It's really tough in LA to find a good iced coffee. Maybe most people out there haven't ever had a good iced coffee, so they don't know the difference. In fact, most places don't really seem to understand the easily achieved details that go into making an iced coffee good. First of all, to any coffee shop that pours hot coffee over ice, you are f-ing morons. Stop it. All you do is melt the ice, and end up with a poor watered down version of iced coffee. It tastes horrible. Really you've completely ruined it for me, and you're lucky I don't throw that coffee at your head. So the first thing you need to do is make the coffee earlier, and let it chill out in the fridge. That would be a good start.
The second thing is, and this is so easy, you need to have simple syrup (liquid sugar) available. If I want to add some sugar to the coffee, I don't want to end up with a bunch of sugar granules just sitting at the bottom of the cup. Simple syrup is the only thing that will truly mix properly with cold coffee.
So that's really it. Just two little things that cafes could be doing to make their coffee 100x better. Stop being lazy and just do it. These two things are very common at cafes in New York City, but for some reason they seem to have eluded almost every coffee place I go to in Los Angeles.
Two spots get an honorable mention:
Joan's on Third in Beverly Hills
Ground Worx in Downtown LA (and various locations around the city, but I've only been to the one downtown)
Both of these spots still only get a B from me when it comes to coffee. Neither spot has simple syrup, but the ice coffee is still half-way decent.
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