Some seriously creative coffee-based concoctions are now happening daily inside Gelateria Uli, where L.A.-based Compelling & Rich owner and roastmaster Kian Abedini has opened a concept called Frequency Coffee.
Abedini launched the space-sharing brand last month after Uli sought out coffee partners. Coffees themselves will come from Compelling & Rich, other local small-batch roasteries, such as Healing Coffee Roasters and Stereoscope Coffee, and renowned roasteries from farther afield, such as Norway’s Tim Wendelboe.
The drink menu has been changing daily, but typical offerings include a rotating house coffee, rotating espressos, espresso pairings (an espresso and cola iced Americano is a recent example), by-the-cup coffees from numerous guest roasters, and and rotating “barista signature drinks” (a recent example is “The Broadway,” a cold brew with reduced whiskey, cherry bitters, orange blossom water and a splash of condensed milk).
At the bottom of the menu is something called the “Trust Us,” with the description, “describe your ideal drink to our barista.”
“We like to think of ourselves as a craft bar, but with coffee instead of liquor,” Abedini recently told Daily Coffee News. “I’ve been using the space as a ‘test kitchen’ — trying to balance bringing a little molecular gastronomy and creativity to a higher-volume, fast service environment.”
Upon the small bar is a Linea PB espresso machine, described by Abedini as “the classic, reliable workhorse,” as well as a Mahlkonig K30 Vario Grinder for espresso, a Mahlkonig Guatemala for the shop grinder and Kalita Wave drippers for pourovers.
In addition to drinks, Frequency is partnering with local bakery Semi Sweet for a rotating toast program featuring seasonal ingredients from the nearby Grand Central Market. And, of course, the partnership with Gelateria Uli will create opportunity for affogatos and floats.
Gelateria Uli and Frequency coffee are located at 541 S. Spring St., suite 104 in downtown Los Angeles.
Nick Brown is the editor of Daily Coffee News by Roast Magazine. Feedback and story ideas are welcome. See the "About Us" page located at the bottom of this site for contact information.