Method
1
Combine coarse ground coffee with room temperature filtered water in a jar
2
Stir gently and steep for 12 hours at room temperature
3
Strain through fine mesh strainer and coffee filter
4
Sift matcha powder into a bowl
5
Add hot water (175°F) and whisk vigorously until frothy
6
Let cool to room temperature
7
Fill glasses with ice
8
Pour cold brew concentrate until glasses are 2/3 full
9
Mix matcha with milk and simple syrup
10
Slowly pour matcha mixture over the back of a spoon to create layers
11
Sprinkle black sesame seeds on top for the "meteorite" effect
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
