By popular demand, here's the recipe for New Orleans Cold Drip Coffee from the NYT:
1 pound dark roast coffee and chicory, medium ground (I just used regular coffee - eds)
10 cups cold water
Ice
Milk
1. Put coffee in a nonreactive container, like a stainless-steel stock-pot. Add two cups water, stirring gently to wet the grounds, then add 8 remaining cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.
2. Strain Coffee Concentrate through a medium sieve, then again though a fine mesh sieve. (I used a sieve, and then strained it thought a paper coffee filter which worked fine - eds)
3. To make iced coffee, fill a glass with ice, add 1/4 cup of coffee concentrate and 3/4 to 1 cup milk, then stir. To make cafe au lait, warm 3/4 to 1 cup milk and add 1/4 cup coffee concentrate.
Makes 8 cups coffee concentrate
Concentrate will keep in fridge for up to two weeks.
For those who want to be all authentic, I believe they have coffee w/ chicory at Whole Foods, or you can order it @ www.frenchmarketcoffee.com or www.bluebottle.com
Happy caffeinating!
