St Ali’s Salvatore Malatesta tells Time Out where to get the best chilled caffeine for summer buzzin’
What is a cold drip?
Over three to seven hours, ambient water drips through ground coffee to uncover the hidden secrets of the bean. Particularly suiting the single estate bean, cold drip extractions are rich and complex. It’s great for drinking straight or to use in desserts and cocktails.
Proud Mary runs a cold drip, and also does a cold brew through the French press. The concentrated version of the Tanzania Msaikamano is like sucking on a square of dark chocolate with cherry rum highlights. Collingwood.
Plantation is the St Ali Group newbie. Here we’re obsessed with the delicate art of cold coffee extraction. There are 10 drips on the go, and our raison d'être is to mentally transport drinkers to the coffee cherry. Melbourne.
Il Fornaio’s Colombian Country of Origin Lot 9 is carefully extracted, and garnished with a swirl of chocolate and a strawberry – it shows the dessert obsession they harbour at this great bakery. St Kilda.
Liar Liar has Don Pachi Geisha natural on their cold drip. It’s like tasting a high-end single malt scotch with a distinctive, unmatched taste profile. It’s the black caviar of the cold drip world. Hawthorn.
Balderdash may be put together on the smell of an oily rag, but it’s run by some talented cats. The coffee, Finca la Fany, is a great El Salvadorian bean. So delicate and sweet that it should be served in fine glassware. Port Melbourne.