Citrus-Infused Ethiopian Sidamo Cold Brew with Yuzu Zest

<h2>Instructions</h2>

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