Home » Drinks » Non-alcoholic » New Orleans Cold Brew Coffee Recipe
by Eden
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This cold brew New Orleans coffee recipe creates the perfect summertime drink, with a wonderfully strong and distinct flavor. It’s a great coffee recipe to make at home. Mixed with some lovely homemade syrup and a hit of chicory, you can’t go wrong!
New Orleans coffee is one of my favorite summertime drinks! It’s hard to find New Orleans style cold brew at coffee shops, so I decided tomake my own.
You can serve this coffee drink at a brunch or just enjoy on a hot summer day.
The coffee and chicory brew for 12 hours and it creates a very strong and distinct coffee flavor. Then you add whole milk (or half and half) and sweeten it with homemade simple syrup.
I store the coffee in the fridge and add the milk and sweetener in each cup in the morning, rather than mixing it all together. That way you can control how sweet you want it!
What you Need To Make Cold Brew Coffee
Ingredients
Here’s what you’ll need to make a New Orleans Coffee:
You can use a Toddy, which I love for cold brew. Follow our post all about the Toddy system, but when making this coffee, you’ll added an extra cup of water. If you don’t have a Toddy, no worries! You can use a large pot with a lid.
Pot with Lid
A pot works well to make this style of coffee too. Add the coffee, water, and chicory in a covered pot for 12 hours and let it sit at room temperature to brew.
Then strain through a sieve to remove the ground coffee.
Coffee Cubes
You can make coffee cubes by pouring some of the coffee into large ice cube trays and made coffee cubes. This makes your iced coffee extra strong and not watered down!
What is a New Orleans coffee?
New Orleans coffee is brewed from roasted coffee grounds and roasted chicory. It’s the chicory that gives the coffee a unique flavor and sweetness and compliments the dark roasts flavor too. This is what makes the coffee New Orleans style.
Why does New Orleans coffee have chicory?
New Orleans locals added chicory to their coffee grounds to help make their limited coffee supply last the blockade. Chicory can be used on its own or mixed with a dark coffee roast to complement the flavor.
What’s So Special About Cold Brew Coffee?
Cold brewis made from coffee beans that have been steeped incoldwater for 12 to 24 hours, rather like you would when using an over sized tea bag, but using coffee.
It’s actually time, rather than heat, that extracts the flavor, caffeine, and sugars from the coffee beans. This whole process gives the coffee a smoothness that’s unlike any traditionallybrewed coffee.
Is Cold Brew Stronger Than Regular Coffee?
Cold brew coffeedrinks usually have less caffeinethan regular coffee. But,cold brew coffeeis typically made with a higher ratio ofcoffeeto water ― 2 to 2 1/2 times more ― which means it isstronger thanif made with a more conventionalcoffee-to-water ratio.
Cold Brew Health Benefits
Coffee beans contain antioxidants and other nutrients that your body needs to function.
Without heat involved in the coffee making process, there is less extraction of chlorogenic acid, an antioxidant your body uses to fight off disease and aging.
Also, heat brewed coffee is a lot more acidic than cold brew, so it’s better for coffee drinkers with more sensitive stomachs.
Top Tips For Cold Brew Coffee
Use Good Coffee Beans
Use Filtered Water
Make Sure To Soak The Brew Overnight
Store The Coffee In a Tight Container
Check Out These Other Coffee Based Drinks
Three Ingredient Caramel Coffee Milkshake
Fig And Lavender Cold Brew Coffee
Cold Brew Coffee Floats
Snickerdoodle Coffee Recipe
Witch’s Brew Iced Coffee
If you have tried this New Orleans Cold Brew Coffee recipe, or any other recipe Sugar and Charm then please rate it and let me know how it turned out in the comments below!
I always follow the Toddy directions you can see here, but this time added an extra cup of water. If you don’t have a Toddy you can brew the coffee, water and chicory in a covered pot for 12 hours. Then strain through a sieve to remove the ground the coffee.
I also poured some of the coffee into large ice cube trays and made coffee cubes!! This makes your iced coffee extra strong and not watered down!
Measure water in the ratio of 1 part coffee+chicory mix to 4.5 water water. So for 4 ounces of coffee+chicory, add 18 ounces water. Stir it well and you'll get the wonderful smell of coffee plus delicious-looking crema on top. Cover and let it brew at room temperature for 12 hours.
Initially conceived as an alternative to the erratically composed and often disappointing iced latte, our New Orleans-style Iced Coffee is cold-brewed for 12 hours with roasted chicory and sweetened with organic cane sugar.
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.
Put simply, New Orleans coffee is coffee that is infused with chicory root. The chicory root adds a little boost of flavor to the coffee, making it a bit richer, earthier, and nuttier.
A ratio of 1:8 of coffee to water will produce a nice coffee ready to drink after around 24 hours at a coarse grind. Another option is to create a much stronger cold brew (named cold brew concentrate), by using a ratio anywhere from 1 part coffee to 4 parts water, up to around 1 part coffee to 2 parts water.
To make hot-brewed New Orleans-Style coffee, simply brew coffee as you normally would, but add chicory to the grounds. The process will work with almost any brewing method, although we've not tried it with espresso. At first, use a ratio of 1 part chicory for every 2 to 3 parts coffee grounds.
Boil the kettle and allow it to cool slightly. Add 18g of the coarsely ground coffee of your choice to the cafetiere. Add 330ml of your water to the cafetiere. Stir the coffee well and place the lid on to keep it warm.
Some of the major healthy antioxidants found in cold brew include caffeine, chlorogenic acid, cafestol and melanoidins - which are all known for their impressive anti-inflammatory properties. If you need a good dose of antioxidants for the day, simply grab yourself a nice, refreshing cold brew.
If you get coffee in New Orleans—at a restaurant, someone's house, an office, or anywhere that pre-gentrification New Orleanians exist—it'll likely contain the rich, complex, roasty, toasty flavor of dried chicory root. Coffee with chicory is what New Orleanians are used to.
Café Brulot Diabolique, or “Devilishly Burned Coffee,” was invented at Antoine's Restaurant in the late 1880s by Jules Alciatore, the son of the restaurant's founder.
Folgers® has been proud to call New Orleans home since we opened our roasters in the city in 1960. Since then, the passion of our people and the vibrancy of our community have shaped who we are today.
The notion of putting chicory in coffee came to Louisiana by way of the French, who colonized the area in the 17th century. "The French originally brought the concept of adding chicory to beverages, and then the practice was really embraced during the Civil War when supplies were scarce," Guevara tells us.
Coffee & Chicory is the traditional favorite of many a New Orleans native. The blends are best enjoyed with a dose of warmed milk in the “au lait” style. We mix estate-grade coffees with the highest quality French and/or American chicory to produce a traditional and distinctive flavorful beverage.
It is often used as a caffeine free coffee substitute due to its resemblance IN color and aroma to coffee. The perfect blend of chicory to coffee enhances coffee taste and aroma by imparting a slightly woody and nutty taste to the coffee. Chicory blend coffee is also economical when compared to 100 percent coffee.
The ratio of coffee grounds to water is subjective and depends on personal taste. A good place to start is to grind 3/4 cup beans for 4 cups of cold water—the size of a 32-ounce French press. You can double—with 1.5 cups beans for 8 cups water—or even triple the quantities depending on the size of your container.
That's about 24 ounces of water and a 1:8 ratio. This will leave you with a smooth, drinkable brew. If you prefer to make a concentrate, increase the amount of ground coffee you use to make the brew stronger. So, 6 ounces of coffee for that same 24 ounces of water will get you a double strong batch at a 1:4 ratio.
Most cold brew coffee recipes use a 7:1 water to coffee ratio. In other words, for every liter of water you're going to use about 140 grams of coffee. Here we're making a half batch, so we are only grinding 70 grams. (If you don't have a scale this is slightly less than a cup of ground coffee.
If you go for a standard ratio, like 1:10 (1 part coffee, 10 parts water), you'll get a cold brew that you can drink right from the carafe. It will be smooth and delicious, and the perfect strength. If you go for a stronger ratio of 1:5, you'll end up with a cold brew concentrate, and this opens a few more doors.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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