Method
<h2>Preparation</h2>
<ol><li><strong>Prepare citrus infusion</strong>: Gently muddle kaffir lime leaves in a small bowl. Mix with yuzu juice and simple syrup. Let steep for 30 minutes, then strain.</li><li><strong>Cold brew setup</strong>: Coarsely grind Ethiopian coffee beans. Combine grounds with room temperature filtered water in a large jar or cold brew maker.</li><li><strong>Steep</strong>: Refrigerate for 12 hours, stirring gently after 6 hours.</li><li><strong>Strain</strong>: Filter through fine mesh strainer lined with cheesecloth or use cold brew maker's built-in filter.</li><li><strong>Combine</strong>: Mix cold brew concentrate with prepared citrus infusion. Adjust sweetness to taste.</li><li><strong>Nitro effect</strong>: Pour mixture into whipped cream dispenser with N2O cartridge, or vigorously shake in jar and pour immediately over ice.</li><li><strong>Serve</strong>: Pour into chilled glasses, creating cascading effect.</li></ol>
