Method
1
Muddle sage leaves gently in small bowl
2
Mix kefir, pineapple juice, honey, and muddled sage
3
Strain and chill for 15 minutes
4
Line bamboo steamer with parchment or bamboo liner
5
Place ground coffee in center of liner
6
Set steamer over simmering water for 2 minutes to pre-steam beans
7
Remove steamer, transfer coffee to V60 dripper
8
Create small well in coffee bed
9
Start timer, pour 50ml water in 30-second bloom
10
Pour remaining water in slow, circular motions over 3 minutes
11
Total brew time: 4 minutes
12
Pour hot coffee into warmed mug
13
Gently float kefir mixture on top using back of spoon
14
Garnish with fresh sage leaf
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
