Tanzanian Peaberry Tomato-Water Flash Brew with Toasted Fennel Seed Syrup

<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>