Method
1
Slice fresh ginger into thin rounds (no need to peel)
2
Zest yuzu and set aside, then juice for 2 tablespoons
3
Combine coarsely ground coffee and sliced ginger in your cold brew maker or large jar
4
Add room temperature filtered water and stir gently to ensure all grounds are saturated
5
Cover and steep in refrigerator for 12 hours
6
Strain through fine mesh strainer or cold brew filter
7
Stir in yuzu juice and zest into the concentrate
8
Fill glass with ice
9
Pour cold brew concentrate over ice (dilute 1:1 with water if desired)
10
Garnish with additional yuzu zest if available
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
