Espresso opinions are real.
I drink iced coffee year round. Doesn't matter the temperature outside. Even when the thermometer plunged to 5 degrees in York City a few weeks ago, I walked to Cafe Grumpy, my local joint in Chelsea, and ordered an iced redeye .. And here's where things get a bit complicated.
Have you ever made an iced espresso? Or ordered one at a restaurant? I've done both, often driving waiters crazy when doing the latter.The challenge is, if you just pull the shot and pour it over the ice, the ice melts more than you'd like. And then, because the drink is now cold, if you add sugar, it won't dissolve—especially that sugar in raw stuff. I know, first-world problems.
So, courtesy of my obsessiveness and an assist from our Food Director Carla Lalli Music, here's how I get a perfectly blended and chilled iced espresso: •You want hot espresso to dissolve the sugar. So, says Carla, put a spot of sugar in the espresso cup before you pull your shot. As the espresso drips into the cup, the sugar will melt.
•Okay, but now you've got hot espresso and cold ice. That's why I like to temper the espresso with cold milk . You’ve now got warm, not hot, espresso. This is a good thing. Now you can pour it over the ice without meltage.Of course, in restaurants, this is, well, more difficult to achieve. I usually order a double espresso with a glass of ice on the side, along with some cold milk. I've even asked for this set up in broken Italian, while in Milan for work.
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