Playing with New Orleans cold brew and iced coffee

Here are a few more coffee recipes. These deal with making my favorite cold coffee drink: a New Orleans iced coffee. The important thing is that you need a coffee blend with chicory in it, or, of course, you can get a dark roast coffee and add chicory to it.

Blue Bottle’s New Orleans cold brew method

Paraphrased from their site.

  • 368 g of coffee to 2000 g of water at room temperature (5:1)
  • 12 hours of brewing time
    • Steep for 12 hours
    • Add 4 tbsp of simple syrup
    • Serve 1:1 (whole) milk to cold brew

NYT’s New Orleans cold brew method

Paraphrased from their site.

  • 454 g of coffee to 2366 g of water at room temperature (5:1)
  • 12 hours of brewing time
    • Steep for 12 hours
    • Serve 3–4:1 milk to cold brew

Crimson Cup’s New Orleans iced coffee (cold brew) method

Straight from the mouth of a very kind manager at Crimson Cup. The recipe is, that is. Well, I mean, it is paraphrased, obviously. Anyway, I had to ask because the New Orleans iced coffee at Crimson Cup is delicious, which is exactly why I got into trying to replicate it.

  • 5 lb of coffee to 5 gallons of water (8:1)
  • 24 hours of brewing time
    • Steep for 24 hours
    • Add a splash of simple syrup and half-and-half to a 12-oz serving
    • Pour over ice to make a 16-oz drink

Greyson’s New Orleans iced coffee Aeropress method

The best way I’ve found to get a quick fix when I forget to make cold brew.

  • 35 g of coffee to 175 g of water at 200 °F (5:1, diluted by ice to ~8:1)
  • 150 seconds of brewing time
    • In 10 seconds, saturate all grounds
    • After adding in all of the water, stir firmly
    • At 120 seconds, plunge for 30 seconds
    • Add 1 tbsp of simple syrup
    • Pour over ~170 g of ice, which should melt a lot
    • Add 1 tbsp of half-and-half

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