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

Prepare Tomato Water (30 minutes ahead)

1. Roughly chop tomatoes and place in fine-mesh strainer over bowl
2. Sprinkle with pinch of salt and let drain for 30 minutes
3. Collect clear tomato water (should yield about 50ml)

Make Fennel Syrup

1. Toast fennel seeds in dry pan for 2-3 minutes until fragrant
2. Combine with sugar and 50ml hot water, steep 10 minutes
3. Strain out seeds, cool syrup completely

Flash Brew Coffee

1. Place 1 cup ice in serving vessel
2. Set up V60 over ice-filled vessel
3. Brew coffee with 200ml hot water using standard pour-over technique
4. Coffee will flash-chill as it hits ice

Assemble

1. Add 2 tablespoons tomato water to chilled coffee
2. Stir in 1 tablespoon fennel syrup
3. Taste and adjust syrup to preference
4. Serve immediately over fresh ice