Method
1
Combine coarse ground coffee and cascara in large jar
2
Add diced mango and mint leaves
3
Pour room temperature water over mixture
4
Stir gently to ensure even saturation
5
Cover and steep for 8 hours at room temperature
6
Strain mixture through fine mesh strainer
7
Press fruit gently to extract flavors without bitterness
8
Strain again through coffee filter for clarity
9
Stir in agave syrup and lime juice
10
Fill glasses with ice
11
Pour infusion over ice
12
Garnish with fresh mango cubes and mint sprig
13
Serve with a straw and enjoy immediately
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
