A refreshing cold brew featuring bright Ethiopian coffee infused with citrusy yuzu and aromatic kaffir lime leaves, finished with a creamy nitro texture. This exotic yet approachable recipe brings café-quality specialty coffee to your home kitchen with simple techniques and accessible ingredients.
MethodCold Brew
Prep time15
Coffee60g
Water600ml
Grind sizeCoarse
Water tempRoom Temperature
Preparation
- 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.
- Cold brew setup: Coarsely grind Ethiopian coffee beans. Combine grounds with room temperature filtered water in a large jar or cold brew maker.
- Steep: Refrigerate for 12 hours, stirring gently after 6 hours.
- Strain: Filter through fine mesh strainer lined with cheesecloth or use cold brew maker's built-in filter.
- Combine: Mix cold brew concentrate with prepared citrus infusion. Adjust sweetness to taste.
- Nitro effect: Pour mixture into whipped cream dispenser with N2O cartridge, or vigorously shake in jar and pour immediately over ice.
- Serve: Pour into chilled glasses, creating cascading effect.