Tired of your usual iced coffee? Here's a guide to some of the many different cold coffee in KL and where to have them, including ice-drip coffee, Vietnamese drip and more. Want something stronger? Go for cold brew.
Drink at: THIRDWAVE
Ice-cold water is suspended in a glass orb, dripped over coarsely ground coffee and then left to soak for a few hours. If cold brews are loose and watery in texture, ice-drips are much fuller in body, not too far off the consistency of cognac. Sometimes, ice-drips are aged for a couple of days to produce winey flavours or diluted with water before packaged. There are many names for the ice-drip – Kyoto-drip, cold-drip, water-drip and Dutch coffee can be used interchangeably.
Drink at: Kafe Vietnam
Vietnamese coffee is made using a simple steel filter device that allows water to drip onto the ground coffee and into the cup that sits below. Though criminal in most third-wave coffee shops, dark-roasted coffee can be used with this method because of the condensed milk that often gets stirred into the brew.
Drink at: CAFFEine
In this version, room temperature water is used to dilute the espresso before ice is added. This type of iced coffee is popularly consumed in America and is a longtime favourite at coffee chains like Starbucks. Compared to a cold brew, an iced long black is far less complex and in some cases harsher, which gives off the illusion of a higher caffeine content; it also makes sense as an accessible morning stop-and-go for busy bees. In the latte version, cold milk is stirred in for a creamier solution.
Drink at: DR.Inc
The right way of making an iced espresso is to pour the just-pulled shot over ice rather than pulling the coffee straight over ice. Though rare in KL, DR.Inc serves this iced coffee form by pouring a double shot over ice and complementing it with a lemon wedge and a smidgen of sugar. As the ice melts, the coffee predictably mellows. It’s not quite a traditional iced espresso, but an exciting adaptation in an equally exciting café.
Drink at: Le Lapin Café
This twist on the latte uses cold milk to dilute frozen espresso cubes. As opposed to a regular iced latte whose strength mellows with time, a reverse version increases in potency the longer the cubes sit in the milk. This method may not be the best for savouring a bean’s origin characteristics, but savour it for the theatre.