Clarified Yuzu Coffee – Kay Cheon
Ingredients
  • 90ml filter coffee, fruit-forward profile recommended
  • 30g clarified pistachio (see sub recipe)
  • 30g toasted coconut syrup (see sub recipe)
Clarified Pistachio
  • 250g Barista Series Pistachio
  • 50ml yuzu juice
Toasted Coconut Syrup
  • 100g white sugar
  • 100g water
  • 20g toasted coconut flakes
Instructions
  1. Combine ingredients in mixing glass and stir with ice to dilute and chill.
  2. Strain and serve over fresh ice into beverage vessel.
  3. Express grapefruit peel oils and garnish with carved peel.
Clarified Pistachio
  1. Combine ingredients and store for 1 hour refrigerated.
  2. 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
  1. Toast coconut flakes at 325 F for ~8 min until golden brown.
  2. Bring water to 200 F and add sugar.
  3. Stir in toasted coconut flakes until combined, strain out flakes before using syrup.