A unique flash-chilled coffee featuring bright Tanzanian peaberry beans, savory tomato water, and aromatic fennel syrup. This innovative brew combines coffee’s natural acidity with umami notes and subtle licorice sweetness for an unexpectedly refreshing drink that’s perfect for adventurous coffee lovers.
MethodPour Over
Prep time45
Coffee22g
Water250ml
Grind sizeMedium-Fine
Water temp205°F
Instructions
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1
<h2>Prepare Tomato Water (30 minutes ahead)</h2> <ol><li>Roughly chop tomatoes and place in fine-mesh strainer over bowl</li><li>Sprinkle with pinch of salt and let drain for 30 minutes</li><li>Collect clear tomato water (should yield about 50ml)</li></ol> <h2>Make Fennel Syrup</h2> <ol><li>Toast fennel seeds in dry pan for 2-3 minutes until fragrant</li><li>Combine with sugar and 50ml hot water, steep 10 minutes</li><li>Strain out seeds, cool syrup completely</li></ol> <h2>Flash Brew Coffee</h2> <ol><li>Place 1 cup ice in serving vessel</li><li>Set up V60 over ice-filled vessel</li><li>Brew coffee with 200ml hot water using standard pour-over technique</li><li>Coffee will flash-chill as it hits ice</li></ol> <h2>Assemble</h2> <ol><li>Add 2 tablespoons tomato water to chilled coffee</li><li>Stir in 1 tablespoon fennel syrup</li><li>Taste and adjust syrup to preference</li><li>Serve immediately over fresh ice</li></ol>