Method
1
Steep verbena leaves in 2 tbsp hot water for 5 minutes, strain
2
Whip cream with sea buckthorn juice, verbena tea, and powdered sugar until soft peaks form
3
Chill until ready to serve
4
Rinse V60 filter with hot water and discard
5
Add ground coffee to filter, create small well in center
6
Start timer, pour 50ml water in circular motion for bloom (30 seconds)
7
Pour remaining water in 3 stages: 150ml at 0:45, 100ml at 1:30, final 50ml at 2:15
8
Total brew time should be 3:30-4:00 minutes
9
Top with a dollop of sea buckthorn-verbena snowcap
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
