Nitro Yuzu-Infused Ethiopian Coffee with a Hint of Kaffir Lime

Preparation

1. Prepare citrus infusion: Gently muddle kaffir lime leaves in a small bowl. Mix with yuzu juice and simple syrup. Let steep for 30 minutes, then strain.
2. Cold brew setup: Coarsely grind Ethiopian coffee beans. Combine grounds with room temperature filtered water in a large jar or cold brew maker.
3. Steep: Refrigerate for 12 hours, stirring gently after 6 hours.
4. Strain: Filter through fine mesh strainer lined with cheesecloth or use cold brew maker's built-in filter.
5. Combine: Mix cold brew concentrate with prepared citrus infusion. Adjust sweetness to taste.
6. Nitro effect: Pour mixture into whipped cream dispenser with N2O cartridge, or vigorously shake in jar and pour immediately over ice.
7. Serve: Pour into chilled glasses, creating cascading effect.

Substitution hack: Can't find yuzu? Mix 1 tbsp fresh lemon juice + 1 tbsp fresh lime juice + 1 tsp orange zest.

Nitro alternative: No whipped cream dispenser? Blend cold brew mixture with ice for 30 seconds for similar creamy texture.

Make ahead: Cold brew concentrate keeps for 1 week refrigerated. Add citrus infusion fresh before serving.

Ethiopian coffee selection: Look for beans with tasting notes mentioning 'floral', 'citrus', or 'tea-like' qualities to complement the yuzu and lime.