Method
1
<h2>Preparation</h2>
2
<ol><li>Slice fresh ginger into thin rounds (no need to peel)</li><li>Zest yuzu and set aside, then juice for 2 tablespoons</li></ol>
3
<h2>Brewing</h2>
4
<ol><li>Combine coarsely ground coffee and sliced ginger in your cold brew maker or large jar</li><li>Add room temperature filtered water and stir gently to ensure all grounds are saturated</li><li>Cover and steep in refrigerator for 12 hours</li><li>Strain through fine mesh strainer or cold brew filter</li><li>Stir in yuzu juice and zest into the concentrate</li></ol>
5
<h2>Serving</h2>
6
<ol><li>Fill glass with ice</li><li>Pour cold brew concentrate over ice (dilute 1:1 with water if desired)</li><li>Garnish with additional yuzu zest if available</li></ol>
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
