I’m semi-familiar with Linden Street Cafe. This past summer they were one of my go-to places for a quick cup of good iced coffee, and the service is always great. I love the interior design as well–it strikes a balance somewhere between the rustic clutter of Bindle and the warmly-lit, simple-but-functional Crooked Cup, with the bonus of ever-changing local art displayed on the walls.
It’s a comforting environment, but during this visit, I made a spur-of-the-moment effort to step out of my comfort zone by trying a new drink–an espresso.
Though I suppose espresso technically qualifies as black coffee, it had never really crossed my mind as something I could review for this blog. Linden Street seemed like a fine place to expand my coffee horizons in this way, with my already having had their standard black coffee (it’s good). I ordered my drink, a single shot, and sat down with a friend to wait.
Upon receiving the drink, I was struck by how pretty it was–though Bindle had them beat when it came to dish presentation, the golden-brown crema (is that what it’s called?) on top was a new sight for me.
As it turns out, the crema tasted even better than it looked. I’ve never gotten the flavor it carried from coffee before–it was incredibly cinnamon-y, slightly sweet, and undeniably delicious.
After getting past that element of the brew, I moved on to what’s apparently known as the “body” of the espresso. Though a barely-perceptible cinnamon sweetness was present on the front and back end of every sip, it was mostly characterized by a strong but smooth bitterness, almost velvety. This effect only grew more pronounced until I had finished off the shot, almost in awe of how unique of an experience this coffee had been.
Not only will I be back for more espresso at Linden Street Cafe, I’ll likely begin ordering them at some of my other favorite spots. Who knew there was another whole dimension to black coffee that had been floating right under my nose?
Black Coffee in Collins 