New Orleans Cold Drip Coffee
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Ingredients
- 1pound dark roast coffee and chicory, medium ground
- 10cups cold water
- Ice
- Milk
Preparation
- Step 1
Put coffee in a nonreactive container, like a stainless-steel stockpot. Add 2 cups water, stirring gently to wet the grounds, then add remaining 8 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.
- Step 2
Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve.
- Step 3
To make iced coffee, fill a glass with ice, add ¼ cup coffee concentrate and ¾ to 1 cup milk, then stir. To make café au lait, warm ¾ to 1 cup milk in a saucepan or microwave, then pour into a mug and add ¼ cup coffee concentrate. (Concentrate will keep in the refrigerator for up to two weeks.)
- Coffee with chicory may be ordered through French Market (www.frenchmarketcoffee.com) or Blue Bottle (www.bluebottlecoffee.net).
Private Notes
Comments
I found the original article a number of years ago and have converted all of my friends and family to it! It makes THE BEST iced coffee and is super easy. I translated the proportions to a 1:5 cup ratio, coffee to water (use any coffee you like). I got cold-brew coffee bags on Amazon and it makes it SO easy-no straining twice. Fill bag(s), cover w/H2O, brew 12-24 hrs and remove/squeeze the brew bag. Serve w/ice, 1/4-1/3 concentrate, milk, some simple syrup if you like it sweet and viola! AMAZING
I grew up in New Orleans. For a year after Hurricane Katrina, my family stayed with a distant elderly relative who’s home was spared. While living there, I saw her routine of making drip ice coffee using a contraption that included a giant bowl of grounds and water perched precariously on a tall narrow carafe. It sat overnight dripping one drop at a time, and I was amused by how elaborate and yet simple it was at the same time. This recipe was easy and delicious, and brought back a fond memory.
I've made this with different (strong and good) coffee and it's great.
The resulting concentrate is very strong and you really do need about a 1 to 4 ratio of concentrate to milk to make it palatable. Add a few tsp of sugar and ice and my wife says it's like drinking coffee ice cream. Hence - Winner.
I haven't bothered ordering the coffee specified but note that French Market is about 1/4 the price of Blue Bottle.
(just for fun) https://www.facebook.com/kenscooking
New Orleans native here. The best version of this means using coffee with chicory. You can usually purchase this (Cafe du Monde, aka CDM) at Vietnamese markets for 1/2 what it costs elsewhere-
New Orleans native here: coffee w chicory can be purchased at Vietnamese groceries for (roughly) half the price charged at major grocery stores. Do not let the coffee concentrate come into contact e metal; use wooden spoons and ceramic cups. Don’t heat the concentrate; heat the milk, then add the concentrate.
Would this concentrate work if combined only with ice and more water, or do people think the milk is required? I drink my iced coffee black, and I love it so much that I drink it in the winter. I usually make an iced americano, as I like my coffee strong.