Method
1
Prepare cold brew : Combine coarse ground coffee with room temperature water in a large jar or cold brew maker
2
Steep : Let steep for 12 hours at room temperature or in refrigerator
3
Strain : Filter through fine mesh strainer or coffee filter twice for clarity
4
Make yuzu syrup : Mix simple syrup with yuzu juice and zest, let infuse for 30 minutes
5
Prepare pepper bubbles : Add cracked black pepper to sparkling water, let sit for 5 minutes
6
Assemble : Fill glasses with ice, add 150ml cold brew concentrate and 1 tbsp yuzu syrup per serving
7
Top : Gently pour pepper-infused sparkling water over the back of a spoon to create layers
8
Garnish : Add a few yuzu zest curls and a light sprinkle of black pepper on top
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
