Method
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
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
