Thoroughly clean your fermenting jar (I use a kilner type jar with a tap).
Brew up your coffee. I like to make it with filtered water to reduce the amount of chlorine etc in the water which could affect the fermentation. I use a caffettiere/french press that makes approx. 1l (X 4 obvs). Pour it into the jar.
Measure out 200g of raw cane sugar and dissolve in a little filtered water. Add this to the coffee.
Let the mixture cool down to room temperature.
Add the SCOBY and cover with a tightly woven cloth and secure with string or an elastic band to stop insects from getting in and ruining the brew.
Leave this to stand at room temperature out of direct sunshine for about 7 days. From this point on you can taste it daily to see how palatable it is for you. The longer the fermentation, the stronger the flavour.
You can stop the fermentation when you've reach the desired palatability by transferring it to clean bottles and storing it in the fridge. Depending on the temperature when fermenting, you will probably find that warmer weather will speed up the process and cold weather can slow it right down. The kombucha will keep in the fridge for several months but at some point you will find it has turned into vinegar. Fear not! Kombucha vinegar has many uses so don't chuck it.
Save some of the kombucha, along with the SCOBY which can now be used to create your next batch.
