Method
<h2>Spice Preparation</h2>
<ol><li>Lightly crush cardamom pods with flat side of knife</li><li>Break cinnamon stick into 2-3 pieces</li><li>Combine all spices in a small bowl</li></ol>
<h2>Cold Brew Process</h2>
<ol><li>Add coarse ground Geisha coffee to large jar</li><li>Add prepared spices and orange peel</li><li>Pour room temperature water over coffee and spices</li><li>Stir gently to ensure even saturation</li><li>Cover and steep for 12 hours at room temperature</li></ol>
<h2>Finishing</h2>
<ol><li>Strain through fine mesh strainer lined with cheesecloth</li><li>Press gently to extract liquid without over-extracting</li><li>Stir in honey to taste while concentrate is still cool</li><li>Serve over ice in chilled glasses</li><li>Garnish with a cinnamon stick or star anise if desired</li></ol>
