Clarified Yuzu Coffee – Kay Cheon
Ingredients
- 90 ml filter coffee, fruit-forward profile recommended
- 30 g clarified pistachio (see sub recipe)
- 30 g toasted coconut syrup (see sub recipe)
- Clarified Pistachio
- 250 g Barista Series Pistachio
- 50 ml yuzu juice
- Toasted Coconut Syrup
- 100 g white sugar
- 100 g water
- 20 g toasted coconut flakes
Instructions
Step 1
Combine ingredients in mixing glass and stir with ice to dilute and chill.Step 2
Strain and serve over fresh ice into beverage vessel.Step 3
Express grapefruit peel oils and garnish with carved peel.
Clarified Pistachio
Step 4
Combine ingredients and store for 1 hour refrigerated.Step 5
Remove and strain through paper filter until clarified. If resulting ingredient is not clear, another pass through paper filter may be required.
Toasted Coconut Syrup
Step 6
Toast coconut flakes at 325 F for ~8 min until golden brown.Step 7
Bring water to 200 F and add sugar.Step 8
Stir in toasted coconut flakes until combined, strain out flakes before using syrup.
