Coffee in DC: not so “meh” after all, according to the New York Times. While the a writer for the paper dismissed the District’s caffeine scene in a recent 36-hour travel guide, calling it the m-word, coffee expert Oliver Strand finds a brew worth celebrating in a roundup of “6 Innovative Iced Coffees” around the nation. The local winner among drinks “that are inventive, refreshing, and delicious”: Mockingbird Hill’s Kenya Cola.
“Kenyan coffees are prized for their complex acidities, especially phosphoric acid, which is a key flavor in Coca-Cola,” writes Strand. “In this intricate drink, Kenyan coffee with a little sugar is chilled in an ice bath, mixed with three kinds of bitters (tiki, Spanish and black walnut), then poured in a glass with ice and topped with soda water. The result is less cloying than a soft drink.”
Mockingbird Hill owner/barman Derek Brown recently launched an in-depth coffee program with specialist Cory Andreen, rounding out an extensive collection of sherries. The menu includes hard-to-find pour-over coffees, nonalcoholic mixed coffee drinks such as the Kenya Cola, tasting flights, and a seasonal iced coffee on tap. While the full bar remains an evening affair, you can satisfy your caffeine craving starting at 8 AM daily. And yes, there’s wi-fi, so you can read the New York Times along with your beverage.