Summer / New Orleans-Style Iced Coffee

340 g
2 L
12 hr
cold

Recipe

  1. Grind 340 g (12 oz) of whole bean coffee on a coarse setting.

  2. Add the coffee and 1 oz / 28 g of roasted chicory to the stockpot.

  3. Pour 2 qt (2 L) of filtered water into the stockpot.

    Stir with a wooden spoon until the grounds are fully saturated.

  4. Cover the stockpot, and steep the coffee and chicory for 12 hours at room temperature.

  5. After 12 hours, pour the concentrate through a fine-meshed sieve into the jar.

  6. Add simple syrup.

    Add 4 tablespoons / 68 g of simple syrup (made from 3 tablespoons each of sugar and water heated until dissolved) to the coffee concentrate. Stir until syrup is incorporated.

Alternatively: Add just enough simple syrup to each serving to sweeten.

  1. Serve over ice.

    Pouring equal amounts of sweetened coffee concentrate and milk or cream (or dairy alternative) into a glass.


Note

Refrigerate any remaining concentrate. Unsweetened, NOLA lasts 7 days. Sweetened, it’s best consumed within 2 days, and with milk, we recommend drinking up—NOLA’s best when made to order.

Source: Blue Bottle