Iced Coffee with a Twist

It's Fall they say.

Yet, in our beautiful Los Angeles, it's still in the 80s come afternoon. But that's ok. As I work on re-writes on my newest sci-fi script, I find myself requiring some writing fuel.

I was dazzled when I found out that coffee, much like wine, takes on the complex characteristics of the land in which it was grown. For example, coffee from Guatemala has hints of chocolate and nuts, while coffee from Sumatra is distinctively earthy. Glorious. Delicious.

Lately, for my afternoon iced coffee, with the heat in mind, I've been reaching for some lemon wedges instead of an alternative milk. Yes! Lemon in coffee is amazing. I was inspired years ago by the small sliver of lemon that many Italian restaurants serve with an espresso and I thought it would complement iced coffee extremely well. After I began to cut out conventional dairy from my diet, it seemed like an obvious go-to replacement for an afternoon iced coffee. So tasty that the dairy was not missed at all. Plus when it's sweltering, milk is the last thing you want.

Coffee that comes from Africa, such as Kenya and Ethiopia, has notes of citrus in it. Using coffee from these regions for your lemon-infused iced coffee will really make the flavors pop and prove to be extra refreshing.

Make this a zero-waste treat by brewing your bulk organic coffee in a French press and composting the used grounds and lemon rind. Enjoy with a reusable straw~*~