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
Instructions
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<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>