Cold brews are necessary during LA heat waves.
I was surprised at how empty, calm, and quiet the Blue Bottle in Downtown LA on Mateo was on a Monday morning. The bright and spacious Blue Bottle reminded me of the location in Mint Plaza, including the somewhat unfortunate fact that neither have wifi.
Blue Bottle’s single origin cold brew from Honduras, served black, was complex and refreshing, with nut-forward tasting notes and low acidity. It had a milk chocolate body with stone fruit quality; strong and very concentrated. As I’ve noticed with many coffees from Central America, the chocolate notes were prominent. The process for Blue Bottle’s cold brew includes a Toddy Brew, finely grinding the beans, steeping them in water for 18 hours, then draining them through a filter, and serving over ice.
One of the aesthetic highlights of ordering Blue Bottle’s cold brew is the bright-yet-simple blue logo on the side of the cup.
Blue Bottle. At The Market Pier 1. The line around the corner foreshadows something special enough to be worth the wait. Apparently it’s the best in the city. Barista said soy latte will blow my mind.
This is how I somehow ended up trying my first Gibraltar in San Francisco. The Gibraltar was named after the glass, and Blue Bottle claimed they were the first specialty coffee store to have this specialty drink. It’s espresso with steamed milk in a 1:1 ratio espresso to milk that is steamed to 120 degrees. It started out as a barista drink that baristas could drink fast; supposed to be drunk in under a minute or two (hence why it’s only available to order for here). Single origin Costa Rica coffee of the Red Catuai varietal with a tart finish.