Fujin Tree 353 Cafe By Simple Kaffa Recipe

Dose & Grind

Weigh 20 g coffee beans. Grind to a fine espresso/ristretto setting (slightly finer than standard espresso for a syrupy body).

Brew

Brew a 20 g in -> 40 ml out espresso or two short ristrettos. Use 92–94°C water and extract for about 20–28 seconds depending on your machine and grind. Aim for sweet, bright citrus-forward notes with light floral aromatics.

Set the brewed espresso aside in a warm vessel so it doesn't lose volatile aromatics while you prepare other components.

Make Simple Syrup with Yuzu

Combine 40 g sugar and 40 ml water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture barely simmers. Remove from heat, stir in 20 ml yuzu juice and 1 tablespoon yuzu zest. Let steep for 10 minutes to infuse bright citrus oils.

Strain the syrup through a fine mesh to remove zest solids and cool to room temperature. The syrup should be pleasantly tart and aromatic; if too tart, add up to 10 g more sugar while warm and stir to dissolve.

Prepare Herb Infusion

Lightly bruise basil and mint leaves with the back of a spoon to release oils. Place herbs and 10 g sugar in a small bowl or jar and pour 60 ml just-off-boil (about 90°C) water over them. Let steep for 6–8 minutes to capture bright herbaceous notes without bitterness.

Strain the infusion, pressing gently to extract liquid. Cool to room temperature, then chill briefly if time allows. Taste and adjust sweetness — it should be lightly sweet and fragrant so it layers with the coffee and citrus.

If you want a lighter, aromatic mist rather than a flavored layer, dilute the infusion with an additional 20–30 ml chilled water and decant into a small spray bottle or atomizer for final garnish.

Prepare Glass

Select a tall Collins or large rocks glass. Fill the glass with 4–6 large ice cubes to chill thoroughly.

Build the Drink

Add 15–20 ml of the citrus syrup to the bottom of the glass. Gently pour the freshly brewed espresso over the back of a spoon onto the ice (this helps create layered presentation).

Top with 80 ml chilled club soda. If you want a darker visual accent reminiscent of some Fujin presentations, add 0.25 tsp activated charcoal dispersed in 10 ml water and drizzle very gently around the inside of the glass before adding soda (optional).

Finish with Herbal Mist

Lightly spray or spoon 10–15 ml of the chilled herb infusion on top of the drink so the aromatic herb top note sits above the coffee and soda. If using a spoon, pour gently to avoid breaking layers.

Garnish & Serve

Garnish with a thin yuzu or lemon wheel perched on the rim and a micro basil sprig. Serve immediately with a straw so the drinker can stir if they wish to combine citrus, coffee, and herbal elements.