Here’s how I described Australian iced coffee in a blog item a few years ago:
This is an Australian iced coffee. They’re so good that I’d be faced with a difficult decision if forced to choose between Jamie and one of these little treasures.
Rest assured, this is no American iced coffee where they just refrigerate regular coffee and maybe put some ice cubes in the glass. No, this is something entirely different. Entirely better. As if it were created by superior beings who came to earth just to give us this precious gift.
Start with espresso, pour in a little milk, add big scoop of ice cream, then top it all off with whipped cream and sprinkle a little chocolate on top.
Ahhhh, but who makes the finest iced coffee in the Barossa Valley? I’ve traversed the length and breadth of the Barossa sipping and sampling all the best (conducting scientific research can be so gruelling) to determine the answer to that question. After giving the subject much thought, I have narrowed it down to four contenders.
An iced coffee from Darling’s in Tanunda. Prepared by Antonio, Mista barista. Lots of ice cream, whipped cream, coffee beans on top, but ice cubes. Why ice cubes?
Iced coffee from Fleur Social in Nuriootpa. Prepared by barista Peri. Not much ice cream, no whipped cream, nice layered presentation, and no ice cubes.
Iced coffee from Bean Addiction in Nuriootpa. Prepared by barista Damien. Very little ice cream, lots of whipped cream and a liberal dose of chocolate sprinkled on top. But no ice cubes.
Iced coffee from El Estanco in Greenock. Prepared by barista Tilly. A tiny bit of ice, a big ol’ dollop of ice cream, no whipped cream, no chocolate powder on top.
As you can see, the variations of iced coffee are endless, and always delicious. I’ve done extensive research and these four are the best four I’ve run across.
Why, oh, why don’t they serve these beauties in America?