My favorite coffee, iced or hot, is found at LAMILL (they serve it at Canele, which is where this was shot).
Lately I've been making lots of iced coffee when I'm working at home, with the rest of the ground Intelligentsia I have. Now, I'm going to say something controversial: I'm actually not that big a fan of Intelligentsia coffee anymore. It's too acidic and greasy for me.
Whew. I feel so much better now that that's off my chest.
Anyway, the key to a perfect iced coffee - besides ice and coffee, duh - is simple syrup. Simple syrup is, well, simply sugar dissolved in hot water. It was an old trick I learned in my college barista days at Peet's.
On second thought, I should start making flavored syrups just by adding some extract...like valencia orange syrup. Does anyone remember when Starbucks used to have that? I miss it so. Surprisingly a perfect match - orange brings out the dark cocoa flavor in coffee.
Oh, the endless, simple possibilities.
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