Method
1
<h2>Infusion Preparation</h2>
2
<ol><li>Combine coarse ground coffee and cascara in large jar</li><li>Add diced mango and mint leaves</li><li>Pour room temperature water over mixture</li><li>Stir gently to ensure even saturation</li><li>Cover and steep for 8 hours at room temperature</li></ol>
3
<h2>Straining Process</h2>
4
<ol><li>Strain mixture through fine mesh strainer</li><li>Press fruit gently to extract flavors without bitterness</li><li>Strain again through coffee filter for clarity</li><li>Stir in agave syrup and lime juice</li></ol>
5
<h2>Serving</h2>
6
<ol><li>Fill glasses with ice</li><li>Pour infusion over ice</li><li>Garnish with fresh mango cubes and mint sprig</li><li>Serve with a straw and enjoy immediately</li></ol>
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
