raisins. If you like sweet tastes and don’t like too much sourness, you can put 220 or even 250 g of sugar per 3 liters of water.

If you like sharp and refreshing notes, then add a little less sugar and increase the amount of raisins to one handful. Raisins add sharpness and sharpness to the drink.

Citric acid provides the sour notes of the bouquet. Do you like it sweeter? Then add approximately 7 g of lemon or 1.5 teaspoons without any slides. For lovers of contrasting bouquets with sourness, we recommend trying 2 level teaspoons. In quantitative terms, this will be about 10 g of citric acid.

Our recipe is just a base for your own experiments. As you know, the taste and color of felt-tip pens are different.

Kvass with herbs

What do you need:

• aromatic herbs (thyme, mint, oregano) - 1-2 sprigs each;
• currant leaves – 2 pcs.;
• rose petals (optional, but recommended) - a handful;
• black or green tea (green is better) – a tablespoon;
• raisins – 15 pcs.;
• sugar – 100 g;
• water – 2.5 l.

How to cook:

1. Mix all types of herbs, pour boiling water over them, and leave overnight.
2. Add sugar and stir. Strain.
3. Place raisins in bottles and fill with herbal tea. Place in a cool place.

Herbal kvass will be ready for use in 3-4 days. This unusual drink is very refreshing, invigorating, and quenches thirst.

The real recipe for coffee kvass

So, you have acquired everything you need and are ready to perform the priesthood. Oh yes, we forgot about the dishes. Urgently find a three-liter jar of crystal purity and prepare two one and a half liter plastic bottles for storing the finished drink. Once you find everything, wash it and dry it, you can start cooking.

How to cook?

• Pour warm water into the jar. Its temperature should be within 35-40 degrees, but no more, otherwise the yeast will not ferment, but will brew.
• Add coffee to the water and stir.
• Then it's sugar's turn. Feel free to pour in the entire volume and stir well.
• Add dry yeast and mix the mixture again.
• Citric acid will follow. Naturally, we then mix the entire contents of the jar.
• Complete the manipulations by launching raisins into the water. It must first be washed and dried with a paper towel.

Once everything is mixed, cover the jar with gauze or cloth, but not the lid. The fabric will give free release to carbon dioxide, which is formed during the fermentation process. Place the jar of kvass in a warm place. If it’s a sunny day, you can put it on the windowsill, under the sun’s rays. Some recommend wrapping the jar in thick cloth or even a blanket. This technique will allow fermentation to proceed faster.

Fermentation will begin quickly, after about 15-20 minutes, and will continue for several hours. Do not be afraid of the foam on the surface - it is formed as a result of fermentation of raisins and is a normal condition of the process.

The longer you keep the coffee kvass warm, the more pronounced, ripened flavor the finished drink will have.

We like a light, refreshing bouquet, so we bottled the kvass after 5 hours of fermentation. In this recipe, the coveted coffee notes appear more clearly. After 12 hours of exposure, the coffee aroma seemed very weak, barely perceptible.

The traditional recipe recommends keeping kvass for 10-12 hours before bottling. You can try kvass during the ripening process to determine your taste level.

As soon as you decide that the coffee kvass has reached a suitable maturity, it should be strained through cheesecloth or a strainer, bottled and placed in the refrigerator. As soon as the drink becomes pleasantly cool, you can drink it. Serve chilled kvass in tall glasses.

Recipe for coffee kvass with juice

If you don't trust citric acid, you can make coffee kvass with apple or apple-grape juice. To do this you will have to make some changes to the recipe.

• 2.5 liters of fresh warm water.
• Granulated sugar in the amount of 180-200 g.
• Instant coffee 7 g (approximately 1.5 tsp without a slide)
• Dry yeast – 1 tsp.
• Grape-apple juice – 0.5 l (can be replaced with freshly squeezed apple and grape juice, taking 1 glass of each).
• Raisins – 5-7 berries.

The preparation procedure is the same: stir coffee in warm water, then sugar, yeast. Pour in the juice almost last. Finally add raisins.

In this recipe we used less raisins and sugar than in the first recipe. The reason is the use of juice. It already contains both a fruit component and sugar for active fermentation.

Recipe proportions are a matter of taste. We prefer moderately expressed sourness and a delicate, sweetish bouquet with coffee notes.

We didn't really like the result of changing the recipe. The taste of coffee kvass in juice seemed deeper to us, but the aroma of coffee was almost not noticeable in it.

Culinary secrets

We have already described how to make bread kvass and sourdough for it on our website. This time we will dwell on the nuances of making kvass at home not from bread, but from berries, fruits, herbs and coffee.

• The easiest way to ferment kvass is with yeast. It is convenient to use dry yeast in powder form. They dissolve easily, act quickly and do not add an unpleasant aftertaste to the drink.
• You can make kvass without yeast. They can be replaced with raspberry ferment, which is often made for wine, or with raisins. Raisins can also be a complement to yeast, enhancing its effect.
• At the first stage, the ingredients that serve as the basis for kvass are fermented warmly (at room temperature), then the drink is allowed to mature in the refrigerator for some time. If you use only raisins to prepare kvass (without starter and without yeast), you can skip the first stage.
• At the first stage, the components are poured into a jar, filling it approximately to the shoulders, so that during increased gas formation the foam does not protrude beyond its edges. The neck of the jar is tied with gauze. Gases pass through it easily, but for insects it will become a serious obstacle.
• At the second stage, the kvass is poured into bottles or a clean jar, after straining, and sealed tightly. In this case, you can’t pour it to the brim either. The lid must be tight so that gases cannot dislodge it. It is recommended to store bottles of kvass in a horizontal position in the refrigerator; it is still better to place jars vertically.
• Fruit, coffee and similar types of kvass have a pleasant taste and aroma, reminiscent of lemon tonic and similar soft drinks. In fact, any kvass is a weak alcoholic drink, and sometimes in terms of “degree” it can compete with beer. For this reason, it should not be offered to children or drunk by adults who are soon going to drive.

We won’t bore you any longer and move directly to recipes for making fruit, berry, coffee and tea-herbal kvass at home. The recipes are given with the expectation that you will make the drink in a 3-liter jar.

Features of cooking at home

Despite the simplicity of preparing coffee kvass, there are a few points worth paying special attention to.

• Coffee plays a secondary role in this kvass. Only light aromatization, nothing more. Therefore, you can take absolutely any instant drink. Natural coffee is not needed.
• Raisins can be anything. The more you add, the sharper the taste of kvass and the higher the foam.
• When the finished kvass is in the refrigerator, the cold inhibits the fermentation process, slowing it down almost to zero. But the ripening of kvass will continue, albeit slowly. Therefore, after a day, the drink will seem to you a little sharper, sharper than it was initially.
• Water quality is important. Take bottled or at least filtered water.
• The quality and speed of fermentation also depends on the freshness of the yeast. If the product is fresh, then fermentation will begin within 15-20 minutes. If after half an hour nothing happens, then - alas! – stale yeast.
• You can experiment with the proportions of sugar, raisins and citric acid, as well as with fermentation time. By changing these parameters, you will achieve variations in the flavor accents of kvass - from delicate and sweet to refreshing and sharp.

Blackcurrant kvass without yeast

What do you need:

• black currant – 0.5 kg;
• sugar – 0.2 kg;
• raisins – 20 pcs.;
• water – 2.5 l.

How to cook:

1. Place the currants in boiling water, add sugar, cook for a minute, remove from the stove.
2. Distribute between two 1.2 liter bottles.
3. Throw 5 raisins into each.
4. Keep the drink warm for the first 2-3 days. Then strain, pour into clean bottles, add the remaining raisins and refrigerate for another 4-7 days.

By analogy with blackcurrant kvass, you can make kvass from cherries, gooseberries and other berries.

Our conclusion

1. Refreshing drink
2. Available for home preparation.
3. Coffee in the recipe for flavor and color.
4. Kvass does not have any properties of coffee.
5. Suitable for variety of menu and for everyone.

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Add a comment

Hello, dear readers. Our summer has already begun, very hot at that. It had been raining recently, but for several days in a row the temperature has started to rise. For example, now it’s 36 degrees in the shade, and I want to drink something cold, and with “bulbs” at that. The ideal option is kvass. So I’ll tell you how to make kvass from coffee. The recipe is very simple and affordable.

True, in the first photo there is kvass on the second day. It is already sharper and even with foam in a foggy glass.

And this is not the first kvass recipe on the blog. There is a slightly similar recipe, you can see it in the article “How to make kvass at home.” But this kvass cannot be made so quickly. But it will taste like barrel kvass.

• Benefits of making kvass yourself for diabetes

From oats

The body absorbs oats well. Thanks to it, digestion and metabolism improves.

A drink based on it gives a vitamin boost

Benefits of oat kvass:

• Strengthens bones and teeth
• Has a beneficial effect on the condition of nails and hair
• Lowers blood cholesterol levels
• Removes toxins
• Normalizes the nervous system
• Reduces blood pressure
• Improves the functioning of the cardiovascular system
• Regulates bowel function
• Helps in the process of losing weight

This kvass is not sold in stores. This is due to the short shelf life.

Recipe No. 1

You can prepare it at home using several recipes.

Ingredients

• Oats – 0.5 kg
• Water – 1 liter
• Sugar – 125 gr

Step-by-step preparation

• Sort the oats and rinse well. Repeat washing until the water becomes clear
• Place it in a container and sprinkle sugar on top.
• Pour in cooled boiled water
• Leave to ferment for 3 days. You need to choose a place that is bright and warm
• Strain the finished drink. The first batch will be bitter. If you don't like the taste, you can throw it away. Make a second batch using grain. Its taste will be richer and tastier.
• Shelf life 2 days

Recipe No. 2

Ingredients

• Oats – 300 gr
• Sugar – 150 gr
• Water – 3 l
• Raisins – 100 gr

Step-by-step preparation

• Prepare oats: sort, rinse. Place in a jar
• Scald the raisins with boiling water, add them to the oats
• Pour sugar, pour boiled water over the mixture
• Infuse in a bright, warm place for three days. Reuse the remaining grounds
• Store, like the first option, no more than two days

The oat drink has contraindications.

It is not recommended to drink it for people suffering from the following diseases:

• Gastritis
• Ulcer
• Stones in the kidneys
• Increased acidity
• Allergy
• Liver diseases

During remission of diseases, 1 glass of drink will not cause harm. To be more sure, you can consult your doctor.

Quick kvass with coffee and citric acid

As you understand from the name, we will use instant coffee. But don’t worry, there will be so little of it that you won’t even feel the taste.

And we need:

• Water - 3 liters
• Sugar - 1 cup (250 grams)
• Instant coffee - 1 teaspoon
• Citric acid - 1 dessert spoon
• Dry yeast - 1 teaspoon
• Raisins – 10 – 15 berries

I wanted to write that the products are affordable and can be found in every kitchen. But unfortunately, or not so unfortunately, we didn’t have instant coffee. I drink coffee very rarely, and only brewed coffee, and mostly not at home. So we had to use a sticker, which is equivalent to one teaspoon. It’s a good idea now, and you don’t need to buy a lot. So I bought one sticker and made some quick kvass and coffee.

Now let’s move on directly to our coffee kvass recipe. To do this, take the container in which we will make our drink and fill it with warm water. The water should not be hot so that the yeast does not steam. My water temperature was about 35 - 40 degrees.

Water can be taken either boiled or spring. As you can see in the photo, I took a 3 liter jar to prepare kvass.

We pour a 250 gram glass of sugar into the water.

Then pour in one teaspoon of instant coffee. In our case it was a sticker. The type of coffee or its type is not so important here. You can even take the ordinary drink "Galka", which is sold as an inexpensive coffee substitute. Coffee is added not so much for taste, but as a coloring agent. This is how kvass acquires its familiar color. And the taste of coffee is not felt at all. Then we add citric acid. We added one dessert spoon, without a large heap. This is approximately 8 - 9 grams. From my experience I will say that we tried adding 10 grams, and tried adding 7 grams (a teaspoon). According to my taste, where there are 10 grams, it tastes better. I just love sour kvass. But I don’t recommend this kvass for people with high acidity.

If you add one teaspoon, then, for my taste, it is a bit sweet. This kvass was most often drunk, both on tap and in bottles.

At this stage, you can dissolve the sugar in the container. Now add yeast, one teaspoon of dry yeast. This is quite enough for our kvass to ferment. Don't add too much yeast. There are about 4 - 5 grams of yeast in a teaspoon. For better fermentation, add raisins. I added 15 berries, I like foamy kvass so that it is sharp. And raisins add sharpness to our kvass. You can take any raisins, there is no difference.

Mix everything well and leave it to ferment. I put it in the sun, and after three hours it was already possible to bottle it.

The first fermentation began almost immediately, but it was noticeable in large numbers after 15 minutes. After 2 hours, uniform fermentation was already underway. The raisins rose and then sank back to the bottom.

Three hours later I decided to bottle the kvass. The fermentation was clearly visible, and so that the kvass was sharp and not too acidic, I bottled it into two 1.5 liter bottles. Removed from the sun and left to cool at room temperature.

Since the room was hot, it took almost three hours to cool down. And it not only cooled down, but also wandered.

You can leave it to ferment out of the sun. But then be sure to look at the fermentation. You can even taste it. The main thing to remember is that the taste of the finished kvass will be a little sharper and sour, since fermentation will also take place in the bottle. At room temperature, kvass will ferment for about 6 - 7 hours.

But this is just a guess. Various factors will play here on the readiness of kvass. This includes the amount of sugar, the amount of yeast, and even the freshness of the yeast, the amount of raisins, and of course the ambient temperature.

Our kvass turned out to be sharp and tasty on the second day. And the first one is sweetish with sourness, and not so sharp. Both I and Elena (my wife, if anyone doesn’t know) like this taste, and even the children appreciated this kvass. And my son even asked me to make more of this kvass when I ran out.

And now some subtleties of making kvass. You can use less acid and let the kvass ferment more. Then it will be more sour, but there will be no sweet note. Namely, it is this note that makes kvass tasty, and not mash. If it peroxides, you will end up with a regular brew.

You can add a little less sugar. Then be sure to add less acid. And remember that you can always add acid and sugar afterwards, but you can’t remove it, just dilute it with water. But this may affect the taste of coffee kvass.

You can add less raisins. Raisins add sharpness. Therefore, when bottling, try to get the raisins into each bottle. 2 - 3 berries will be enough.

What’s also good is that it only makes 3 liters, and if you don’t like the taste, for example too sweet or sour, it’s easy to fix it in the next batch of kvass. You can always find your ideal kvass, your signature kvass recipe in 3 hours with coffee. And you can drink it after three hours, but it won’t be refreshing. It’s better to put it in the refrigerator and enjoy the cool kvass made from coffee and citric acid. As you can see in the first photo, kvass foams well after refrigeration and, believe me, it is very refreshing.

Kvass becomes tastier on the second day. Children like to drink foamy kvass through a straw.

From personal experience, it is better to store kvass in the refrigerator. This way it foams better and does not peroxide. And what I especially like is that kvass from coffee is prepared quickly and is easy to drink.

And if you are a supporter of natural foods and drinks, then we have a recipe for making kvass from barley. The advantage of this recipe is that it is made without yeast or acid. Barley, water and sugar. Moreover, a jar of barley is enough for the whole summer.

What kind of kvass do you prefer? Write a short recipe for your kvass. And if we like your recipe, we will prepare it and describe it with photographs. And of course we will thank you on the pages of our blog.

Drink: Kvass How to serve: chilled Main ingredients: Origin: Russia Cooking time: up to 24 hours Strength: Difficulty of preparation: 3 Save the recipe Save the recipe to your favorites list so you don’t have to look for it on the website again.

The latest research over the past two years proves that the benefits of drinking coffee significantly outweigh the possible harm. Thus, it is well known that coffee has a strong diuretic property, reduces the risks of developing diabetes, breast and prostate cancer, Parkinson's and Alzheimer's diseases.

Ingredients: –> View nutritional information and weights in our FAQ. –>

• 1 liter of boiled water;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. natural coffee;
• 1 tsp. dry yeast.

–> Contents

Chicory kvass

Consider an option designed for 25 servings. First you need to boil four liters of water and cool it to a temperature of 35 degrees. One liter of water is placed in a separate container, 300 g of sugar and 30 g of chicory are added.

The components are brought to a boil; they need to be stirred periodically. Chicory and sugar should be completely dissolved in water. During the process, the liquid will foam a lot, you need to carefully watch so that it does not escape. This mixture also needs to be cooled.

After cooling, the foam will almost completely disappear. The next step is to add one teaspoon of citric acid. Melt one teaspoon of dry yeast in hot water and also add to the rest of the ingredients. Only after this is the mixture combined with four liters of water prepared at the very beginning.

You need to prepare the container in advance - a five-liter jar or pan. The volume can be larger, the main thing is that the kvass fits. After pouring, the mixture needs to be stirred several more times. The last thing to add is raisins - 10 pieces. Coffee kvass will ferment for 5 to 8 hours. The process will be carried out at room temperature.

When the fermentation time has come to an end, the drink must be poured into storage containers, such as a jug and bottles. Like regular kvass, it needs to be stored in the refrigerator.

One glass of this drink contains no more than 50 kcal. The taste is sweet and sour and rich.

If you don’t have chicory or instant coffee at home, you can use dried apples for kvass. But in this case, you need to reduce the amount of citric acid. If you use fresh yeast instead of dry yeast, fermentation will take longer.