Add the sugar to the coffee while it is still hot and stir to dissolve.

Let the coffee cool to room temperature.

Pour the brewed coffee into a gallon size glass jar.

Add the SCOBY and the 1 Tablespoon of brewed kombucha to the jar.

Cover with cheesecloth or a coffee filter and a rubber band.

Let sit at room temperature for 3-5 days or until it reaches desired flavor. It will still be slightly tangy and bitter at this point.

Remove the SCOBY and use to make a new batch.

Pour the brewed coffee kombucha into quart size mason jars or bottles for the second ferment.

Divide the simple syrup and stevia evenly between the jars or bottles.

Place airtight lids on the glass jars and leave at room temperature for an additional 24-48 hours for a second ferment. This will add carbonation and a little more sweetness to the brew.

Refrigerate and serve cold as desired. I recommend serving over ice and adding coconut milk and additional flavored stevia to taste if desired.