Method
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)
4
Toast fennel seeds in dry pan for 2-3 minutes until fragrant
5
Combine with sugar and 50ml hot water, steep 10 minutes
6
Strain out seeds, cool syrup completely
7
Place 1 cup ice in serving vessel
8
Set up V60 over ice-filled vessel
9
Brew coffee with 200ml hot water using standard pour-over technique
10
Coffee will flash-chill as it hits ice
11
Add 2 tablespoons tomato water to chilled coffee
12
Stir in 1 tablespoon fennel syrup
13
Taste and adjust syrup to preference
14
Serve immediately over fresh ice
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
