Black Gold: New Orleans Iced Coffee Concentrate
- 1 pound New Orleans coffee with chicory (medium ground)
- 10 cups water
- That's it. I told you it was easy.rnrnPut coffee in a large bowl or stainless steel stockpot. Add 2 cups water, stirring gently to moisten the grounds, then add the other 8 cups water, mixing as lightly as possible. Cover and let steep at room temperature for 12 hours.
- Strain coffee concentrate through a medium or fine sieve, then strain it again. And you know what, maybe even again. (Invariably, you'll end up with some sediment)
- To make iced coffee, just fill a glass with ice, add coffee concentrate and milk, then stir and enjoy. Remember, this is concentrate: strong stuff... you don't need all that much. Try a 25% coffee ratio.
- Also, every home should have agave syrup or simple syrup... it saves that awkward non-dissolving sugar issue.rnrnNote: You can make this recipe with any pound of coffee you'd like. It certainly doesn't need to be New Orleans coffee with chicory. But having made it with other brands, I can say simply... it's better this way. Richer, smoother, and more delicious. Trust me.
coffee, water
Taken from food52.com/recipes/4457-black-gold-new-orleans-iced-coffee-concentrate (may not work)