Method
1
Lightly crush cardamom pods with flat side of knife
2
Break cinnamon stick into 2-3 pieces
3
Combine all spices in a small bowl
4
Add coarse ground Geisha coffee to large jar
5
Add prepared spices and orange peel
6
Pour room temperature water over coffee and spices
7
Stir gently to ensure even saturation
8
Cover and steep for 12 hours at room temperature
9
Strain through fine mesh strainer lined with cheesecloth
10
Press gently to extract liquid without over-extracting
11
Stir in honey to taste while concentrate is still cool
12
Serve over ice in chilled glasses
13
Garnish with a cinnamon stick or star anise if desired
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
