New Orleans Cold Drip Coffee
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Ingredients
- 1pound dark roast coffee and chicory, medium ground
- 10cups cold water
- Ice
- Milk
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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'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
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.
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.
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