Citrus-Infused Ethiopian Sidamo Cold Brew with Yuzu Zest

Instructions

1. Grind coffee to coarse consistency (like sea salt)
2. Combine ground coffee and room temperature filtered water in cold brew maker or large jar
3. Stir gently to ensure all grounds are saturated
4. Steep for 12 hours at room temperature or in refrigerator
5. Strain through fine mesh filter or cheesecloth twice for clarity
6. Zest yuzu directly over concentrate using microplane
7. Stir yuzu zest into concentrate and let infuse 30 minutes
8. Serve over ice, diluting 1:1 with cold water or to taste
9. Garnish with additional yuzu zest if desired

Pro Tips

• Yuzu substitute: Use lemon + lime zest (1:1 ratio) if yuzu unavailable
• Timing matters: Add zest after brewing to preserve bright citrus oils
• Storage: Concentrate keeps 1 week refrigerated; add zest fresh each serving
• Grind consistency: Coarse grind prevents over-extraction and bitterness
• Water quality: Use filtered water for cleanest flavor profile