If you like to drink Kombucha then you might know its health benefits. Usually, there are two types of brewing available: continuous and batch brew. However, continuous brew kombucha is a popular method of brewing Kombucha in most places. In addition, it is gaining in popularity due to its ease and convenience. Compared to traditional batch brew kombucha, continuous brew kombucha has many differences that make it an attractive alternative for home brewers. In this blog post, we will discuss the various ways in which continuous brew kombucha is different from batch brew kombucha and the benefits of each method.
The fermentation process
Kombucha is a fermented beverage made from sweet tea and a SCOBY (symbiotic culture of bacteria and yeast). Further, as we have discussed earlier, you can produce Kombucha in two ways: batch brew and continuous brew.
However, the fermented process of both brews is different from each other. Batch brewing is the traditional method of making Kombucha, and involves fermenting the tea-SCOBY mixture in a large container for 7-14 days. Continuous brewing is the newer method of producing Kombucha and requires using a special continuous brew Kombucha jar. The tea-SCOBY mixture is placed into the continuous brew Kombucha jar, which has an airtight lid and is left to ferment for 3-5 days.
During this time, the SCOBY consumes the sugar and produces carbon dioxide. It is trapped in the jar and adds more essence to the final product. The liquid can then be drawn off through the spigot at the bottom of the jar and enjoyed or stored in bottles or jars.
The SCOBY
The SCOBY (Symbiotic Colony of Bacteria and Yeast) is the heart of any Kombucha brewing process. Additionally, this SCOBY is responsible for consuming the sugar and tea in the mixture and converting it into a delicious and fizzy drink. With batch brew Kombucha, the SCOBY is suspended in the liquid in the brewing jar. With continuous brew Kombucha, the SCOBY is kept in a separate vessel called a continuous brew Kombucha jar. Additionally, the continuous brew Kombucha jar allows the SCOBY to stay undisturbed while new batches of Kombucha are brewed and added to the jar.
Moreover, this helps to ensure that the SCOBY remains healthy, as it is not exposed to oxygen or bacteria during the brewing process. The SCOBY will continue to thrive as long as the jar is regularly replenished with fresh tea and sugar. Also, it produces delicious Kombucha for many batches to come.
The finished product
Once the continuous brew Kombucha has been fermenting for the desired time, it is time to taste and enjoy. The finished product of a continuous brew Kombucha will be slightly more potent than that of a batch brew. This is because a continuous brew will ferment for longer and with less dilution, leading to a higher concentration of beneficial acids and probiotics.
Furthermore, when you first taste your Kombucha, you may notice that it is slightly acidic with a tart flavor. This will depend on how long you fermented the tea and the ratio of sweet tea you added in the beginning. If you are looking for a sweeter flavor, you can always add more sweet tea or fruit juices during the fermentation process.
The taste
The flavor of Kombucha brewed with a continuous brew jar is much more complex and tinge than that of batch-brewed Kombucha.
- Continuous brew Kombucha has a stronger, less sweet, and more complex flavor profile. It also generally contains more acidity and a higher level of beneficial bacteria due to the longer fermentation process.
- In addition, Kombucha continuous brew usually has a smoother, less bubbly texture than batch brew. The result is a beverage with a richer and fuller flavor than traditional batch-brewed Kombucha.
- Ultimately, the taste of continuous Kombucha brew will depend on the type of tea used, the amount of sugar added, and the duration of the fermentation process, but overall it tends to be more intense and flavorful than batch brew.
Is Continuous brew Kombucha better than batch brew Kombucha?
At Cayo ‘s we brew Kombucha in two different ways; batch brew and continuous brew Kombucha. However, batch brew is our traditional method. The process involves fermenting the Kombucha in batches and then bottling it. On the other hand, the continuous brew is a newer method where Kombucha ferments continuously in a larger vessel.
Similarly, both methods produce delicious Kombucha, but there are certain differences that we have discussed in the blog. The most basic difference is that batch brew Kombucha is more acidic, while continuous brew Kombucha has a milder flavor. The former has a shorter fermentation time, while the later Kombucha method takes longer. Overall, the two methods of making Kombucha both produce tasty drinks. We invite you to come and try both of our methods and tell us which Kombucha is best in taste and flavor.