new-orleans-iced-coffee « WordPress.com Tag Feed

New Orleans Iced Coffee

Vintage Pencils — Tue, 19 Jul 2011 16:46:36 +0000

This past thursday was our FOURTH wedding anniversary! Drew surprised me with the perfect and most “me” flowers ever, we tried a fantastic little restaurant on Magnolia Street here in Fort Worth, and then sat at a perfect little independent coffee shop for hours and talked.

And while we were there, Drew sipped on espresso and I had the barista recommended New Orleans style iced coffee. He told me what was in it, and after trying it, I knew I had to make my own.

Here’s how you do it:

1. You need to make simple syrup. You can buy this, but really, why would you? Mix equal parts water and sugar, and boil until the mixture becomes clear. I did about a half cup of each and it has made enough syrup for around 6-8 iced coffees. The syrup can be stored in a closed container in the fridge for around 1-2 weeks.

2. You guessed it: make coffee. I highly recommend making it in a french press, but then I always highly recommend making coffee in a french press. Without a filter, the oils from the coffee are allowed to mix with what you end up drinking, and it creates a much smoother, richer brew. But either way, make the coffee and allow to cool to room temperature (or help it along in the refrigerator).

3. Get out whatever sized glass you prefer and fill about 3/4 with ice.

4. Depending on how much coffee flavor you like you can either mix:

1/2 coffee, 1/2 milk, and a few tablespoons to taste of the simple syrup

OR, my favorite

3/4 coffee, 1/4 half and half with a few tablespoons to taste of the simple syrup

5. Mix it up, put a straw in it (because it taste better with a straw, obviously), and be thankful you’re inside in the air conditioning. And if you live in a climate where you can get away with no air conditioning (Southern Californians, you know who you are), then go outside and enjoy it for crying outloud!

Brooklyn Winery's Weekend Tasting Room

Rima Campbell — Sat, 30 Apr 2011 14:40:22 +0000

I’m headed over to the Brooklyn Winery this morning for the launch of their weekend tasting room. Starting today, the winery will open at 1 p.m. on Saturdays and Sundays as a way to encourage people to stop by for a tour, participate in a flight or two at the bar, enjoy some light snacks and have a glass of New Orleans iced coffee out on the patio.

They will be doing free tours every hour on the hour so this is a great opportunity to come in and learn more about the winemaking process and get some more information about making a barrel of wine yourself!

Blue Bottle Cafe

Jacqueline — Fri, 17 Dec 2010 06:37:27 +0000

My favorite coffee place, now. I can’t drink coffee straight, because it just tastes too strong and bitter. So when I ordered the New Orleans iced coffee, I was expecting that its combination of coffee + milk would be too strong without massive amounts of syrup, half and half, or chocolate. And yet it was smooth, mild, and so good. It didn’t need any cream or sugar or anything. This was like a paradigm shift for me.

Anyway, some pics I took on this trip last weekend in the San Francisco Blue Bottle location, including a shot of our friend DC (you’re now a star to my audience of two!):

Blue Bottle Coffee
66 Mint St
San Francisco, CA

Blue Bottle -- RECREATED!

Steph Lawrence — Mon, 08 Mar 2010 19:10:06 +0000

I didn’t think it was possible, but I (and Crank) have successfully recreated Blue Bottle’s famous New Orleans style iced coffee. And… a secret… it was easy! And SO delicious. And needs to be made again, very soon.

I had bought a New Orleans iced coffee making kit for Crank for Valentine’s Day (what says I love you more than coffee??), after drooling over the drink for ages. We hosted brunch this weekend (more recipes coming soon for that) and decided it would be the perfect opportunity to make some Blue Bottle for ourselves.

The recipe is pretty simple — grind a pound of coffee (coarse), add 1.5 oz of chicory, steep overnight in 2.5 qts cold water, strain, and serve with simple syrup (sugar melted in water) and milk (whole, obviously) over ice. Consume with earnest.

You might think 2 and a half quarts would create a serious amount of coffee, but we managed to polish it off pretty quickly. If you actually manage to save some the concentrate can be kept for up to a week, unsweetened. But we would recommend consuming immediately, for deliciousnesses sake.

A note: I bought my supplies directly from Blue Bottle, because I love them and who wouldn’t want to support the Best Coffee Shop of All Time (soon to open in Brooklyn!). But you can also buy the supplies like chicory from independent suppliers for much less.

A Coffee of all coffees

Steph Lawrence — Tue, 28 Jul 2009 17:22:59 +0000

There was a time when I did not like coffee. And then came the fateful day that I tried a Blue Bottle New Orleans-style iced coffee (in San Francisco), and it changed my life forever.

New Orleans style coffee is a regional specialty of Louisiana that involves brewing the coffee grounds in cold water for an extended period of time. This has the effect of creating a less acidic coffee (67% less, according to the NYTimes) than when brewed traditionally with hot water.

The overall effect is a creamy, not-too-bitter, slightly sweet milky coffee that will turn any coffee hater into a lover. Or at least it did for me.

Here’s how to make your own:

After soaking, strain the concentrate through a fine mesh sieve. Your concentrate should resemble a sludge like fluid, and will yield four to five cups.

Serve concentrate over ice with milk and some melted sugar, to taste. Enjoy!

(Refridgerated unsweetened concentrate will keep for up to 7 days).