The best types of cold coffee in KL

Drink at: PULP
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: Super Saigon
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: Piu Piu Piu
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: Baristar Cofee & Tea Express
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.