Back in February, I went to Los Angeles to take in some art and stayed in Koreatown. Down the street from my hotel, there was this little coffee shop – Stagger – that is, I think, best known for its matcha, which is good. But the drink I unexpectedly found myself obsessed with was their cream top, an iced Americano with, yep, vanilla cream on top. When I got back to Oakland, I kept thinking about how badly I wanted one.
For more than 20 years, I’ve been drinking my coffee – iced or otherwise – black. Originally this was because I knew I could put black coffee that had cooled off in the microwave to reheat it without worrying that the milk i …
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