Servings: 2 | Prep Time: 5 mins | Brew Time: 12–24 hours | No cooking required
Hello, Sunshine in a Glass ☀️
If you’re craving a drink that’s super refreshing, a little tangy, and just plain cool—this Yuzu Citrus Cold Brew is for you.
It’s coffee with a twist.
Think smooth cold brew mixed with bright, citrusy yuzu juice.
It’s the kind of drink that wakes up your taste buds in the best way.
I started making this during a hot summer week when plain iced coffee just wasn’t cutting it anymore.
I added a splash of bottled yuzu juice one morning and—boom! It became my new go-to.
Light, punchy, and not too sweet. It’s also super easy to make ahead and keep in the fridge for days.
What You’ll Need
- 1/2 cup coarsely ground coffee beans
- 2 cups cold filtered water
- 1 1/2 tbsp yuzu juice (bottled is fine, fresh if available)
- Ice cubes
- Lemon slices (optional, for garnish)
- Optional: 1–2 tsp simple syrup or honey (if you like it sweet)
Why I Love This Recipe
This drink feels fancy but takes almost no effort. Here’s why I keep making it:
- Big flavor, small work: Toss it all together and let it brew overnight. Done.
- Tart & smooth: The yuzu cuts through the bitterness of coffee in the best way.
- Great on hot days: Cold, refreshing, and not overly sweet.
- Fun to serve: It looks beautiful and tastes unique—like something from a trendy café.
Why This Recipe Works (Quick Science)
Cold brew is less acidic than hot coffee because it’s brewed slowly with cold water. That makes it smooth and mellow. Yuzu juice is high in citric acid, so it adds brightness without overpowering the flavor. You get sweet, tangy, and bold all in one sip. The ice chills it, while the lemon garnish adds aroma.
Pro Tips
- Use coarse ground beans—finer grinds can make your coffee cloudy or bitter.
- Yuzu juice is strong! Start with less and add more if you like.
- Sweeten after you taste—the juice may be enough.
- Let it sit 12–24 hours—longer means stronger flavor.
- Use filtered water—clean water makes a big difference in taste.
Tools You’ll Need
- French press or large mason jar
- Fine mesh strainer or cheesecloth (if not using a press)
- Spoon
- Measuring cups and spoons
- Tall glasses
Substitutions & Variations
- No yuzu juice? Try lemon-lime juice or a splash of grapefruit.
- Want it creamier? Add a splash of oat milk or coconut milk.
- Feeling bold? Add a pinch of sea salt to the brew.
- Sweet tooth? Try honey or agave syrup.
Make-Ahead Tips
- Make the cold brew up to 3 days in advance and store it in the fridge.
- Mix in the yuzu juice just before serving for the best flavor.
- You can also freeze yuzu juice into ice cubes for an extra cool twist.
Instructions
Step 1: Combine Coffee Grounds and Water
Add 1/2 cup coarsely ground coffee and 2 cups cold filtered water to your French press or mason jar. Stir gently to combine.
Step 2: Let It Brew
Cover and let it sit at room temperature or in the fridge for 12 to 24 hours.
Step 3: Strain the Coffee
Press down the French press or strain using a cheesecloth into a clean jar. You’ll now have smooth cold brew coffee.
Step 4: Mix with Yuzu Juice
Pour 1 cup of cold brew into a glass. Add 1 1/2 tbsp of yuzu juice. Taste and add 1–2 tsp simple syrup or honey, if desired.
Step 5: Serve Over Ice
Fill the glass with ice cubes, stir gently, and garnish with a lemon slice if you like.
Leftovers & Storage
- Store any leftover cold brew in the fridge for up to 5 days.
- Keep the yuzu juice separate until you’re ready to serve.
- Don’t store with ice—it’ll water it down.
Common Mistakes
- Using finely ground coffee – It’ll be bitter and sludgy.
- Adding too much yuzu – It can overpower the coffee.
- Not brewing long enough – You’ll miss the smooth, bold flavor.
- Using warm water – This isn’t iced coffee, it’s cold brew!
What to Serve With
- A buttery croissant
- A slice of lemon loaf cake
- Chilled soba noodles or light salad
- Avocado toast
FAQ
Q: Where do I find yuzu juice?
A: Most Asian markets carry it bottled. You can also order it online.
Q: Can I use store-bought cold brew?
A: Yep! Just skip the brewing step and jump to mixing in the juice.
Q: Is this drink sweet?
A: Not really. The yuzu is tart. Sweeten it if you want!
Q: Can I use hot coffee and chill it?
A: That works, but cold brew is smoother and less bitter.
Let’s Make It!
Now that you’ve got all the steps, ingredients, and tips—go make this zesty, smooth, ice-cold drink. It’s perfect for summer mornings or anytime you want something different. Try it, tweak it, and let me know in the comments how it turned out or if you have any questions. I’d love to hear what you think!
🧡 Cheers to citrus and cold brew!
