Method
1
Coarsely grind 100g dark roast coffee beans
2
Combine grounds with 500ml room temperature filtered water in a large jar
3
Stir well and cover, steep for 12 hours at room temperature
4
Strain through fine mesh strainer lined with cheesecloth or coffee filter
5
Dissolve 3 tbsp tamarind paste in 1/2 cup hot water
6
Strain to remove seeds and pulp
7
Stir in brown sugar until dissolved
8
Add liquid smoke and mix well
9
Cool completely before using
10
Fill glass with ice
11
Add 1/2 cup cold brew concentrate
12
Top with 2-3 tbsp tamarind cordial
13
Stir gently and serve immediately
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
