Pazzo Gelato - Sunset Junction
While running around Sunday with my usual coffee crew of Macleod and Noles, we stopped off at Pazzo Gelato for a little sweet and bitter balance. I have had the gelato before and as I remembered it was pretty tasty. But this is a blog about coffee so lets get crackin:
Coffee
* * -Two stars for flavor and balance with the milk/foam. Everyone agreed that the coffee had a nice aroma and hints of a nutty flavor. I noticed that they use coffee from Intelligentsia Coffee
so I wasn't surprised it was tasty.
Milk/Foam
1/2 * (half of a star) - why a half, because Noles had better foam than I did. Mine sucked. No real foam to speak of and I am guessing the lack of foam was because the milk didn't spend much time getting frothed. Which would also explain why our cappuccinos were room temperature.
Presentation
* 1/2 - Nice, solid Pasquini porcelain. Which is good, because the foam thing really kinda killed the presentation otherwise. That and the luke warm coffee.
Overall
* 1/2 - Basically the coffee saved this one. Props to Intelligentsia Coffee for saving the day.
Later that day my friend Mousa informed me that Intelligentsia is opening a shop right on the corner of Sunset Junction. He had just recently met Kyle, a guy from there through another friend and had even mentioned my little blog quest to him. I did a little looking around and it seems that he also has a blog going: http://intelli.la/
Nice to see that some other roasted berry lovers are coming to the hood.
Los Angeles finally receives its' Coffee Wake Up Call.
4 comments:
hate to admit it, but one of the crappiest coffee houses in town served me a pretty decent cappuccino. i'm talking about "solar de cahuenga" here. i knew something was off when the girl making appeared totally focused and took 3 times as long as usual laboring over the foam, carefully spooning out only the best... seriously unusual for this popular but half-assed joint. and as a side note. the crepes are what you would expect from a french restaurant in dubuque iowa that discovered french cuisine in a used betty crocker cookbook circa 1950. crepes can be so good. soooo good. eat at ticouz in san francisco to see what i mean - sylvie knows how to put the F in fuckin' french. the difference between a sweet and savory crepe doesn't just amount to the quantitiy of sugar in the batter. oy veh. someone get me a paper bag, i'm gonna have a heart attack here.
Damn Noles! You tell em how it is. I have to admit I was holding off on slammin Solar de Cahuenga until I had a really bad day and was full of venom. Such great potential and absolutely no return on it.
by the way tommy - props on the new design, i dig it.
yo t,
i was just reading this blog dedicated to the photo business - the author was interviewing some agencies about issues that concern photogs. i was thinking... that in addition to reviewing, maybe some actual question/answers would be cool with larger cafe owners in town... about biz practices, etc... about barrista training for example. i think it might be informative all around.
noles
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