Iced Coffee: The Best of the Best

A week doesn't go by working at Capogiro that a heavily accented Italian tourist doesn't remark on how wonderful our gelato is, often adding, "It's the best I've had in America," or even simply, "Its the best I've ever had!" And as nice as that is to hear from a Philly local, there's a special sense of achievement when someone from the birthplace of gelato tells you that you've not only done it right, but better.

But it's not only gelato. We work very hard to hold this standard of excellence to every product we sell. I mean seriously, what's the point of selling something if it's not the best? Our candy, our coffee, and our sandwiches are all the best. But don't just take it from me, ask Jenny, a Capogiro 13th regular and designer, who affirmed my suspicions yesterday.

All winter long Jenny's been a large, hot Red Eye type of girl, but over the past week as it's been getting warming she decided to switch it up a bit and get iced. The next day Jenny came back and was completely thrilled to tell me that it was not only the best iced coffee she had in Philly, but the best iced coffee she'd ever had. (Jenny's from New York, just FYI.) She asked me how we did it, and I told her that it's simple, we cold brew!

Normal iced coffee is just hot coffee that's thrown in the fridge. This often results in bitter, and all around bad tasting coffee. Cold brewing, however, relies on time, not heat, to transfer coffee flavor to the water, thus creating a truer coffee flavor.

As so it starts to warm up out there, why don't you treat yourself to the best there is to cool you down?