Method
1
Make rhubarb silk : Dice rhubarb finely and simmer with sugar and 2 tbsp water for 5 minutes until soft. Strain through fine mesh, pressing solids. Cool completely.
2
Prepare juniper water : Lightly crush juniper berries and steep in 50ml hot water (not boiling) for 3 minutes. Strain and cool.
3
Grind coffee to medium-fine consistency.
4
Bloom : Pour 50ml water over grounds, wait 30 seconds.
5
Pour in stages : Add remaining water in 3 slow, circular pours (100ml each), allowing 30 seconds between pours.
6
Flash chill : Immediately pour hot coffee over ice in serving glass.
7
Finish : Add 1 tsp rhubarb silk and 1 tsp juniper water. Stir gently and serve immediately.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
