A typical way to describe kombucha is to say it’s fermented mushroom tea. So when faced with a choice of a well made cappuccino or fermented mushroom tea, that voice inside your head may scream, "double cap extra foam." But Uzbekistan-born Lev Kilun will let you sample his house made kombucha on-tap while you wait for your organic espresso drink at Café Lyon in the Rockridge district of Oakland, California. Before your double cap is done brewing, you might wish you ordered the kombucha instead....
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