Sidamo Hand-Ground Cold Brew with Fennel and Orange Zest

Measure 120g of whole Sidamo coffee beans. Using a mortar and pestle or hand-grinding tool, grind the beans to a coarse, uneven consistency —保留了部分完整颗粒for the slow extraction that cold brew demands. Work in batches for 4-5 minutes until you have approximately 1½ cups of coarsely ground coffee.

Combine the ground coffee and 4 cups of filtered water in a large glass jar or pitcher. Stir gently to saturate all grounds evenly.

Add the thinly sliced fennel bulb to the coffee-water mixture, submerging it fully.

Cover the vessel and refrigerate for 20-24 hours, allowing the cold water to slowly extract the coffee's oils, floral notes, and citrus undertones from the Sidamo beans.

After 24 hours, strain the cold brew through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean pitcher. Press gently on the grounds and fennel to extract remaining liquid without forcing bitterness.

Using a fine microplane or zester, grate the outer zest of the orange directly into the strained cold brew concentrate, avoiding the bitter white pith. Stir to incorporate.

Sweeten with 2 tablespoons of honey, stirring until fully dissolved. Taste and adjust honey if desired.

Pour the cold brew concentrate over fresh ice, dividing evenly among 4 glasses. The brew may be diluted 1:1 with additional cold water if a lighter body is preferred.

Garnish each glass with a small fennel frond and a twist of orange zest. Serve immediately alongside small Ethiopian pastries or bitter chocolate squares.